MEHAK INDIAN KITCHEN AND BAR received an A, scoring 90 out of 100, in a Gwinnett County food-service inspection on Jun 15, 2026. The official report lists five findings. [1]
The inspector observed an open water bottle, two large personal beverage containers and a plastic cup with lid and straw all on prep surfaces in the kitchen. [2]
The inspector also observed several time/temperature control for safety foods that were produced the prior day, per an employee, that were not marked with the prior day's date. [3]
A separate finding described several peeled garlic containers that were being reused to store various spices and herbs. [4]
Showing 5 of 5 findings
Observed an open water bottle, two large personal beverage containers and a plastic cup with lid and straw all on prep surfaces in the kitchen. A food employee may not use a utensil more than once to taste food that is to be sold or served. (P) Corrective Actions: Water bottle and cup discarded. Beverage containers moved below the prep table.
Code .04(4)(b)
Observed an open water bottle, two large personal beverage containers and a plastic cup with lid and straw all on prep surfaces in the kitchen. A food employee may not use a utensil more than once to taste food that is to be sold or served. (P) Corrective Actions: Water bottle and cup discarded. Beverage containers moved below the prep table.Official report · Item 2-2B ↗
Observed several time/temperature control for safety foods that were produced the prior day, per an employee, that were not marked with the prior day's date. 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: Foods were properly dated.
Code .04(6)(g)
Observed several time/temperature control for safety foods that were produced the prior day, per an employee, that were not marked with the prior day's date. 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: Foods were properly dated.Official report · Item 6-2 ↗
Observed several peeled garlic containers that were being reused to store various spices and herbs. Single-service and single-use articles may not be reused. (C)
Code .05(6)(r)
Observed several peeled garlic containers that were being reused to store various spices and herbs. Single-service and single-use articles may not be reused. (C)Official report · Item 14C ↗
Observed a prep cooler that was not cooling 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)
Code .05(6)(a)
Observed a prep cooler that was not cooling 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)Official report · Item 15A ↗
Observed several metal containers in prep coolers and on a dry dish shelf in warewashing that contained stickers and sticker residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Code .05(7)(a)2,3
Observed several metal containers in prep coolers and on a dry dish shelf in warewashing that contained stickers and sticker residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 15, 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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