Lickety Split Southern Kitchen & Bar
Last inspected: Jan 27, 2026
74
Score
Inspectors have visited Lickety Split Southern Kitchen & Bar four times, with records going back to 2024. The most recent visit was on Jan 27, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around two violations each.
The most common issue across all inspections has been “nonfood-contact surfaces clean”, showing up two times.
Lickety Split Southern Kitchen & Bar's latest score of 74 falls below the Atlanta average of 90. Nothing in the record is alarming, but there's room to improve.
4
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
10D - food properly labeled; original container
Inspector notes: Observed multiple containers of Yoplait Yogurt expiration date 12/27/25 inside reach in cooler behind bar. Bartender discarded food items during inspection.
511-6-1.04(8)(b)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed no consumer advisory warning provided for raw/undercooked foods. No reminder/asterisk provided for salmon and burger food item on menu.
511-6-1-.04(7)(e)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed multiple hotel pans stacked tightly improperly air-drying on lower shelf underneath prep table in kitchen.
511-6-1.05(10)(a)
74
Apr 15, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed an employee’s drink on the hot holding line. COS: PIC discarded employee’s drink. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
511-6-1.07(4)(b)
95
Jul 26, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed slight buildup in the back of the ice machine. Observed the prep top cutting boards unclean. CA- all food contact surfaces shall be cleaned at a frequency to prevent buildup.
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed dust buildup on the WIC fans, observed buildup on shelves in the dry storage and the WIC. CA- all nonfood contact surfaces shall be kept clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
86
Jan 19, 2024
Routine
3 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
1-2B - certified food protection manager
Inspector notes: Observed an expired CFSM certificate posted. CA- Owner said she will email a copy of the new certification, but I did not receive it at the time of inspection. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.
511-6-1.03(3)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the interior of the ice machine very unclean with black and pink buildup. CA- ice machine shall be cleaned more frequently to prevent buildup. observed the cutting boards unclean. CA- cutting boards shall be cleaned. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
511-6-1.05(7)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed sauces that were labeled keep refrigerated stored in a cooler with an ambient temperature of 44 degrees. COS- sauces were discarded. 511-6-1.05(3)(a) - Cooling, Heating, and Holding Capacities (Pf) (3) Numbers and Capacities. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf
511-6-1.05(3)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed turkey wings that were made yesterday at 50 degrees in the WIC. COS- wings were discarded and I discussed proper cooling methods with PIC. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in coolin...
511-6-1.04(6)(e)
70
Frequently Asked Questions
When was Lickety Split Southern Kitchen & Bar last inspected?
The most recent health inspection at Lickety Split Southern Kitchen & Bar on file is from Jan 27, 2026. The public record contains four inspections in total.
What is the most common violation at Lickety Split Southern Kitchen & Bar?
Across the inspection record, “nonfood-contact surfaces clean” has been cited two times, more than any other issue at Lickety Split Southern Kitchen & Bar.
How does Lickety Split Southern Kitchen & Bar compare to other restaurants in Atlanta?
Lickety Split Southern Kitchen & Bar most recently scored 74 out of 100, which is lower than the Atlanta average of 90.
Has Lickety Split Southern Kitchen & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Lickety Split Southern Kitchen & Bar have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lickety Split Southern Kitchen & Bar 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 Lickety Split Southern Kitchen & Bar inspected?
Based on the inspection history on file, Lickety Split Southern Kitchen & Bar is inspected around two times per year on average.
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