HIBACHI BUFFET received a U, scoring 62 out of 100, in a Gwinnett County food-service inspection on Sep 22, 2026. The official report lists 14 findings. [1]
The report states: “No person-in-charge in facility.” [2]
The report states: “&2Observed multiple employee drinks in unapproved containers (water bottles, open cups) and food items for employees at hibachi, sushi, and pho stations.” [3]
A separate finding described hand sink in server area with ice inside. [4]
A newer inspection in our records, dated Oct 2, 2026, lists 87 out of 100, grade B. The findings above belong to the Sep 22, 2026 inspection. [5]
Showing 14 of 14 findings
No person-in-charge in facility. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee assigned as person-in-charge.
Code .03(2)
No person-in-charge in facility. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee assigned as person-in-charge.Official report · Item 1-2A ↗
Due to multiple risk factor violations during today's inspection resulting in an unsatisfactory score, the person-in-charge is not practicing active managerial control of facility. 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)
Code .03(2)(a)-(n),(p)
Due to multiple risk factor violations during today's inspection resulting in an unsatisfactory score, the person-in-charge is not practicing active managerial control of facility. 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 ↗
&2Observed multiple employee drinks in unapproved containers (water bottles, open cups) and food items for employees at hibachi, sushi, and pho stations. 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: Employee items were discarded.
Code .03(5)(k)1
&2Observed multiple employee drinks in unapproved containers (water bottles, open cups) and food items for employees at hibachi, sushi, and pho stations. 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: Employee items were discarded.Official report · Item 2-2B ↗
Observed hand sink in server area with ice inside. Observed hand sink with cleaning supplies in it in back of kitchen. 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: Items were removed from hand sink.
Code .06(2)(o)
Observed hand sink in server area with ice inside. Observed hand sink with cleaning supplies in it in back of kitchen. 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: Items were removed from hand sink.Official report · Item 2-2D ↗
Observed mold-like accumulation in interior of ice machine. **SECOND CONSECUTIVE VIOLATION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Code .05(7)(a)1
Observed mold-like accumulation in interior of ice machine. **SECOND CONSECUTIVE VIOLATION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)Official report · Item 4-2B ↗
Observed multiple pans of fried sushi cooling for longer than 2 hours above 70F. 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: Items were discarded.
Code .04(6)(d)
Observed multiple pans of fried sushi cooling for longer than 2 hours above 70F. 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: Items were discarded.Official report · Item 6-1C ↗
Observed large butane lighter at sushi bar stored on prep counter. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighter was moved to lower shelving.
Code .07(6)(c)
Observed large butane lighter at sushi bar stored on prep counter. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighter was moved to lower shelving.Official report · Item 8-2B ↗
Facility does not have allergen disclosure posted. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)
Code .04(7)(d)
Facility does not have allergen disclosure posted. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)Official report · Item 10D ↗
Observed fried sushi cooling in large pans with plastic wrap on top. 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: Sushi was discarded. Cooling methods discussed with person-in-charge.
Code .04(6)(e)
Observed fried sushi cooling in large pans with plastic wrap on top. 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: Sushi was discarded. Cooling methods discussed with person-in-charge.Official report · Item 11A ↗
Observed chicken feet thawing in meat sink in standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken feet were placed into cooler to thaw.
Code .04(6)(c)
Observed chicken feet thawing in meat sink in standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken feet were placed into cooler to thaw.Official report · Item 11C ↗
Observed wiping cloths stored in multiple containers of sanitizer at too low of a concentration of chlorine. 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: Sanitizers were remade.
Code .04(4)(m)
Observed wiping cloths stored in multiple containers of sanitizer at too low of a concentration of chlorine. 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: Sanitizers were remade.Official report · Item 12C ↗
Observed multiple avocados at sushi station being cut with stickers still on. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Cut avocados were discarded. Uncut avocados were washed and stickers removed.
Code .04(4)(g)
Observed multiple avocados at sushi station being cut with stickers still on. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Cut avocados were discarded. Uncut avocados were washed and stickers removed.Official report · Item 12D ↗
1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were recleaned, sanitized, and placed into clean and dry container.
Code .05(10)(e)
1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were recleaned, sanitized, and placed into clean and dry container.Official report · Item 14B ↗
Facility has installed new walls and ceiling in back kitchen area by walk-in coolers, and installed new walk in coolers. Floors, walls, ceilings in coolers and cooler area are not approved. Remodel application has not been submitted for area. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)
Code .07(2)(a)
Facility has installed new walls and ceiling in back kitchen area by walk-in coolers, and installed new walk in coolers. Floors, walls, ceilings in coolers and cooler area are not approved. Remodel application has not been submitted for area. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)Official report · Item 17C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 22, 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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