BURGER KING #6427 received a C, scoring 76 out of 100, in a Gwinnett County food-service inspection on Sep 3, 2026. The official report lists ten findings. [1]
The report states: “Did not have employee health agreements for all employees currently working.” [2]
The report states: “Several foods on make line not maintaining 41F or below such as ham, cheese, cut lettuce.” [3]
The report states: “Hashbrowns not maintaining 135F or above.” [4]
A newer inspection in our records, dated Sep 11, 2026, lists 83 out of 100, grade B. The findings above belong to the Sep 3, 2026 inspection. [5]
Showing 10 of 10 findings
Did not have employee health agreements for all employees currently working. 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: All employees signed during inspection.
Code .03(2)(o)
Did not have employee health agreements for all employees currently working. 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: All employees signed during inspection.Official report · Item 2-2A ↗
Several foods on make line not maintaining 41F or below such as ham, cheese, cut lettuce. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods allowed to cool.
Code .04(6)(f)
Several foods on make line not maintaining 41F or below such as ham, cheese, cut lettuce. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods allowed to cool.Official report · Item 6-1A ↗
Hashbrowns not maintaining 135F or above. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Hashbrowns discarded.
Code .04(6)(f)
Hashbrowns not maintaining 135F or above. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Hashbrowns discarded.Official report · Item 6-1B ↗
Food in packaging with ice build up in walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods discarded.
Code .04(4)(q)
Food in packaging with ice build up in walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods discarded.Official report · Item 12A ↗
Facility does not have maximum registering thermometer for high temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
Code .05(3)(h),(i)
Facility does not have maximum registering thermometer for high temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)Official report · Item 15B ↗
The area outside the fryers and in between the hot hold pans have heavy accumulation of debris. **2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION** Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)
Code .05(7)(d)
The area outside the fryers and in between the hot hold pans have heavy accumulation of debris. **2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION** Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)Official report · Item 15C ↗
Facility installed two tankless water heaters without remodel application; remodel application must be submitted to health department. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)
Code .06(1)(g),(h)
Facility installed two tankless water heaters without remodel application; remodel application must be submitted to health department. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)Official report · Item 16A ↗
Mop sink and three compartment sink faucets leaking. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Code .06(2)(r)
Mop sink and three compartment sink faucets leaking. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)Official report · Item 16B ↗
Floor at walk in cooler in disrepair allowing accumulation of water. // Tile missing in mop sink allowing accumulation of water.// Grout in several areas throughout kitchen missing. // FRP cut out and not secured back onto wall by water heaters. // Heavy accumulation under fryers. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Code .07(5)(a),(b)1,2,3
Floor at walk in cooler in disrepair allowing accumulation of water. // Tile missing in mop sink allowing accumulation of water.// Grout in several areas throughout kitchen missing. // FRP cut out and not secured back onto wall by water heaters. // Heavy accumulation under fryers. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)Official report · Item 17C ↗
Hatch to roof propped open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Code .07(2)(m)
Hatch to roof propped open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 3, 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