Barbecue Kitchen
Last inspected: Feb 6, 2026
74
Score
Public records show five inspections at Barbecue Kitchen stretching back to 2024. The latest inspection on file is from Feb 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged four times.
Restaurants in Atlanta average 90, so Barbecue Kitchen trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 6, 2026
Followup
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed multiple raw shell eggs cracked/damaged stored in boxes walk in cooler. Operator sorted through boxes and removed cracked shell eggs during inspection.
511-6-1.04(1)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed measuring cup handle touching sugar stored underneath table in kitchen. Operator removed handle from sugar and stored upright. Observed multiple spoons submerged in containers holding cottage cheese stored on shelf in walk in cooler. Operator removed spoons during inspection.
511-6-1.04(4)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed damaged gasket on warming cabinet in kitchen.
511-6-1.05(6)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed non tight fitting exit door allowing pest intrusion in kitchen.
511-6-1.07(2)(m)
74
Jan 21, 2026
Routine
2 critical violations. 3 major violations. 3 minor violations. 4 corrected on site.
View 8 violations
4-1A - food separated and protected
Inspector notes: Observed raw beef patty on top of cooked patty on plate on top of ham in prep top cooler. Observed raw chicken stored on beef in walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P Observed margarine and buttermilk stored between containers of raw chicken in WIC. PIC will rearrange storage to protect ready to eat and store by cooking temperatures.
511-6-1.04(4)(c)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed failure to maintain food in serviceable manner. Observed pan with oxidized hamburger meat in walk in cooler. Food shall be safe, unadulterated, and honestly presented PIC discarded hamburgers
511-6-1.04(1)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed failure to maintain sufficient sanitizer solution. Observed dishmachine reading 0ppm chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
511-6-1.05(6)(n)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed failure to maintain package integrity in tact. Observed dented cans stored on shelving for use. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants PIC discarded cans
511-6-1.04(3)(e)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed failure to maintain food contact surfaces clean to sight and touch. Observed cutting boards heavily scored and soiled. PIC shall have cutting boards cleaned and sanitized
511-6-1.05(7)(a)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed failure to discard single use items after a single use. Observed styrofoam cups utilized as scoops in containers of cornbread mix. 1. Single-service and single-use articles may not be reused PIC discarded items
511-6-1.05(6)(r)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed damaged gasket on warming cabinet and ice machine. Observed door of walk-in freezer unable to shut properly (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
511-6-1.05(6)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed failure to maintain outer openings protected. Observed several exit doors non tight fitting allowing light and potential pest intrusion. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.
511-6-1.07(2)(m)
47
Feb 21, 2025
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food cutting board heavily soiled and scored Observed meat slicer soiled with debris.
511-6-1.05(7)(a)
4-2A - food stored covered
Inspector notes: Observed food stored uncovered in the walk in coolers. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; CA: Told PIC to cover all foods.
511-6-1.04(4)(c)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several food items not labeled. CA: Told PIC to labeled and the PIC. 1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;
511-6-1.04(7)(c)
18 - insects, rodents, and animals not present
Inspector notes: Observed roach activity as evidenced by live roaches found
511-6-1.07(5)(k)
78
Jul 15, 2024
Routine
2 major violations.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed prep top cutting boards heavily stained. CA: All food contact surfaces shall be cleaned to sight and touch.
511-6-1.05(7)(a)
6-2 - proper date marking and disposition
Inspector notes: Observed several items inside of WIC without proper date marking. CA: all food items held longer than 24 hours must have a prep date or discard date to ensure safe consumption.
511-6-1.04(6)(g)
82
Jan 11, 2024
Routine
1 major violation. 2 minor violations.
View 3 violations
6-2 - proper date marking and disposition
Inspector notes: Observed several items inside of the coolers without proper date marking. CA: all food items held longer than 24 hours must have a prep date or a discard date to ensure safe consumption.
511-6-1.04(6)(g)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup on outside and inside of equipment throughout main kitchen. Observed gaskets in RICs with food buildup and buildup around prep top area. CA: all nonfood contact surfaces shall be free of accumulation.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ice build up around and on pipe in WIF. CA: all physical facilities shall be maintained to prevent contamination.
511-6-1.07(5)(a)
82
Frequently Asked Questions
When was Barbecue Kitchen last inspected?
The most recent health inspection at Barbecue Kitchen on file is from Feb 6, 2026. The public record contains five inspections in total.
What is the most common violation at Barbecue Kitchen?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Barbecue Kitchen.
How does Barbecue Kitchen compare to other restaurants in Atlanta?
Barbecue Kitchen most recently scored 74 out of 100, which is lower than the Atlanta average of 90.
Has Barbecue Kitchen's inspection record improved over time?
Yes. Recent inspections at Barbecue Kitchen have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Barbecue Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Barbecue Kitchen inspected?
Based on the inspection history on file, Barbecue Kitchen is inspected around two times per year on average.
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