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Daebal House receives B in Gwinnett County health inspection

Inspected

2863 Peachtree Industrial Blvd #J Duluth, GA 30097

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Daebal House received a B, scoring 80 out of 100, in a Gwinnett County food-service inspection on Jun 15, 2026. The official report lists six findings. [1]

Inspection score

80/100Grade BOfficial inspection

Inspection summary

The report states: “Person in charge was not aware of any reportable symptoms or illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food.” [2]

The inspector also observed salted shrimp, cut lettuce, butter, and acorn jelly cold holding above 41F in bottom of prep cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. [3]

A separate finding described butter, mozzarella cheese, and acorn jelly kept past printed expiration/sell-by date.// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. [4]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Employee health reporting

    Item 2-2A
    Person in charge was not aware of any reportable symptoms or illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on all reportable symptoms and illnesses.//
    Inspector’s full note

    Code .03(1)(c)2,3,17

    Person in charge was not aware of any reportable symptoms or illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on all reportable symptoms and illnesses.//
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  2. Cold holding

    Item 6-1A
    Observed salted shrimp, cut lettuce, butter, and acorn jelly cold holding above 41F in bottom of prep cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed salted shrimp, cut lettuce, butter, and acorn jelly cold holding above 41F in bottom of prep cooler.// 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 ↗
    No correction or repeat marker recorded.

  3. Food labeling and containers

    Item 10D
    Observed butter, mozzarella cheese, and acorn jelly kept past printed expiration/sell-by date.// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Foods were discarded.//
    Inspector’s full note

    Code .04(8)(b)

    Observed butter, mozzarella cheese, and acorn jelly kept past printed expiration/sell-by date.// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Foods were discarded.//
    Official report · Item 10D ↗
    No correction or repeat marker recorded.

  4. Thawing methods

    Item 11C
    Observed frozen radish leaves thawing at room temperature in sink (not under running water). Observed raw chicken feet thawing at room temperature on top of chest freezer.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Foods were placed in walk-in cooler to continue thawing.//
    Inspector’s full note

    Code .04(6)(c)

    Observed frozen radish leaves thawing at room temperature in sink (not under running water). Observed raw chicken feet thawing at room temperature on top of chest freezer.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Foods were placed in walk-in cooler to continue thawing.//
    Official report · Item 11C ↗
    No correction or repeat marker recorded.

  5. Equipment design and condition

    Item 15A
    Observed prep cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 49F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
    Inspector’s full note

    Code .05(6)(a)

    Observed prep cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 49F.// 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 ↗
    No correction or repeat marker recorded.

  6. Warewashing facilities and test strips

    Item 15B
    Observed chemical warewashing machine dispensing 0ppm chlorine.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)
    Inspector’s full note

    Code .05(6)(d),(e)

    Observed chemical warewashing machine dispensing 0ppm chlorine.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)
    Official report · Item 15B ↗
    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 1

Official history ↗
  1. This report
    80/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jun 15, 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
91B9D4BE-A865-46CB-8B5B-670F36DB30D8
Facility ID
857062D4-7643-46D2-B8A1-18A96DE8A210
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 ↗

Checked