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Mr. K BBQ
2311 N ELM ST , COMMERCE, GA 30529 · Health inspection record from Georgia Department of Public Health
Most recent inspection (May 27, 2026): Inspectors recorded 7 violations, 5 of them critical, involving temperature control, cleaning & sanitizing and menu & labeling.
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.
B80May 27, 20267 violations
Inspectors recorded 7 violations, 5 of them critical, involving temperature control, cleaning & sanitizing and menu & labeling.
Observed multiple time/temperature control for safety (TCS) items in right make table held above 41F. Corrective Action (CA): Person in Charge (PIC) instructed to ensure all TCS items are held at 41F or below. Items made at 11AM moved to walk-in freezer to cool. Items cooled to 41F by 2:35PM. COS. REPEAT.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed bottle of quaternary ammonia spray bottle with sanitizer concentration above 400ppm.
−4 points · Cited as “511-6-1.07(6)(e) - conditions of use (p, pf, c)”Observed metal wok handles with towels and string, not smooth and cleanable handle. REPEAT.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”Observed multiple chemical spray bottles unlabeled.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”No quaternary ammonia test strips in establishment. REPEAT.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed door open in dry storage area. Door closed. COS.
−3 points · Cited as “511-6-1.07(2)(n) - exterior walls and roofs, protective barrier (c)”Observed right make table currently incapable of holding TCS foods at the proper temperature. PIC instructed not to use unit to hold TCS items until temperature is verified to hold by a technician. REPEAT.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”B81October 23, 20257 violations
Inspectors recorded 7 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed multiple time/temperature control for safety (TCS) items in meat make table and kitchen make table 2 held above 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed mold/debris build up in bulk ice machine.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed chlorine test strips that expired in 2022.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed containers of food throughout kitchen without lids. Corrective Action (CA): Person in Charge (PIC) instructed to ensure all foods not actively cooling are stored covered. PIC covered items. COS. REPEAT.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed knife stored between hand sink and make table. Observed scoops without handles stored in bulk products. REPEAT.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed customer plates not stored inverted on shelf above make table. COS. REPEAT.
−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 shelving and interior floors of reach in coolers and freezers lined with cardboard. Observed metal woks with tapped and towel wrapped handles. REPEAT.
−1 point · Cited as “null”B82February 6, 202510 violations
Inspectors recorded 10 violations, 1 of them critical, involving cleaning & sanitizing, handwashing & hygiene and food storage.
Observed shelving and interior floors of reach in coolers and freezers lined with cardboard. Observed metal woks with tapped and towel wrapped handles. Provide non-absorbent, easily cleanable and durable materials. Do not reuse cardboard or line shelves with tinfoil. Correct by 2/16/25.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”Repeat- Observed unapproved (open cups) staff drinks stored at food handling workstations. All staff dinks at workstations must be in a single service cup with a lid and straw, and drinks shall be stored below food levels. COS.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Repeat- Observed containers of food in reach in coolers and freezers without proper covers or lids. Cover all food in storage. Food covered w/ wrap. COS.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed food handlers without proper hair restraints. Staff shall restrain hair in hair nets, hats, caps, or ties. COS.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed food handlers with improper jewelry (watch, I watch, engraved rings). Food handlers may only wear a single smooth metallic band type ring on hands or wrists. Jewelry removed. COS.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”In use knives observed stored between prep top and prep table. Store utensils on clean and dry surface. COS.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed upright and exposed plates, bowls, sauce trays and other tableware on front line wire rack shelves. Need to store covered or inverted by 2/16/25.
−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 to go containers being used/reused as food scoops. Provide proper scoop with defined handle. TO go items removed. COS.
−1 point · Cited as “511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)”Observed several rusted shelves under prep tables, and fire system lines on hood with grease/oils/debris. Clean surfaces to prevent accumulations. Complete by 2/16/25.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed accumulations of splash, dust, and/or debris on floors under shelving, equipment, walls and ceiling vents. Clean surfaces by 2/16/25.
−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)”B81July 8, 20246 violations
Inspectors recorded 6 violations, 3 of them critical, involving cleaning & sanitizing, handwashing & hygiene and temperature control.
Observed chlorine sanitizer concentration in dish machine at 0 ppm.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed Quat-10 sanitizer for dining tables in spray bottle at concentration of 400 ppm+. Observed numerous household insecticides in establishment.
−4 points · Cited as “511-6-1.07(6)(e) - conditions of use (p, pf, c)”Observed handsink by 3-compartment sink out of paper towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed numerous unapproved drink containers at work prep stations throughout kitchen. Corrective Action (CA): Person-in Charge (PIC) instructed employee drinks in food prep areas must be in single service cup with lid and straw. Drinks removed.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed numerous food containers throughout kitchen stored uncovered.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed numerous spices/bulk white powders removed from original container not labeled.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”B82January 2, 20249 violations
Inspectors recorded 9 violations, 3 of them critical, involving cleaning & sanitizing, handwashing & hygiene and pest control.
Observed dishwasher chemical (Clor.) at a 0ppm concentration. Chemical concentration for chlorine must be greater than or equal to 50ppm and should be around 100ppm. Tested twice with priming sanitizer between cycles. Contact dish machine tech and have unit serviced. Utilize manual sanitizing in 4 comp. sink with chlorine between 50 - 100ppm.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed employee restroom hand sink and prep line hand sink with empty paper towel dispenses. Keep paper towels properly supplied at all hand sinks. Dispensers refilled.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed active ants on dish line and storage shelves over bus carts. Previous CPO report dated 12/18/23 by American Pest Control indicated no activity. Contact CPO and retreat facility for any activity by 1/12/24.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed staff (chefs and prep) drinking from unapproved containers (open cups, soda/water bottles) at workstations. All food handler drinks at stations shall be in a single service cup with a lid + straw, and be stored to prevent contamination of food items. Drinks removed.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed Dishline hand sink being used to store equipment/utensils, and prep line hand sink blocked by bulk food container, trash can and dish cart. Use hand sinks only for handwashing and keep sinks easily accessible for use. Sinks emptied, unblocked and cleaned.
−4 points · Cited as “null”Observed numerous food containers in WIC, RIC, storage and prep top coolers stored uncovered. All food in storage shall be properly covered. Lids, covers and plastic wrap placed on containers.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed cases and containers of food on floor in walk in units. Keep food stored on shelving or large containers at least 6" off floor. Items placed on shelves.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed in use utensils in room temp water, in between counters or hanging on cook line handles. Store in use utensils in hot (135F or higher) water, clean and dry or in product being served with handle exposed.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed single service container being used as rice scoop. Utilize durable utensils with a handle such as an ice type scoop, or large spoon.
−1 point · Cited as “511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (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-078-000085. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.