Tucker, DeKalb County

FORD'S BBQ

2337 MAIN ST TUCKER, GA 30084

Food

Latest score

Mar 12, 2026

City

Tucker

County

DeKalb

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 12, 2026

Routine

Score: 943 violations

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2-2D - adequate handwashing facilities supplied & accessible

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

4 ptsCorrected: YesRepeat: No

Observed the bar handwashing sink with a hose attached that lead to the dump sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: Bar tender removed the hose attachment from the handwashing sink.

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

Regulation: 511-6-1.05(2)(c) - multiuse food-contact surfaces (pf)

1 ptsCorrected: YesRepeat: No

Observed a multi-use food contact item (vegetable dicer) with a piece of the blade broken and the push block broken. CA: Multiuse food-contact surfaces shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. COS: PIC removed those pieces from the vegetable dicer so they would not be used and stated they would order replacements. Advised to show staff and train them to routinely check equipment for any damage.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)

1 ptsCorrected: NoRepeat: No

Observed light above stove area in disrepair. CA: All physical facilities shall be maintained in good repair.

Sep 16, 2024

Routine

Score: 911 violation

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5-1B - proper reheating procedures for hot holding

Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed a pan of lentils and a pan of shredded chicken reheating using unapproved methods. An employee stated both pans of food had just been removed from the cooler and had been placed into the warmer drawers until there was space on the stove top to reheat them. Observed the pan of lentils at 80F and the pan of shredded chicken at 95F. CA: Advised the TCS food must be reheated from 41F to 165F within 2 hours, using adequate equipment such as the stove top, oven or a microwave. Hot holding equipment is not designed to rapidly reheat foods. COS: An employee poured each pan of food into a pot and placed on the stove top. Lentils were reheated to 200F and the shredded chicken was reheated to 180F within ~30 minutes.

Aug 1, 2023

Routine

Score: 911 violation

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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 time/temperature controlled for safety (TCS) foods hot holding at temperatures below 135F. Observed sausage hot holding at 111-113F, located in the top of the warmer cabinet. An employee advised that the sausage had been placed in the cabinet to hot hold about 2 hours prior. Advised to ensure the sausages are above 135F before placing into hot holding. COS: The PIC removed placed the sausages into the oven to heat up to 165F or higher.