[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on September 9. Reinspection is scheduled for September 18, 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 Yi Si Cuisine on September 9, 2026. The GNR Public Health Department noted multiple violations during the inspection. The report identified a lack of active managerial control at the restaurant, improper food holding temperature, and inadequate written consumer allergy notice.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Yi Si Cuisine
When: September 9, 2026
Where: 1960 Day Dr NW Suite 100 Duluth, GA 30096
Score: 58 U
Yi Si Cuisine is a popular and authentic Korean restaurant and BBQ spot. According to the inspection report, the violations include:
- An overall lack of active managerial control in the restaurant was also observed. The PIC was instructed to ensure compliance with food safety regulations and to implement active managerial control.
- Multiple employee drinks were found in unapproved cups throughout the kitchen prep area. The PIC discarded the drinks at the time of inspection. Staff were instructed to eat and drink only in designated areas away from food preparation and storage areas.
- The restaurant was receiving raw clams from an unapproved supplier on the ICSSL (Interstate Certified Shellfish Shippers List). The clams were discarded, and the staff was instructed to receive molluscan shellfish from approved sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for
the Control of Molluscan Shellfish by regulation. - A parasite destruction letter from the supplier for sea pineapple that was served raw was not available. The report stated that if the fish is frozen by the supplier, then a written letter of parasite destruction is required as per the guidelines.
- The letter serves as proof from the supplier that the supplied fish are frozen to a proper temperature and for a time specified in the guidelines. The restaurant is required to have a parasite destruction letter by September 18.
- The report noted multiple food items stored at an improper safe cold-holding temperature. The food items were measured at 41°F and above and were discarded by the PIC during the inspection.
- Multiple butane lighters were stored on and above the kitchen prep counters. The PIC moved the lighters to a proper storage location, as poisonous or toxic materials are required to be stored properly to prevent contamination.
- The restaurant lacked a required written consumer allergy notification. The staff was instructed to provide a written consumer allergy notice by September 18.
- Raw fish was being thawed in a sink without a continuous flow of water. The staff was instructed to move the raw fish to a container and submerge it in water at a temperature of lower than 70°F, or place it under a faucet with a continuous flow of running water for proper thawing.
- Personal items of the employees, like phones, food, and bags, were stored on or above kitchen prep counters. The PIC moved the items to a designated employee storage area.
- The back door of the restaurant was propped open at the beginning of the inspection. The staff was advised to close the door to prevent the entry of insects and rodents.
For more information, a detailed inspection report is available online.
Follow-Up Inspection
Due to the restaurant’s unsatisfactory compliance with the health and safety code, the health inspectors issued a low score of 58 U.
The restaurant is required to correct the violations before the reinspection. If it receives a low score during the reinspection, its health permit may be suspended
A follow-up inspection is scheduled for September 18 to verify compliance.
