ADRIATIC GRILL received a B, scoring 89 out of 100, in a Gwinnett County food-service inspection on Aug 14, 2026. The official report lists four findings. [1]
The inspector observed various TCS (Time/temperature control for safety) foods cold holding at temperatures above 41 deg F. [2]
The report states: “Container of gyro meat that is intended to be used on time control stored without any time indicators.” [3]
The report states: “Latest copy of inspection score not posted.” [4]
Showing 4 of 4 findings
Observed various TCS (Time/temperature control for safety) foods cold holding at temperatures above 41 deg F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in charge) discarded foods held over 4 hours. Other items prepared within 4 hours relocated into other functional cooler to rapidly cool
Code .04(6)(f)
Observed various TCS (Time/temperature control for safety) foods cold holding at temperatures above 41 deg F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in charge) discarded foods held over 4 hours. Other items prepared within 4 hours relocated into other functional cooler to rapidly coolOfficial report · Item 6-1A ↗
Container of gyro meat that is intended to be used on time control stored without any time indicators. 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…
Code .04(6)(i)
Container of gyro meat that is intended to be used on time control stored without any time indicators. 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: PIC added start and discard time stickers.Official report · Item 6-1D ↗
Latest copy of inspection score not posted. Currently posted 10/1/25. 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: PIC given latest copy of inspection report.
Code .02(1)(d)
Latest copy of inspection score not posted. Currently posted 10/1/25. 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: PIC given latest copy of inspection report.Official report · Item 13A ↗
Prep top cooler unable to maintain cold holding temperature of 41 deg F. Ensure unit is repaired by 9/4/2026. 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)
Prep top cooler unable to maintain cold holding temperature of 41 deg F. Ensure unit is repaired by 9/4/2026. 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 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 14, 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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