NICKY'S UNDEFEATED received a B, scoring 86 out of 100, in a DeKalb County food-service inspection on Oct 7, 2026. The official report lists four findings. [1]
The inspector observed the bar dish machine at 0ppm chlorine, after running several times. [2]
The inspector also observed that the facility is non-continuously (partially) cooking chicken wings without approved procedures. [3]
A separate finding described the most current inspection report not posted. [4]
The report marks one finding as corrected on site. [5]
Showing 4 of 4 findings
Observed the bar dish machine at 0ppm chlorine, after running several times. CA: Chlorine sanitizing rinse shall be between 50ppm to 99ppm for food contact surfaces.
Code 511-6-1.05(6)(n)
Observed the bar dish machine at 0ppm chlorine, after running several times. CA: Chlorine sanitizing rinse shall be between 50ppm to 99ppm for food contact surfaces. Advised not to use until the dish machine is serviced and working properly. Corrected On-Site. New Violation. Correct By: 10/09/2026Official report · Item 4-2B ↗
Correct by
Observed the inner ice machine with a slime build-up on the left wall and on the edge of the ice catcher. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Code 511-6-1.05(7)(a)1
Observed the inner ice machine with a slime build-up on the left wall and on the edge of the ice catcher. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised to first melt the ice, then properly clean and sanitize the ice machine. New Violation. Correct By: 10/08/2026Official report · Item 4-2B ↗
Correct by
Observed that the facility is non-continuously (partially) cooking chicken wings without approved procedures. PIC explained the wings are baked in the oven to 150F for about 10 minutes, then cooled and fully cooked in the fryer at a later time.
Code 511-6-1.04(5)(d)
Observed that the facility is non-continuously (partially) cooking chicken wings without approved procedures. PIC explained the wings are baked in the oven to 150F for about 10 minutes, then cooled and fully cooked in the fryer at a later time. CA: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule; 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and 6. Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf Advised PIC to immediately discontinue non-continuously (partially) cooking chicken wings until procedures have been submitted AND approved by the health authority. New Violation. Correct By: 10/08/2026Official report · Item 5-1A ↗
Correct by
Observed the most current inspection report not posted. The inspection report posted during time of inspection was a 91 A from 10/7/24.
Code 511-6-1.02(1)(d)
Observed the most current inspection report not posted. The inspection report posted during time of inspection was a 91 A from 10/7/24. Current inspection that should have been posted was a 89 B from 2/19/26. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. New Violation. Correct By: 10/07/2026Official report · Item 13A ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
DeKalb County · Oct 7, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores 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.
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