99/100Grade A
Duluth · Health score & inspection history
I LUV HOT POT / I LUV BOWLING
4500 Satellite Blvd Suite 1240A Duluth, GA 30096
Latest available inspection
Gwinnett County57/100Grade U
3 points higher than 54/100 on Oct 6, 2026.
What the inspector found
All 10 findings ↗10 findings recorded on Oct 15, 2026.
Inspector observationItem 1-2A ↗
Person in charge
Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Inspector’s full note
Inspection item: Inspection item 1-2A
Code .03(2)(a)-(n),(p)
Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Official report · Item 1-2A ↗Correction status not recorded
Inspector observationItem 3-1C ↗
Food condition
Observed mold on Taro (root vegetable) in the walk-in cooler. Observed expired almond milk in use in the standing reach-in cooler. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The food items were discarded.
Inspector’s full note
Inspection item: Inspection item 3-1C
Code .04(1)
Observed mold on Taro (root vegetable) in the walk-in cooler. Observed expired almond milk in use in the standing reach-in cooler. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The food items were discarded.
Official report · Item 3-1C ↗Correction status not recorded
Inspector observationItem 4-2B ↗
Food-contact surface sanitation
Observed a food employee washing dishes in the chlorine chemical mechanical warewashing machine with a concentration of 0ppm. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer's data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). (C) Corrective Actions: Dishes were sanitizing compartment of the three-compartment warewashing sink.
Inspector’s full note
Inspection item: Inspection item 4-2B
Code .05(6)(m)
Observed a food employee washing dishes in the chlorine chemical mechanical warewashing machine with a concentration of 0ppm. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer's data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). (C) Corrective Actions: Dishes were sanitizing compartment of the three-compartment warewashing sink.
Official report · Item 4-2B ↗Correction status not recorded
Read 7 more findings
Inspector observationItem 6-1A ↗
Cold holding
Observed 2 plastic containers of napa cabbage, cooked chicken wings, and bock choi held above 41°F (5°C) in the walk-in cooler and prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.
Inspector’s full note
Inspection item: Inspection item 6-1A
Code .04(6)(f)
Observed 2 plastic containers of napa cabbage, cooked chicken wings, and bock choi held above 41°F (5°C) in the walk-in cooler and prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.
Official report · Item 6-1A ↗Correction status not recorded
Inspector observationItem 8-2B ↗
Toxic substance storage and use
Observed Chlorine sanitizer solution at a concentration higher than 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer remade.
Inspector’s full note
Inspection item: Inspection item 8-2B
Code .07(6)(g)
Observed Chlorine sanitizer solution at a concentration higher than 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer remade.
Official report · Item 8-2B ↗Correction status not recorded
Inspector observationItem 12C ↗
Wiping cloth use and storage
The sanitizer bucket behind the bar was stored on the floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: The sanitizer bucket was stored on the floor.
Inspector’s full note
Inspection item: Inspection item 12C
Code .04(4)(m)
The sanitizer bucket behind the bar was stored on the floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: The sanitizer bucket was stored on the floor.
Official report · Item 12C ↗Correction status not recorded
Inspector observationItem 12C ↗
Wiping cloth use and storage
Observed wiping cloths stored in multiple chlorine sanitizers below 50ppm. Observed wet wiping cloths stored on a prep table. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade, and the cloths were stored in the bucket.
Inspector’s full note
Inspection item: Inspection item 12C
Code .04(4)(m)
Observed wiping cloths stored in multiple chlorine sanitizers below 50ppm. Observed wet wiping cloths stored on a prep table. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade, and the cloths were stored in the bucket.
Official report · Item 12C ↗Correction status not recorded
Inspector observationItem 14B ↗
Utensil, equipment and linen storage
1,2,4Observed metal pans stored clean, stacked and wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The dishes were seperated to be in a self-drying position.
Inspector’s full note
Inspection item: Inspection item 14B
Code .05(10)(e)
1,2,4Observed metal pans stored clean, stacked and wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The dishes were seperated to be in a self-drying position.
Official report · Item 14B ↗Correction status not recorded
Inspector observationItem 18 ↗
Pest control
Observed the back door propped open at the beginning of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: The back door was closed.
Inspector’s full note
Inspection item: Inspection item 18
Code .07(2)(m)
Observed the back door propped open at the beginning of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: The back door was closed.
Official report · Item 18 ↗Correction status not recorded
Inspector observationItem 18 ↗
Pest control
Observed a dead roach inside the prep cooler in the front kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Inspector’s full note
Inspection item: Inspection item 18
Code .07(5)(l)
Observed a dead roach inside the prep cooler in the front kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Official report · Item 18 ↗Correction status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 2
Official history ↗2 available inspection reports · – . History may be incomplete.
About this location record
This page follows facility D25C8550-8856-4C6B-BDCB-5A26E05FF04A 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 ↗ ·