Metro Atlanta News
Suki Sushi and Asian Cuisine received a B, scoring 87 out of 100, in a Gwinnett County food-service inspection on Oct 19, 2026. The official report lists seven findings. [1]
The inspector observed bleach sanitizer bucket near sushi station made at a concentration too low. [2]
The inspector also observed bleach sanitizer bucket near beverage station made at a concentration too high. [3]
A separate finding described avocados in prep cooler in the sushi station stored as washed with stickers remaining on the avocados. [4]
Showing 7 of 7 findings
Observed bleach sanitizer bucket near sushi station made at a concentration too low. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge (PIC) added bleach to sanitizer bucket, adjusting concentration to appropriate parameters.
Code .05(6)(n)
Observed bleach sanitizer bucket near sushi station made at a concentration too low. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge (PIC) added bleach to sanitizer bucket, adjusting concentration to appropriate parameters.Official report · Item 4-2B ↗
Observed mold-like build up on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Please correct violation before 10/29/2026.
Code .05(7)(a)1
Observed mold-like build up on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Please correct violation before 10/29/2026.Official report · Item 4-2B ↗
Observed bleach sanitizer bucket near beverage station made at a concentration too high. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Person in charge (PIC) added water to bleach sanitizer bucket to adjust concentration to appropriate parameters.
Code .07(6)(g)
Observed bleach sanitizer bucket near beverage station made at a concentration too high. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Person in charge (PIC) added water to bleach sanitizer bucket to adjust concentration to appropriate parameters.Official report · Item 8-2B ↗
Observed avocados in prep cooler in the sushi station stored as washed with stickers remaining on the avocados. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee removed stickers and re-washed avocados.
Code .04(4)(g)
Observed avocados in prep cooler in the sushi station stored as washed with stickers remaining on the avocados. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee removed stickers and re-washed avocados.Official report · Item 12D ↗
1,2,4Observed multiple mixing bowls and containers stored as clean wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge (PIC) washed, rinsed, and sanitized mixing bowls and containers, allowing to air dry.
Code .05(10)(e)
1,2,4Observed multiple mixing bowls and containers stored as clean wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge (PIC) washed, rinsed, and sanitized mixing bowls and containers, allowing to air dry.Official report · Item 14B ↗
Observed dust build up on air vents near hood vents in the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Please correct violation by 10/23/2026.
Code .07(5)(a),(b)1,2,3
Observed dust build up on air vents near hood vents in the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Please correct violation by 10/23/2026.Official report · Item 17C ↗
Observed employee reusable water bottle on prep table. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee moved reusable water bottle to designated employee area.
Code .07(4)(b)
Observed employee reusable water bottle on prep table. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee moved reusable water bottle to designated employee area.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 19, 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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