96/100Grade A
Duluth · Health score & inspection history
SEA SUN IZAKAYA
2400 Satellite Blvd Suite 101 Duluth, GA 30096
Latest available inspection
Gwinnett County74/100Grade C
What the inspector found
All 7 findings ↗7 findings recorded on Sep 15, 2026.
Inspector observationItem 4-1A ↗
Food separation and protection
(vi)(vii)(viii)Observed raw shelled eggs being stored above tofu in the walk in cooler. Observed raw seasoned chicken being stored above vegetables in the upright cooler. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Person in charge rearranged items.
Inspector’s full note
Inspection item: Inspection item 4-1A
Code .04(4)(c)1(i)(ii)(iii)(v)
(vi)(vii)(viii)Observed raw shelled eggs being stored above tofu in the walk in cooler. Observed raw seasoned chicken being stored above vegetables in the upright cooler. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Person in charge rearranged items.
Official report · Item 4-1A ↗Correction status not recorded
Inspector observationItem 5-2 ↗
Raw-food consumer advisory
No consumer advisory present on the electronic menu or on the paper menu given to customers. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8,…
Inspector’s full note
Inspection item: Inspection item 5-2
Code .04(7)(e)
No consumer advisory present on the electronic menu or on the paper menu given to customers. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf) Corrective Actions: Person in charge added wording to the electronic menu.
Official report · Item 5-2 ↗Correction status not recorded
Inspector observationItem 6-1B ↗
Hot holding temperatures
Observed rice hot holding in the rice cooker at a temp under 135 degrees F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded item.
Inspector’s full note
Inspection item: Inspection item 6-1B
Code .04(6)(f)
Observed rice hot holding in the rice cooker at a temp under 135 degrees F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded item.
Official report · Item 6-1B ↗Correction status not recorded
Read 4 more findings
Inspector observationItem 6-1C ↗
Cooling time and temperature
Observed TCS foods that were cooling not cooling at a rate that would get it to 41 or below in the designated time. 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: Person in charge moved items to the walk in cooler so that it could cool faster.
Inspector’s full note
Inspection item: Inspection item 6-1C
Code .04(6)(d)
Observed TCS foods that were cooling not cooling at a rate that would get it to 41 or below in the designated time. 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: Person in charge moved items to the walk in cooler so that it could cool faster.
Official report · Item 6-1C ↗Correction status not recorded
Inspector observationItem 6-1D ↗
Time as a public health control
Observed multiple items on time control that were not listed on the time control procedures. Observed the start time for the items, but not the discard time and according to their procedures the items should be marked with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed…
Inspector’s full note
Inspection item: Inspection item 6-1D
Code .04(6)(i)
Observed multiple items on time control that were not listed on the time control procedures. Observed the start time for the items, but not the discard time and according to their procedures the items should be marked with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge added discard time to the items and updated procedures to show the new items added to time control.
Official report · Item 6-1D ↗Correction status not recorded
Inspector observationItem 11A ↗
Cooling methods and equipment
Observed items cooling in upright cooler while covered and the cooler was not getting low enough. 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: Items moved by person in charge.
Inspector’s full note
Inspection item: Inspection item 11A
Code .04(6)(e)
Observed items cooling in upright cooler while covered and the cooler was not getting low enough. 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: Items moved by person in charge.
Official report · Item 11A ↗Correction status not recorded
Inspector observationItem 15A ↗
Equipment design and condition
Observed upright cooler not getting low enough to keep TCS foods at a temp of 41 or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Inspector’s full note
Inspection item: Inspection item 15A
Code .05(6)(a)
Observed upright cooler not getting low enough to keep TCS foods at a temp of 41 or below. 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 status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available74/100CReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility D8EFD684-9FB5-4592-B85D-7EA805888DB3 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 ↗ ·