YOGI received a score of 88 and a grade of B during a GNR Public Health food-service inspection on November 12, 2026.
Inspection details
Establishment YOGI
Location 80 Horizon Dr Suite 201 Suwanee, GA 30024, Gwinnett County
Inspection date November 12, 2026
Inspection purpose Routine
Score and grade 88/B
Inspection findings
Item 6-1C
.04(6)(d) Cooked eggs and cooked beef did not cool to 70F within 2 hours. Bean sprouts, cooked egg, and rice cakes not cooling at a fast enough rate. (See temperature log). // 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). 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 action Cooked eggs and beef discarded. Cooling methods altered for other foods mentioned. //
Item 11A
.04(6)(e) Foods cooling in covered containers in the middle of the walk-in cooler stacked on top of another. Cooked beef cooling on the prep counter. // 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 action Lids removed from containers and moved to the top shelf of the walk-in. Bags of ice added to foods. Discussed effective cooling methods with person in charge. //
Item 11C
.04(6)(c) Raw meat observed thawing in the vegetable sink in standing water. // 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 action Raw meat (still frozen) relocated to the meat sink and placed under running water. //
The score reflects conditions documented at the time of inspection.
Marcus Jones
News Now Georgia
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