[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on March 6. A reinspection is scheduled for March 13, and conditions at the establishment may change. This report does not convey the future status of the establishment.]
The GNR Public Health Department conducted a health inspection at Flama’s Grill Bar Restaurant on March 6. The eatery was found in violation of multiple health codes, resulting in a low score of 65 U.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Flama’s Grill Bar Restaurant
- When: March 6, 2026
- Where: 3099 Breckinridge Blvd, Ste. 108-109b, Duluth, GA 30096
- Score: 65 U
Flama’s Grill Bar Restaurant is a Venezuelan restaurant and bar. According to the inspection report, the restaurant was not in compliance with food safety regulations. Violations documented in the report include:
- The person in charge did not demonstrate proper managerial control over the facility due to the low inspection score. They were unable to answer health-related questions about employee symptoms and illnesses. As a corrective action, symptoms and illness reporting procedures were discussed, and a GNR employee health policy requirement poster was provided to the person in charge.
- An employee was observed drinking from a plastic water bottle in the kitchen, according to the report. The employee was instructed to use a disposable cup with a lid and straw or step outside the kitchen. The water bottle was discarded.
- The handwashing sink next to the three-compartment sink did not have hot water available.
- The facility could not provide receipts for precooked shrimp, coconut shrimp, and frozen chicken strips, preventing verification that the food was obtained from an approved source. The shrimp, coconut shrimp, and frozen chicken strips were discarded.
- Six large containers of prepped chicken stored in the walk-in cooler were held above 41°F for longer than four hours, the report said. Three containers of condensed milk were stored above 41°F. All six containers of prepped raw chicken were discarded.
- Vegetable soup on the stove was held below 135°F. The soup had been held for more than two hours and was discarded.
- Two sanitizer spray bottles containing quaternary ammonia were above the manufacturer’s recommended concentration. It was remade to the manufacturer’s recommended concentration of 200 ppm.
- The inspection report stated that the thermometer in use was not accurately measuring temperatures.
- The handwashing sink near the ware washing area had the hot water turned off. When turned on, the sink leaked significantly from the pipes.
A detailed report is available online.
Follow-up Inspection
The report states that a follow-up inspection will take place on March 13. A required additional inspection will be carried out within 12 months, the official report noted.
