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BITE MORE receives B in Gwinnett County health inspection

Inspected

2148 Duluth Hwy Suite 117 Duluth, GA 30097

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BITE MORE received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Jul 10, 2026. The official report lists six findings. [1]

Inspection score

81/100Grade BOfficial inspection

Inspection summary

The report states: “PIC not aware of the symptoms and disease that need to be reported to the health department.” [2]

The inspector also observed coleslaw and sliced tomatoes cooling at a rate that would not get it to 41 or below in 4 hours. [3]

A separate finding described ground meat thawing in standing water that was temping at 83 degrees F Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. [4]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Employee health reporting

    Item 2-2A
    PIC not aware of the symptoms and disease 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: PIC was advised on the symptoms and diseases that need to be reported to the health department.
    Inspector’s full note

    Code .03(4)(a)(b)(c)(e)(f)

    PIC not aware of the symptoms and disease 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: PIC was advised on the symptoms and diseases that need to be reported to the health department.
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  2. Employee health reporting

    Item 2-2A
    PIC not aware of the symptoms or the diseases that they need to know about from employees. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was advised of the symptoms and diseases that employees need to let them know about.
    Inspector’s full note

    Code .03(1)(c)2,3,17

    PIC not aware of the symptoms or the diseases that they need to know about from employees. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was advised of the symptoms and diseases that employees need to let them know about.
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  3. Employee health reporting

    Item 2-2A
    No signed employee health policies onsite. 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) Corrective Actions: PIC got all employees to read and sign employee health policy.
    Inspector’s full note

    Code .03(2)(o)

    No signed employee health policies onsite. 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) Corrective Actions: PIC got all employees to read and sign employee health policy.
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  4. Cooling time and temperature

    Item 6-1C
    Observed coleslaw and sliced tomatoes cooling at a rate that would not get it to 41 or below in 4 hours. 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: PIC moved items to walk in cooler.
    Inspector’s full note

    Code .04(6)(d)

    Observed coleslaw and sliced tomatoes cooling at a rate that would not get it to 41 or below in 4 hours. 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: PIC moved items to walk in cooler.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  5. Thawing methods

    Item 11C
    Observed ground meat thawing in standing water that was temping at 83 degrees F Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC removed meat from water and placed meat in walk in cooler.
    Inspector’s full note

    Code .04(6)(c)

    Observed ground meat thawing in standing water that was temping at 83 degrees F Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC removed meat from water and placed meat in walk in cooler.
    Official report · Item 11C ↗
    No correction or repeat marker recorded.

  6. Personal cleanliness

    Item 12B
    Observed PIC handling raw meat with bracelets and watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC removed items from person.
    Inspector’s full note

    Code .03(5)(h)

    Observed PIC handling raw meat with bracelets and watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC removed items from person.
    Official report · Item 12B ↗
    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
    81/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jul 10, 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
2C5FF531-8E4D-4557-8798-D30829755C30
Facility ID
2F62D8F6-198C-4F72-B7EF-61BF2A72E6C8
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