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DOMINICKS scored 63; newer inspection records 95

Inspected

22 Buford Village Way Suite 211 Buford, GA 30518

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DOMINICKS received a U, scoring 63 out of 100, in a Gwinnett County food-service inspection on Sep 22, 2026. The official report lists 14 findings. [1]

Inspection score

63/100Grade UOfficial inspection

Inspection summary

The report states: “Several violations of risk factors due to lack of active managerial control.” [2]

The inspector also observed that there was a black mold-like build-up along the baffle inside of the ice machine in the kitchen. [3]

A separate finding described several time/temperature control for safety foods that were cold holding at temperatures above 41F. [4]

A newer inspection in our records, dated Oct 2, 2026, lists 95 out of 100, grade A. The findings above belong to the Sep 22, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 14 of 14 findings

  1. Person in charge

    Item 1-2A
    Several violations of risk factors due to lack of active 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) Corrective Actions: Correct by 10/2/26.
    Inspector’s full note

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

    Several violations of risk factors due to lack of active 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) Corrective Actions: Correct by 10/2/26.
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  2. Food-contact surface sanitation

    Item 4-2B
    Observed that there was a black mold-like build-up along the baffle inside of the ice machine in the kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Clean and sanitize by 10/2/26.
    Inspector’s full note

    Code .05(7)(a)1

    Observed that there was a black mold-like build-up along the baffle inside of the ice machine in the kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Clean and sanitize by 10/2/26.
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  3. Cold holding

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

    Code .04(6)(f)

    Observed several time/temperature control for safety foods that were cold holding at temperatures above 41F. 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 ↗
    No correction or repeat marker recorded.

  4. Cooling time and temperature

    Item 6-1C
    Observed six large, deep containers of marinara sauce that did not cool from the previous evening. 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. Discussed with the person-in-charge (PIC) proper cooling methods and provided a handout on cooling.
    Inspector’s full note

    Code .04(6)(d)

    Observed six large, deep containers of marinara sauce that did not cool from the previous evening. 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. Discussed with the person-in-charge (PIC) proper cooling methods and provided a handout on cooling.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  5. Date marking and disposition

    Item 6-2
    Observed multiple TCS foods in the prep coolers from greater than 24 hours prior that were not date marked. 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: Correct by 10/2/26.
    Inspector’s full note

    Code .04(6)(g)

    Observed multiple TCS foods in the prep coolers from greater than 24 hours prior that were not date marked. 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: Correct by 10/2/26.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  6. Date marking and disposition

    Item 6-2
    Observed a chicken-based thickener that was date 9/14/2026 in the walk-in cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Food discarded.
    Inspector’s full note

    Code .04(6)(h)

    Observed a chicken-based thickener that was date 9/14/2026 in the walk-in cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Food discarded.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  7. Specialized process compliance

    Item 9-2
    Observed vacuum packaged food in the freezer that was held for greater than 48 hours. The facility does not have an approved variance. Except as specified under Rule .04(6)(l), a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under Rule .02(6)(b) and (d) and that meets all other requirements of subsection .04(6)(k)2. (P, Pf) Corrective Actions: The facility must acquired an approved variance or hold vacuum packaged food for 48 hours or less.
    Inspector’s full note

    Code .04(6)(k)

    Observed vacuum packaged food in the freezer that was held for greater than 48 hours. The facility does not have an approved variance. Except as specified under Rule .04(6)(l), a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under Rule .02(6)(b) and (d) and that meets all other requirements of subsection .04(6)(k)2. (P, Pf) Corrective Actions: The facility must acquired an approved variance or hold vacuum packaged food for 48 hours or less.
    Official report · Item 9-2 ↗
    No correction or repeat marker recorded.

  8. Food labeling and containers

    Item 10D
    The facility does not have a disclosure listing the major food allergen served as an ingredient in the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Correct by 10/2/26.
    Inspector’s full note

    Code .04(7)(d)

    The facility does not have a disclosure listing the major food allergen served as an ingredient in the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Correct by 10/2/26.
    Official report · Item 10D ↗
    No correction or repeat marker recorded.

  9. Cooling methods and equipment

    Item 11A
    Observed marinara cooling in deep plastic containers. The marinara did not reach 41F within 6 hours. 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: Discussed with PIC proper cooling methods and provided a hand out of proper cooling methods.
    Inspector’s full note

    Code .04(6)(e)

    Observed marinara cooling in deep plastic containers. The marinara did not reach 41F within 6 hours. 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: Discussed with PIC proper cooling methods and provided a hand out of proper cooling methods.
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  10. Required permits and notices

    Item 13A
    Observed that there was no handwashing signage posted at the hand sink in the bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Handwashing sign provided to the facility.
    Inspector’s full note

    Code .07(3)(d)

    Observed that there was no handwashing signage posted at the hand sink in the bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Handwashing sign provided to the facility.
    Official report · Item 13A ↗
    No correction or repeat marker recorded.

  11. Equipment design and condition

    Item 15A
    Observed two prep coolers that were not able to cool foods to 41F or below. See temperature 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) Corrective Actions: Correct by 10/2/26.
    Inspector’s full note

    Code .05(6)(a)

    Observed two prep coolers that were not able to cool foods to 41F or below. See temperature 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) Corrective Actions: Correct by 10/2/26.
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

  12. Equipment cleanliness

    Item 15C
    There was a grey-brown mold-like bulid-up over the surface of the fan covers in the walk-in cooler and along the area immediately around and above the fan covers. Observed that there was encrusted food and debris covering two food racks that were stored with clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 10/2/26.
    Inspector’s full note

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

    There was a grey-brown mold-like bulid-up over the surface of the fan covers in the walk-in cooler and along the area immediately around and above the fan covers. Observed that there was encrusted food and debris covering two food racks that were stored with clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 10/2/26.
    Official report · Item 15C ↗
    No correction or repeat marker recorded.

  13. Facility maintenance and cleanliness

    Item 17C
    Observed that there was a build-up of dust and debris around the ceiling vents in the kitchen. The kitchen ceiling vents were also covered in rust. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Return to good repair or replace by 10/2/26.
    Inspector’s full note

    Code .07(5)(a),(b)1,2,3

    Observed that there was a build-up of dust and debris around the ceiling vents in the kitchen. The kitchen ceiling vents were also covered in rust. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Return to good repair or replace by 10/2/26.
    Official report · Item 17C ↗
    No correction or repeat marker recorded.

  14. Pest control

    Item 18
    Observed a gap of approximately 1/4 in x 6 inches between doors in the kitchen that open directly to the outside. 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: Correct by 10/2/26.
    Inspector’s full note

    Code .07(2)(m)

    Observed a gap of approximately 1/4 in x 6 inches between doors in the kitchen that open directly to the outside. 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: Correct by 10/2/26.
    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 2

Official history ↗
  1. Newer record
    95/100A
    Report
  2. This report
    63/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 22, 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
858F4219-A1C8-4775-A498-89FC87CC9FAE
Facility ID
98A28552-356E-45E2-B2FC-111E5F6C220E
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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