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CHEF WONG scored 74; newer inspection records 87

Inspected

3525 Mall Blvd NW Suite 1A Duluth, GA 30096

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CHEF WONG received a C, scoring 74 out of 100, in a Gwinnett County food-service inspection on Aug 7, 2026. The official report lists eight findings. [1]

Inspection score

74/100Grade COfficial inspection

Inspection summary

The report states: “&2At time of inspection, observed 4 employee drinks stored with and above customer food throughout the kitchen (2 employee drinks stored above customer drinks in the drink cooler and 2 open employee single use water bottles stored with and above customer food on the prep table and walk in cooler).” [2]

The report states: “At time of inspection, no paper towels were present at the sole handwashing sink in the kitchen.” [3]

The report states: “Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours in the walk in cooler (see temperature log).” [4]

A newer inspection in our records, dated Aug 14, 2026, lists 87 out of 100, grade B. The findings above belong to the Aug 7, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. Eating, drinking and tobacco use

    Item 2-2B
    &2At time of inspection, observed 4 employee drinks stored with and above customer food throughout the kitchen (2 employee drinks stored above customer drinks in the drink cooler and 2 open employee single use water bottles stored with and above customer food on the prep table and walk in cooler). 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…
    Inspector’s full note

    Code .03(5)(k)1

    &2At time of inspection, observed 4 employee drinks stored with and above customer food throughout the kitchen (2 employee drinks stored above customer drinks in the drink cooler and 2 open employee single use water bottles stored with and above customer food on the prep table and walk in cooler). 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 drinks discarded.
    Official report · Item 2-2B ↗
    No correction or repeat marker recorded.

  2. Handwashing

    Item 2-2D
    At time of inspection, no paper towels were present at the sole handwashing sink in the kitchen. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were provided.
    Inspector’s full note

    Code .07(3)(b)

    At time of inspection, no paper towels were present at the sole handwashing sink in the kitchen. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were provided.
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  3. Cold holding

    Item 6-1A
    Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours in the walk in cooler (see temperature log). **3rd CONSECUTIVE VIOLATION FOR THE SANE CODE PROVISION ON A ROUTINE INSPECTION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
    Inspector’s full note

    Code .04(6)(f)

    Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours in the walk in cooler (see temperature log). **3rd CONSECUTIVE VIOLATION FOR THE SANE CODE PROVISION ON A ROUTINE INSPECTION** 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 ↗
    No correction or repeat marker recorded.

  4. Food storage and contamination

    Item 12A
    Observed several food items stored on the floor or stored less than 6 inches off the floor in the kitchen and back dry storage area (flour, boxes of canned drinks, soy sauce, bean paste). Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
    Inspector’s full note

    Code .04(4)(q)

    Observed several food items stored on the floor or stored less than 6 inches off the floor in the kitchen and back dry storage area (flour, boxes of canned drinks, soy sauce, bean paste). Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
    Official report · Item 12A ↗
    No correction or repeat marker recorded.

  5. Required permits and notices

    Item 13A
    The most current inspection report from 2/9/26 is not on display (the inspection report from 8/25/25 is on display). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The inspection report from 8/25/25 was removed from display and today's inspection report was provided.
    Inspector’s full note

    Code .02(1)(d)

    The most current inspection report from 2/9/26 is not on display (the inspection report from 8/25/25 is on display). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The inspection report from 8/25/25 was removed from display and today's inspection report was provided.
    Official report · Item 13A ↗
    No correction or repeat marker recorded.

  6. Equipment design and condition

    Item 15A
    The ambient air temperature of the walk in cooler is greater than 41F. **3RD CONSECUTIVE VIOLATIONS FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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: Technician arrived during inspection and adjusted the ambient air temperature so that it is 41F or less.
    Inspector’s full note

    Code .05(6)(a)

    The ambient air temperature of the walk in cooler is greater than 41F. **3RD CONSECUTIVE VIOLATIONS FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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: Technician arrived during inspection and adjusted the ambient air temperature so that it is 41F or less.
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

  7. Facility maintenance and cleanliness

    Item 17C
    Facility missing a ceiling tile above the dish machine with exposed sheet rock present. Ceiling tile must be replaced. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
    Inspector’s full note

    Code .07(5)(a),(b)1,2,3

    Facility missing a ceiling tile above the dish machine with exposed sheet rock present. Ceiling tile must be replaced. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
    Official report · Item 17C ↗
    No correction or repeat marker recorded.

  8. Pest control

    Item 18
    At time of inspection, the back door was propped open. When the back door is shut, sunlight is visible. The screen door does not fully shut to properly close the top of the door frame. Facility has an air curtain, however, the air curtain would have to be left on at all times. The back door must be adjusted so that the outer opening is fully and properly protected. Sunlight visible between the double front doors and at the bottom of the doors. **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors,…
    Inspector’s full note

    Code .07(2)(m)

    At time of inspection, the back door was propped open. When the back door is shut, sunlight is visible. The screen door does not fully shut to properly close the top of the door frame. Facility has an air curtain, however, the air curtain would have to be left on at all times. The back door must be adjusted so that the outer opening is fully and properly protected. Sunlight visible between the double front doors and at the bottom of the doors. **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
    Official report · Item 18 ↗
    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 2

Official history ↗
  1. Newer record
    87/100B
    Report
  2. This report
    74/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Aug 7, 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
FB2ABCA7-6820-40CC-BE57-2B093FA49CE7
Facility ID
186CFB4F-B260-47CA-B245-E14F1CAB1D83
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 ↗

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