Bg Tavern
Last inspected: Nov 12, 2025
70
Score
Inspectors have visited Bg Tavern four times, with records going back to 2024. The latest inspection on file is from Nov 12, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
The most common issue across all inspections has been “physical facilities installed, maintained, and clean”, showing up two times.
Compared to other Ball Ground restaurants (averaging 86), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 12, 2025
Routine
1 major violation. 5 minor violations. 3 corrected on site.
View 6 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed unlabled spray bottle stored in chemical storage area. This bottle must be labeled with chemical name, if a pesticide then is not permitted in kitchen. CA: Label or discard. COS: Labeled.
511-6-1.07(6)(a)
11D - thermometers provided and accurate
Inspector notes: Observed multiple missing thermometers for the prep coolers. CA: All units shall have working ambient air temperature thermometers.
511-6-1.05(2)(x)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed multiple items stored uncovered in the reach-in cooler lower portion of the prep coolers, including lettuce, meats, etc. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Items were covered.
511-6-1.04(4)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed small cup used as scoop for the cup in the top of the prep cooler. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: Discarded.
511-6-1.05(1)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed broken flooring tiles in the kitchen area. CA: All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ceiling in poor condition near back door in the kitchen area. CA: All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
70
Jan 9, 2025
Followup
No violations found.
100
Nov 14, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations. 5 corrected on site.
View 7 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed queso dip prepared 11/13/24 not cooled to 41°F within 6 hours of reaching 135°F. Temperature of queso was 45°F. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS by discarding. Person in charge must ensure that employees are monitoring temperature of TCS foods as they cool to ensure that they reach the required temperature within the allotted time frame.
511-6-1.04(6)(d)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed two glass plates stored in kitchen handwashing sink. Also observed employee washing lemons in handwashing sink located in expo area.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed black mold-like build-up in soda gun holder as well as in soda nozzle itself at bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing and sanitizing. PIC must ensure these items get cleaned daily.
511-6-1.05(7)(a)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed asterisks missing from steaks offered less than well for nachos, tacos, quesadillas, and Southwest bowl. This was noted on previous inspection on 4/22/24 but was not corrected. Must fully cook steaks until menu can be updated.
511-6-1-.04(7)(e)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed two pans of chicken wings and one pan of rice cooling on improper ice baths. The ice bath for the wings did not come up to the highest level of food in container, there was only ice and no water, and much of the ice wasn't in direct contact with pan. All of the ice for the rice had melted. Also, all 3 pans were tightly covered in plastic wrap preventing steam from easily escaping. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed...
511-6-1.04(6)(e)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed chlorine sanitizer in kitchen area at 0 ppm. Must be between 50-100 ppm. COS by making new sanitizer at 100 ppm.
511-6-1.04(4)(m)
18 - insects, rodents, and animals not present
Inspector notes: Observed flies swarming throughout kitchen and dining area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Must address this issue.
511-6-1.07(5)(k)
55
Apr 22, 2024
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
3-1A - food obtained from approved source
(corrected on site)
Inspector notes: Observed tamales purchased from a lady who makes them in her house being sold at facility. Home prepared foods or condiments may not be sold, served, or used on mobile food service units. COS by discarding.
511-6-1-.08(1)(k)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Management was unable to provide employee health policy due to them being locked in office. Documents must always be accessible.
511-6-1.03(2)(o)
78
Frequently Asked Questions
When was Bg Tavern last inspected?
The most recent health inspection at Bg Tavern on file is from Nov 12, 2025. The public record contains four inspections in total.
What is the most common violation at Bg Tavern?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited two times, more than any other issue at Bg Tavern.
How does Bg Tavern compare to other restaurants in Ball Ground?
Bg Tavern most recently scored 70 out of 100, which is lower than the Ball Ground average of 86.
Has Bg Tavern's inspection record improved over time?
No. Recent inspections at Bg Tavern have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bg Tavern 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 Bg Tavern inspected?
Based on the inspection history on file, Bg Tavern is inspected around three times per year on average.
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