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ZAXBY'S scores 83; inspectors cite handwashing issues

Inspected

733 Pleasant Hill Rd Lilburn, GA 30047

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ZAXBY'S received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Sep 8, 2026. The official report lists five findings. [1]

Inspection score

83/100Grade BOfficial inspection

Inspection summary

The inspector observed no paper towels and hand sink across from wing fryer 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. [2]

The inspector also observed multiple items cold holding in cold hold unit that were at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. [3]

A separate finding described an employee handing food while wearing multiple bracelets 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). [4]

What inspectors found

Read the official report

Showing 5 of 5 findings

  1. Handwashing

    Item 2-2D
    Observed no paper towels and hand sink across from wing fryer 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: sink supplied with paper towels
    Inspector’s full note

    Code .07(3)(b)

    Observed no paper towels and hand sink across from wing fryer 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: sink supplied with paper towels
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  2. Handwashing

    Item 2-2D
    Observed hand sink and chicken prep station blocked by rolling tray A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: tray removed from in front of the handsink
    Inspector’s full note

    Code .06(2)(o)

    Observed hand sink and chicken prep station blocked by rolling tray A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: tray removed from in front of the handsink
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  3. Cold holding

    Item 6-1A
    Observed multiple items cold holding in cold hold unit that were at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: per person in charge items placed in unit from walk in cooler at 9:45. Items marked for time control. Procedures provided and reviewed with person in charge.
    Inspector’s full note

    Code .04(6)(f)

    Observed multiple items cold holding in cold hold unit that were at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: per person in charge items placed in unit from walk in cooler at 9:45. Items marked for time control. Procedures provided and reviewed with person in charge.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  4. Personal cleanliness

    Item 12B
    Observed employee handing food while wearing multiple bracelets 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: All bracelets removed from employees wrist
    Inspector’s full note

    Code .03(5)(h)

    Observed employee handing food while wearing multiple bracelets 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: All bracelets removed from employees wrist
    Official report · Item 12B ↗
    No correction or repeat marker recorded.

  5. Equipment design and condition

    Item 15A
    Observed cold hold unit with an ambient air temperature of 43.7 Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)
    Inspector’s full note

    Code .05(1)(a)

    Observed cold hold unit with an ambient air temperature of 43.7 Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (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 1

Official history ↗
  1. This report
    83/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 8, 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
7136666A-2B7C-451F-8311-E35C24222B3C
Facility ID
00529FB3-3094-4FAE-B1D5-5B6304AA1052
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