91/100Grade A
Grayson · Health score & inspection history
BURGER KING #17171
1990 Grayson Hwy Grayson, GA 30017
Latest available inspection
Gwinnett County80/100Grade B
What the inspector found
All 7 findings ↗7 findings recorded on Aug 14, 2026.
Inspector observationItem 4-2B ↗
Food-contact surface sanitation
Observed that the ice machine in the back has a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Inspector’s full note
Inspection item: Inspection item 4-2B
Code .05(7)(a)1
Observed that the ice machine in the back has a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Official report · Item 4-2B ↗Correction status not recorded
Inspector observationItem 4-2B ↗
Food-contact surface sanitation
Observed that the in-use sanitizer buckets on the food line were below the minimum concentration for Quat sanitizer.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge remade the buckets so that they were within the proper concentration for Quat Sanitizer.//
Inspector’s full note
Inspection item: Inspection item 4-2B
Code .05(6)(n)
Observed that the in-use sanitizer buckets on the food line were below the minimum concentration for Quat sanitizer.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge remade the buckets so that they were within the proper concentration for Quat Sanitizer.//
Official report · Item 4-2B ↗Correction status not recorded
Inspector observationItem 6-1A ↗
Cold holding
Observed three packages of American cheese, two packages of ham slices, one container of cream, and one container of cream coffee that were being higher than 41° F for more than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The American cheese, ham slices, cream and cream coffee were discarded.//
Inspector’s full note
Inspection item: Inspection item 6-1A
Code .04(6)(f)
Observed three packages of American cheese, two packages of ham slices, one container of cream, and one container of cream coffee that were being higher than 41° F for more than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The American cheese, ham slices, cream and cream coffee were discarded.//
Official report · Item 6-1A ↗Correction status not recorded
Read 4 more findings
Inspector observationItem 6-1C ↗
Cooling time and temperature
Observed 3 full containers of cut tomatoes that did not reach 41 degrees within four hours of preparation.// 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 containers of cut tomatoes were discarded.//
Inspector’s full note
Inspection item: Inspection item 6-1C
Code .04(6)(d)
Observed 3 full containers of cut tomatoes that did not reach 41 degrees within four hours of preparation.// 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 containers of cut tomatoes were discarded.//
Official report · Item 6-1C ↗Correction status not recorded
Inspector observationItem 11A ↗
Cooling methods and equipment
Observed tomatoes that were cooling that were stacked and completely sealed not allowing any air movement for proper cooling. Also observed prepped lettuce containers that were cooling that were sealed and stacked.// 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: The facility was…
Inspector’s full note
Inspection item: Inspection item 11A
Code .04(6)(e)
Observed tomatoes that were cooling that were stacked and completely sealed not allowing any air movement for proper cooling. Also observed prepped lettuce containers that were cooling that were sealed and stacked.// 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: The facility was informed of the proper cooling methods including, rapid cooling in the freezer, cooling on ice, or cooling unstacked with the lids slightly ajar.//
Official report · Item 11A ↗Correction status not recorded
Inspector observationItem 12B ↗
Personal cleanliness
Observed the employee working on the food prep line did not have a beard restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The person in charge had the employee put on a beard net. //
Inspector’s full note
Inspection item: Inspection item 12B
Code .03(5)(j)
Observed the employee working on the food prep line did not have a beard restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The person in charge had the employee put on a beard net. //
Official report · Item 12B ↗Correction status not recorded
Inspector observationItem 15B ↗
Warewashing facilities and test strips
Observed that the facility does not have a temperature measuring device for the dishwasher.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
Inspector’s full note
Inspection item: Inspection item 15B
Code .05(3)(h),(i)
Observed that the facility does not have a temperature measuring device for the dishwasher.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
Official report · Item 15B ↗Correction status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available80/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility B8E870C9-8A09-452D-9370-AEEAB7A9F567 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 ↗ ·