[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on July 21. Reinspection is scheduled for July 31, and conditions at the establishment may change. This report does not convey the present or future status of the establishment.]
The GNR Public Health Department conducted a routine health inspection at WonderPho Restaurant on July 21, 2026. The restaurant received a score of 46U, indicating an unsatisfactory inspection result, according to the department’s report.
The violations included improper food storage, unavailable hot water at handwashing sinks, and other sanitation-related issues.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
WonderPho Restaurant
When: July 21, 2026
Where: 5450 Peachtree Pkwy NW, Norcross, GA 30092, United States
Score: 46 U
WonderPho Restaurant is an authentic Vietnamese restaurant. According to the inspection report, the violations included:
- The person-in-charge (PIC) was not present when the inspection began but arrived during the inspection, according to the report. The restaurant PIC was advised to be present at the facility at all times.
- The report found multiple risk factor violations during the inspection, which led to its unsatisfactory score. The report also noted that the PIC was not practicing active managerial control. The report noted that the PIC is responsible for maintaining compliance within the facility. The restaurant is required to correct the violations by July 31.
- Open employee beverage containers without lids or straws were found on prep counters in the preparation area. The cups were discarded during the inspection.
- The handwashing sinks at the front counter and in the main prep area had no hot water. Hot water was turned on at the handwashing sinks during the inspection. The staff was advised that a handwashing sink shall be equipped to provide hot water at a temperature of at least 85°F (29.4°C).
- Raw chicken was stored above ready-to-eat spring roll wrappers, and raw pork was kept in the walk-in freezer. The staff was instructed to move both items to the proper storage area.
- Slicers and knives, pans and pan lids with food residue on them were stored as clean on a non-food-contact surface. The equipment was recleaned and sanitized. The report stated that food-contact surfaces and utensils are required to be properly cleaned and sanitized.
- The restaurant menu had a consumer advisory on the menu; however, the items that are served as raw or undercooked beef items for pho did not have disclosure marks next to them on the menu. The restaurant must correct it before July 31.
- Food items like sausage, pork chops, meatballs, fresh lettuce, cabbage, and bean sprouts that are required to be on time control were not marked with start or discard time. Meat items that were not on time control or were listed on procedures were discarded during the inspection. The PIC was coached on time control procedures as per the health department guidelines.
- Multiple containers of sauces, flour, corn starch, and oil without labels were also observed during the inspection.
- A container of shrimp was being thawed in standing water. The shrimp was placed under running water to be thawed, or other required guidelines were used.
- Multiple containers of meat, shrimp, and ice were stored on the floor in the walk-in freezer. Staff were instructed to store the items in a clean and dry location to prevent contamination.
- The report stated that multiple employees were handling food without hair restraints. Employees were asked to put on hats. The report advised employees that while preparing or handling food, they shall use effective and clean, disposable nets or other hair restraints approved by the health authority.
- Wet wiping cloths were stored on prep counters and were discarded during the inspection. Staff were instructed to store in-use wiping cloths in sanitizer solution at the proper concentration and ensure they are laundered daily.
- In-use paddles for steamed rice paper were stored in water below 135°F. Cups were being used as scoops in containers of rice and flour. Paddles were placed into clean and dry containers, and the cups were discarded.
- The standing fridge with plastic overwrap was still on. The staff was instructed that the non-food-contact surfaces of the equipment that were exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, non-absorbent, and smooth material.
- The report noted that multiple prep sinks in the facility had heavy leakage at faucets. The plumbing system should be repaired according to the law and must be maintained properly by July 31, stated the inspection report.
- Heavy soil, grease, and debris accumulation was found on floors and walls behind the cooking equipment in both dry storage areas and in the main prep area. The staff was advised to maintain all physical facilities in proper working order and good repair by July 31.
- The ventilation hoods in the main cooking area had significant grease and debris buildup. The report instructed cleaning the intake and exhaust air ducts and changing the filters to prevent contamination of dust, dirt, and other materials.
- The report also noted a large number of fruit flies in the facility. The restaurant is required to routinely inspect the presence of insects, rodents, and other pests to eliminate harborage conditions and protect the facility. The restaurant must use approved pest control methods to eliminate fly activity.
A detailed inspection report is available here.
Follow-Up Inspection
Following the inspection, the officials issued a low score of 46U due to the restaurant’s unsatisfactory condition. The restaurant is required to correct all the violations identified in the report before the reinspection.
A follow-up inspection is scheduled for July 31. According to the report, the restaurant’s health permit may be suspended if it does not pass the reinspection. An additional complete reinspection will be conducted within 12 months.
