1911 Biscuits & Burgers
Last inspected: Jan 27, 2026
64
Score
Going back to 2024, 1911 Biscuits & Burgers has five inspections in the public record. The most recent visit was on Jan 27, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to six violations before.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited four times.
1911 Biscuits & Burgers' latest score of 64 falls below the Smyrna average of 85. The inspection history reads as standard for a restaurant of this size.
5
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 27, 2026
Routine
1 major violation. 7 minor violations. 2 corrected on site.
View 8 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed, throughout grill prep area and front food service, 3 spray bottles with various liquids (Pink & Blue) not labeled with the common name of the chemical or material. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Employee placed label with sanitizer (blue) and degreaser (pink).
511-6-1.07(6)(b)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observe ceiling tile exposed/falling above 3 compartment sink, cove base broken or missing in some places, and walls with various debris and cracks. C/A: All physical facilities shall be maintained in good repair and cleaned often enough to keep them clean.
511-6-1.07(5)(a)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employee working in grill prep area and main kitchen, cleaning and handling food, with no hair restraint or hair net. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: PIC informed employee to restrain hair.
511-6-1.03(5)(j)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed waste dumpster with no drain plug. C/A: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
511-6-1.06(5)(o)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no food service permit posted in facility. C/A: Post food service permit in public view where it is easily readable.
511-6-1.02(1)(f)(1)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: The most current inspection report not posted in front or in drive thru. C/A: 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.
511-6-1.02(1)(d)
12C - wiping cloths: properly used and stored
Inspector notes: Observed, in various areas around front food service and grill prep area, wiping cloths stored on counter between uses. C/A: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400 ppm (quat).
511-6-1.04(4)(m)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed throughout front food service and in main kitchen, ventilation vents with an accumulation of dust which could possibly fall into food or on food and nonfood-contact surfaces. C/A: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials
511-6-1.07(5)(d)
64
Jun 10, 2025
Followup
1 critical violation. 4 minor violations. 3 corrected on site.
View 5 violations
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed the facility is using TPHC for butter without a discard time nor a written procedure. Butter on the counter next to the grill was temped at 66*F and the one used for biscuits in the back was 73*F C/A If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermeti...
511-6-1.04(6)(i)
12B - personal cleanliness
Inspector notes: Observed one employee with long beard that was actively cooking food at the stove with a long beard. Observed another employee with long hair in a pony tail that the front part of the hair was loose and flying. C/A Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC did not have any hairnets on site so t...
511-6-1.03(5)(j)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop handles in bulk food containers, touching the food ( sugar, flour and batter flour mix) in main kitchen area of facility and in the back prep area. CA: Ensure handles of utensils stored in food product placing handle upright to prevent contamination. COS: Scoops were removed.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed large metal bowls, metal trays and plastic trays stacked on the shelf in the kitchen across from the three-compartment sink. C/A Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS PIC unstacked the trays to let them air dry
511-6-1.05(10)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed numerous of flies present during the inspection outside in front of the WIC. Observed gnats flying in the rear kitchen area as well as a baby cockroach running on the wall next to the handsink in the rear prep area C/A Insect Control Devices, Design and Installation. 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. PIC stated they have a contract with Knott Pest Control. Advised them to call them aga...
511-6-1.07(2)(k)
70
May 5, 2025
Routine
4 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 6 violations
6-1C - proper cooling time and temperature
Inspector notes: Observed sausage gravy, cheese grits that were placed in the cooler at 12:00pm and were covered with a plastic film and cooked brisket wrapped in plastic stored in the RIC in the back not cooling at a rate to reach 41*F within 6 Hours C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Gravy and grits were uncovered to allow for faster cooling and brisket was separated and placed in an ice bath tray.
6-1A - proper cold holding temperatures
Inspector notes: Observed several TCS foods that were held above 41*F at the prep top unit in the front service area. See Asterisk for which items C/A TCS foods being cold held shall be 41 F or below. COS Most of the items were discarded
511-6-1.04(6)(f)
4-1A - food separated and protected
Inspector notes: Observed a bacon carboard box resting on top of slices of raw uncovered bacon in a metal tray in the RIC in the main kitchen area. C/A Raw sliced bacon should be covered when stored in the RIF.
511-6-1.04(4)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed two boxes of raw eggs stored above raw onion and gallons of milk in the WIC in the back outside area. C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS Employee had to re-arrange the WIC
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed ice bin with a significant buildup of black mold on the internal roof/baffle on ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. MUST CLEAN WITHIN 10 DAYS. Knives removed to clean at 3 compartment sink, magnetic strip sanitized COS: Cleaned and sanitize while EHS was on site
511-6-1.05(7)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed metal trays and plastic trays that were stacked wet in the main kitchen and on the main shelf C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and COS Manager had the employee separating the trays and placed them at another sink have them dry out
511-6-1.05(10)(a)
47
Aug 14, 2024
Followup
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: See asterisked TCS food items being cold held above 41 F. C/A: TCS foods being cold held shall be 41 F or below. COS: Operator stated egg wash#1 and #2 were placed inside of ice bath around 1130 so cont'd cooling 2nd temp @ 115 41 F Drive thru Reach in Cooler discarded (all) Cold Table/ice bath items discarded (all) Operator stated milk was recently restocked inside of Reach in Cooler #1 in Back Food Service area. @ 2 42 F **EHS calibrated thermometer to 32 F.**
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several spoons and stirring equipment stored inside of soiled containers with what appears to be food debris. C/A: leaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and
511-6-1.05(10)(e)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several containers, spoons, and pans wetstacked in warewashing area in Back Food Service Area. C/A:fter cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
78
Jul 16, 2024
Routine
2 critical violations. 4 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: See asterisked TCS food items being hot held under 135 F. C/A: TCS foods being hot held shall be 135 F or above. COS: All items discarded **EHS calibrated thermometer to 32 F.**
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: See asterisked TCS food items being cold held above 41 F. C/A: TCS foods being cold held shall be 41 F or below. COS: Operator stated egg wash#1 and #2 and sliced cheddar were recently mixed and placed on icebath so allowed to cool. Egg Wash #1 29 F and Egg wash #2 at 44 F at 110 PM. Sliced cheddar 41 F at 110 PM. Gravy#1 and gravy #2 discarded Pooled eggs discarded. **EHS calibrated thermometer to 32 F.**
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: Posted CFSM not employed at this facility. CFSM noted on previous inspection. Operator stated posted CFSM separated from the company just recently. C/A: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. ***CORRECT WITHIN 60 DAYS***
511-6-1.03(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no handwashing soap at hand soap at hand sink in back prep area. CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap REQUIRED CLEANSER WITHIN 10 DAYS
511-6-1.07(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ice bin with a build up of black mold on the internal roof/baffle on ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. MUST CLEAN WITHIN 10 DAYS. Knives removed to clean at 3 compartment sink, magnetic strip sanitized COS: Cleaned and sanitized.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Dish machine in use. CL concentration at 0 PPM. C/A: CL concentration shall be 50-100 ppm when sanitizing food contact surfaces. COS: Operator shall use the 3 compartment sink tp wash rinse and sanitize dishes and food contact surfaces until dish machine is in good repair
511-6-1.05(6)(n)
10D - food properly labeled; original container
Inspector notes: Observed 3 containers of spices unlabeled on shelf in front of house area. Observed several squeeze bottles containing red colored sauces unlabeled on countertops in front of house area. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed container of shredded iceberg and tomato uncovered inside of Prep Top Cooler in Front of House Main. Observed container of raw chicken breast uncovered inside of Reach in Cooler in Front of House Main. C/A: Unless cooling, food shall be covered. COS: Covered.
511-6-1.04(4)(c)
45
Frequently Asked Questions
When was 1911 Biscuits & Burgers last inspected?
The most recent health inspection at 1911 Biscuits & Burgers on file is from Jan 27, 2026. The public record contains five inspections in total.
What is the most common violation at 1911 Biscuits & Burgers?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at 1911 Biscuits & Burgers.
How does 1911 Biscuits & Burgers compare to other restaurants in Smyrna?
1911 Biscuits & Burgers most recently scored 64 out of 100, which is lower than the Smyrna average of 85.
Has 1911 Biscuits & Burgers' inspection record improved over time?
No. Recent inspections at 1911 Biscuits & Burgers have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 1911 Biscuits & Burgers means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 1911 Biscuits & Burgers inspected?
Based on the inspection history on file, 1911 Biscuits & Burgers is inspected around three times per year on average.
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