Taste Of Min in Duluth receives a 54% on their recent health inspection

Taste Of Min, located at 3360 Satellite Blvd, Suite B1 in Duluth, received a score of 54 points out of a possible 100 points during their 03/13/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)Observed PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: PIC arrived to the facility during the inspection.

Violation #2:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection 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)

Violation #3:
2-2D: .06(2)(o)Observed chemical bottle stored in hand 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: Employee removed items from hand sink and washed/sanitized hand sink.

Violation #4:
2-2E: .03(6)Observed facility without vomit/diarrhea clean up kit and procedures. A food establishment shall have written 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)

Violation #5:
3-1A: .04(2)(e) 1,2,3Observed facility receiving raw oysters from facility (GW Supermaket) that is not an approved reshipper on the ICSSL list. Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish by regulation. Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. (P)
Corrective Actions: PIC discarded open packages of raw oysters and returned unopened box to supplier.

Violation #6:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw pork behind vegetables and raw oysters behind bamboo in the prep top cooler. Observed raw clams above sauce and raw pork above sauce in the prep 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: PIC reorganized the prep coolers to follow proper separation protection guidelines.

Violation #7:
4-2A: .04(4)(c)1(iv)Observed food stored uncovered in small up-right cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: Employee covered all foods.

Violation #8:
6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC discarded the food items.

Violation #9:
6-1C: .04(6)(d)Observed large container of cooked pork unable to cool from 135F to 70F within 2 hours. 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: Employee discarded the cooked pork.

Violation #10:
10D: .04(4)(d)Observed multiple in-use containers of sauces and seasonings removed from its original packaging not labeled with the common name. 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: PIC labeled the containers of sauces and seasonings.

Violation #11:
11A: .04(6)(e)Observed facility improperly cooling cooked pork in a covered large metal container. 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: PIC was educated on appropriate cooling methods.

Violation #12:
11C: .04(6)(c)Observed fish and pork thawing in sink under cold running water without sufficient flow that agitates and floats off loose particles in an overflow. 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: Fish was placed in a container under cold running water that allows loose particles to float off in an overflow. Pork was placed in the walk-in cooler.

Violation #13:
13A: .07(3)(d)Observed no handwashing signage in employee restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)
Corrective Actions: PIC placed handwashing signage in employee restrooms.

Additional remarks:
NOTE: All cold held temperatures were in compliance unless otherwise noted.
NOTE: Facility uses MSG (additive).
NOTE: Thermometers calibrated today (see temp log).
NOTE: Ensure written consumer allergy notification is displayed in public view.
**NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
***NOTE: A required additional routine will be conducted within 12 months.

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