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ATLANTA PROMISES receives B in Gwinnett County health inspection

Inspected

1200 Winder Hwy Dacula, GA 30019

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ATLANTA PROMISES received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Jul 21, 2026. The official report lists four findings. [1]

Inspection score

83/100Grade BOfficial inspection

Inspection summary

The report states: “Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log).” [2]

The inspector also observed 1 package of Mozzarella cheese, 2 packages of Feta cheese, and 1 package of American cheese date marked of held in the facility for more than 7 days (Mozzarella cheese opened on 7/13/26, Feta cheese opened 6/18/26, Feta cheese opened June 2026 (date not legible), American cheese date marked 7/20/26-8/1/26). [3]

The report states: “Faxikirybsuinf improper methods for cooling TCS foods.” [4]

What inspectors found

Read the official report

Showing 4 of 4 findings

  1. Cooling time and temperature

    Item 6-1C
    Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (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: Foods that did not cool properly were discarded. Foods still in the cooling process were provided approved cooling methods.
    Inspector’s full note

    Code .04(6)(d)

    Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (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: Foods that did not cool properly were discarded. Foods still in the cooling process were provided approved cooling methods.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  2. Date marking and disposition

    Item 6-2
    Observed 1 package of Mozzarella cheese, 2 packages of Feta cheese, and 1 package of American cheese date marked of held in the facility for more than 7 days (Mozzarella cheese opened on 7/13/26, Feta cheese opened 6/18/26, Feta cheese opened June 2026 (date not legible), American cheese date marked 7/20/26-8/1/26). A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods held in the facility for more than 7 days were discarded. Foods still that was dated marked for more than 7 days were properly date marked.
    Inspector’s full note

    Code .04(6)(h)

    Observed 1 package of Mozzarella cheese, 2 packages of Feta cheese, and 1 package of American cheese date marked of held in the facility for more than 7 days (Mozzarella cheese opened on 7/13/26, Feta cheese opened 6/18/26, Feta cheese opened June 2026 (date not legible), American cheese date marked 7/20/26-8/1/26). A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods held in the facility for more than 7 days were discarded. Foods still that was dated marked for more than 7 days were properly date marked.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  3. Cooling methods and equipment

    Item 11A
    Faxikirybsuinf improper methods for cooling TCS foods. Cooked peaches, canned pineapple, and shredded cheese cooling in the 2 door standing prep cooler where high levels of worker activity are occurring. Cut lettuce cooling in a plastic container while covered and stacked. 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…
    Inspector’s full note

    Code .04(6)(e)

    Faxikirybsuinf improper methods for cooling TCS foods. Cooked peaches, canned pineapple, and shredded cheese cooling in the 2 door standing prep cooler where high levels of worker activity are occurring. Cut lettuce cooling in a plastic container while covered and stacked. 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 the walk in cooler or walk in freezer. Discussed using ice wands and leaving foods uncovered while cooling as long as Jo source of contamination can occur. Also recommended storing canned fruits and vegetables in the walk in cooler the night before opening.
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  4. Equipment design and condition

    Item 15A
    Observed lots of water leaking from the fan in the 2 door standing prep cooler. 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

    Code .05(6)(a)

    Observed lots of water leaking from the fan in the 2 door standing prep cooler. 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 ↗
    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 1

Official history ↗
  1. This report
    83/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jul 21, 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
20FE0C14-10ED-4DDB-869B-FC334023977A
Facility ID
DAFBB71F-7B25-43DF-8A41-3DB13E6C4E5D
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 ↗

Checked