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Gohan Ayce Buffet, located at 2205 Pleasant Hill Rd Ste 100, Duluth, GA 30096, received a score of 60 points out of a possible 100 points during their 07/22/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2D: .06(2)(o)Two handwashing sinks blocked by large storage bins (by warewashing sink and by food prep sinks). Handwashing sink by warewashing sink was blocked again by large storage bin. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. // This is the third time this item has been marked out of compliance on a routine inspection.
Corrective Actions: Area to access handwashing sinks cleared. //
Violation #2:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw flounder stored above cooked foods (cooked clams, cooked crawfish) and broccoli in 2 door cooler. Raw shrimp/scallops stored above carrots/peas) in reach in cooler. Raw pork stored above cooked chicken in WIC. Cooked octopus stored in front of raw fish in the sushi cooler.// 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: Foods rearranged properly. //
Violation #3:
6-1C: .04(6)(d)Cooked pork cooling since yesterday at 52F, 60F, 48F. // 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: Pork was discarded. //
Violation #4:
8-2B: .07(6)(c)Fuel lighters stored above open top coolers (food). // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Fuel lighters relocated to an approved location. //
Violation #5:
11C: .04(6)(c)Cuttlefish thawing in the sink without running water and salmon thawing on the shelf at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: The foods were placed in the cooler, or the running water was turned on.
Violation #6:
12D: .04(4)(g)Broccoli cut prior to washing twice. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Employee discarded cut broccoli. //
Violation #7:
15B: .05(6)(d),(e)Dishwasher not dispensing 50ppm chlorine. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine’s data plate and other manufacturer’s instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer’s specifications. (C)
Violation #8:
16B: .06(2)(r)Handwashing sink by dishwasher and in the sushi area would not produce water when levers were turned on. Hot water lever at handwashing sink at hibachi cook station produced water at low flow. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Corrective Actions: Employee repaired each sink so that hot and cold water was produced when water was turned on. // The employee did not repair the sink in the hibachi area.
Violation #9:
17C: .07(5)(a),(b)1,2,3Floor tiles in the kitchen broken and area is collecting water. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Additional remarks:
Thermometer calibration: 32F, 32.2F (Thermapen/DeltaTRAK)
Cold holding items assessed at 41F or less, unless otherwise specified.
Hot holding items assessed at 135F or higher, unless otherwise specified.
Food service permit suspended due to item 2-2D .06(2)(o) – Using a Handwashing Sink- Operation & maintenance (Pf) being marked out of compliance on three (3) consecutive routine inspections. Onsite training was conducted, and the permit was reinstated on July 22, 2026.
If facility makes a U on the follow up inspection or the next routine inspection, then the food service permit may be suspended.
An additional routine inspection is due by July 2027.
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