MAMA'S CRAWFISH AND WINGS received a U, scoring 57 out of 100, in a Gwinnett County food-service inspection on Sep 17, 2026. The official report lists nine findings. [1]
The report states: “Several violations of risk factors due to lack of active managerial control.” [2]
The report states: “&2Observed an employee drink from a water bottle in the kitchen.” [3]
A separate finding described that the tags/labels for green mussels were not retained for 90 calendar days from the last sale date. [4]
Showing 9 of 9 findings
Several violations of risk factors due to 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) Corrective Actions: Correct by 9.24.26.
Code .03(2)(a)-(n),(p)
Several violations of risk factors due to 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) Corrective Actions: Correct by 9.24.26.Official report · Item 1-2A ↗
&2Observed an employee drink from a water bottle in the kitchen. Observed an open employee cup sitting on top of a prep surface behind the front service area. 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: Bottle and employee cup removed.
Code .03(5)(k)1
&2Observed an employee drink from a water bottle in the kitchen. Observed an open employee cup sitting on top of a prep surface behind the front service area. 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: Bottle and employee cup removed.Official report · Item 2-2B ↗
Observed that the tags/labels for green mussels were not retained for 90 calendar days from the last sale date. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved…
Code .04(3)(k)
Observed that the tags/labels for green mussels were not retained for 90 calendar days from the last sale date. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf) Corrective Actions: Discussed with PIC the record-keeping requirements for molluscan shellfish.Official report · Item 3-1D ↗
(vi)(vii)(viii)Observed raw, in-shell mussels stored over ready-to-eat gumbo in a reach-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed…
Code .04(4)(c)1(i)(ii)(iii)(v)
(vi)(vii)(viii)Observed raw, in-shell mussels stored over ready-to-eat gumbo in a reach-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food is rearranged according to cook temperature.Official report · Item 4-1A ↗
Observed multiple foods that were cold holding above 41F (walk-in cooler and prep cooler). See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cheese prepped less than 4 hours prior moved to another cooler. Cheese, noodles and crawfish cold-holding from the prior day were discarded.
Code .04(6)(f)
Observed multiple foods that were cold holding above 41F (walk-in cooler and prep cooler). See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cheese prepped less than 4 hours prior moved to another cooler. Cheese, noodles and crawfish cold-holding from the prior day were discarded.Official report · Item 6-1A ↗
Observed two containers of Ortho Home Defense in the kitchen near the warewashing sink. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Unapproved pesticides removed from the facility.
Code .07(6)(e)
Observed two containers of Ortho Home Defense in the kitchen near the warewashing sink. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Unapproved pesticides removed from the facility.Official report · Item 8-2B ↗
Observed several cups that were stacked while wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Cups taken to warewashing for cleaning.
Code .05(10)(a)
Observed several cups that were stacked while wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Cups taken to warewashing for cleaning.Official report · Item 14B ↗
Observed that a walk-in cooler was not cooling to 41F or below while used to store TCS foods. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: TCS foods were removed from the cooler.
Code .05(6)(a)
Observed that a walk-in cooler was not cooling to 41F or below while used to store TCS foods. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: TCS foods were removed from the cooler.Official report · Item 15A ↗
Observed that metal food containers and glasses in the top of a prep cooler behind the bar were stored in a portion of the prep cooler that contained a grey, mold-like substance. Observed cleaned, working bottles on the dry dish shelving that had labels that were not removed prior to washing. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 8/24/26.
Code .05(7)(a)2,3
Observed that metal food containers and glasses in the top of a prep cooler behind the bar were stored in a portion of the prep cooler that contained a grey, mold-like substance. Observed cleaned, working bottles on the dry dish shelving that had labels that were not removed prior to washing. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 8/24/26.Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 17, 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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