BURGER KING #6427 received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Sep 11, 2026. The official report lists seven findings. [1]
The report states: “Sliced tomatoes, cut lettuce, ham, yellow cheese, and white cheese on time control without start/discard time per procedures.” [2]
The report states: “Facility did not display most recent inspection report.” [3]
The report states: “Facility does not have maximum registering thermometer for high temperature dish machine.” [4]
7 points higher than the previous inspection in our records: 76/100 on Sep 3, 2026. Intervening inspections may be missing.
Showing 7 of 7 findings
Sliced tomatoes, cut lettuce, ham, yellow cheese, and white cheese on time control without start/discard time per 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…
Code .04(6)(i)
Sliced tomatoes, cut lettuce, ham, yellow cheese, and white cheese on time control without start/discard time per 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: Foods discarded.Official report · Item 6-1D ↗
Facility did not display most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Code .02(1)(d)
Facility did not display most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)Official report · Item 13A ↗
Most recent report not displayed in drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C)
Code .02(1)(d)
Most recent report not displayed in drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C)Official report · Item 13A ↗
Facility does not have maximum registering thermometer for high temperature dish machine. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. (Pf)
Code .05(3)(h),(i)
Facility does not have maximum registering thermometer for high temperature dish machine. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. (Pf)Official report · Item 15B ↗
Facility installed two tankless water heaters without remodel application; remodel application must be submitted to health department. **REMODEL PENDING** The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)
Code .06(1)(g),(h)
Facility installed two tankless water heaters without remodel application; remodel application must be submitted to health department. **REMODEL PENDING** The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)Official report · Item 16A ↗
Three compartment sink faucets leaking. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Code .06(2)(r)
Three compartment sink faucets leaking. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)Official report · Item 16B ↗
Floor at walk in cooler in disrepair allowing accumulation of water. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Code .07(5)(a),(b)1,2,3
Floor at walk in cooler in disrepair allowing accumulation of water. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)Official report · Item 17C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 11, 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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