WICKED SUSHI AND GRILL received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Sep 8, 2026. The official report lists four findings. [1]
The inspector observed multiple items (cooking utensils) in a hand sink in the kitchen. [2]
The inspector also observed a large basket of Jalapeno peppers that contained mold around the stems. [3]
A separate finding described several prepared and opened packages of foods in freezers without date marking. [4]
Showing 4 of 4 findings
Observed multiple items (cooking utensils) in a hand sink in the kitchen. 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: Items removed from the hand sink.
Code .06(2)(o)
Observed multiple items (cooking utensils) in a hand sink in the kitchen. 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: Items removed from the hand sink.Official report · Item 2-2D ↗
Observed a large basket of Jalapeno peppers that contained mold around the stems. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Peppers discarded.
Code .04(1)
Observed a large basket of Jalapeno peppers that contained mold around the stems. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Peppers discarded.Official report · Item 3-1C ↗
Observed several prepared and opened packages of foods in freezers without date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use…
Code .04(6)(g)
Observed several prepared and opened packages of foods in freezers without date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf) Corrective Actions: Mark opened foods in freezer with the date of opening and the date of freezing.Official report · Item 6-2 ↗
Observed several prepared and opened packages of foods in freezers without date marking. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Marked prepared foods with the date of prep and date of freezing.
Code .04(6)(g)
Observed several prepared and opened packages of foods in freezers without date marking. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Marked prepared foods with the date of prep and date of freezing.Official report · Item 6-2 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 8, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores 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.
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