MUMBAI MASALA received a B, scoring 85 out of 100, in a Gwinnett County food-service inspection on Jul 31, 2026. The official report lists six findings. [1]
The report states: “Time/temperature control for safety foods above 41°F in the coolers since yesterday.” [2]
The report states: “Time/temperature control for safety foods cut 4 hours ago above 41°F.” [3]
The report states: “Potatoes, onions, and sauce were displayed without approved sneeze guards.” [4]
Showing 6 of 6 findings
Time/temperature control for safety foods above 41°F in the coolers since yesterday. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.
Code .04(6)(f)
Time/temperature control for safety foods above 41°F in the coolers since yesterday. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.Official report · Item 6-1A ↗
Time/temperature control for safety foods cut 4 hours ago above 41°F. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: The foods were discarded.
Code .04(6)(d)
Time/temperature control for safety foods cut 4 hours ago above 41°F. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: The foods were discarded.Official report · Item 6-1C ↗
Time/temperature control for safety foods cooling more than 2 hours above 70°F. 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: The foods were discarded.
Code .04(6)(d)
Time/temperature control for safety foods cooling more than 2 hours above 70°F. 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: The foods were discarded.Official report · Item 6-1C ↗
Potatoes, onions, and sauce were displayed without approved sneeze guards. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: The foods were removed.
Code .04(4)(u)
Potatoes, onions, and sauce were displayed without approved sneeze guards. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: The foods were removed.Official report · Item 12A ↗
&3The ambient air temperature of the reach-in cooler in the front, next to the preparation table, was measured at 44°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
Code .05(6)(q)1
&3The ambient air temperature of the reach-in cooler in the front, next to the preparation table, was measured at 44°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.Official report · Item 15A ↗
The correct faucet at the warewashing sink has not been installed. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)
Code .06(1)(g),(h)
The correct faucet at the warewashing sink has not been installed. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)Official report · Item 16A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 31, 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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