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ASHIANA RESTAURANT AND BANQUET HALL receives B in Gwinnett County health inspection

Inspected

5675 Jimmy Carter Blvd Suite 101 Norcross, GA 30071

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ASHIANA RESTAURANT AND BANQUET HALL received a B, scoring 85 out of 100, in a Gwinnett County food-service inspection on Oct 27, 2026. The official report lists five findings. [1]

Inspection score

85/100Grade BOfficial inspection

Inspection summary

Inspection purpose: Routine

The inspector observed multiple foods uncovered throughout facility in coolers and freezer Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. [2]

The inspector also observed multiple items either not date marked or date marked for greater than 7 days. [3]

A separate finding described multiple seasonings not bearing any labels. [4]

15 points lower than the previous inspection in our records: 100/100 on Jun 29, 2026. Intervening inspections may be missing.

What inspectors found

Read the official report

Showing 5 of 5 findings

  1. Food protection

    Item 4-2A
    Observed multiple foods uncovered throughout facility in coolers and freezer Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: All items covered
    Inspector’s full note

    Code .04(4)(c)1(iv)

    Observed multiple foods uncovered throughout facility in coolers and freezer Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: All items covered
    Official report · Item 4-2A ↗
    No correction or repeat marker recorded.

  2. Date marking and disposition

    Item 6-2
    Observed multiple items either not date marked or date marked for greater than 7 days. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items properly marked.
    Inspector’s full note

    Code .04(6)(g)

    Observed multiple items either not date marked or date marked for greater than 7 days. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items properly marked.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  3. Food labeling and containers

    Item 10D
    Observed multiple seasonings not bearing any labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All items labeled.
    Inspector’s full note

    Code .04(4)(d)

    Observed multiple seasonings not bearing any labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All items labeled.
    Official report · Item 10D ↗
    No correction or repeat marker recorded.

  4. Food storage and contamination

    Item 12A
    Observed food items exposed and not under sneeze guard All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Items removed from table or covered.
    Inspector’s full note

    Code .04(4)(u)

    Observed food items exposed and not under sneeze guard All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Items removed from table or covered.
    Official report · Item 12A ↗
    No correction or repeat marker recorded.

  5. Utensil, equipment and linen storage

    Item 14B
    Observed plates/bowls stored eating surface up. Observed utensils preset on table unwrapped. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. (C) Corrective Actions: plates, bowls inverted, utensils removed from tables.
    Inspector’s full note

    Code .05(10)(g)2

    Observed plates/bowls stored eating surface up. Observed utensils preset on table unwrapped. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. (C) Corrective Actions: plates, bowls inverted, utensils removed from tables.
    Official report · Item 14B ↗
    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. This report
    85/100B
    Reading
  2. Earlier record
    100/100A
    Report

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Oct 27, 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
26F25257-90FD-4199-985B-1AFC2A82EEAD
Facility ID
60FA87EA-D556-463E-813D-78A5EA58C0B1
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