NICKO REPORT
CitiesExplore

JIM N NICK'S BBQ scored 78; newer inspection records 91

Inspected

4574 S COBB DR SE SMYRNA, GA 30080-6991

Map ↗

JIM N NICK'S BBQ received a C, scoring 78 out of 100, in a Cobb County food-service inspection on Jun 17, 2026. The official report lists seven findings. [1]

Inspection score

78/100Grade COfficial inspection

Inspection summary

The inspector observed pan stored in hand sink near fryer in main kitchen. [2]

The report states: “1.” [3]

A separate finding described several cold held TCS items holding above 41F at prep top coolers, drawers, and walk in cooler (*see asterisks*). [4]

The report marks six findings as corrected on site. Three findings are marked as repeat violations. [5]

A newer inspection in our records, dated Jul 15, 2026, lists 91 out of 100, grade A. The findings above belong to the Jun 17, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Handwashing

    Item 2-2D
    Observed pan stored in hand sink near fryer in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing.
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    Observed pan stored in hand sink near fryer in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed pan from hand sink. Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  2. Handwashing

    Item 2-2D
    Observed no soap at hand sink near drive thru window in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
    Inspector’s full note

    Code 511-6-1.07(3)(a)

    Observed no soap at hand sink near drive thru window in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC replaced hand soap at hand sink. Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  3. Food-contact surface sanitation

    Item 4-2B
    1. Observed black slime buildup on the interior surface of the soda gun nozzle that comes into contact with the beverage and soda gun holster at bar area of facility.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    1. Observed black slime buildup on the interior surface of the soda gun nozzle that comes into contact with the beverage and soda gun holster at bar area of facility. 2. Observed black slime buildup along interior door and interior wall of ice machine that comes into contact with ice in main kitchen. 3. Observed black slime buildup on interior surface of the soda machine that the soda nozzles dispense beverage from at drive thru area of facility. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employee washed, rinsed, and sanitized soda gun nozzle, ice machine, and soda dispenser. Corrected On-Site. Repeat Violation.
    Official report · Item 4-2B ↗
    Corrected on siteRepeat violation

  4. Cold holding

    Item 6-1A
    Observed several cold held TCS items holding above 41F at prep top coolers, drawers, and walk in cooler (*see asterisks*). C/A: 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) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed several cold held TCS items holding above 41F at prep top coolers, drawers, and walk in cooler (*see asterisks*). C/A: 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) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Items prepared over 24 hours were discarded, items prepared within 2 hours were cooled to 41F or below. Corrected On-Site. Repeat Violation.
    Official report · Item 6-1A ↗
    Corrected on siteRepeat violation

  5. Hot holding temperatures

    Item 6-1B
    Observed several hot held TCS items holding below 135F in warmer cabinets (**see asterisks**). C/A: 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) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed several hot held TCS items holding below 135F in warmer cabinets (**see asterisks**). C/A: 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) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Items were reheated to 165F or above. Corrected On-Site. Repeat Violation.
    Official report · Item 6-1B ↗
    Corrected on siteRepeat violation

  6. Time as a public health control

    Item 6-1D
    Observed potato salad, cheese, cole slaw, sour cream, blue cheese, and ranch held in prep top cooler and prep bottom cooler in main kitchen using time as a public health control without removal and discard time marked or identified. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;…
    Inspector’s full note

    Code 511-6-1.04(6)(i)

    Observed potato salad, cheese, cole slaw, sour cream, blue cheese, and ranch held in prep top cooler and prep bottom cooler in main kitchen using time as a public health control without removal and discard time marked or identified. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Removal and discard times were added to food items. Corrected On-Site. New Violation.
    Official report · Item 6-1D ↗
    Corrected on siteNew violation

  7. Utensil, equipment and linen storage

    Item 14B
    Observed several clean pans stored wet stacked on shelf in ware-washing area of facility. C/A: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a self-draining position that allows air drying New Violation.
    Inspector’s full note

    Code 511-6-1.05(10)(e)1,2,4

    Observed several clean pans stored wet stacked on shelf in ware-washing area of facility. C/A: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a self-draining position that allows air drying New Violation. Correct By: 06/20/2026
    Official report · Item 14B ↗
    New violation

    Correct by

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 2

Official history ↗
  1. Newer record
    91/100A
    Report
  2. This report
    78/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Jun 17, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Cobb County
Inspection ID
57536234
Facility ID
3166093
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Cobb County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked