MAMBO'S CAFE received a B, scoring 80 out of 100, in a Gwinnett County food-service inspection on Sep 8, 2026. The official report lists four findings. [1]
The report states: “At time of inspection, observed a cart stored in front of the central handwashing sink in the kitchen.” [2]
The report states: “Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 or 6 hours (see temperature log).” [3]
The report states: “Facility using improper methods for cooling TCS foods.” [4]
Showing 4 of 4 findings
At time of inspection, observed a cart stored in front of the central handwashing sink in the kitchen. Observed a colander in the handwashing sink at the bar. 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 were relocated so that the handwashing sinks were accessible.
Code .06(2)(o)
At time of inspection, observed a cart stored in front of the central handwashing sink in the kitchen. Observed a colander in the handwashing sink at the bar. 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 were relocated so that the handwashing sinks were accessible.Official report · Item 2-2D ↗
Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 or 6 hours (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.
Code .04(6)(d)
Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 or 6 hours (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.Official report · Item 6-1C ↗
Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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…
Code .04(6)(e)
Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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 cooling foods in the walk in cooler or walk in freezer. Also discussed cooling foods in the walk in cooler or walk in freezer. Recommended using cooling logs to ensure foods cool properly.Official report · Item 11A ↗
The ambient air temperature of the reach in 3 door cooler and bottom portion of the back prep line cooler are greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Code .05(6)(a)
The ambient air temperature of the reach in 3 door cooler and bottom portion of the back prep line cooler are greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)Official report · Item 15A ↗
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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