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OLD HICKORY HOUSE receives B in DeKalb County health inspection

Inspected

2202 NORTHLAKE PKWY TUCKER, GA 30084

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OLD HICKORY HOUSE received a B, scoring 80 out of 100, in a DeKalb County food-service inspection on Jul 16, 2026. The official report lists seven findings. [1]

Inspection score

80/100Grade BOfficial inspection

Inspection summary

The inspector observed several TCS foods in the walk in cooler, 2-door reach in cooler in the front of house, the dessert cooler, 2-Door reach in cooler in prep area, and the glass door cooler in the front of the house cold holding at temperatures above 41F. [2]

The inspector also observed ribs, barbeque chicken, and pork butt on open pit hot holding at temperatures below 135F. [3]

A separate finding described multiple food items in the walk in cooler without date markings (brunswick stews and pork butt that was discarded). [4]

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

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Proper cold holding temperatures

    Item 6-1A
    Observed several TCS foods in the walk in cooler, 2-door reach in cooler in the front of house, the dessert cooler, 2-Door reach in cooler in prep area, and the glass door cooler in the front of the house cold holding at temperatures above 41F. CA: 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).
    Inspector’s full note

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

    Observed several TCS foods in the walk in cooler, 2-door reach in cooler in the front of house, the dessert cooler, 2-Door reach in cooler in prep area, and the glass door cooler in the front of the house cold holding at temperatures above 41F. CA: 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). COS: All TCS foods in the mentioned coolers were discarded. Food items that were just delivered and reading at 41F were moved to freezer and working coolers. Corrected On-Site. Repeat Violation.
    Official report · Item 6-1A ↗
    Corrected on siteRepeat violation

  2. Proper hot holding temperatures

    Item 6-1B
    Observed ribs, barbeque chicken, and pork butt on open pit hot holding at temperatures below 135F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained 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 ribs, barbeque chicken, and pork butt on open pit hot holding at temperatures below 135F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained 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: The items mentioned above were reheated to a temperature of 165F or higher and place in hot holding box. Corrected On-Site. Repeat Violation.
    Official report · Item 6-1B ↗
    Corrected on siteRepeat violation

  3. Proper date marking and disposition

    Item 6-2
    Observed multiple food items in the walk in cooler without date markings (brunswick stews and pork butt that was discarded). CA: ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.
    Inspector’s full note

    Code 511-6-1.04(6)(g)

    Observed multiple food items in the walk in cooler without date markings (brunswick stews and pork butt that was discarded). CA: ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1 COS: The brunswick stews that were cold holding at proper temperatures were date labeled. Corrected On-Site. New Violation.
    Official report · Item 6-2 ↗
    Corrected on siteNew violation

  4. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

    Item 15A
    Observed the ambient temperature of walk in cooler, two door reach cooler in front of the house, dessert cooler, and one door reach in cooler in front of the house, and the two door cooler in the food prep area at temperatures above 41F. CA: Equipment shall be maintained in a state of repair and condition.
    Inspector’s full note

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

    Observed the ambient temperature of walk in cooler, two door reach cooler in front of the house, dessert cooler, and one door reach in cooler in front of the house, and the two door cooler in the food prep area at temperatures above 41F. CA: Equipment shall be maintained in a state of repair and condition. Disccused with PIC: PIC stated that the repair man is on the way. Provided PIC with email so that they may email me the completed work order and 2 TCS food temperatures correctly cold holding in each cooler at 41F or lower. A premise visit will be conducted to check that the coolers in disrepair are working. New Violation.
    Official report · Item 15A ↗
    New violation

  5. Equipment cleanliness

    Item 15C
    Observed the outside of the metal containers holding the pork butt unclean with built-up residue. Observed lid of ice machine unclean to sight and touch (brown residue on alcohol swab).
    Inspector’s full note

    Code 511-6-1.05(7)(a)2,3

    Observed the outside of the metal containers holding the pork butt unclean with built-up residue. Observed lid of ice machine unclean to sight and touch (brown residue on alcohol swab). CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC that the ice machines must be drained completely, cleaned, sanitized, and dried at least once a week (including the lids). New Violation.
    Official report · Item 15C ↗
    New violation

  6. Physical facilities installed, maintained, and clean

    Item 17C
    Observed the floor in the walk in cooler unclean with food spillage. Observed entrance to walk in cooler cracked and raised up.
    Inspector’s full note

    Code 511-6-1.07(5)(a),(b)

    Observed the floor in the walk in cooler unclean with food spillage. Observed entrance to walk in cooler cracked and raised up. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. New Violation.
    Official report · Item 17C ↗
    New violation

  7. Insects, rodents, and animals not present

    Item 18
    Observed multiple flies in server's station during the inspection. Observed doors open to kitchen upon arrival to the facility for inspection.
    Inspector’s full note

    Code 511-6-1.07(2)(m)

    Observed multiple flies in server's station during the inspection. Observed doors open to kitchen upon arrival to the facility for inspection. CA: food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Discussed with PIC: They must call pest control and keep the side door to the kitchen closed at all times. The PIC must also consider installing a self closing door for the side door to keep pests out. New Violation.
    Official report · Item 18 ↗
    New violation

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

Inspection history 1

Official history ↗
  1. This report
    80/100B
    Reading

Sources

01 / Primary source Official inspection & findings

DeKalb County · Jul 16, 2026

02 / Same facility Official inspection history

Inspection 57540977 · Facility 12292085

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
DeKalb County
Inspection ID
57540977
Facility ID
12292085
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 DeKalb 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