PANCAKE HOUSE LAWRENCEVILLE received a U, scoring 44 out of 100, in a Gwinnett County food-service inspection on Jul 20, 2026. The official report lists 17 findings. [1]
The report states: “Several risk factor violations resulting from lack of managerial control.” [2]
The inspector also observed block of butter in walk in cooler with mold like substance. [3]
A separate finding described an employee crack raw shelled eggs. [4]
A newer inspection in our records, dated Jul 30, 2026, lists 100 out of 100, grade A. The findings above belong to the Jul 20, 2026 inspection. [5]
Showing 17 of 17 findings
Several risk factor violations resulting from lack of managerial control. 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)
Code .03(2)(a)-(n),(p)
Several risk factor violations resulting from lack of managerial control. 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 ↗
Observed block of butter in walk in cooler with mold like substance. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food discarded.
Code .04(1)
Observed block of butter in walk in cooler with mold like substance. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food discarded.Official report · Item 3-1C ↗
Observed employee crack raw shelled eggs. Employee proceeded to handle equipment and plates with the same gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Had employee remove gloves. Employee then washed hands. Utensils cleaned and sanitized.
Code .04(4)(n)1
Observed employee crack raw shelled eggs. Employee proceeded to handle equipment and plates with the same gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Had employee remove gloves. Employee then washed hands. Utensils cleaned and sanitized.Official report · Item 4-1A ↗
All the soda nozzles on the soda machine observed with black build up. Soda gun at bar observed with black build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Nozzles and gun cleaned and sanitized.
Code .05(7)(a)1
All the soda nozzles on the soda machine observed with black build up. Soda gun at bar observed with black build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Nozzles and gun cleaned and sanitized.Official report · Item 4-2B ↗
Several time/temperature control for safety (TCS)foods in prep cooler not maintaining 41F or below such as spinach, shredded cheese, and yogurt. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
Code .04(6)(f)
Several time/temperature control for safety (TCS)foods in prep cooler not maintaining 41F or below such as spinach, shredded cheese, and yogurt. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.Official report · Item 6-1A ↗
Sliced tomatoes and cut cantaloupe not cooling at a fast enough rate. 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 discarded.
Code .04(6)(d)
Sliced tomatoes and cut cantaloupe not cooling at a fast enough rate. 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 discarded.Official report · Item 6-1C ↗
Salsa and beans did not reach under 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
Code .04(6)(d)
Salsa and beans did not reach under 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.Official report · Item 6-1C ↗
Multiple time/temperature control for safety (TCS)foods marked with prep date of July 21st, but was actually prepped either today(the 20th) or yesterday such as rice, sliced, cheese, turkey bacon, smoked sausage, diced tomatoes. 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: Person in charge(PIC) adjusted dates.
Code .04(6)(g)
Multiple time/temperature control for safety (TCS)foods marked with prep date of July 21st, but was actually prepped either today(the 20th) or yesterday such as rice, sliced, cheese, turkey bacon, smoked sausage, diced tomatoes. 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: Person in charge(PIC) adjusted dates.Official report · Item 6-2 ↗
Observed half-gallon of chocolate milk and container of spring mix lettuce kept beyond manufacturer's expiration date. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Foods discarded.
Code .04(8)(b)
Observed half-gallon of chocolate milk and container of spring mix lettuce kept beyond manufacturer's expiration date. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Foods discarded.Official report · Item 10D ↗
Salsa and beans in large containers cooling in ice only instead of an ice-water slurry. 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: Foods discarded.
Code .04(6)(e)
Salsa and beans in large containers cooling in ice only instead of an ice-water slurry. 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: Foods discarded.Official report · Item 11A ↗
Observed three quat sanitizer solution buckets with a concentration below 150ppm with wiping cloths inside. 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: PIC made chlorine sanitizer solutions at 100ppm.
Code .04(4)(m)
Observed three quat sanitizer solution buckets with a concentration below 150ppm with wiping cloths inside. 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: PIC made chlorine sanitizer solutions at 100ppm.Official report · Item 12C ↗
Most recent inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Code .02(1)(d)
Most recent inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)Official report · Item 13A ↗
Observed portion cups being used as scoops stored in foods such as brown sugar, diced tomatoes, and diced peppers and onions. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4.…
Code .04(4)(k)
Observed portion cups being used as scoops stored in foods such as brown sugar, diced tomatoes, and diced peppers and onions. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups discarded.Official report · Item 14A ↗
Prep coolers and stand up freezer doors missing plastic or stainless steel panels leaving exposed insulation. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
Code .05(1)(i)
Prep coolers and stand up freezer doors missing plastic or stainless steel panels leaving exposed insulation. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)Official report · Item 15A ↗
Prep cooler across from grills not maintaining 41F or below. See temp log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Code .05(6)(a)
Prep cooler across from grills not maintaining 41F or below. See temp log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)Official report · Item 15A ↗
Leak under pre-rinse sink and under warewash sink. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Code .06(2)(r)
Leak under pre-rinse sink and under warewash sink. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)Official report · Item 16B ↗
Cover missing for fluorescent lights in kitchen. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)
Code .07(2)(i)
Cover missing for fluorescent lights in kitchen. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 20, 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.
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