Georgia › Cherokee County › Ball Ground
Dominic's Brick Oven (Stationary Truck)
340 GILMER FERRY RD , BALL GROUND, GA 30107 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 20, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 88 on November 7, 2024 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A100October 20, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A92December 9, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving cleaning & sanitizing and food storage.
Observed the concentration of the quat sanitizer less than 200ppm. Must be between 200 and 400ppm. COS by making a new one with concentration of 300ppm.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed chemicals stored all over the kitchen and above the food preparation sink. Chemicals must be stored in a designated area away from the food and food contact surfaces. COS by moving to designated area.
−4 points · Cited as “511-6-1.07(6)(c) - storage, separation (p)”B88November 7, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
[FROM BASE OF OPERATION] Observed time/temperature control for safety (TCS) foods in tall standing reach-in cooler being cold held above 41°F. Ambient temperature in unit was about 46°F but the external thermometer was showing the cooler was at 32°F. Temperature of TCS foods in unit ranged between 44-48°F. [SEE TEMPERATURE OBSERVATIONS]. COS by discarding.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”[FROM BASE OF OPERATION] Observed pork cooling in tall standing reach-in cooler while tightly covered. Ambient temperature of unit was 46F and pork prepared around 11AM and was 53F at 3:57PM. 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. P COS by reheating to restart cooling process. PIC must ensure that employees are monitoring the temperature of food as they cool. Health Authority will provide a cooling log. This log is not required but will help with cooling. NOTE: pork was reheated in oven on stationary truck. Reheat temperature observation will be on the truck inspection report.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”A97December 5, 20231 violation
Inspectors recorded 1 violation involving food-safety requirements.
Observed meat being thawed in standing water. COS by turning on the faucet.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-028-000808. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.