Cartersville, Bartow County

Alisha's Kitchen BBQ

921 JOE FRANK HARRIS PKWY CARTERSVILLE, GA 30120

Food

Latest score

Feb 24, 2026

City

Cartersville

County

Bartow

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Feb 24, 2026

Routine

Score: 822 violations

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4-1A - food separated and protected

Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)

9 ptsCorrected: YesRepeat: No

Observed raw catfish stored in RIC over RTE foods (cilantro and onions). CA: All raw animal foods and RTE shall be stored according to minimum internal cook temp. COS: PIC rearranged RIC to proper order.

6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed potentially hazardous TCS foods improperly hot holding in rice cooker. CA: All TCS foods being hot held must be held at 135 degrees F or higher. COS: PIC stated rice had been cooked 2 hours prior, and rice was reheated.

Sep 9, 2025

Routine

Score: 833 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: Yes

Observed potentially hazardous TCS foods improperly cold holding above 41F in walk-in cooler 1 (see temp log). CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above COS: TCS Food out of temperature was discarded and CFSM will only use walk-in1 for nonTCS items moving forward

6-1D - time as a public health control: procedures and records

Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)

9 ptsCorrected: YesRepeat: No

Observed several TCS items on grill line held on TPHC with no start temperature or discard time. CA: TPHC should be a written procedure available to Health Authority with a temp log to verify starting time and temperature and be labeled with the discard time of each item. COS: CFSM discarded foods on time

4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: YesRepeat: Yes

Observed several items in reach-in, walk-in, on counters and in dry storage area stored uncovered. CA: Except for when cooling, Food shall be stored to protect it from overhead contamination. COS: CFSM covered foods

Apr 10, 2025

Followup

Score: 843 violations

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6-1C - proper cooling time and temperature

Regulation: 511-6-1.04(6)(d) - cooling (p)

9 ptsCorrected: YesRepeat: No

Observed green beans cooling @ inspection (1:40 pm) 127 degrees. PIC stated beans had been cooling since 140 degrees. CA: TCS must cool from 135-70 degrees within 2 hours. COS: Green beans discarded

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: YesRepeat: No

Observed personal drink stored on prep counter above food items. CA: Drink moved to proper area.

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: YesRepeat: No

Observed meat thawing in standing water. CA: TCS foods may not be stored in standing water. COS: Food items removed.

Mar 25, 2025

Routine

Score: 749 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed potentially hazardous TCS foods improperly cold holding above 41 degrees F on prep top cooler (see temp log). CA: Discussed with PIC, all items were in prep top for longer than 4 hours and all items were discarded.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: YesRepeat: No

Observed two hand sinks with out hand drying provisions. CA: Discussed with PIC, paper towels were placed at both sinks.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)

4 ptsCorrected: YesRepeat: No

Observed hand sink by drive thru with sanitizer bucket in sink. CA: Discussed with PIC, bucket was moved to shelf.

4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: YesRepeat: No

Observed butter, herbs, and nuts stored on prep counter uncovered. CA: Discussed with PIC, lids were placed on containers.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: No

Observed lobby drink nozzles, drive thru drink nozzles, and bulk ice machine not clean to sight and touch. CA: Discussed with PIC, employee assigned to clean. Discussed cleaning frequency.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)

4 ptsCorrected: YesRepeat: No

Observed several house made sauces bearing a prep date of 3/18/25 still in use on counter and in back WIC. CA: Discussed with PIC, house made ranch and sweet sauce were discarded. Discussed date marking parameters.

12B - personal cleanliness

Regulation: 511-6-1.03(5)(j) - hair restraints (c)

3 ptsCorrected: YesRepeat: No

Observed employee cooking/prepping food without hair restraint or beard restraints. CA: Discussed with PIC, hair restraints were placed.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)

1 ptsCorrected: YesRepeat: No

Observed box of sleeved lids stored directly on ground under hand wash sink. Observed sanitizer bucket stored on ground below hand sink. CA: Discussed with PIC, items were moved to shelf.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

Observed interior of microwave with splatters/accumulations on sides, top, and bottom portions of microwave. CA: Discussed with PIC, employee will be assigned to clean.

Sep 26, 2024

Routine

Score: 1000 violations

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No violations recorded for this inspection.

Aug 2, 2024

Issued Provisional Permit

Score: 953 violations

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12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: NoRepeat: No

Observed several wet wiping cloths laying on counter tops. CA: PIC to ensure all wet cloths are stored back into sanitizer bucket or put in designated dirty linen area.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(g)2 - kitchen and tableware, properly handled to protect food-/lip-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Observed clean silverware to be rolled stored lip contact side up in container. CA: Discussed with PIC to have dish ensure silverware is handle up so it is not contaminated while being put away or rolled.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

Observed walls, sides of tables and prep tops and floors soiled with excessive grease and food debris. CA: PIC should have areas cleaned at a frequency to maintain cleanliness to sight and touch.