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FLYING ROLL receives B in Gwinnett County health inspection

Inspected

3312 Peachtree Industrial Blvd Suite 10 Duluth, GA 30096

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FLYING ROLL received a B, scoring 80 out of 100, in a Gwinnett County food-service inspection on Jul 21, 2026. The official report lists seven findings. [1]

Inspection score

80/100Grade BOfficial inspection

Inspection summary

The inspector observed black mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. [2]

The inspector also observed two containers of rice were cooked the previous night and did not cool to 41F.// 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]

A separate finding described crab mix intended to be on time control with no label to indicate when the 4-hour time control period started or ended./ Person in charge could not provide written procedures for time control.// 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… [4]

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Food-contact surface sanitation

    Item 4-2B
    Observed black mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Inspector’s full note

    Code .05(7)(a)1

    Observed black mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  2. Cooling time and temperature

    Item 6-1C
    Observed two containers of rice were cooked the previous night and did not cool to 41F.// 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 two containers of rice were cooked the previous night and did not cool to 41F.// 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. Time as a public health control

    Item 6-1D
    Observed crab mix intended to be on time control with no label to indicate when the 4-hour time control period started or ended./ Person in charge could not provide written procedures for time control.// 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…
    Inspector’s full note

    Code .04(6)(i)

    Observed crab mix intended to be on time control with no label to indicate when the 4-hour time control period started or ended./ Person in charge could not provide written procedures for time control.// 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: Food was discarded. Written procedures provided to person in charge.//
    Official report · Item 6-1D ↗
    No correction or repeat marker recorded.

  4. Cooling methods and equipment

    Item 11A
    Observed cooked rice cooling in large, thick, plastic containers with tight-fitting lids.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on proper cooling methods such as storing food in smaller quantities, using metal containers, and leaving food…
    Inspector’s full note

    Code .04(6)(e)

    Observed cooked rice cooling in large, thick, plastic containers with tight-fitting lids.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on proper cooling methods such as storing food in smaller quantities, using metal containers, and leaving food loosely covered or uncovered.//
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  5. Thawing methods

    Item 11C
    Observed three bags of reduced oxygen packaging raw tuna that had thawed without being removed from the packaging as the label indicates.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Tuna was discarded.//
    Inspector’s full note

    Code .04(6)(c)

    Observed three bags of reduced oxygen packaging raw tuna that had thawed without being removed from the packaging as the label indicates.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Tuna was discarded.//
    Official report · Item 11C ↗
    No correction or repeat marker recorded.

  6. Wiping cloth use and storage

    Item 12C
    Observed a wet wiping cloth stored on sushi prep area between uses.// Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. (C) Corrective Actions: Wiping cloth was placed in a solution of 50-100ppm chlorine.//
    Inspector’s full note

    Code .05(10)(b)

    Observed a wet wiping cloth stored on sushi prep area between uses.// Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. (C) Corrective Actions: Wiping cloth was placed in a solution of 50-100ppm chlorine.//
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  7. Equipment design and condition

    Item 15A
    Observed facility using a large bowl made of wood to mix rice.// Wood and wood wicker may not be used as a food-contact surface except as specified in paragraphs 2., 3., and 4. (C) Corrective Actions: Not corrected on site. Please obtain a different item made of an approved material such as plastic or metal by 7/31/26.//
    Inspector’s full note

    Code .05(1)(g)

    Observed facility using a large bowl made of wood to mix rice.// Wood and wood wicker may not be used as a food-contact surface except as specified in paragraphs 2., 3., and 4. (C) Corrective Actions: Not corrected on site. Please obtain a different item made of an approved material such as plastic or metal by 7/31/26.//
    Official report · Item 15A ↗
    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
    80/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jul 21, 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
ED04B2B8-9E31-4153-917E-A8A0F85532B8
Facility ID
F9CB0010-664C-46F7-8F74-7E79BB1238FD
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