Masterpiece received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Jul 15, 2026. The official report lists five findings. [1]
The inspector observed several time/temperature control for safety foods cold holding above 41F in prep cooler directly across from cooking area. [2]
The inspector also observed several whole ducks, cooked chicken, and cut cabbage prepared more than 24 hours ago not marked with a date. [3]
The report states: “1,2,4Observed several bowls and metal containers stacked wet while stored as clean.” [4]
Showing 5 of 5 findings
Observed several time/temperature control for safety foods cold holding above 41F in prep cooler directly across from cooking area. (see temperature log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
Code .04(6)(f)
Observed several time/temperature control for safety foods cold holding above 41F in prep cooler directly across from cooking area. (see temperature log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//Official report · Item 6-1A ↗
Observed several whole ducks, cooked chicken, and cut cabbage prepared more than 24 hours ago not marked with a date. Observed several open containers of tofu that were labeled with an incorrect open date.// 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 knew when foods were prepared or opened. Accurate date mark labels were added.//
Code .04(6)(g)
Observed several whole ducks, cooked chicken, and cut cabbage prepared more than 24 hours ago not marked with a date. Observed several open containers of tofu that were labeled with an incorrect open date.// 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 knew when foods were prepared or opened. Accurate date mark labels were added.//Official report · Item 6-2 ↗
1,2,4Observed several bowls and metal containers stacked wet while stored as clean. ***SECOND CONSECUTIVE VIOLATION***.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Code .05(10)(e)
1,2,4Observed several bowls and metal containers stacked wet while stored as clean. ***SECOND CONSECUTIVE VIOLATION***.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)Official report · Item 14B ↗
Observed prep cooler directly across from cooking area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 55.3F.// 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)
Observed prep cooler directly across from cooking area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 55.3F.// 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 ↗
Observed interior surfaces of warewashing machine with accumulation of residue and debris.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)
Code .05(6)(d),(e)
Observed interior surfaces of warewashing machine with accumulation of residue and debris.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)Official report · Item 15B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 15, 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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