100/100Grade A
Buford · Health score & inspection history
SUSHI NIKO NIKO HIBACHI
3260 Buford Dr Suite 20 and 30 Buford, GA 30519
Latest available inspection
Gwinnett County87/100Grade B
What the inspector found
All 5 findings ↗5 findings recorded on Sep 21, 2026.
Inspector observationItem 6-1A ↗
Cold holding
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.
Inspector’s full note
Inspection item: Inspection item 6-1A
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 ↗Correction status not recorded
Inspector observationItem 6-1C ↗
Cooling time and temperature
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.
Inspector’s full note
Inspection item: Inspection item 6-1C
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 ↗Correction status not recorded
Inspector observationItem 11A ↗
Cooling methods and equipment
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)
Inspector’s full note
Inspection item: Inspection item 11A
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 ↗Correction status not recorded
Read 2 more findings
Inspector observationItem 11A ↗
Cooling methods and equipment
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…
Inspector’s full note
Inspection item: Inspection item 11A
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 ↗Correction status not recorded
Inspector observationItem 15A ↗
Equipment design and condition
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)
Inspector’s full note
Inspection item: Inspection item 15A
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 status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available87/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility F6D62AD1-7A71-4AE8-B45B-5C17B9D69C4E 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 ↗ ·