THE NINE GOLF received a B, scoring 87 out of 100, in a Gwinnett County food-service inspection on Sep 18, 2026. The official report lists four findings. [1]
The inspector observed no paper towels supplied in men's restroom. [2]
The inspector also observed black mold-like accumulation on interior surfaces of ice machine. [3]
A separate finding described no hot water available at any sinks in kitchen area. [4]
Showing 4 of 4 findings
Observed no paper towels supplied in men's restroom. No air dryer installed.// 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 supplied during inspection.//
Code .07(3)(b)
Observed no paper towels supplied in men's restroom. No air dryer installed.// 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 supplied during inspection.//Official report · Item 2-2D ↗
Observed black mold-like accumulation on interior surfaces of ice machine. Observed accumulation of debris on one beer tap at the bar.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Code .05(7)(a)1
Observed black mold-like accumulation on interior surfaces of ice machine. Observed accumulation of debris on one beer tap at the bar.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)Official report · Item 4-2B ↗
Observed no hot water available at any sinks in kitchen area. Maximum water temperature obtained in kitchen was 75F.// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)
Code .06(1)(g),(h)
Observed no hot water available at any sinks in kitchen area. Maximum water temperature obtained in kitchen was 75F.// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)Official report · Item 16A ↗
Observed several dead roach-like insects throughout the kitchen and one at the bar area.// Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Code .07(5)(l)
Observed several dead roach-like insects throughout the kitchen and one at the bar area.// Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 18, 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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