NICKO REPORT
CitiesExplore

FLAMAS GRILL BAR RESTAURANT scored 70; newer inspection records 100

Inspected

3099 Breckinridge Blvd Suite 108&109B Duluth, GA 30096

Map ↗

FLAMAS GRILL BAR RESTAURANT received a C, scoring 70 out of 100, in a Gwinnett County food-service inspection on Aug 7, 2026. The official report lists 12 findings. [1]

Inspection score

70/100Grade COfficial inspection

Inspection summary

The report states: “&2Observed multiple employee drinks in unapproved containers (water bottles, open cups) stored on prep counters in kitchen.” [2]

The inspector also observed multiple hand sinks in facility without paper towels. [3]

The report states: “Bleach used in vomit/diarrhea clean-up procedure is ineffective against norovirus.” [4]

A newer inspection in our records, dated Aug 17, 2026, lists 100 out of 100, grade A. The findings above belong to the Aug 7, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 12 of 12 findings

  1. Eating, drinking and tobacco use

    Item 2-2B
    &2Observed multiple employee drinks in unapproved containers (water bottles, open cups) stored on prep counters in kitchen. **SECOND CONSECUTIVE VIOLATION** Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks were discarded.
    Inspector’s full note

    Code .03(5)(k)1

    &2Observed multiple employee drinks in unapproved containers (water bottles, open cups) stored on prep counters in kitchen. **SECOND CONSECUTIVE VIOLATION** Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks were discarded.
    Official report · Item 2-2B ↗
    No correction or repeat marker recorded.

  2. Handwashing

    Item 2-2D
    Observed multiple hand sinks in facility without paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were placed at hand sinks.
    Inspector’s full note

    Code .07(3)(b)

    Observed multiple hand sinks in facility without paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were placed at hand sinks.
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  3. Vomiting and diarrheal response procedures

    Item 2-2E
    Bleach used in vomit/diarrhea clean-up procedure is ineffective against norovirus. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
    Inspector’s full note

    Code .03(6)

    Bleach used in vomit/diarrhea clean-up procedure is ineffective against norovirus. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
    Official report · Item 2-2E ↗
    No correction or repeat marker recorded.

  4. Hot holding temperatures

    Item 6-1B
    Observed large container of shredded beef holding at temperature below 135F (see temperature log). **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Beef was discarded.
    Inspector’s full note

    Code .04(6)(f)

    Observed large container of shredded beef holding at temperature below 135F (see temperature log). **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Beef was discarded.
    Official report · Item 6-1B ↗
    No correction or repeat marker recorded.

  5. Cooling time and temperature

    Item 6-1C
    Observed multiple containers of cheese that didn't cool to 41F within 4 hours. Observed container of pina colada mix that didn't cool to 70F within 2 hours. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
    Inspector’s full note

    Code .04(6)(d)

    Observed multiple containers of cheese that didn't cool to 41F within 4 hours. Observed container of pina colada mix that didn't cool to 70F within 2 hours. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  6. Toxic substance storage and use

    Item 8-2B
    Observed multiple employee medicines stored with food for facility in dry storage area. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Employee medicines were moved to employee area.
    Inspector’s full note

    Code .07(6)(o)

    Observed multiple employee medicines stored with food for facility in dry storage area. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Employee medicines were moved to employee area.
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  7. Toxic substance storage and use

    Item 8-2B
    Observed in-use sanitizer in sink at too high of a concentration of quat. **SECOND CONSECUTIVE VIOLATION** Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade.
    Inspector’s full note

    Code .07(6)(g)

    Observed in-use sanitizer in sink at too high of a concentration of quat. **SECOND CONSECUTIVE VIOLATION** Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade.
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  8. Cooling methods and equipment

    Item 11A
    Observed containers of cheese, pina colada mix, and picadillo cooling in closed-lid plastic containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items were discarded. Person-in-charge was coached on proper cooling methods.
    Inspector’s full note

    Code .04(6)(e)

    Observed containers of cheese, pina colada mix, and picadillo cooling in closed-lid plastic containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items were discarded. Person-in-charge was coached on proper cooling methods.
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  9. Food storage and contamination

    Item 12A
    Observed food boxes and ice being stored on floor in walk-in freezer. Observed salt and opened oil being stored on floor in kitchen. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were removed from floor.
    Inspector’s full note

    Code .04(4)(q)

    Observed food boxes and ice being stored on floor in walk-in freezer. Observed salt and opened oil being stored on floor in kitchen. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were removed from floor.
    Official report · Item 12A ↗
    No correction or repeat marker recorded.

  10. Personal cleanliness

    Item 12B
    Observed employee handling food with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch.
    Inspector’s full note

    Code .03(5)(h)

    Observed employee handling food with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch.
    Official report · Item 12B ↗
    No correction or repeat marker recorded.

  11. Personal cleanliness

    Item 12B
    Observed employee handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on hat.
    Inspector’s full note

    Code .03(5)(j)

    Observed employee handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on hat.
    Official report · Item 12B ↗
    No correction or repeat marker recorded.

  12. Equipment design and condition

    Item 15A
    Observed walk-in freezer in disrepair. Freezer is leaking and ice is accumulating on walls, floor, and boxes of food. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
    Inspector’s full note

    Code .05(6)(a)

    Observed walk-in freezer in disrepair. Freezer is leaking and ice is accumulating on walls, floor, and boxes of food. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 2

Official history ↗
  1. Newer record
    100/100A
    Report
  2. This report
    70/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Aug 7, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
5A332374-A60A-45C0-A3A8-2FFE56E85BD6
Facility ID
EC112D1A-AB40-493E-8284-9941A2C6707F
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Gwinnett County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked