SEA SUN IZAKAYA received a C, scoring 74 out of 100, in a Gwinnett County food-service inspection on Sep 15, 2026. The official report lists seven findings. [1]
The report states: “(vi)(vii)(viii)Observed raw shelled eggs being stored above tofu in the walk in cooler.” [2]
The report states: “No consumer advisory present on the electronic menu or on the paper menu given to customers.” [3]
A separate finding described rice hot holding in the rice cooker at a temp under 135 degrees F. [4]
Showing 7 of 7 findings
(vi)(vii)(viii)Observed raw shelled eggs being stored above tofu in the walk in cooler. Observed raw seasoned chicken being stored above vegetables in the upright cooler. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Person in charge rearranged items.
Code .04(4)(c)1(i)(ii)(iii)(v)
(vi)(vii)(viii)Observed raw shelled eggs being stored above tofu in the walk in cooler. Observed raw seasoned chicken being stored above vegetables in the upright cooler. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Person in charge rearranged items.Official report · Item 4-1A ↗
No consumer advisory present on the electronic menu or on the paper menu given to customers. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8,…
Code .04(7)(e)
No consumer advisory present on the electronic menu or on the paper menu given to customers. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf) Corrective Actions: Person in charge added wording to the electronic menu.Official report · Item 5-2 ↗
Observed rice hot holding in the rice cooker at a temp under 135 degrees F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded item.
Code .04(6)(f)
Observed rice hot holding in the rice cooker at a temp under 135 degrees F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded item.Official report · Item 6-1B ↗
Observed TCS foods that were cooling not cooling at a rate that would get it to 41 or below in the designated time. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge moved items to the walk in cooler so that it could cool faster.
Code .04(6)(d)
Observed TCS foods that were cooling not cooling at a rate that would get it to 41 or below in the designated time. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge moved items to the walk in cooler so that it could cool faster.Official report · Item 6-1C ↗
Observed multiple items on time control that were not listed on the time control procedures. Observed the start time for the items, but not the discard time and according to their procedures the items should be marked with the start and discard time. 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…
Code .04(6)(i)
Observed multiple items on time control that were not listed on the time control procedures. Observed the start time for the items, but not the discard time and according to their procedures the items should be marked with the start and discard time. 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: Person in charge added discard time to the items and updated procedures to show the new items added to time control.Official report · Item 6-1D ↗
Observed items cooling in upright cooler while covered and the cooler was not getting low enough. 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: Items moved by person in charge.
Code .04(6)(e)
Observed items cooling in upright cooler while covered and the cooler was not getting low enough. 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: Items moved by person in charge.Official report · Item 11A ↗
Observed upright cooler not getting low enough to keep TCS foods at a temp of 41 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)
Code .05(6)(a)
Observed upright cooler not getting low enough to keep TCS foods at a temp of 41 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)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 15, 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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