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KAITO WINGS AND HIBACHI scored 73; newer inspection records 100

Inspected

1330 Peachtree Industrial Blvd Suite D1 Buford, GA 30518

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KAITO WINGS AND HIBACHI received a C, scoring 73 out of 100, in a Gwinnett County food-service inspection on Jul 8, 2026. The official report lists 11 findings. [1]

Inspection score

73/100Grade COfficial inspection

Inspection summary

The report states: “Upon arrival at the facility, there was no person-in-charge (PIC) present.” [2]

The report states: “&2Observed multiple unapproved employee beverage containers in the kitchen below a prep table and on a pallet.” [3]

A separate finding described opened pre-cooked foods (chicken tenders) in a check freezer that were not date marked. [4]

A newer inspection in our records, dated Jul 17, 2026, lists 100 out of 100, grade A. The findings above belong to the Jul 8, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 11 of 11 findings

  1. Person in charge

    Item 1-2A
    Upon arrival at the facility, there was no person-in-charge (PIC) present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The PIC arrived during the inspection.
    Inspector’s full note

    Code .03(2)

    Upon arrival at the facility, there was no person-in-charge (PIC) present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The PIC arrived during the inspection.
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  2. Eating, drinking and tobacco use

    Item 2-2B
    &2Observed multiple unapproved employee beverage containers in the kitchen below a prep table and on a pallet. Observed an employee drinking from one of the beverage containers while in the kitchen. 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: Informed PIC that employees may only…
    Inspector’s full note

    Code .03(5)(k)1

    &2Observed multiple unapproved employee beverage containers in the kitchen below a prep table and on a pallet. Observed an employee drinking from one of the beverage containers while in the kitchen. 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: Informed PIC that employees may only drink from approved beverage containers while in the kitchen (disposable cup with lid and straw). Employee moved outside to drink beverage.
    Official report · Item 2-2B ↗
    No correction or repeat marker recorded.

  3. Date marking and disposition

    Item 6-2
    Observed opened pre-cooked foods (chicken tenders) in a check freezer that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a…
    Inspector’s full note

    Code .04(6)(g)

    Observed opened pre-cooked foods (chicken tenders) in a check freezer that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf) Corrective Actions: Correct by 7/17/26.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  4. Toxic substance storage and use

    Item 8-2B
    Observed an herbal balm for burn stored above a prep table over single-service condiment cups and a liquid herbal supplement stored on a shelf above a prep cooler. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Medicine were…
    Inspector’s full note

    Code .07(6)(o)

    Observed an herbal balm for burn stored above a prep table over single-service condiment cups and a liquid herbal supplement stored on a shelf above a prep cooler. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Medicine were relocated to employee personal areas.
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  5. Toxic substance storage and use

    Item 8-2B
    Observed a bottle of window cleaner, hand sanitizer and rubbing alcohol that was stored on a prep table above single-service utensils and individually packaged condiments. Observed two lighters that were stored on a shelf above a prep cooler. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Items relocated so that they were not…
    Inspector’s full note

    Code .07(6)(c)

    Observed a bottle of window cleaner, hand sanitizer and rubbing alcohol that was stored on a prep table above single-service utensils and individually packaged condiments. Observed two lighters that were stored on a shelf above a prep cooler. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Items relocated so that they were not sitting above food or utensils.
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  6. Toxic substance storage and use

    Item 8-2B
    Observed a spray bottle with a blue liquid that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Bottle must be labeled with the common name. Correct by 7/17/26.
    Inspector’s full note

    Code .07(6)(b)

    Observed a spray bottle with a blue liquid that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Bottle must be labeled with the common name. Correct by 7/17/26.
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  7. Thermometers

    Item 11D
    Observed that the facility did not have a thermometer that is suitable for measuring the temperature of thin foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) Corrective Actions: Correct by 7/17/26 by obtaining a thermometer that can measure thin foods.
    Inspector’s full note

    Code .05(3)(g)

    Observed that the facility did not have a thermometer that is suitable for measuring the temperature of thin foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) Corrective Actions: Correct by 7/17/26 by obtaining a thermometer that can measure thin foods.
    Official report · Item 11D ↗
    No correction or repeat marker recorded.

  8. Personal cleanliness

    Item 12B
    Observed an employee preparing food while wearing a watch. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Informed PIC that employees may not wear watches while preparing food.
    Inspector’s full note

    Code .03(5)(h)

    Observed an employee preparing food while wearing a watch. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Informed PIC that employees may not wear watches while preparing food.
    Official report · Item 12B ↗
    No correction or repeat marker recorded.

  9. Single-use article storage and use

    Item 14C
    Observed single-use margarine and garlic containers being re-used for food storage. Single-service and single-use articles may not be reused. (C) Corrective Actions: Single-use containers should be discarded after use. Foods should be stored in containers approved for food storage. Correct by 7/17/26.
    Inspector’s full note

    Code .05(6)(r)

    Observed single-use margarine and garlic containers being re-used for food storage. Single-service and single-use articles may not be reused. (C) Corrective Actions: Single-use containers should be discarded after use. Foods should be stored in containers approved for food storage. Correct by 7/17/26.
    Official report · Item 14C ↗
    No correction or repeat marker recorded.

  10. Equipment cleanliness

    Item 15C
    Observed a thick brown-black buildup on multiple surfaces in the kitchen (stove top, cord running up to ceiling, pot filler faucet). Observed a thick layer of dust on the camera monitoring screen in the kitchen over a prep table. Observed a heavy accumulation of dust and a black mold-like debris on the fan covers and ceiling of the walk-in cooler. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: A deep cleaning is needed in the kitchen. Correct by 7/17/26.
    Inspector’s full note

    Code .05(7)(d)

    Observed a thick brown-black buildup on multiple surfaces in the kitchen (stove top, cord running up to ceiling, pot filler faucet). Observed a thick layer of dust on the camera monitoring screen in the kitchen over a prep table. Observed a heavy accumulation of dust and a black mold-like debris on the fan covers and ceiling of the walk-in cooler. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: A deep cleaning is needed in the kitchen. Correct by 7/17/26.
    Official report · Item 15C ↗
    No correction or repeat marker recorded.

  11. Pest control

    Item 18
    Observed several living insects, approximately 1 cm long, inside of an empty rice pot and another in the oven and another crawling on the floor in the kitchen. Observed a large segmented insect, approximately 1 cm long, crawling on the wall near the first hand sink in the kitchen. A deceased flying insect was located in a hand sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under…
    Inspector’s full note

    Code .07(5)(k)

    Observed several living insects, approximately 1 cm long, inside of an empty rice pot and another in the oven and another crawling on the floor in the kitchen. Observed a large segmented insect, approximately 1 cm long, crawling on the wall near the first hand sink in the kitchen. A deceased flying insect was located in a hand sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: A professional pest management service should be used to treat the facility to eliminate pests.
    Official report · Item 18 ↗
    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 2

Official history ↗
  1. Newer record
    100/100A
    Report
  2. This report
    73/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jul 8, 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
F48B2920-5A23-4C08-8384-547DF9E950D0
Facility ID
D3170AC4-500A-453A-83A5-4D86B6B31DA9
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