JS KITCHEN received a score of 83 and a grade of B during a GNR Public Health food-service inspection on November 12, 2026.
Inspection details
Establishment JS KITCHEN
Location 3492 Satellite Blvd Suite 130 Duluth, GA 30096, Gwinnett County
Inspection date November 12, 2026
Inspection purpose Routine
Score and grade 83/B
Inspection findings
Item 4-1A
.04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shrimp stored on top of kimchi in walk-in cooler. Observed unwashed grapes and oranges stored above ready-to-eat perilla leaves in walk-in cooler. Observed plastic-wrapped raw pork stored in the same container as ready-to-eat noodles and cooked meatballs in standing freezer. Observed plastic-wrapped raw chicken stored in the same container as plastic-wrapped raw pork in standing freezer. Observed raw pork being prepared on table with ready-to-eat sauces stored below. Observed raw chicken (removed from commercial packaging) stored in contact with packages of cooked mussels and raw crab in standing freezer. Observed roasted eel stored in contact with raw fish items in chest freezer.// Food shall be protected from cross contamination during display, storage, and preparation. (P)
Corrective action Raw foods were separated from ready-to-eat foods, and from each other based on minimum cook temperature. Unwashed produce was separated from ready-to-eat foods.//
Item 6-2
.04(6)(g) Observed several time/temperature control for safety foods (cabbage kimchi, anchovies, burdock) prepared more than 24 hours ago not marked with a date.// 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective action Date mark labels were added during inspection.//
Item 12D
.04(4)(g) Observed employee rinse a wet wiping cloth in vegetable sink.// 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 action Informed employee that the sink shall only be used for washing fruits and vegetables. Advised employee to clean and sanitize sink.//
Item 14B
.05(10)(e) 1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective action Employees washed, rinsed, and sanitized containers, then separated them to air dry.//
The score reflects conditions documented at the time of inspection.
Marcus Jones
News Now Georgia
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