Sweet Auburn BBQ
Last inspected: Jan 30, 2026
90
Score
Sweet Auburn BBQ has been inspected five times since 2024. The newest entry in the record is dated Jan 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “nonfood-contact surfaces clean”, which has been cited three times.
Among Atlanta restaurants, this is a fairly standard result. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 30, 2026
Routine
2 minor violations. 1 corrected on site.
View 2 violations
15C - nonfood-contact surfaces clean
Inspector notes: Observed the gaskets in the coolers in the main kitchen unclean. CA- gaskets shall be cleaned. 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)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several spices taken out the original containers not labeled with the common name. COS- items were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
90
Jul 29, 2025
Routine
2 major violations. 4 minor violations. 3 corrected on site.
View 6 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed an employee filling up a container of water at the hand sink. COS- PIC told employee hand sink must be used for hand washing only. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at the hand sink at the time of the inspection. COS-PIC restocked paper towels. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
511-6-1.07(3)(b)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the walls in the main kitchen stained and with buildup. CA- walls shall be cleaned 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several spices taken out the original containers not labeled with the common name. COS- items were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed a small cutting board in the main kitchen stained. CA- cutting boards shall be replaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
511-6-1.05(6)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed the gaskets in the coolers in the main kitchen unclean. CA- gaskets shall be cleaned. 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)
67
Sep 11, 2024
Followup
1 minor violation.
View 1 violation
18 - insects, rodents, and animals not present
Inspector notes: Observed visible light at bottom of front entrance. Advised PIC to seal outer openings.
511-6-1.07(2)(m)
95
Aug 13, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 1 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed food in both prep top coolers intended for cold holding with temperatures above 41F. Advised PIC to remove all TCS food from prep top coolers and to have prep top coolers serviced. COS- PIC relocated food from prep top cooler to WIC.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ice machine with pink/black build up along food contact surface of ice panel. Also observed bar soda gun nozzle with black build up along food contact surface. Advised PIC to clean to sight and touch.
511-6-1.05(7)(a)
6-2 - proper date marking and disposition
Inspector notes: Observed chicken wings cooked Sunday without a date mark. Advised PIC to date mark foods held over 24 hours.
511-6-1.04(6)(g)
4-2A - food stored covered
Inspector notes: Observed ice at bar uncovered. Advised PIC to cover ice when not in use.
511-6-1.04(4)(c)
18 - insects, rodents, and animals not present
Inspector notes: Observed flies in bar and kitchen area. Advised PIC to contact pest control.
511-6-1.07(5)(k)
64
Feb 15, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS foods in prep top cooler and cooler drawers intended for cold holding with temperatures above 41F. Advised PIC to cold hold foods at 41F or below and to discard foods that were out of temperature. COS- PIC discarded food.
511-6-1.04(6)(f)
86
Frequently Asked Questions
When was Sweet Auburn BBQ last inspected?
The most recent health inspection at Sweet Auburn BBQ on file is from Jan 30, 2026. The public record contains five inspections in total.
What is the most common violation at Sweet Auburn BBQ?
Across the inspection record, “nonfood-contact surfaces clean” has been cited three times, more than any other issue at Sweet Auburn BBQ.
How does Sweet Auburn BBQ compare to other restaurants in Atlanta?
Sweet Auburn BBQ most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.
Has Sweet Auburn BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Sweet Auburn BBQ have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sweet Auburn BBQ means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sweet Auburn BBQ inspected?
Based on the inspection history on file, Sweet Auburn BBQ is inspected around three times per year on average.
Nearby Restaurants