9292 SHABU DULUTH received a B, scoring 88 out of 100, in a Gwinnett County food-service inspection on Jul 20, 2026. The official report lists eight findings. [1]
The report states: “&2Observed employees eating and drinking on prep surfaces throughout the kitchen.” [2]
The inspector also observed frozen clams thawing in the hand sink. [3]
A separate finding described multiple wet wiping cloths stored on prep surfaces throughout the kitchen. [4]
Showing 8 of 8 findings
&2Observed employees eating and drinking on prep surfaces throughout the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee food and drinks were moved to an appropriate employee dining area.
Code .03(5)(k)1
&2Observed employees eating and drinking on prep surfaces throughout the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee food and drinks were moved to an appropriate employee dining area.Official report · Item 2-2B ↗
Observed frozen clams thawing in the hand sink. 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: The package of clams was put in the walk-in cooler to finish thawing.
Code .06(2)(o)
Observed frozen clams thawing in the hand sink. 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: The package of clams was put in the walk-in cooler to finish thawing.Official report · Item 2-2D ↗
Observed multiple wet wiping cloths stored on prep surfaces throughout the kitchen. 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: Wet wiping cloths were moved to sanitizer buckets.
Code .04(4)(m)
Observed multiple wet wiping cloths stored on prep surfaces throughout the kitchen. 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: Wet wiping cloths were moved to sanitizer buckets.Official report · Item 12C ↗
Observed bowls being used as scoops for salt, sugar, brown sugar, and other dry foods in the facility. Observed a rice spoon stored in water held below 135°F (57°C) on the customer self-service line. 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…
Code .04(4)(k)
Observed bowls being used as scoops for salt, sugar, brown sugar, and other dry foods in the facility. Observed a rice spoon stored in water held below 135°F (57°C) on the customer self-service line. 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: The bowls were removed. The rice spoon and water were removed, and a clean rice spoon was placed in a dry container for customer use.Official report · Item 14A ↗
1,2,4Observed multiple dishes stacked wet throughout the kitchen. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Clean dishes were placed in a self -drying position.
Code .05(10)(e)
1,2,4Observed multiple dishes stacked wet throughout the kitchen. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Clean dishes were placed in a self -drying position.Official report · Item 14B ↗
Observed foil, tape, and plastic used as a lining for storage and prep table shelves. 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) Corrective Actions: Foil, tape, and plastic were removed from the surfaces.
Code .05(1)(i)
Observed foil, tape, and plastic used as a lining for storage and prep table shelves. 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) Corrective Actions: Foil, tape, and plastic were removed from the surfaces.Official report · Item 15A ↗
Observed multiple containers stored clean, with stickers from previous use remaining. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers were removed, and containers were rewashed, rinsed, and sanitized.
Code .05(7)(a)2,3
Observed multiple containers stored clean, with stickers from previous use remaining. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers were removed, and containers were rewashed, rinsed, and sanitized.Official report · Item 15C ↗
Observed the back door open at the beginning of the inspection. The screen door had large gaps that insects could enter from. 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) Corrective Actions: The back door was closed, and the person in charge was advised to keep it closed until the screen door is fixed.
Code .07(2)(m)
Observed the back door open at the beginning of the inspection. The screen door had large gaps that insects could enter from. 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) Corrective Actions: The back door was closed, and the person in charge was advised to keep it closed until the screen door is fixed.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 · 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.
Checked