So Gong Dong Tofu received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Jul 14, 2026. The official report lists four findings. [1]
The report states: “&2Observed multiple unapproved water bottles on prep tables throughout the restaurant.” [2]
The inspector also observed multiple containers of cut cabbage kimchi being held above 41°F (5°C) in the reach-in cooler and prep cooler in the front of house. [3]
A separate finding described employees cooking food without hair restraints. [4]
Showing 4 of 4 findings
&2Observed multiple unapproved water bottles on prep tables throughout the restaurant. 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: Bottles were moved to the office area.
Code .03(5)(k)1
&2Observed multiple unapproved water bottles on prep tables throughout the restaurant. 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: Bottles were moved to the office area.Official report · Item 2-2B ↗
Observed multiple containers of cut cabbage kimchi being held above 41°F (5°C) in the reach-in cooler and prep cooler in the front of house. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Kimchi was discarded.
Code .04(6)(f)
Observed multiple containers of cut cabbage kimchi being held above 41°F (5°C) in the reach-in cooler and prep cooler in the front of house. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Kimchi was discarded.Official report · Item 6-1A ↗
Observed employees cooking food without hair restraints. Only one employee was wearing a hair restraint in the kitchen. 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: Food employees put on hair restraints.
Code .03(5)(j)
Observed employees cooking food without hair restraints. Only one employee was wearing a hair restraint in the kitchen. 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: Food employees put on hair restraints.Official report · Item 12B ↗
Observed spoons with the handles resting in multiple containers of seasonings. 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…
Code .04(4)(k)
Observed spoons with the handles resting in multiple containers of seasonings. 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: Spoons were removed from containers.Official report · Item 14A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 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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