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SABOR LATINO SALVADORAN CUISINE receives B in Gwinnett County health inspection

Inspected

860 Duluth Hwy Suite 1015 Lawrenceville, GA 30043

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SABOR LATINO SALVADORAN CUISINE received a B, scoring 80 out of 100, in a Gwinnett County food-service inspection on Aug 10, 2026. The official report lists seven findings. [1]

Inspection score

80/100Grade BOfficial inspection

Inspection summary

The report states: “No person in charge (PIC) was available at the beginning of today's inspection.// There must be a person in charge on the premises of the food service establishment at all times.” [2]

The report states: “&2Observed 3 employee drinks stored in unapproved containers (two open soda cans and one reusable cup).” [3]

A separate finding described a drinking cup stored inside the hand washing sink located at the front service area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. [4]

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Person in charge

    Item 1-2A
    No person in charge (PIC) was available at the beginning of today's inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived 10 minutes later at the facility.//
    Inspector’s full note

    Code .03(2)

    No person in charge (PIC) was available at the beginning of today's inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived 10 minutes later at the facility.//
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  2. Eating, drinking and tobacco use

    Item 2-2B
    &2Observed 3 employee drinks stored in unapproved containers (two open soda cans and one reusable cup). One drink was stored on top of a prep table next to food being portioned, while the other two were stored on a lower shelf inside the kitchen. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)…
    Inspector’s full note

    Code .03(5)(k)1

    &2Observed 3 employee drinks stored in unapproved containers (two open soda cans and one reusable cup). One drink was stored on top of a prep table next to food being portioned, while the other two were stored on a lower shelf inside the kitchen. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were relocated or discarded.//
    Official report · Item 2-2B ↗
    No correction or repeat marker recorded.

  3. Handwashing

    Item 2-2D
    Observed a drinking cup stored inside the hand washing sink located at the front service area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Cup was removed from the hand sink.//
    Inspector’s full note

    Code .06(2)(o)

    Observed a drinking cup stored inside the hand washing sink located at the front service area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Cup was removed from the hand sink.//
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  4. Cold holding

    Item 6-1A
    Observed time temperature control for safety (TCS) foods holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed time temperature control for safety (TCS) foods holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  5. Cooling time and temperature

    Item 6-1C
    Observed portioned cream (dessert) and portioned Salvadorian white cheese that did not cool down to 41F or less within the required 4 hours.//**SECOND CONSECUTIVE VIOLATION.// 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: Food was discarded.//
    Inspector’s full note

    Code .04(6)(d)

    Observed portioned cream (dessert) and portioned Salvadorian white cheese that did not cool down to 41F or less within the required 4 hours.//**SECOND CONSECUTIVE VIOLATION.// 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: Food was discarded.//
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  6. Equipment design and condition

    Item 15A
    Observed a glass door cooler in the front of the facility with heavy ice accumulation and holding temperatures above 41F. Observed a reach-in cooler in the back of the kitchen holding temperatures above 41F.// 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 a glass door cooler in the front of the facility with heavy ice accumulation and holding temperatures above 41F. Observed a reach-in cooler in the back of the kitchen holding temperatures above 41F.// 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.

  7. Warewashing facilities and test strips

    Item 15B
    PIC could not locate the test strip for chlorine sanitizer used for the 3-compartment sink or Purell sanitizer used for cleaning the dining tables.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
    Inspector’s full note

    Code .05(3)(h),(i)

    PIC could not locate the test strip for chlorine sanitizer used for the 3-compartment sink or Purell sanitizer used for cleaning the dining tables.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
    Official report · Item 15B ↗
    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
    80/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Aug 10, 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
CD785EBB-58BF-4616-93CE-5D0FDE1723D3
Facility ID
9C493CCC-9BBC-4BCC-BD25-520184F101E6
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