May 30, 2026
Routine
Score: 100Grade: A0 violations
Comments
Note: All cold-holding and hot-holding in compliance unless noted otherwise. Questions/comments? 770-963-5132 or gnrhealth.com
No violations recorded for this inspection.
Lilburn, Gwinnett County
LUCKY BILLARDS AND BAR
880 Indian Trail Lilburn Rd NW #Q Lilburn GA 30047
Food
Latest score
100
May 30, 2026
City
Lilburn
County
Gwinnett
Grade
A
Inspections
3
Score history
Inspection scores over time for this facility.
Inspection history
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
May 20, 2025
Routine
Score: 100Grade: A0 violations
Comments
Note: All cold holding temperatures were in compliance. Note: Facility made aware of new food code. Note: Facility approaching a need for a deep clean. Some areas are discolored due to facilities age. Questions?: Call 770-963-5132 or visit www.gnrhealth.com
No violations recorded for this inspection.
May 20, 2024
Routine
Score: 91Grade: A2 violations
Comments
Note: all cold holding temperatures in compliance unless otherwise noted. Note: Person in charge notified inspector that the ice machine is cleaned once a month. Inspector suggests cleaning ice machine more than one a month to preclude any build up of dirt or debris. Recommended cleaning every 2 weeks and more often if needed. Questions? - Call 770-963-5132 or visit www.gnrhealth.com
-
Corrected: YesRepeat: No
6-1A: .04(6)(f)Observed several Time/Temperature control for safety(TCS) foods cold holding at a temperature greater than 41 degrees Fahrenheit for more than 4 hours. see temp log.
Observed 3 packs of chicken cold holding less than 3 hours at a temperature greater than 41 degrees Fahrenheit. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items discarded besides chicken which was sent to freezer to rapidly cool
-
Corrected: YesRepeat: No
6-1C: .04(6)(d)Observed several cooked TCS foods cooling longer than 6 hours that did not reach 41 degrees Fahrenheit or less. see temp log. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items discarded