99/100Grade A
Duluth · Health score & inspection history
BUN BO HUE KITCHEN
3640 Satellite Blvd Suite C-4 Duluth, GA 30096
Latest available inspection
Gwinnett County84/100Grade B
What the inspector found
All 4 findings ↗4 findings recorded on Jun 26, 2026.
Inspector observationItem 2-2D ↗
Handwashing
Jugs of water in the handwashing sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Jugs of water removed from the handwashing sink. //
Inspector’s full note
Inspection item: Inspection item 2-2D
Code .06(2)(o)
Jugs of water in the handwashing sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Jugs of water removed from the handwashing sink. //
Official report · Item 2-2D ↗Correction status not recorded
Inspector observationItem 6-1C ↗
Cooling time and temperature
Noodles, pork, quail eggs not cooling at a fast enough rate to meet cooling requirements, see temperature chart. // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Eggs, pork moved to walk in cooler. Noodles divided into thinner portions and moved to walk in cooler. //
Inspector’s full note
Inspection item: Inspection item 6-1C
Code .04(6)(d)
Noodles, pork, quail eggs not cooling at a fast enough rate to meet cooling requirements, see temperature chart. // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Eggs, pork moved to walk in cooler. Noodles divided into thinner portions and moved to walk in cooler. //
Official report · Item 6-1C ↗Correction status not recorded
Inspector observationItem 6-1C ↗
Cooling time and temperature
Cooked noodles cooling >2hrs at 73F (two containers). // 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: Noodles discarded. //
Inspector’s full note
Inspection item: Inspection item 6-1C
Code .04(6)(d)
Cooked noodles cooling >2hrs at 73F (two containers). // 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: Noodles discarded. //
Official report · Item 6-1C ↗Correction status not recorded
Read 1 more finding
Inspector observationItem 11A ↗
Cooling methods and equipment
Quail eggs, pork cooling in covered containers in packed glass door cooler towards the bottom. Noodles cooling at ambient room temperature for more than 2hrs at 73F (two containers). // 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: Two containers of noodles discarded. Third…
Inspector’s full note
Inspection item: Inspection item 11A
Code .04(6)(e)
Quail eggs, pork cooling in covered containers in packed glass door cooler towards the bottom. Noodles cooling at ambient room temperature for more than 2hrs at 73F (two containers). // 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: Two containers of noodles discarded. Third container of noodles divided into thinner portions and moved to the walk in cooler. Quail eggs and pork moved to walk in cooler. //
Official report · Item 11A ↗Correction status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available84/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 409182E9-CFED-4FD3-8116-B37588252B1A 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 ↗ ·