Georgia › Dekalb County › Chamblee
OLD BRICK PIT BARBEQUE
4805 PEACHTREE RD , CHAMBLEE, GA 30341 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on June 16, 2026, scoring 67/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 96. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 9, 2026): Inspectors recorded 1 violation involving pest control.
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.
A96July 9, 20261 violation
Inspectors recorded 1 violation involving pest control.
Observed the outdoor BBQ pit area was not adequately protected against the entry of insects, rodents, and other pests during the inspection. If food prep is being done the area must be screened in.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”U67June 16, 202611 violations
Inspectors recorded 11 violations, 5 of them critical, involving temperature control, management & training and handwashing & hygiene.
Observed cooked chicken (106F) and pork ribs (115F) in the warming cabinet, and cooked chicken (116F) in the two-drawer warmer, held below the required hot holding temperature of 135°F during the inspection.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed the Certified Food Safety Manager certificate was expired at the time of inspection. During the inspection, PIC registered for an approved Food Safety Manager course.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed the handwashing sink in the outdoor BBQ pit area being used to store a Brillo pad and soiled wiping cloths during the inspection. CA:(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 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: Items were removed from the handwashing sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed a propane tank and WD-40 stored on a food-contact surface in the outdoor BBQ pit area during the inspection. CA:(d) Restriction. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. Pf 2. The requirement in paragraph 1of this subsection does not apply to packaged poisonous or toxic materials that are for retail sale. COS: Items were removed from the food-contact surface and relocated to an approved storage area. Toxic materials and maintenance chemicals shall be stored away from food, equipment, utensils, linens, and food-contact surfaces to prevent contamination.
−4 points · Cited as “511-6-1.07(6)(d) - restriction (pf)”Observed coleslaw and collard greens that had been recently prepared and placed in cooling while tightly covered. Additionally, collard greens were observed cooling on the countertop at ambient temperature.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed two vape devices stored on a food-contact surface in the outdoor BBQ pit area during the inspection.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed employees with hair longer than one half inch preparing and handling food without a hair restraint.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed the outdoor BBQ pit area was not adequately protected against the entry of insects, rodents, and other pests during the inspection. If food prep is being done the area must be screened in.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed the ambient air temperature of the reach-in cooler in the main kitchen at 44F during the inspection, exceeding the required cold holding temperature of 41F or below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed the cart used to transport food from the outdoor BBQ pit area to the main kitchen with rusted and chipping paint surfaces during the inspection.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed multiple employee personal items, including beverage containers, keys, and cellular phones, stored on preptop and front service countertable during the inspection. CA:(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. PIC was advised that employees were advised to store all personal belongings in approved designated areas only.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”B84October 8, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control and handwashing & hygiene.
Observed garlic in oil stored in the walk-in cooler for longer than 4 hours. CA:Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) COS:PIC voluntarily discarded the food item.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed employee with hair longer than one half inch preparing and handling food without a hair restraint.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed unpaid permit fees at the time of inspection.
−1 point · Cited as “511-6-1.02(1)(f)(1) - permit, displayed (c)”This inspection deducted 16 points, but only 13 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
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 FS044-884045. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.