A recent inspection by the GNR Public Health Department cited a restaurant in Duluth for violating health codes. Chef Wong, a Korean Chinese restaurant, received an unsatisfactory score in the recent health inspection. The violations require corrective action before the follow-up inspection.
Please note that the score & grade mentioned here are from an inspection conducted on August 11, 2025, and may not represent the future health inspection status of the food establishment.
Highlights
- Chef Wong’s Korean Chinese restaurant in Duluth received an unsatisfactory score in a recent health inspection.
- The inspection revealed the restaurant’s improper food handling methods and lack of active managerial control.
- A follow-up inspection will confirm the corrections.
Chef Wong
Where: 3525 Mall Blvd NW #1a, Duluth, GA 30096
Date: August 11, 2025
Score: 63 U
A routine inspection of Chef Wong Korean Chinese restaurant revealed several health code violations. According to the inspector’s report, the first noted violation was a lack of active managerial control. It is noted that there was no person in charge at the time of inspection.
The report documents the absence of hand soap at the sole handwashing sink in the kitchen. There was a lot of food debris on the floors, walls, and ceilings in the kitchen and the walk-in cooler. The back door was open during the inspection, and its bottom right corner was in disrepair.
Inside the ice machine, the inspector found a black mold-like substance. The lid of the ice machine was in disrepair. The inspector observed water leaking from a pipe in the walk-in cooler. It was noted that the ambient air temperature of the walk-in cooler was greater than 41°F. The water from the air vent closet was leaking onto the dry storage shelf.
Several food violations were also spotted, including the improper storage of food in the facility. The storage and separation of foods in multiple cold holding units were improper. In the walk-in cooler, raw chicken was stored over cut cabbage and raw shelled eggs. In the prep line cooler, the raw shelled eggs were over the ready-to-eat foods, and raw beef was over raw pork. In the display prep cooler, the raw chicken was over the raw beef. In the standing prep freezer, the frozen raw beef was over the frozen raw pork.
Multiple time and temperature-controlled foods were stored in temperatures greater than 41°F for more than 4 hours. These foods are supposed to be maintained at 41°F or below.
The facility also had several live ants on the dry storage shelf. The owner stated that they had no current pest control company to treat the facility.
A detailed health report on the recent inspection of Chef Wong is available online.
Follow-Up Inspection
During the inspection, many corrective actions were taken. The corrective actions included staff training on proper food storage. The other violations need to be corrected by the restaurant’s management. The management needs to set up a routine pest control service at the facility by August 20, 2025.
A follow-up inspection within 10 days will confirm the corrections taken. Timely corrections could prevent a permit suspension.
