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VILMAS PUPUSERIA Y ANTOJITOS CENTRO AMERICANOS receives B in Gwinnett County health inspection

Inspected

5824 Singleton Rd Suite 102 and 103 Norcross, GA 30093

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VILMAS PUPUSERIA Y ANTOJITOS CENTRO AMERICANOS received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Jun 15, 2026. The official report lists seven findings. [1]

Inspection score

84/100Grade BOfficial inspection

Inspection summary

The report states: “&2Observed multiple drinks in unapproved containers on food prep surfaces.” [2]

The inspector also observed multiple hand sinks with no paper towels Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. [3]

A separate finding described multiple foods in reach in freezer that did not properly cool from the previous day TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). [4]

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Eating, drinking and tobacco use

    Item 2-2B
    &2Observed multiple drinks in unapproved containers on food prep surfaces. (REPEAT VIOLATION. IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED.) 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: All drinks discarded
    Inspector’s full note

    Code .03(5)(k)1

    &2Observed multiple drinks in unapproved containers on food prep surfaces. (REPEAT VIOLATION. IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED.) 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: All drinks discarded
    Official report · Item 2-2B ↗
    No correction or repeat marker recorded.

  2. Handwashing

    Item 2-2D
    Observed multiple hand sinks with no paper towels Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Sinks provided with paper towels.
    Inspector’s full note

    Code .07(3)(b)

    Observed multiple hand sinks with no paper towels Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Sinks provided with paper towels.
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  3. Handwashing

    Item 2-2D
    Observed buckets and other items stored in hand sinks in restaurant and bakery side A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: All items removed from the hand sinks
    Inspector’s full note

    Code .06(2)(o)

    Observed buckets and other items stored in hand sinks in restaurant and bakery side A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: All items removed from the hand sinks
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  4. Cooling time and temperature

    Item 6-1C
    Observed multiple foods in reach in freezer that did not properly cool from the previous day TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Items discarded
    Inspector’s full note

    Code .04(6)(d)

    Observed multiple foods in reach in freezer that did not properly cool from the previous day TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Items discarded
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  5. Equipment design and condition

    Item 15A
    Observed foil lining multiple shelves throughout the facility. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Foil removed from all shelving.
    Inspector’s full note

    Code .05(1)(a)

    Observed foil lining multiple shelves throughout the facility. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Foil removed from all shelving.
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

  6. Equipment design and condition

    Item 15A
    Observed reach in freezer with an ambient air temperature greater than 41 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 reach in freezer with an ambient air temperature greater than 41 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.

  7. Equipment cleanliness

    Item 15C
    Observed day dot stickers left on multiple food service containers stored as clean Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Stickers removed from containers.
    Inspector’s full note

    Code .05(7)(d)

    Observed day dot stickers left on multiple food service containers stored as clean Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Stickers removed from containers.
    Official report · Item 15C ↗
    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
    84/100B
    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
B1316E1F-0B30-4BDE-87BB-3B7522005A96
Facility ID
4C19EF47-4617-4B91-81E2-4D4AF9074976
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