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SWEET HUT BAKERY AND CAFE receives A in Gwinnett County health inspection

Inspected

2180 Pleasant Hill Rd Suite 14-18 Duluth, GA 30096

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SWEET HUT BAKERY AND CAFE received an A, scoring 90 out of 100, in a Gwinnett County food-service inspection on Jul 15, 2026. The official report lists three findings. [1]

Inspection score

90/100Grade AOfficial inspection

Inspection summary

The inspector observed creme brulee (x3) cold holding for 2 hours inside the walk-in cooler holding temperatures above 41F. [2]

The inspector also observed cooked onions and mushrooms that did not cool down to 70F within the required 2 hours.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. [3]

The report states: “Facility does not have an irreversible registering temperature indicator to measure sanitizing temperatures of the high-temperature dishwasher machine.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.” [4]

What inspectors found

Read the official report

Showing 3 of 3 findings

  1. Cold holding

    Item 6-1A
    Observed creme brulee (x3) cold holding for 2 hours inside the walk-in cooler holding temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Creme brulees were moved to the walk-in freezer for rapid cooling.//
    Inspector’s full note

    Code .04(6)(f)

    Observed creme brulee (x3) cold holding for 2 hours inside the walk-in cooler holding temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Creme brulees were moved to the walk-in freezer for rapid cooling.//
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  2. Cooling time and temperature

    Item 6-1C
    Observed cooked onions and mushrooms that did not cool down to 70F within the required 2 hours.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//
    Inspector’s full note

    Code .04(6)(d)

    Observed cooked onions and mushrooms that did not cool down to 70F within the required 2 hours.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  3. Warewashing facilities and test strips

    Item 15B
    Facility does not have an irreversible registering temperature indicator to measure sanitizing temperatures of the high-temperature dishwasher machine.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
    Inspector’s full note

    Code .05(3)(h),(i)

    Facility does not have an irreversible registering temperature indicator to measure sanitizing temperatures of the high-temperature dishwasher machine.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
    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
    90/100A
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jul 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
AF579BB0-384C-4EC9-B7DB-D96FE498929B
Facility ID
5707417B-4712-485F-BFCC-E6217AC51D44
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