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I LUV HOT POT / I LUV BOWLING receives U in Gwinnett County health inspection

Inspected

4500 Satellite Blvd Suite 1240A Duluth, GA 30096

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I LUV HOT POT / I LUV BOWLING received a U, scoring 57 out of 100, in a Gwinnett County food-service inspection on Oct 15, 2026. The official report lists ten findings. [1]

Inspection score

57/100Grade UOfficial inspection

Inspection summary

The report states: “Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score as a result of an overall lack of active managerial control.” [2]

The inspector also observed mold on Taro (root vegetable) in the walk-in cooler. [3]

A separate finding described a food employee washing dishes in the chlorine chemical mechanical warewashing machine with a concentration of 0ppm. [4]

3 points higher than the previous inspection in our records: 54/100 on Oct 6, 2026. Intervening inspections may be missing.

What inspectors found

Read the official report

Showing 10 of 10 findings

  1. Person in charge

    Item 1-2A
    Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
    Inspector’s full note

    Code .03(2)(a)-(n),(p)

    Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  2. Food condition

    Item 3-1C
    Observed mold on Taro (root vegetable) in the walk-in cooler. Observed expired almond milk in use in the standing reach-in cooler. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The food items were discarded.
    Inspector’s full note

    Code .04(1)

    Observed mold on Taro (root vegetable) in the walk-in cooler. Observed expired almond milk in use in the standing reach-in cooler. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The food items were discarded.
    Official report · Item 3-1C ↗
    No correction or repeat marker recorded.

  3. Food-contact surface sanitation

    Item 4-2B
    Observed a food employee washing dishes in the chlorine chemical mechanical warewashing machine with a concentration of 0ppm. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer's data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). (C) Corrective Actions: Dishes were sanitizing compartment of the three-compartment warewashing sink.
    Inspector’s full note

    Code .05(6)(m)

    Observed a food employee washing dishes in the chlorine chemical mechanical warewashing machine with a concentration of 0ppm. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer's data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). (C) Corrective Actions: Dishes were sanitizing compartment of the three-compartment warewashing sink.
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  4. Cold holding

    Item 6-1A
    Observed 2 plastic containers of napa cabbage, cooked chicken wings, and bock choi held above 41°F (5°C) in the walk-in cooler and prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.
    Inspector’s full note

    Code .04(6)(f)

    Observed 2 plastic containers of napa cabbage, cooked chicken wings, and bock choi held above 41°F (5°C) in the walk-in cooler and prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  5. Toxic substance storage and use

    Item 8-2B
    Observed Chlorine sanitizer solution at a concentration higher than 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer remade.
    Inspector’s full note

    Code .07(6)(g)

    Observed Chlorine sanitizer solution at a concentration higher than 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer remade.
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  6. Wiping cloth use and storage

    Item 12C
    The sanitizer bucket behind the bar was stored on the floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: The sanitizer bucket was stored on the floor.
    Inspector’s full note

    Code .04(4)(m)

    The sanitizer bucket behind the bar was stored on the floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: The sanitizer bucket was stored on the floor.
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  7. Wiping cloth use and storage

    Item 12C
    Observed wiping cloths stored in multiple chlorine sanitizers below 50ppm. Observed wet wiping cloths stored on a prep table. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade, and the cloths were stored in the bucket.
    Inspector’s full note

    Code .04(4)(m)

    Observed wiping cloths stored in multiple chlorine sanitizers below 50ppm. Observed wet wiping cloths stored on a prep table. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade, and the cloths were stored in the bucket.
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  8. Utensil, equipment and linen storage

    Item 14B
    1,2,4Observed metal pans stored clean, stacked and wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The dishes were seperated to be in a self-drying position.
    Inspector’s full note

    Code .05(10)(e)

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

  9. Pest control

    Item 18
    Observed the back door propped open at the beginning of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: The back door was closed.
    Inspector’s full note

    Code .07(2)(m)

    Observed the back door propped open at the beginning of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: The back door was closed.
    Official report · Item 18 ↗
    No correction or repeat marker recorded.

  10. Pest control

    Item 18
    Observed a dead roach inside the prep cooler in the front kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
    Inspector’s full note

    Code .07(5)(l)

    Observed a dead roach inside the prep cooler in the front kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
    Official report · Item 18 ↗
    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
    57/100U
    Reading
  2. Earlier record
    54/100U
    Report

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Oct 15, 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
CAAE9830-7416-4405-A39E-D6AC1F551BB0
Facility ID
D25C8550-8856-4C6B-BDCB-5A26E05FF04A
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