NICKO REPORT
CitiesExplore

9292 BBQ receives B in Gwinnett County health inspection

Inspected

3360 Satellite Blvd Suite 8 Duluth, GA 30096

Map ↗

9292 BBQ received a B, scoring 85 out of 100, in a Gwinnett County food-service inspection on Sep 16, 2026. The official report lists four findings. [1]

Inspection score

85/100Grade BOfficial inspection

Inspection summary

The inspector observed multiple pans of macaroni salad cooked the previous night that were not cooled to 41°F (5°C) within 6 hours. [2]

The inspector also observed 5 containers of macaroni salad cooling in covered plastic containers, full to the top, and stacked on top of each other on the bottom shelf of a reach-in cooler in the kitchen. [3]

The report states: “1,2,4Observed cups and metal pans stored clean, stacked wet in the kitchen.” [4]

13 points lower than the previous inspection in our records: 98/100 on Jul 9, 2026. Intervening inspections may be missing.

What inspectors found

Read the official report

Showing 4 of 4 findings

  1. Cooling time and temperature

    Item 6-1C
    Observed multiple pans of macaroni salad cooked the previous night that were not cooled to 41°F (5°C) within 6 hours. See temperature log. 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: Pans of macaroni noodles were discarded.
    Inspector’s full note

    Code .04(6)(d)

    Observed multiple pans of macaroni salad cooked the previous night that were not cooled to 41°F (5°C) within 6 hours. See temperature log. 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: Pans of macaroni noodles were discarded.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  2. Cooling methods and equipment

    Item 11A
    Observed 5 containers of macaroni salad cooling in covered plastic containers, full to the top, and stacked on top of each other on the bottom shelf of a reach-in cooler in the kitchen. 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: The person in charge was educated on the proper…
    Inspector’s full note

    Code .04(6)(e)

    Observed 5 containers of macaroni salad cooling in covered plastic containers, full to the top, and stacked on top of each other on the bottom shelf of a reach-in cooler in the kitchen. 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: The person in charge was educated on the proper cooling methods.
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  3. Utensil, equipment and linen storage

    Item 14B
    1,2,4Observed cups and metal pans stored clean, stacked wet in the kitchen. ****THIRD CONSECUTIVE REPEAT**** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and be covered or inverted. (C) Corrective Actions: The cups and pans were rewashed, sanitized, and stored in a self-drying position.
    Inspector’s full note

    Code .05(10)(e)

    1,2,4Observed cups and metal pans stored clean, stacked wet in the kitchen. ****THIRD CONSECUTIVE REPEAT**** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and be covered or inverted. (C) Corrective Actions: The cups and pans were rewashed, sanitized, and stored in a self-drying position.
    Official report · Item 14B ↗
    No correction or repeat marker recorded.

  4. Equipment design and condition

    Item 15A
    Observed severely rusted shelving over the prep sink in the second kitchen storing clean dishes. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Dishes were removed, rewashed, and sanitized. The shelves were removed and discarded.
    Inspector’s full note

    Code .05(1)(i)

    Observed severely rusted shelving over the prep sink in the second kitchen storing clean dishes. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Dishes were removed, rewashed, and sanitized. The shelves were removed and discarded.
    Official report · Item 15A ↗
    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 2

Official history ↗
  1. This report
    85/100B
    Reading
  2. Earlier record
    98/100A
    Report

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 16, 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
C5888FA3-228A-4838-AA0C-C645B11CF9FF
Facility ID
02C00638-D812-4F92-8B9B-06F0CB48A2A0
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