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TORTILLERIA AND ROSTISERIA IMPERIAL scored 61; newer inspection records 100

Inspected

6316 Buford Hwy Norcross, GA 30071

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TORTILLERIA AND ROSTISERIA IMPERIAL received a U, scoring 61 out of 100, in a Gwinnett County food-service inspection on Aug 26, 2026. The official report lists 14 findings. [1]

Inspection score

61/100Grade UOfficial inspection

Inspection summary

The report states: “Due to multiple risk factor violations during today's inspection resulting in an unsatisfactory score, the person-in-charge is not practicing active managerial control of the facility.” [2]

The report states: “Person-in-charge was not able to locate signed employee health agreements for any employees onsite.” [3]

A separate finding described an employee use hand sink to fill sanitizer buckets in main kitchen. [4]

A newer inspection in our records, dated Sep 4, 2026, lists 100 out of 100, grade A. The findings above belong to the Aug 26, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 14 of 14 findings

  1. Person in charge

    Item 1-2A
    Due to multiple risk factor violations during today's inspection resulting in an unsatisfactory score, the person-in-charge is not practicing active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
    Inspector’s full note

    Code .03(2)(a)-(n),(p)

    Due to multiple risk factor violations during today's inspection resulting in an unsatisfactory score, the person-in-charge is not practicing active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  2. Person in charge

    Item 1-2A
    No person-in-charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person-in-charge arrived during inspection.
    Inspector’s full note

    Code .03(2)

    No person-in-charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person-in-charge arrived during inspection.
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  3. Employee health reporting

    Item 2-2A
    Person-in-charge was not able to locate signed employee health agreements for any employees onsite. 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: All employees onsite signed employee health agreements.
    Inspector’s full note

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

    Person-in-charge was not able to locate signed employee health agreements for any employees onsite. 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: All employees onsite signed employee health agreements.
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  4. Handwashing

    Item 2-2D
    Observed employee use hand sink to fill sanitizer buckets in main kitchen. Observed another employee use hand sink to rinse knives in bakery area. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Employees stopped using hand sinks.
    Inspector’s full note

    Code .06(2)(o)

    Observed employee use hand sink to fill sanitizer buckets in main kitchen. Observed another employee use hand sink to rinse knives in bakery area. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Employees stopped using hand sinks.
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  5. Food separation and protection

    Item 4-1A
    (vi)(vii)(viii)Observed raw chicken stored above raw beef and pork in walk-in cooler at bakery area. Observed raw chicken, pork, beef, and shrimp stored above sauces and prepped vegetables in reach-in cooler in main kitchen. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Items were moved to proper storage areas.
    Inspector’s full note

    Code .04(4)(c)1(i)(ii)(iii)(v)

    (vi)(vii)(viii)Observed raw chicken stored above raw beef and pork in walk-in cooler at bakery area. Observed raw chicken, pork, beef, and shrimp stored above sauces and prepped vegetables in reach-in cooler in main kitchen. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Items were moved to proper storage areas.
    Official report · Item 4-1A ↗
    No correction or repeat marker recorded.

  6. Cold holding

    Item 6-1A
    Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
    Inspector’s full note

    Code .04(6)(f)

    Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  7. Hot holding temperatures

    Item 6-1B
    Observed multiple time/temperature control for safety foods holding at temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were discarded.
    Inspector’s full note

    Code .04(6)(f)

    Observed multiple time/temperature control for safety foods holding at temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were discarded.
    Official report · Item 6-1B ↗
    No correction or repeat marker recorded.

  8. Date marking and disposition

    Item 6-2
    Observed containers of sauces, cheese, and other items prepared more than 24 hours ago without date marks. 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: Items were date marked.
    Inspector’s full note

    Code .04(6)(g)

    Observed containers of sauces, cheese, and other items prepared more than 24 hours ago without date marks. 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: Items were date marked.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  9. Toxic substance storage and use

    Item 8-2B
    Observed spray bottles of degreaser, sanitizer, cleaning vinegar, and window cleaner without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.
    Inspector’s full note

    Code .07(6)(b)

    Observed spray bottles of degreaser, sanitizer, cleaning vinegar, and window cleaner without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  10. Personal cleanliness

    Item 12B
    Observed employee handling food with 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: Employee removed watch.
    Inspector’s full note

    Code .03(5)(h)

    Observed employee handling food with 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: Employee removed watch.
    Official report · Item 12B ↗
    No correction or repeat marker recorded.

  11. Wiping cloth use and storage

    Item 12C
    Observed wiping cloths being stored on prep counter in bakery area. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to sanitizer.
    Inspector’s full note

    Code .04(4)(m)

    Observed wiping cloths being stored on prep counter in bakery area. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to sanitizer.
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  12. Washing fruits and vegetables

    Item 12D
    Observed multiple vegetable sinks being used for purposes other than washing vegetables and fruits. Observed avocados stored as clean with stickers still on them. Observed onions being cut without washing beforehand. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Sinks were cleared. Avocados were washed and stickers removed. Onions were discarded.
    Inspector’s full note

    Code .04(4)(g)

    Observed multiple vegetable sinks being used for purposes other than washing vegetables and fruits. Observed avocados stored as clean with stickers still on them. Observed onions being cut without washing beforehand. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Sinks were cleared. Avocados were washed and stickers removed. Onions were discarded.
    Official report · Item 12D ↗
    No correction or repeat marker recorded.

  13. Single-use article storage and use

    Item 14C
    Observed multiple single-use sauce containers being reused. Single-service and single-use articles may not be reused. (C) Corrective Actions: Sauce containers were discarded.
    Inspector’s full note

    Code .05(6)(r)

    Observed multiple single-use sauce containers being reused. Single-service and single-use articles may not be reused. (C) Corrective Actions: Sauce containers were discarded.
    Official report · Item 14C ↗
    No correction or repeat marker recorded.

  14. Equipment cleanliness

    Item 15C
    Observed multiple containers stored as clean with sticker residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
    Inspector’s full note

    Code .05(7)(a)2,3

    Observed multiple containers stored as clean with sticker residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
    Official report · Item 15C ↗
    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. Newer record
    100/100A
    Report
  2. This report
    61/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Aug 26, 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
3F184D04-DB31-4B05-8D26-F2E15F18BF66
Facility ID
C0A7DC2C-5624-4F41-BE12-EC06DD8925AD
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 ↗

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