AFRICAN TASTE RESTAURANT AND LOUNGE received a B, scoring 88 out of 100, in a Gwinnett County food-service inspection on Aug 4, 2026. The official report lists two findings. [1]
The inspector observed multiple cooked time/temperature control for safety foods unable to cool from 135F to 70F within 2 hours. [2]
The inspector also observed PIC using unapproved cooling methods to cool multiple food items (in the fryer basket above fryer). [3]
Showing 2 of 2 findings
Observed multiple cooked time/temperature control for safety foods unable to cool from 135F to 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.
Code .04(6)(d)
Observed multiple cooked time/temperature control for safety foods unable to cool from 135F to 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.Official report · Item 6-1C ↗
Observed PIC using unapproved cooling methods to cool multiple food items (in the fryer basket above fryer). This resulted in the food being unable to cool in an appropriate time frame. 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: PIC was educated on proper cooling methods.
Code .04(6)(e)
Observed PIC using unapproved cooling methods to cool multiple food items (in the fryer basket above fryer). This resulted in the food being unable to cool in an appropriate time frame. 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: PIC was educated on proper cooling methods.Official report · Item 11A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 4, 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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