Bad Daddy's Burger Bar
Last inspected: Nov 10, 2025
70
Score
BAD DADDY'S BURGER BAR, located at 5070 Peachtree Industrial Blvd Suite B-150 in Chamblee, GA, underwent a moderate risk inspection on November 10, 2025. This inspection resulted in one critical, one major, and two minor violations, including issues with cold holding temperatures, adequate equipment for temperature control, and approved thawing methods. The facility has a history of mostly low-risk inspections across its three recorded evaluations.
3
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 10, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
70
Feb 28, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
86
Nov 1, 2024
Routine
1 major violation. 3 minor violations. 3 corrected on site.
78
Violations — Nov 10, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods measure above 41F in chef base cooler. Those TCS food items were: salmon, beef patties, veggie burgers, grilled mushrooms, grilled onions, pork, sliced swiss cheese, sliced mozzarella, brie. PIC did not know how long the cooler has been out. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded all the TCS food items that were measuring above 41F.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed chef base not cold-holding ambient temperatures of 41F and below. CA: Equipment for cooling and holding cold food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Discussed with PIC to have the cooler serviced. Until the cooler is fixed, use alternate coolers to store TCS food items.
511-6-1.05(3)(a)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw salmon in reduced oxygen packaging thawed in a walk in cooler. PIC stated the salmon has been thawing in the cooler for at least a day. CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment before placing it in the cooler to thaw. COS: PIC discarded the salmon.
511-6-1.04(6)(c)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed an employee grab washed and sanitized lids from kitchen dishwasher and take them to the kitchen to cover the food containers with. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: PIC made sure the employee returned the lids to be air-dried before they were placed to cover the containers in the kitchen in the prep top cooler.
511-6-1.05(10)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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