ORIENTAL GARDEN received a B, scoring 89 out of 100, in a Gwinnett County food-service inspection on Oct 9, 2026. The official report lists two findings. [1]
The inspector observed cut cabbage, bean sprouts, cooked pork, raw prepped beef, and raw prepped chicken temping above 41F. [2]
The inspector also observed container of pooled eggs and container of chicken stock without start and end time label. [3]
32 points higher than the previous inspection in our records: 57/100 on Sep 30, 2026. Intervening inspections may be missing.
Showing 2 of 2 findings
Observed cut cabbage, bean sprouts, cooked pork, raw prepped beef, and raw prepped chicken temping above 41F. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge moved items to walk in cooler.
Code .04(6)(f)
Observed cut cabbage, bean sprouts, cooked pork, raw prepped beef, and raw prepped chicken temping above 41F. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge moved items to walk in cooler.Official report · Item 6-1A ↗
Observed container of pooled eggs and container of chicken stock without start and end time label. 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…
Code .04(6)(i)
Observed container of pooled eggs and container of chicken stock without start and end time label. 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: PIC discarded items.Official report · Item 6-1D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 9, 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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