Goodwin Tea House & More received an A, scoring 94 out of 100, in a Gwinnett County food-service inspection on Oct 16, 2026. The official report lists three findings. [1]
The inspector observed lighter stored above microwave prep area, and another lighter stored above food hot holding on stove. [2]
The report states: “1,2,4Observed multiple pans stacked while wet to dry.” [3]
A separate finding described an employee drink, gum, keys, glasses, and chips stored with food for facility in dry storage area and microwave prep area. [4]
Showing 3 of 3 findings
Observed lighter stored above microwave prep area, and another lighter stored above food hot holding on stove. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Items were moved to lower shelving.
Code .07(6)(c)
Observed lighter stored above microwave prep area, and another lighter stored above food hot holding on stove. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Items were moved to lower shelving.Official report · Item 8-2B ↗
1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to allow air drying.
Code .05(10)(e)
1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to allow air drying.Official report · Item 14B ↗
Observed employee drink, gum, keys, glasses, and chips stored with food for facility in dry storage area and microwave prep area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to employee area.
Code .07(4)(b)
Observed employee drink, gum, keys, glasses, and chips stored with food for facility in dry storage area and microwave prep area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to employee area.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 16, 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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