Georgia › Clayton County › Atlanta
JR Crickets
5456 W FAYETTEVILLE RD STE 500 B , ATLANTA, GA 30349 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 19, 2026): violation details for this inspection are not yet available here.
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.
B80October 19, 2026Details pending
Violation details for this inspection are not yet available here. See the full report at ga.healthinspections.us.
B85March 9, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Observed TCS foods cold holding in the reach in cooler and prep top above 41F. Advised PIC all TCS foods shall cold hold at 41F or below. COS: Products were discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Facility was observed using a non-EPA approved Bleach. Advised PIC to use an EPA approved disinfectant from list G. COS: PIC obtained the correct bleach.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”C77February 10, 20264 violations
Inspectors recorded 4 violations, 3 of them critical, involving temperature control and cleaning & sanitizing.
Observed facility not following their parking cooking procedures. Written procedures indicate chicken will be cooled after par-cooking. Observed par-cooked chicken sitting on the counter. Advised PIC when using a non-continuous cooking process the approved written procedures shall be followed. COS: Chicken on counter was discarded.
−9 points · Cited as “511-6-1.04(5)(d) - non-continuous cooking of raw animal foods (p, pf)”Observed TCS foods cold holding in the prep top cooler in the main kitchen above 41F. Advised PIC all TCS foods shall be maintained at 41F or below. COS: Foods were re-located to the reach in cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed facility using a non-EPA approved bleach for vomiting/ diarrheal events. Advised PIC to obtain a bleach with a concentration of at least 5.25% Sodium Hypochlorite.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed the ambient temperature of the prep top cooler with an ambient temperature of 50F. Advised PIC all equipment containing TCS foods shall be maintained at 41F or below. Advised to repair.
−1 point · Cited as “511-6-1.05(6)(q)1&3 - good repair & calibration (c)”A90May 20, 20253 violations
Inspectors recorded 3 violations, 3 of them critical, involving cleaning & sanitizing, temperature control and handwashing & hygiene.
Observed food contact surface of the metal panel of the bulk ice machine at the bar area with brown debris and residue. Advised PIC that all equipment food-contact surfaces and utensils at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of the bulk ice machine at the bar area.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed multiple single-service containers of buttermilk ranch dressing cooling tightly covered at the bottom portion of the prep top cooler #1. Advised PIC on proper cooling methods. Advised PIC to loosely cover or uncover single-service containers of buttermilk ranch dressing.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Upon arrival, observed inadequate hot water at the designated hand sink at the bar area. Advised PIC Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. COS: Food employee turned on hot side at the designated hand wash sink at the bar area.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”A90December 5, 20245 violations
Inspectors recorded 5 violations, 2 of them critical, involving handwashing & hygiene and temperature control.
Observed blue mats stored in the bar hand sink. Advised to remove.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed chicken wings cooling on counter at room temperature. COS- moved to cooler.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed employee open beverage stored on rack with several restaurant seasonings. COS-beverage was moved.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed raw chicken thawing in stagnant water. COS- chicken was moved to cooler.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed raw chicken in the produce sink. COS- raw chicken was moved and sink was cleaned out.
−3 points · Cited as “511-6-1.04(4)(z) - miscellaneous sources of contamination (c)”B88June 13, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control and pest control.
Observed partial cooked wings stored on the counter in a large bowl out of temperature. Cold food shall be kept at 41 or below. Worker discarded wings.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Drain flies observed in kitchen and in bar area. Advised to notify pest control contractor of issue. Pest control records are current.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”B87January 8, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Observed facility using par-cooked wings without written procedures available. Advised PIC when par-cooking, written procedures shall be provided and approved by the Health Authority.
−9 points · Cited as “511-6-1.04(5)(d) - non-continuous cooking of raw animal foods (p, pf)”Observed facility using chlorine as a disinfectant that is not EPA approved. Advised PIC when using chlorine the concentration shall be at least 5.25% Sodium Hypochlorite.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”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-031-001644. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.