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JJ FISH AND CHICKEN receives B in Gwinnett County health inspection

Inspected

3645 Club Dr Lawrenceville, GA 30044

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JJ FISH AND CHICKEN received a B, scoring 82 out of 100, in a Gwinnett County food-service inspection on Oct 1, 2026. The official report lists six findings. [1]

Inspection score

82/100Grade BOfficial inspection

Inspection summary

The inspector observed that the shucked oysters that are received from A& D foods are not being dated on the label when the last oyster is used and then kept for record keeping purposes for 90 days.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from… [2]

The inspector also observed that the three compartment sink was not set up correctly with sanitization as the last step. [3]

A separate finding described two employees working on the cook line that had bracelets on their wrists.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). [4]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Required food-source records

    Item 3-1D
    Observed that the shucked oysters that are received from A& D foods are not being dated on the label when the last oyster is used and then kept for record keeping purposes for 90 days.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from…
    Inspector’s full note

    Code .04(3)(k)

    Observed that the shucked oysters that are received from A& D foods are not being dated on the label when the last oyster is used and then kept for record keeping purposes for 90 days.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf) Corrective Actions: The person in charge was given information regarding the dating and record keeping of the shucked shellfish containers for 90 days.//
    Official report · Item 3-1D ↗
    No correction or repeat marker recorded.

  2. Food-contact surface sanitation

    Item 4-2B
    Observed that the three compartment sink was not set up correctly with sanitization as the last step. The three compartment sink was set up as wash ( employee had included bleach in this step) rinse with no sanitization step.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The sanitizer sink was set up correctly with the chlorine sanitizer as the last compartment. All containers that were washed previously were rewashed and then sanitized in the third compartment before allowing to air dry.//
    Inspector’s full note

    Code .05(8)(a)

    Observed that the three compartment sink was not set up correctly with sanitization as the last step. The three compartment sink was set up as wash ( employee had included bleach in this step) rinse with no sanitization step.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The sanitizer sink was set up correctly with the chlorine sanitizer as the last compartment. All containers that were washed previously were rewashed and then sanitized in the third compartment before allowing to air dry.//
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  3. Personal cleanliness

    Item 12B
    Observed two employees working on the cook line that had bracelets on their wrists.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employees removed the bracelets and washed hands before returning to the cook line.//
    Inspector’s full note

    Code .03(5)(h)

    Observed two employees working on the cook line that had bracelets on their wrists.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employees removed the bracelets and washed hands before returning to the cook line.//
    Official report · Item 12B ↗
    No correction or repeat marker recorded.

  4. Equipment design and condition

    Item 15A
    Observed that the walk-in freezer has a build up of ice on the door, around the door, and around the condenser unit.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
    Inspector’s full note

    Code .05(6)(a)

    Observed that the walk-in freezer has a build up of ice on the door, around the door, and around the condenser unit.// 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 ↗
    No correction or repeat marker recorded.

  5. Toilet facilities

    Item 17A
    Observed that the women's restroom does not have a covered trashcan available for use.// A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)
    Inspector’s full note

    Code .06(5)(h)

    Observed that the women's restroom does not have a covered trashcan available for use.// A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)
    Official report · Item 17A ↗
    No correction or repeat marker recorded.

  6. Ventilation and lighting

    Item 17D
    Observed that employee's personal belonging were stored on top of the food boxes ( in dry storage area) and on the shelf on top of single use items for customers on the storage shelf in the office.// 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: The employee's personal belongings were removed and placed in a designated space away from food or single use items.//
    Inspector’s full note

    Code .07(4)(b)

    Observed that employee's personal belonging were stored on top of the food boxes ( in dry storage area) and on the shelf on top of single use items for customers on the storage shelf in the office.// 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: The employee's personal belongings were removed and placed in a designated space away from food or single use items.//
    Official report · Item 17D ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    82/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Oct 1, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
B96C9D28-88B5-43D3-8B97-6E24176D8856
Facility ID
ECADAF33-1A8B-422B-876B-324BFC89A5F1
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked