I Luv Hot Pot / I Luv Bowling in Duluth receives a 54% on their recent health inspection

I Luv Hot Pot / I Luv Bowling, located at 4500 Satellite Blvd, Suite 1240A in Duluth, received a score of 54 points out of a possible 100 points during their Inspection 01/28/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today’s inspection, due to a lack of managerial control in the facility, resulting in an unsatisfactory score. 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)

Violation #2:
2-2D: .06(2)(o)Observed hand sink in boba area being used to rinse sanitizer buckets, clean cleaning cloths, and dump ice. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Employees ceased using hand sink.

Violation #3:
2-2E: .03(6)Facility does not have written procedure to clean vomit/diarrhea. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Corrective Actions: Written procedure provided to person-in-charge.

Violation #4:
4-2B: .05(7)(a)1Observed black mold-like substance in both ice machines. **SECOND CONSECUTIVE VIOLATION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Ice machines were cleaned.

Violation #5:
5-2: .04(7)(e)Menus have consumer advisory but no disclosure marking for which items are served raw/undercooked. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

Violation #6:
6-1A: .04(6)(f)Observed multiple time/temperature control for safety items holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items were discarded.

Violation #7:
6-1B: .04(6)(f)Observed multiple pots of broths hot holding at temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Items were discarded.

Violation #8:
6-1C: .04(6)(d)Observed multiple containers of broth cooling overnight that did not cool to 41F within 6 hours. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: Items were discarded.

Violation #9:
6-2: .04(6)(g)Observed multiple containers of oxtail hot pots, goat hot pots, rice, and thai broths that were prepared more than 24 hours ago without date marks. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Items were date marked.

Violation #10:
8-2B: .07(6)(g)Observed two sanitizer buckets at too high of a concentration of chlorine. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Sanitizers were remade.

Violation #11:
10D: .04(4)(d)Observed hot wing sauces, burger sauces, panko, flour, chicken powder, MSG, and spice blends without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: Items were labeled.

Violation #12:
11A: .04(6)(e)Observed large plastic containers and large pots sealed with plastic wrap cooling overnight. Cooling methods were ineffective. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Corrective Actions: Proper cooling methods were discussed with person-in-charge.

Violation #13:
14A: .04(4)(k)Observed bowls being used as scoops in containers of spices. 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: Bowls were removed.

Violation #14:
14B: .05(10)(e) 1,2,4Observed cups in bowling area bar and pans in dry storage area in kitchen stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Items were spaced to allow air drying.

Violation #15:
15A: .05(6)(a)Vegetable cooler is not at proper temperature to hold foods at 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Corrective Actions: All time/temperature control for safety foods removed from cooler. Cooler to be repaired by 02/06/2026.

Violation #16:
15B: .05(3)(h),(i)Facility’s test strips for chlorine are expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Violation #17:
15C: .05(7)(a)2,3Observed sticker residue on nonfood-contact surfaces of clean pans. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

Violation #18:
18: .07(5)(k)Observed alive and dead roaches on walls and floor behind boba area and grill/stove area in bowling side kitchen. Observed alive and dead roaches and flies behind bar on bowling side. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and 4. Eliminating harborage conditions.(C)

Additional remarks:
Note: All cold-holding and hot-holding in compliance unless noted otherwise.
Note: Three or more consecutive violations will result in a permit suspension.
Note: A follow-up inspection will occur on or before 02/06/2026. Correct violations or permit will be suspended.
Note: A Required Additional Routine inspection will occur within 12 months.

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