SUSHI NIKO NIKO HIBACHI received a B, scoring 87 out of 100, in a Gwinnett County food-service inspection on Sep 21, 2026. The official report lists five findings. [1]
The report states: “Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log).” [2]
The report states: “Multiple TCS foods not cooling at a fast enough rate to reach 41F in 4 or 6 hours (see temperature log).” [3]
The report states: “Facility does not have adequate refrigeration.” [4]
Showing 5 of 5 findings
Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
Code .04(6)(f)
Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.Official report · Item 6-1A ↗
Multiple TCS foods not cooling at a fast enough rate to reach 41F in 4 or 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: Approved cooling methods were provided.
Code .04(6)(d)
Multiple TCS foods not cooling at a fast enough rate to reach 41F in 4 or 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: Approved cooling methods were provided.Official report · Item 6-1C ↗
Facility does not have adequate refrigeration. The ambient air temperature of the walk in cooler is greater than 41F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Rule .04. (Pf)
Code .05(3)(a)
Facility does not have adequate refrigeration. The ambient air temperature of the walk in cooler is greater than 41F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Rule .04. (Pf)Official report · Item 11A ↗
Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. Foods also cooling in cold holding units that are not working properly. 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: Discussed cooling foods in…
Code .04(6)(e)
Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. Foods also cooling in cold holding units that are not working properly. 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: Discussed cooling foods in thinner portions on the top shelves of the walk in cooler or standing prep freezer. Also recommended cooling foods while uncovered as long as no source of contamination can occur.Official report · Item 11A ↗
The ambient air temperature of 3 prep coolers are greater than 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)
Code .05(6)(a)
The ambient air temperature of 3 prep coolers are greater than 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 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 21, 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.
Checked