BUKANAS SPORT BAR received a B, scoring 87 out of 100, in a Gwinnett County food-service inspection on Jun 26, 2026. The official report lists seven findings. [1]
The report states: “Facility does not have certified food safety manager on staff.” [2]
The report states: “Person-in-charge could not produce signed employee health agreements for any employees onsite.” [3]
The report states: “&2Observed employee drinking from unapproved container (open cup) while handling food).” [4]
21 points higher than the previous inspection in our records: 66/100 on Jun 18, 2026. Intervening inspections may be missing.
Showing 7 of 7 findings
Facility does not have certified food safety manager on staff. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)
Code .03(3)(a)
Facility does not have certified food safety manager on staff. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)Official report · Item 1-2B ↗
Person-in-charge could not produce signed employee health agreements for any employees onsite. 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: All employees onsite signed employee health agreement.
Code .03(2)(o)
Person-in-charge could not produce signed employee health agreements for any employees onsite. 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: All employees onsite signed employee health agreement.Official report · Item 2-2A ↗
&2Observed employee drinking from unapproved container (open cup) while handling food). 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: Drink was discarded.
Code .03(5)(k)1
&2Observed employee drinking from unapproved container (open cup) while handling food). 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: Drink was discarded.Official report · Item 2-2B ↗
Observed only hand sink in kitchen and hand sink in women's restroom without hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Code .06(2)(c)
Observed only hand sink in kitchen and hand sink in women's restroom without hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.Official report · Item 2-2D ↗
Observed only hand sink in kitchen without soap. **REPEAT FROM ROUTINE TO FOLLOW UP** Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was placed at hand sink.
Code .07(3)(a)
Observed only hand sink in kitchen without soap. **REPEAT FROM ROUTINE TO FOLLOW UP** Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was placed at hand sink.Official report · Item 2-2D ↗
Most recent inspection report not displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Most current inspection report displayed after today's inspection.
Code .02(1)(d)
Most recent inspection report not displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Most current inspection report displayed after today's inspection.Official report · Item 13A ↗
Facility has installed drainage pipes from three-compartment, vegetable, and hand sinks in kitchen to grease trap without any air gaps/backflow prevention measures. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by: 1. Providing an air gap; (P) or 2. Installing an approved backflow prevention devices. (P)
Code .06(2)(j)
Facility has installed drainage pipes from three-compartment, vegetable, and hand sinks in kitchen to grease trap without any air gaps/backflow prevention measures. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by: 1. Providing an air gap; (P) or 2. Installing an approved backflow prevention devices. (P)Official report · Item 16B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 26, 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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