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ARBYS RESTAURANT #6643 receives B in Gwinnett County health inspection

Inspected

2920 Lawrenceville-Suwanee Rd Suwanee, GA 30024

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ARBYS RESTAURANT #6643 received a B, scoring 82 out of 100, in a Gwinnett County food-service inspection on Aug 17, 2026. The official report lists six findings. [1]

Inspection score

82/100Grade BOfficial inspection

Inspection summary

The report states: “Person in charge was not aware of illnesses that employees must report to the person in charge.// 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.” [2]

The inspector also observed cheese slices, chicken salad, milk, and whipped cream cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. [3]

The report states: “1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.” [4]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Employee health reporting

    Item 2-2A
    Person in charge was not aware of illnesses that employees must report to the person in charge.// 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: Person in charge was educated on illnesses employees must report.//
    Inspector’s full note

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

    Person in charge was not aware of illnesses that employees must report to the person in charge.// 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: Person in charge was educated on illnesses employees must report.//
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  2. Employee health reporting

    Item 2-2A
    Person in charge could not demonstrate in a verifiable manner that selected employee had been informed of their responsibility to report required symptoms and illnesses.// 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: Employee signed a health agreement during inspection. Other employee on site had already signed employee health agreements.//
    Inspector’s full note

    Code .03(2)(o)

    Person in charge could not demonstrate in a verifiable manner that selected employee had been informed of their responsibility to report required symptoms and illnesses.// 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: Employee signed a health agreement during inspection. Other employee on site had already signed employee health agreements.//
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  3. Cold holding

    Item 6-1A
    Observed cheese slices, chicken salad, milk, and whipped cream cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed cheese slices, chicken salad, milk, and whipped cream cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  4. Utensil, equipment and linen storage

    Item 14B
    1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were recently sanitized this morning. Containers were separated to air dry.//
    Inspector’s full note

    Code .05(10)(e)

    1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were recently sanitized this morning. Containers were separated to air dry.//
    Official report · Item 14B ↗
    No correction or repeat marker recorded.

  5. Equipment design and condition

    Item 15A
    Observed drawer cooler at front of kitchen unable to maintain proper cold holding temperatures. Minimum ambient temperature was 46.1F. Observed ice accumulation on vent and walls inside standing freezer.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
    Inspector’s full note

    Code .05(6)(a)

    Observed drawer cooler at front of kitchen unable to maintain proper cold holding temperatures. Minimum ambient temperature was 46.1F. Observed ice accumulation on vent and walls inside standing freezer.// 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 ↗
    No correction or repeat marker recorded.

  6. Pest control

    Item 18
    Observed back door is not fully self-closing. Door stops approximately 2 inches short of completely closing.// 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)
    Inspector’s full note

    Code .07(2)(m)

    Observed back door is not fully self-closing. Door stops approximately 2 inches short of completely closing.// 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 ↗
    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
    82/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Aug 17, 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
44892224-F77D-46F1-8258-B6BF3B6A6409
Facility ID
56D09CA7-B9A7-4F0A-84E8-079BED205063
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