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Blazing Hibachi And Wings, located at 2700 Braselton Hwy, Suite 17 in Dacula, received a score of 54 points out of a possible 100 points during their 06/04/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Observed several violations (including when to wash, bare hand contact, and cold holding) that resulted in an unsatisfactory score due to 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)
Corrective Actions: The person-in-charge was trained. Please continue training staff and performing managerial duties. //
Violation #2:
2-1B: .03(5)(c)Observed the person-in-charge enter the prep area after handling the register and begin working with cooked wings at the fryer. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: The person-in-charge was educated and washed their hands. //
Violation #3:
2-1C: .04(4)(a)1,2,3Observed the person-in-charge grab celery with their bare hands to place it on the customer’s food plate. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: The celery was discarded. //
Violation #4:
2-2D: .03(5)(d)Observed CFSM enter the prep area and wash hands at the 4-compartment warewashing sink before working with equipment in the restaurant. // Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective Actions: The employee was educated and washed their hands at a designated handwashing sink. //
Violation #5:
2-2D: .06(2)(o)Observed person-in-charge discard water that in-use utensils were stored in down the front 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: The person-in-charge was educated. The sink was cleaned. //
Violation #6:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)1. In the top of the prep cooler, observed raw chicken and shrimp behind vegetables. 2. In the bottom of the prep cooler, observed a container of raw shell eggs below above cheese. 3. In the walk-in cooler, observed washed, cut cabbage stored in a container with unwashed potatoes and a container of raw chicken stored over raw beef. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: The units were reorganized. //
Violation #7:
6-1A: .04(6)(f)Observed house-made teriyaki sauce stored next to grill, shredded cabbage under prep cooler, and chopped beef in top of prep cooler with temperatures above 41°F // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: The teriyaki sauce and cabbage were cooled to 41°F. The beef was discarded. //
Violation #8:
13A: .02(1)(d)The inspection report from May 28, 2026 was not displayed. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: Please post this inspection report. //
Violation #9:
14A: .04(4)(k)Observed in-use spatulas stored in room temperature water. Observed 2x knives stored between prep cooler and prep table. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: The utensils were cleaned and sanitized. //
Additional remarks:
NOTE: All food temperatures were in compliance during today’s inspection unless marked with an asterisk (*).
NOTE: Item 12A was corrected from the previous inspection. All foods have been elevated off the floor, except for one bulk container.
NOTE: Ensure refrigerated foods that need to be kept cold for safety are properly date
marked. Educated person-in-charge.
NOTE: Ensure no cardboard or aluminum foil is used to line non-food contact surfaces, plumbing, or floors.
NOTE: Ensure all gaps around the screen door are sealed if the solid-outer backdoor is left open.
NOTE: Time as a Public Health Control procedure was emailed to the owner.
NOTE: A follow-up inspection will occur within the next 10 days.
NOTE: A required additional routine inspection will occur within the next 12 months.
NOTE: Consecutive unsatisfactory scores on inspections will result in permit suspension.
NOTE: Ensure that all uncorrected items are corrected by the specified correct by date. If not corrected, the food service permit may be suspended.
NOTE: The food service permit has been SUSPENDED due to TWO CONSECUTIVE UNSATISFACTORY SCORES FROM ROUTINE TO FOLLOW-UP INSPECTIONS.
All food service must cease. It is unlawful for a facility to operate with a suspended permit. If the operation is observed while the permit is suspended, a citation may be issued, resulting in court action.
NOTE: The food service permit was reinstated after an on-site training.
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