Bbq Chicken
Last inspected: Apr 9, 2026
67
Score
BBQ CHICKEN, located at 5805 Buford Hwy Ste 2 in Atlanta, GA, underwent a food service inspection on April 9, 2026. This inspection resulted in a moderate risk score of 67, with violations noted for adequate handwashing facilities, cleaning and sanitizing of food-contact surfaces, and proper cold holding temperatures. Previous inspections for BBQ CHICKEN have also generally fallen within the moderate risk category.
3
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation.
67
May 20, 2025
Routine
2 major violations. 3 minor violations. 2 corrected on site.
70
Feb 12, 2024
Routine
2 major violations. 5 minor violations. 1 corrected on site.
64
Violations — Apr 9, 2026 Inspection
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: No soap or paper towels at main kitchen hand sink upon arrival.
511-6-1.07(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Inside and outside of ice machine not clean.511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between u...
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
Inspector notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit inside of prep top cooler #1. Kfim chee, boiled eggs and kim chee soup sauce.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS. Removed and placed inside of walk in cooler.
511-6-1.04(6)(f)
15C - nonfood-contact surfaces clean
Inspector notes: Observed air curtains and storage racks inside of walk in cooler extremely soiled.
511-6-1.05(7)(d)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants