Sabor Catracho received a B, scoring 88 out of 100, in a Gwinnett County food-service inspection on Jul 9, 2026. The official report lists two findings. [1]
The inspector observed multiple Time/temerature control for safety foods made the previous night not cooled to 41°F. [2]
The inspector also observed food cooling that was cooked the previous night, cooling in covered plastic containers. [3]
Showing 2 of 2 findings
Observed multiple Time/temerature control for safety foods made the previous night not cooled to 41°F. 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 were discarded.
Code .04(6)(d)
Observed multiple Time/temerature control for safety foods made the previous night not cooled to 41°F. 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 were discarded.Official report · Item 6-1C ↗
Observed food cooling that was cooked the previous night, cooling in covered plastic containers. 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: Educated the person in charge on better cooling methods. (Using Metal pans to cool food faster instead of using plastic containers).
Code .04(6)(e)
Observed food cooling that was cooked the previous night, cooling in covered plastic containers. 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: Educated the person in charge on better cooling methods. (Using Metal pans to cool food faster instead of using plastic containers).Official report · Item 11A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 9, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores 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.
Checked