[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on March 10. The follow-up inspection was conducted on March 19, resulting in a perfect score.]
The Diner at Webb Gin was inspected by the GNR Public Health Department on March 10. The restaurant received a score of 61U after inspectors noted multiple health code violations.
In a statement shared with WhatNow on March 19, the restaurant said, “Since the March 10th inspection, we have fully addressed all items noted in the report and are proud to share that our most recent follow-up inspection resulted in a score of 100. Our team took immediate corrective action at the time of the initial inspection and has since reinforced procedures to ensure continued compliance at the highest level. We take food safety and the trust of our guests very seriously. In addition to resolving the noted items, we have implemented additional staff training and ongoing education to further strengthen our standards and prevent future issues.”
The Diner at Webb Gin
- When: March 10, 2026
- Where: 1350 Scenic Hwy N STE 900, Snellville, GA 30078
- Score: 61U
The Diner at Webb Gin serves breakfast, lunch, and dinner According to the report, the restaurant was found to be out of compliance with health regulations. The violations noted were:
- The report said that the inspection resulted in an unsatisfactory score, indicating a lack of active managerial control at the facility.
- Ice was dumped into a front handwashing sink. The sink was cleaned, and the staff was instructed on proper use.
- The person in charge was unable to explain procedures for responding to vomiting or diarrheal incidents. Procedures were provided during the inspection, the report mentioned.
- Raw pork was stored above ready-to-eat foods, and raw chicken was stored above raw beef in the walk-in cooler. The items were rearranged during the inspection.
- The dishwasher was operating with 0 ppm of chlorine sanitizer, below the required 50-100 ppm. Affected items were rewashed in the three-compartment sink.
- The report said food items such as butter and spinach were placed on time control without start or discard times. They were discarded.
- Several time/temperature-controlled foods, including salsa, French onion soup, pot roast, stroganoff, and deli meats, were held longer than the allowed seven-day limit.
- Fruits like avocados and bananas, were cut with produce stickers still attached. Unused portions were discarded.
- The report noted that clean dishes were stacked while still wet. They were rewashed and sanitized.
- Personal items such as phones, wallets, and cups were stored in food preparation areas and were relocated to designated employee areas.
A detailed report is available online.
Follow-up inspection
According to the report, the restaurant completed its follow-up inspection on March 19 and earned a perfect score of 100 after addressing all previously noted violations, reflecting corrective actions taken since the initial visit.
