Georgia › Fayette County › Fayetteville
Jim N Nicks Community BBQ
145 WALKER PKWY , FAYETTEVILLE, GA 30214 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on September 30, 2025, scoring 54/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 99. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 20, 2026): Inspectors recorded 1 violation involving food-safety requirements.
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.
A99July 20, 20261 violation
Inspectors recorded 1 violation involving food-safety requirements.
Observed in-use scoop stored inside of potato salad in the drive thru prep top cooler. COS: Scoop removed.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”A94December 10, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving plumbing & water and facility upkeep.
Observed that the faucets at the 3-compartment had water continuously leaking from faucets.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed containers stacked while wet.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed accumulation of debris under sinks and equipment, particularly in the back prep area and at the bar.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A100October 10, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
U54September 30, 202524 violations
Inspectors recorded 24 violations, 9 of them critical, involving temperature control, cleaning & sanitizing and food source.
Observed large quantities of cold TCS food stored above 41 F (cole slaw, shredded and sliced cheese, tomatoes, blue cheese, sausages, chicken, lettuce, catfish, sour cream). COS. Items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed pesticides (bug spray) stored over single-use containers/to-go containers, napkins, and clean wiping cloths. COS. Moved.
−4 points · Cited as “511-6-1.07(6)(c) - storage, separation (p)”Observed dented cans. COS. Discarded.
−9 points · Cited as “511-6-1.04(3)(e) - package integrity (pf)”Observed a lack of active managerial control over the kitchen as many violations are not being identified, prevented, and addressed as necessary, including the public health intervention and food borne illness risk factor violations noted during this inspection including diarrheal/vomit response, food integrity protected, food contact surfaces clean, and chemicals properly stored and labeled.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed that the Certified Food Safety Manager certification was displayed on the back side of a wall in the alley leading to the kitchen in the back of the dining room, a non-public space/not viewable.
−4 points · Cited as “511-6-1.03(3)(c) - certification documentation (pf)”Observed that the facility does not have the means to clean up/respond to vomit or diarrheal incidents.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed that employees were stored phones on the preparation counters. COS. Moved. Counters cleaned and sanitized.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed unlabeled spray bottles. COS. Labeled.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed that the facility was attempting to cool items by placing the hot product (onions, corn, potato salad) into deep hotel pans and placing them into a prep top cooler. COS. Facility has opted to discard these products.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed employee drinks in correct containers stored with and above food and food contact surfaces and observed drinks stored properly, however, they were stored in non-single-use containers with out a straw. COS. Removed and moved as necessary.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed food stored uncovered.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed that employees working with food did not have their hair properly restrained; employees had some of their hair pulled back, but were leaving long fringes on the side. COS. Employees put hair up.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed employees preparing food while wearing bracelets. COS. Bracelets removed.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed wet wiping cloths stored on counters and wet wiping clothes stored in either old sanitizer solution that was now 0 PPM or in only water. COS. New sanitizer solution buckets were made and all wet wiping cloths were placed into sanitizer solution.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed that the windows at the bar are open, however, the air curtains are not on. COS. Air curtains turned on.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed that the inspection report was displayed on the back side of a wall in the alley leading to the kitchen in the back of the dining room.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed that the permit was displayed on the back side of a wall in the alley leading to the kitchen in the back of the dining room, a non-public space/not viewable.
−1 point · Cited as “511-6-1.02(1)(f)(1) - permit, displayed (c)”Observed in-use utensils stored in the product with the handle touching the product and observed bowls and small cups being used as scoops that were stored in the product. COS. Removed.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed containers stacked while wet.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed plates stored upright without overhead protection. RCA: Discussed inverting plates, keeping them under shelves, or using a burner plate.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Observed single-use items stored upright without overhead protection.
−1 point · Cited as “511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)”Observed that the dumpsters have drains but do not have drain plugs.
−1 point · Cited as “511-6-1.06(5)(o),(p) - using drain plugs; maintaining refuse areas (c)”Observed accumulation of debris and mold/mildew-like substance in the dish pit area, particularly on floors and coving.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Observed employee belongings stored with food items. COS. Moved.
−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)”A100July 28, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
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-056-001203. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.