99/100Grade A
Duluth · Health score & inspection history
DAL BIT JOGAE MOONLIGHT GRILLED CLAMS
3510 Mall Blvd NW Suite A Duluth, GA 30096
Latest available inspection
Gwinnett County84/100Grade B
What the inspector found
All 8 findings ↗8 findings recorded on Oct 15, 2026.
Inspector observationItem 2-2A ↗
Employee health reporting
Person in charge doesn't have a verifiable way to show that the employee that was asked about has knowledge of the employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Inspector’s full note
Inspection item: Inspection item 2-2A
Code .03(2)(o)
Person in charge doesn't have a verifiable way to show that the employee that was asked about has knowledge of the employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Official report · Item 2-2A ↗Correction status not recorded
Inspector observationItem 2-2A ↗
Employee health reporting
Person in charge not aware of the symptoms that need to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Advised person in charge of the information and where to locate the information on the paperwork that was attached to the wall.
Inspector’s full note
Inspection item: Inspection item 2-2A
Code .03(4)(a)(b)(c)(e)(f)
Person in charge not aware of the symptoms that need to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Advised person in charge of the information and where to locate the information on the paperwork that was attached to the wall.
Official report · Item 2-2A ↗Correction status not recorded
Inspector observationItem 2-2D ↗
Handwashing
Observed employee washing hands in the warewashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee moved to the handwashing sink to wash hands.
Inspector’s full note
Inspection item: Inspection item 2-2D
Code .03(5)(d)
Observed employee washing hands in the warewashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee moved to the handwashing sink to wash hands.
Official report · Item 2-2D ↗Correction status not recorded
Read 5 more findings
Inspector observationItem 4-2B ↗
Food-contact surface sanitation
Observed employee using the dishwasher without the sanitizer being primed. No sanitizer in dishwasher. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge moved dishes to the 3 compartment sink to wash, rinse, and sanitize.
Inspector’s full note
Inspection item: Inspection item 4-2B
Code .05(6)(n)
Observed employee using the dishwasher without the sanitizer being primed. No sanitizer in dishwasher. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge moved dishes to the 3 compartment sink to wash, rinse, and sanitize.
Official report · Item 4-2B ↗Correction status not recorded
Inspector observationItem 12A ↗
Food storage and contamination
Observed seafood being stored on the floor of the walk in freezer. Rice stored on the floor of the stairs. 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) Corrective Actions: Person in charge moved items from the floor and placed them at least 6 inches off of the floor.
Inspector’s full note
Inspection item: Inspection item 12A
Code .04(4)(q)
Observed seafood being stored on the floor of the walk in freezer. Rice stored on the floor of the stairs. 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) Corrective Actions: Person in charge moved items from the floor and placed them at least 6 inches off of the floor.
Official report · Item 12A ↗Correction status not recorded
Inspector observationItem 14A ↗
Utensil storage
Observed handles of utensils being stored touching clams in the containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush…
Inspector’s full note
Inspection item: Inspection item 14A
Code .04(4)(k)
Observed handles of utensils being stored touching clams in the containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Person in charge removed handles from the clams.
Official report · Item 14A ↗Correction status not recorded
Inspector observationItem 15A ↗
Equipment design and condition
Observed cardboard being used as mats within the kitchen area in 2 separate places. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Person in charge removed the…
Inspector’s full note
Inspection item: Inspection item 15A
Code .05(1)(a)
Observed cardboard being used as mats within the kitchen area in 2 separate places. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Person in charge removed the cardboard and discarded it.
Official report · Item 15A ↗Correction status not recorded
Inspector observationItem 18 ↗
Pest control
Observed the backdoor leading into the kitchen not able to self-close. 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)
Inspector’s full note
Inspection item: Inspection item 18
Code .07(2)(m)
Observed the backdoor leading into the kitchen not able to self-close. 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 ↗Correction status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available84/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 770F09B4-4659-401F-9CAB-7A8E7FBE864A within Gwinnett County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.
Recorded address: Official inspection listing ↗ ·