DOMINICKS received a U, scoring 63 out of 100, in a Gwinnett County food-service inspection on Sep 22, 2026. The official report lists 14 findings. [1]
The report states: “Several violations of risk factors due to lack of active managerial control.” [2]
The inspector also observed that there was a black mold-like build-up along the baffle inside of the ice machine in the kitchen. [3]
A separate finding described several time/temperature control for safety foods that were cold holding at temperatures above 41F. [4]
Showing 14 of 14 findings
Several violations of risk factors due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Correct by 10/2/26.
Code .03(2)(a)-(n),(p)
Several violations of risk factors due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Correct by 10/2/26.Official report · Item 1-2A ↗
Observed that there was a black mold-like build-up along the baffle inside of the ice machine in the kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Clean and sanitize by 10/2/26.
Code .05(7)(a)1
Observed that there was a black mold-like build-up along the baffle inside of the ice machine in the kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Clean and sanitize by 10/2/26.Official report · Item 4-2B ↗
Observed several time/temperature control for safety foods that were cold holding at temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
Code .04(6)(f)
Observed several time/temperature control for safety foods that were cold holding at temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.Official report · Item 6-1A ↗
Observed six large, deep containers of marinara sauce that did not cool from the previous evening. 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: Foods discarded. Discussed with the person-in-charge (PIC) proper cooling methods and provided a handout on cooling.
Code .04(6)(d)
Observed six large, deep containers of marinara sauce that did not cool from the previous evening. 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: Foods discarded. Discussed with the person-in-charge (PIC) proper cooling methods and provided a handout on cooling.Official report · Item 6-1C ↗
Observed multiple TCS foods in the prep coolers from greater than 24 hours prior that were not date marked. 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: Correct by 10/2/26.
Code .04(6)(g)
Observed multiple TCS foods in the prep coolers from greater than 24 hours prior that were not date marked. 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: Correct by 10/2/26.Official report · Item 6-2 ↗
Observed a chicken-based thickener that was date 9/14/2026 in the walk-in cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Food discarded.
Code .04(6)(h)
Observed a chicken-based thickener that was date 9/14/2026 in the walk-in cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Food discarded.Official report · Item 6-2 ↗
Observed vacuum packaged food in the freezer that was held for greater than 48 hours. The facility does not have an approved variance. Except as specified under Rule .04(6)(l), a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under Rule .02(6)(b) and (d) and that meets all other requirements of subsection .04(6)(k)2. (P, Pf) Corrective Actions: The facility must acquired an approved variance or hold vacuum packaged food for 48 hours or less.
Code .04(6)(k)
Observed vacuum packaged food in the freezer that was held for greater than 48 hours. The facility does not have an approved variance. Except as specified under Rule .04(6)(l), a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under Rule .02(6)(b) and (d) and that meets all other requirements of subsection .04(6)(k)2. (P, Pf) Corrective Actions: The facility must acquired an approved variance or hold vacuum packaged food for 48 hours or less.Official report · Item 9-2 ↗
The facility does not have a disclosure listing the major food allergen served as an ingredient in the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Correct by 10/2/26.
Code .04(7)(d)
The facility does not have a disclosure listing the major food allergen served as an ingredient in the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Correct by 10/2/26.Official report · Item 10D ↗
Observed marinara cooling in deep plastic containers. The marinara did not reach 41F within 6 hours. 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: Discussed with PIC proper cooling methods and provided a hand out of proper cooling methods.
Code .04(6)(e)
Observed marinara cooling in deep plastic containers. The marinara did not reach 41F within 6 hours. 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: Discussed with PIC proper cooling methods and provided a hand out of proper cooling methods.Official report · Item 11A ↗
Observed that there was no handwashing signage posted at the hand sink in the bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Handwashing sign provided to the facility.
Code .07(3)(d)
Observed that there was no handwashing signage posted at the hand sink in the bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Handwashing sign provided to the facility.Official report · Item 13A ↗
Observed two prep coolers that were not able to cool foods to 41F or below. See temperature log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Correct by 10/2/26.
Code .05(6)(a)
Observed two prep coolers that were not able to cool foods to 41F or below. See temperature log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Correct by 10/2/26.Official report · Item 15A ↗
There was a grey-brown mold-like bulid-up over the surface of the fan covers in the walk-in cooler and along the area immediately around and above the fan covers. Observed that there was encrusted food and debris covering two food racks that were stored with clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 10/2/26.
Code .05(7)(a)2,3
There was a grey-brown mold-like bulid-up over the surface of the fan covers in the walk-in cooler and along the area immediately around and above the fan covers. Observed that there was encrusted food and debris covering two food racks that were stored with clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 10/2/26.Official report · Item 15C ↗
Observed that there was a build-up of dust and debris around the ceiling vents in the kitchen. The kitchen ceiling vents were also covered in rust. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Return to good repair or replace by 10/2/26.
Code .07(5)(a),(b)1,2,3
Observed that there was a build-up of dust and debris around the ceiling vents in the kitchen. The kitchen ceiling vents were also covered in rust. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Return to good repair or replace by 10/2/26.Official report · Item 17C ↗
Observed a gap of approximately 1/4 in x 6 inches between doors in the kitchen that open directly to the outside. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Correct by 10/2/26.
Code .07(2)(m)
Observed a gap of approximately 1/4 in x 6 inches between doors in the kitchen that open directly to the outside. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Correct by 10/2/26.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 22, 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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