[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on July 24. 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.]
A routine health inspection was conducted at Moobongri Restaurant on July 24, 2026. According to the inspection report, the restaurant received citations related to handwashing procedures, food storage, and packaging practices.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Moobongri
When: July 24, 2026
Where: 2550 Pleasant Hill Rd Ste 111, Duluth, GA 30096, United States
Score: 61 U
Moobongri is an authentic and popular Korean restaurant. According to the inspection report, the violations included the following:
- The report stated that the restaurant lacked active managerial control during the inspection. The PIC is required to ensure compliance and showcase active managerial control in the facility by July 31, 2026.
- The handwashing sink next to the warewashing machine had no paper towels. Paper towels were added during the inspection. The staff was instructed to properly equip and maintain the handwashing sink at all times.
- The same handwashing sink was also blocked by a table and a basket of bowls. A large scoop was stored in the handwashing sink next to the cooking area. Items were removed to make the handwashing sink areas more accessible.
- Mold-like accumulation was observed on interior surfaces of the ice machine. The food inspectors instructed that the food-contact surfaces and utensils should be cleaned to sight and touch, according to the report.
- The report noted that several time/temperature controls for safety foods were stored above 41°F. The staff was instructed to discard food items that had been held above the required temperature for more than four hours. The correct temperature control for safe food temperature should be maintained at 41°F or below.
- The rice, which was supposed to be on time control, had no label to indicate when the time control period started or ended. The PIC could not provide any written procedures for the time control, and the rice was discarded during the inspection.
- According to the inspection report, the restaurant was using reduced-oxygen packaging methods for blood sausages and pork without an approved variance or HACCP plan. The food in reduced packaging also lacked proper labeling with a date and time of production. The restaurant stated that the food was packed on Wednesday at 8 p.m. The staff was instructed to use proper variance from the health authority, according to guidelines.
- Wiping cloths were drying above salt boxes. The wiping cloths were relocated away from the food during the inspection.
- A walk-in cooler was not able to maintain proper cold-holding temperatures, with a minimum ambient temperature of 42°F. Water was leaking from the fan guard on the condenser. The staff was instructed to keep all equipment in proper functional condition by July 31.
- The Quat test strips provided during the inspection were expired in 2024. The restaurant is required to have a test kit or other device that can accurately measure the sanitizing solution concentration in mg/L or ppm.
- The handwashing sink next to the warewashing sink was not draining effectively. The report advised the restaurant to repair the handwashing sink properly as per the guidelines by July 31.
A detailed inspection report is available here.
Follow-Up Inspection
The restaurant received a score of 61 U during the inspection. According to the report, the restaurant must address the cited violations before a follow-up inspection. A follow-up inspection will be conducted on July 31, and an additional complete inspection will be scheduled within 12 months.
