Georgia › Coweta County › Grantville
Nard BBQ
6825 S HWY 29 , GRANTVILLE, GA 30220 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 4, 2026): Inspectors recorded 1 violation, 1 of them critical, involving temperature control. This restaurant scored as low as 65 on March 26, 2025 — 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.
A96June 4, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Prepared food not marked with date of preparation or date for disposal.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”A95October 16, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving pest control and plumbing & water.
Observed flies in the main kitchen.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed water pump not functioning properly and water not running. PIC was able to make it function sufficiently when needed and will make necessary repairs.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”C79April 11, 20255 violations
Inspectors recorded 5 violations, 4 of them critical, involving management & training, chemical safety and handwashing & hygiene.
Observed employees use improper procedure when washing hands. Employees instructed on proper procedure multiple times during inspection.
−9 points · Cited as “511-6-1.03(5)(b) - cleaning procedure (p)”(Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.) Mobile Unit violation: No certified food safety manager.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed no chemical for the clean-up of vomiting and diarrheal events.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed water on mobile unit without water. Use handwashing sink at base of operation until new water hose (food grade) could be obtained (Employee sent to get hose during inspection).
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”Observed sanitizer bucket stored in handwash sink. All items removed during inspection.
−4 points · Cited as “511-6-1.07(3)(c) - handwashing aids & devices, use restrictions (c)”U65March 26, 20257 violations
Inspectors recorded 7 violations, 7 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed ready-to-eat hot dogs stored directly on top of raw ground pork/chicken mix sausages, raw hamburger patties stored over ready-to-eat hotdogs, raw whole muscle beef stored over shredded leafy greens. all foods moved during inspection.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed baked beans at 108F, and pulled pork at 102F, in the steam well, cooked chicken stored on counter top 128F, 94F, 118F. Chicken discarded, pull pork discarded and baked beans reheated.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed chlorine sanitizing solution used to sanitize three compartment sink above 100ppm.
−4 points · Cited as “511-6-1.07(6)(g) - chemical sanitizers, criteria (p)”(Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.) Mobile Unit violation: No certified food safety manager.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed multiple items in reach-in cooler without date marking. PIC added date marking during inspection.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed chemical bottle without label. Chemical bottle labeled during inspection.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed no test strips to determine strength of sanitizer.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”C73January 16, 20255 violations
Inspectors recorded 5 violations, 4 of them critical, involving food storage, temperature control and management & training.
Observed raw pork chops marinating on top of raw chicken within the same container. Raw pork chops must be stored above raw chicken. All pork chops and chicken discarded during inspection.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed raw chicken container stored above ready to eat coleslaw ingredients and fully-cooked hotdogs in reach-in cooler. Raw food should not be stored above ready-to-eat foods to prevent contamination. Ready-to-eat foods relocated during inspection.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed raw chicken in reach-in cooler being held at 46F. Chicken should be held at 41F or below for safety. Chicken discarded by employee during inspection.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”(Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.).
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed wet wiping cloths stored in dry sanitizing bucket. Wiping cloths should be stored in sanitizing solution between uses.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”C73October 10, 20245 violations
Inspectors recorded 5 violations, 5 of them critical, involving temperature control, cleaning & sanitizing and management & training.
Observed cooked chicken stored in pan with lid on top of steam well below proper hot holding temperature of 135F at 121F. Pan of chicken reheated above 165F on grill during inspection. Advised PIC that meat should be hot holding in steam well.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed sanitizer bucket exceeding recommended limits for consumer safety.
−4 points · Cited as “511-6-1.07(6)(g) - chemical sanitizers, criteria (p)”(Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.).
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed sanitizer bucket and utensils stored in handwash sink. All items removed during inspection.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed multiple items in reach-in cooler without date marking. PIC added date marking during inspection.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”A92April 10, 20243 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control.
Observed no date markings on items in reach-in coolers.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed temperature measuring device for measuring hot foods only, no device for measuring cold holding foods.
−3 points · Cited as “511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)”Observed no test strips to determine strength of sanitizer.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (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 038-07-FSVC-004857. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.