CHICK-FIL-A received a B, scoring 88 out of 100, in a Gwinnett County food-service inspection on Jun 30, 2026. The official report lists two findings. [1]
The report states: “Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 hours (see temperature log).” [2]
The report states: “Facility using improper methods for cooling shredded chicken, salads, and chicken wraps.” [3]
Showing 2 of 2 findings
Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.
Code .04(6)(d)
Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.Official report · Item 6-1C ↗
Facility using improper methods for cooling shredded chicken, salads, and chicken wraps. Foods cooling while covered in prep coolers where high levels of worker activity are occurring. Per managers, facility does not keep cooling logs documenting that foods are cooling properly. 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…
Code .04(6)(e)
Facility using improper methods for cooling shredded chicken, salads, and chicken wraps. Foods cooling while covered in prep coolers where high levels of worker activity are occurring. Per managers, facility does not keep cooling logs documenting that foods are cooling properly. 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 cooling foods in the walk in cooler or walk in freezer before placing in prep coolers. Also discussed keeping cooling logs to ensure foods are cooling properly.Official report · Item 11A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 30, 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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