99/100Grade A
Duluth · Health score & inspection history
FLYING ROLL
3312 Peachtree Industrial Blvd Suite 10 Duluth, GA 30096
Latest available inspection
Gwinnett County80/100Grade B
What the inspector found
All 7 findings ↗7 findings recorded on Jul 21, 2026.
Inspector observationItem 4-2B ↗
Food-contact surface sanitation
Observed black mold-like accumulation on interior surfaces of ice machine.// 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 black mold-like accumulation on interior surfaces of ice machine.// 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 6-1C ↗
Cooling time and temperature
Observed two containers of rice were cooked the previous night and did not cool to 41F.// 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: Food was discarded.//
Inspector’s full note
Inspection item: Inspection item 6-1C
Code .04(6)(d)
Observed two containers of rice were cooked the previous night and did not cool to 41F.// 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: Food was discarded.//
Official report · Item 6-1C ↗Correction status not recorded
Inspector observationItem 6-1D ↗
Time as a public health control
Observed crab mix intended to be on time control with no label to indicate when the 4-hour time control period started or ended./ Person in charge could not provide written procedures for time control.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time…
Inspector’s full note
Inspection item: Inspection item 6-1D
Code .04(6)(i)
Observed crab mix intended to be on time control with no label to indicate when the 4-hour time control period started or ended./ Person in charge could not provide written procedures for time control.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Food was discarded. Written procedures provided to person in charge.//
Official report · Item 6-1D ↗Correction status not recorded
Read 4 more findings
Inspector observationItem 11A ↗
Cooling methods and equipment
Observed cooked rice cooling in large, thick, plastic containers with tight-fitting lids.// 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: Person in charge was educated on proper cooling methods such as storing food in smaller quantities, using metal containers, and leaving food…
Inspector’s full note
Inspection item: Inspection item 11A
Code .04(6)(e)
Observed cooked rice cooling in large, thick, plastic containers with tight-fitting lids.// 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: Person in charge was educated on proper cooling methods such as storing food in smaller quantities, using metal containers, and leaving food loosely covered or uncovered.//
Official report · Item 11A ↗Correction status not recorded
Inspector observationItem 11C ↗
Thawing methods
Observed three bags of reduced oxygen packaging raw tuna that had thawed without being removed from the packaging as the label indicates.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Tuna was discarded.//
Inspector’s full note
Inspection item: Inspection item 11C
Code .04(6)(c)
Observed three bags of reduced oxygen packaging raw tuna that had thawed without being removed from the packaging as the label indicates.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Tuna was discarded.//
Official report · Item 11C ↗Correction status not recorded
Inspector observationItem 12C ↗
Wiping cloth use and storage
Observed a wet wiping cloth stored on sushi prep area between uses.// Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. (C) Corrective Actions: Wiping cloth was placed in a solution of 50-100ppm chlorine.//
Inspector’s full note
Inspection item: Inspection item 12C
Code .05(10)(b)
Observed a wet wiping cloth stored on sushi prep area between uses.// Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. (C) Corrective Actions: Wiping cloth was placed in a solution of 50-100ppm chlorine.//
Official report · Item 12C ↗Correction status not recorded
Inspector observationItem 15A ↗
Equipment design and condition
Observed facility using a large bowl made of wood to mix rice.// Wood and wood wicker may not be used as a food-contact surface except as specified in paragraphs 2., 3., and 4. (C) Corrective Actions: Not corrected on site. Please obtain a different item made of an approved material such as plastic or metal by 7/31/26.//
Inspector’s full note
Inspection item: Inspection item 15A
Code .05(1)(g)
Observed facility using a large bowl made of wood to mix rice.// Wood and wood wicker may not be used as a food-contact surface except as specified in paragraphs 2., 3., and 4. (C) Corrective Actions: Not corrected on site. Please obtain a different item made of an approved material such as plastic or metal by 7/31/26.//
Official report · Item 15A ↗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 F9CB0010-664C-46F7-8F74-7E79BB1238FD 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 ↗ ·