ATLANTA, Clayton County

JR Crickets

5456 W FAYETTEVILLE RD STE 500 B ATLANTA, GA 30349

Food

Latest score

Mar 9, 2026

City

ATLANTA

County

Clayton

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.

Mar 9, 2026

Followup

Score: 852 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: NoRepeat: Yes

Observed TCS foods cold holding in the reach in cooler and prep top above 41F. Advised PIC all TCS foods shall cold hold at 41F or below. COS: Products were discarded.

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

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: YesRepeat: No

Facility was observed using a non-EPA approved Bleach. Advised PIC to use an EPA approved disinfectant from list G. COS: PIC obtained the correct bleach.

Feb 10, 2026

Routine

Score: 774 violations

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5-1A - proper cooking time and temperatures

Regulation: 511-6-1.04(5)(d) - non-continuous cooking of raw animal foods (p, pf)

9 ptsCorrected: YesRepeat: No

Observed facility not following their parking cooking procedures. Written procedures indicate chicken will be cooled after par-cooking. Observed par-cooked chicken sitting on the counter. Advised PIC when using a non-continuous cooking process the approved written procedures shall be followed. COS: Chicken on counter was discarded.

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 TCS foods cold holding in the prep top cooler in the main kitchen above 41F. Advised PIC all TCS foods shall be maintained at 41F or below. COS: Foods were re-located to the reach in cooler.

2-2E - response procedures for vomiting & diarrheal events

Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)

4 ptsCorrected: NoRepeat: No

Observed facility using a non-EPA approved bleach for vomiting/ diarrheal events. Advised PIC to obtain a bleach with a concentration of at least 5.25% Sodium Hypochlorite.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)

1 ptsCorrected: NoRepeat: No

Observed the ambient temperature of the prep top cooler with an ambient temperature of 50F. Advised PIC all equipment containing TCS foods shall be maintained at 41F or below. Advised to repair.

May 20, 2025

Routine

Score: 903 violations

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

Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)

4 ptsCorrected: NoRepeat: No

Observed food contact surface of the metal panel of the bulk ice machine at the bar area with brown debris and residue. Advised PIC that all equipment food-contact surfaces and utensils at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of the bulk ice machine at the bar area.

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: NoRepeat: Yes

Observed multiple single-service containers of buttermilk ranch dressing cooling tightly covered at the bottom portion of the prep top cooler #1. Advised PIC on proper cooling methods. Advised PIC to loosely cover or uncover single-service containers of buttermilk ranch dressing.

16A - hot and cold water available; adequate pressure

Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)

2 ptsCorrected: YesRepeat: No

Upon arrival, observed inadequate hot water at the designated hand sink at the bar area. Advised PIC Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. COS: Food employee turned on hot side at the designated hand wash sink at the bar area.

Dec 5, 2024

Routine

Score: 905 violations

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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 employee open beverage stored on rack with several restaurant seasonings. COS-beverage was moved

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: NoRepeat: No

Observed blue mats stored in the bar hand sink. Advised to remove

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: YesRepeat: No

Observed chicken wings cooling on counter at room temperature. COS- moved to cooler

11C - approved thawing methods used

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

3 ptsCorrected: YesRepeat: No

Observed raw chicken thawing in stagnant water. COS- chicken was moved to cooler

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(z) - miscellaneous sources of contamination (c)

3 ptsCorrected: YesRepeat: No

Observed raw chicken in the produce sink. COS- raw chicken was moved and sink was cleaned out

Jun 13, 2024

Routine

Score: 882 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 partial cooked wings stored on the counter in a large bowl out of temperature. Cold food shall be kept at 41 or below. Worker discarded wings

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: YesRepeat: No

Drain flies observed in kitchen and in bar area. Advised to notify pest control contractor of issue. Pest control records are current

Jan 8, 2024

Routine

Score: 872 violations

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5-1A - proper cooking time and temperatures

Regulation: 511-6-1.04(5)(d) - non-continuous cooking of raw animal foods (p, pf)

9 ptsCorrected: NoRepeat: No

Observed facility using par-cooked wings without written procedures available. Advised PIC when par-cooking, written procedures shall be provided and approved by the Health Authority.

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

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: YesRepeat: No

Observed facility using chlorine as a disinfectant that is not EPA approved. Advised PIC when using chlorine the concentration shall be at least 5.25% Sodium Hypochlorite.