81/100Grade B
Norcross · Health score & inspection history
MUMBAI MASALA
5675 Jimmy Carter Blvd Suite 755 Norcross, GA 30071
Latest available inspection
Gwinnett County85/100Grade B
What the inspector found
All 6 findings ↗6 findings recorded on Jul 31, 2026.
Inspector observationItem 6-1A ↗
Cold holding
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.
Inspector’s full note
Inspection item: Inspection item 6-1A
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 ↗Correction status not recorded
Inspector observationItem 6-1C ↗
Cooling time and temperature
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.
Inspector’s full note
Inspection item: Inspection item 6-1C
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 ↗Correction status not recorded
Inspector observationItem 6-1C ↗
Cooling time and temperature
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.
Inspector’s full note
Inspection item: Inspection item 6-1C
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 ↗Correction status not recorded
Read 3 more findings
Inspector observationItem 12A ↗
Food storage and contamination
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.
Inspector’s full note
Inspection item: Inspection item 12A
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 ↗Correction status not recorded
Inspector observationItem 15A ↗
Equipment design and condition
&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.
Inspector’s full note
Inspection item: Inspection item 15A
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 ↗Correction status not recorded
Inspector observationItem 16A ↗
Water supply and pressure
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)
Inspector’s full note
Inspection item: Inspection item 16A
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 status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available85/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 29B0C715-A2CC-4A6B-83AD-71C703362933 within Gwinnett County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.
Recorded address: Official inspection listing ↗ ·