WONDERPHO RESTAURANT received a U, scoring 46 out of 100, in a Gwinnett County food-service inspection on Jul 21, 2026. The official report lists 20 findings. [1]
The report states: “No person-in-charge onsite.” [2]
The report states: “&2Observed multiple employee cups in unapproved containers (open cups without lid or straw) stored on top of prep counters in main prep area.” [3]
A separate finding described hand sink at front counter and hand sink in main prep area without hot water. [4]
A newer inspection in our records, dated Jul 30, 2026, lists 99 out of 100, grade A. The findings above belong to the Jul 21, 2026 inspection. [5]
Showing 20 of 20 findings
No person-in-charge onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee designated as person-in-charge. Person-in-charge arrived during inspection.
Code .03(2)
No person-in-charge onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee designated as person-in-charge. Person-in-charge arrived during inspection.Official report · Item 1-2A ↗
Observed multiple risk factor violations during today's inspection resulting in an unsatisfactory score. Person-in-charge is not practicing 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)
Code .03(2)(a)-(n),(p)
Observed multiple risk factor violations during today's inspection resulting in an unsatisfactory score. Person-in-charge is not practicing 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)Official report · Item 1-2A ↗
&2Observed multiple employee cups in unapproved containers (open cups without lid or straw) stored on top of prep counters in main prep area. **SECOND CONSECUTIVE VIOLATION** 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: Cups were discarded.
Code .03(5)(k)1
&2Observed multiple employee cups in unapproved containers (open cups without lid or straw) stored on top of prep counters in main prep area. **SECOND CONSECUTIVE VIOLATION** 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: Cups were discarded.Official report · Item 2-2B ↗
Observed hand sink at front counter and hand sink in main prep area 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. Corrective Actions: Hot water was turned on at hand sinks.
Code .06(2)(c)
Observed hand sink at front counter and hand sink in main prep area 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. Corrective Actions: Hot water was turned on at hand sinks.Official report · Item 2-2D ↗
(vi)(vii)(viii)Observed raw chicken being stored above ready-to-eat spring roll wrappers and raw pork in walk-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen,…
Code .04(4)(c)1(i)(ii)(iii)(v)
(vi)(vii)(viii)Observed raw chicken being stored above ready-to-eat spring roll wrappers and raw pork in walk-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items were moved to proper storage order.Official report · Item 4-1A ↗
Observed slicer and knives stored as clean with food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Items were recleaned and sanitized.
Code .05(7)(a)1
Observed slicer and knives stored as clean with food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Items were recleaned and sanitized.Official report · Item 4-2B ↗
Facility has consumer advisory on menu but items that are served raw/undercooked (beef items for pho) do not have disclosure marks/asterisks next to them on menu. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in…
Code .04(7)(e)
Facility has consumer advisory on menu but items that are served raw/undercooked (beef items for pho) do not have disclosure marks/asterisks next to them on menu. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)Official report · Item 5-2 ↗
Facility has items that are intended to be on time control (sausage, pork chop, meatballs, fresh lettuce and cabbage, bean sprouts) but items are not marked with start/discard time. Meat items intended to be on time control are not listed on procedures. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or…
Code .04(6)(i)
Facility has items that are intended to be on time control (sausage, pork chop, meatballs, fresh lettuce and cabbage, bean sprouts) but items are not marked with start/discard time. Meat items intended to be on time control are not listed on procedures. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Items were discarded. Person-in-charge coached on time control procedure.Official report · Item 6-1D ↗
Observed multiple containers/bottles of sauces, flour, corn starch, and oil without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.
Code .04(4)(d)
Observed multiple containers/bottles of sauces, flour, corn starch, and oil without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.Official report · Item 10D ↗
Observed container of shrimp thawing in standing water. 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: Shrimp was placed under running water to thaw.
Code .04(6)(c)
Observed container of shrimp thawing in standing water. 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: Shrimp was placed under running water to thaw.Official report · Item 11C ↗
Observed multiple containers of meats, shrimp, and ice stored on floor in walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Code .04(4)(q)
Observed multiple containers of meats, shrimp, and ice stored on floor in walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)Official report · Item 12A ↗
Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats.
Code .03(5)(j)
Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats.Official report · Item 12B ↗
Observed wet wiping cloths stored on prep counters. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were discarded.
Code .04(4)(m)
Observed wet wiping cloths stored on prep counters. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were discarded.Official report · Item 12C ↗
Observed in use paddles for steamed rice paper being stored in water below 135F. Observed cups being used as scoops in containers of rice and flour. **SECOND CONSECUTIVE VIOLATION** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking…
Code .04(4)(k)
Observed in use paddles for steamed rice paper being stored in water below 135F. Observed cups being used as scoops in containers of rice and flour. **SECOND CONSECUTIVE VIOLATION** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Paddles were placed into clean and dry container. Cups were discarded.Official report · Item 14A ↗
Observed standing fridge with plastic overwrap still on. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
Code .05(1)(i)
Observed standing fridge with plastic overwrap still on. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)Official report · Item 15A ↗
Observed pans and pan lids stored as clean with food residue on nonfood-contact surface. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Pans and lids were recleaned and sanitized.
Code .05(7)(a)2,3
Observed pans and pan lids stored as clean with food residue on nonfood-contact surface. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Pans and lids were recleaned and sanitized.Official report · Item 15C ↗
Observed multiple prep sinks in facility with heavy leakage at faucets. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Code .06(2)(r)
Observed multiple prep sinks in facility with heavy leakage at faucets. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)Official report · Item 16B ↗
Observed heavy soil, grease, and debris accumulation on floors and walls and on/behind cooking equipment in both dry storage areas and in main prep area. 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)
Code .07(5)(a),(b)1,2,3
Observed heavy soil, grease, and debris accumulation on floors and walls and on/behind cooking equipment in both dry storage areas and in main prep area. 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)Official report · Item 17C ↗
Observed ventilation hoods in main cooking area with significant grease and debris buildup. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)
Code .07(5)(d)
Observed ventilation hoods in main cooking area with significant grease and debris buildup. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)Official report · Item 17D ↗
Observed large amount of fruit flies in facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
Code .07(5)(k)
Observed large amount of fruit flies in facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 21, 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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