SUSHI MITO JAPANESE CUISINE received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Sep 24, 2026. The official report lists eight findings. [1]
The inspector observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). [2]
The inspector also observed multiple food items on time control without being on time control procedures. [3]
A separate finding described multiple lighters and container of pesticide stored on and above prep counters throughout facility. [4]
Showing 8 of 8 findings
Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.Official report · Item 6-1A ↗
Observed multiple food items on time control without being on time control procedures. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be…
Code .04(6)(i)
Observed multiple food items on time control without being on time control procedures. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Items were placed on time control procedures.Official report · Item 6-1D ↗
Observed multiple lighters and container of pesticide stored on and above prep counters throughout facility. 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 chemical storage.
Code .07(6)(c)
Observed multiple lighters and container of pesticide stored on and above prep counters throughout facility. 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 chemical storage.Official report · Item 8-2B ↗
Observed multiple containers of frozen shrimp thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Shrimp was taken to walk-in cooler to thaw.
Code .04(6)(c)
Observed multiple containers of frozen shrimp thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Shrimp was taken to walk-in cooler to thaw.Official report · Item 11C ↗
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 air dry.
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 air dry.Official report · Item 14B ↗
Prep cooler in main prep area is not capable of holding foods at 41F or below. 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: Cooler was repaired onsite.
Code .05(6)(a)
Prep cooler in main prep area is not capable of holding foods at 41F or below. 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: Cooler was repaired onsite.Official report · Item 15A ↗
Observed stickers and sticker residue on multiple pans stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Sticker residue was removed and pans were recleaned and sanitized.
Code .05(7)(a)2,3
Observed stickers and sticker residue on multiple pans stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Sticker residue was removed and pans were recleaned and sanitized.Official report · Item 15C ↗
Observed employee phones and coffee stored on prep counters in main prep area. Observed employee tortillas stored in microwave. 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 taken to employee area.
Code .07(4)(b)
Observed employee phones and coffee stored on prep counters in main prep area. Observed employee tortillas stored in microwave. 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 taken 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 · Sep 24, 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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