Fincher's Barbecue & Catering
Last inspected: Dec 4, 2025
82
Score
Fincher's Barbecue & Catering has been inspected six times since 2024. The most recent visit was on Dec 4, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around four violations to closer to one violation per visit over the last few inspections.
The most common issue across all inspections has been “adequate handwashing facilities supplied & accessible”, showing up two times.
The city-wide average sits at 93, which Fincher's Barbecue & Catering's 82 doesn't quite reach. There isn't much in the file that would give a customer pause.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 4, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed cut lettuce that had a date label of 11/16. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is appropriately marked with a date or day that exceeds 7 days. Corrected on Site (COS): Cut lettuce discarded.
511-6-1.04(6)(h)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooked brisket and cooked turkey inside the walk-in cooler, tightly closed in food-grade bags, while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered or uncovered to allow the food item to cool down in the correct time and temperature. Corrected on Site (COS): The food bags were open to allow the heat out and allow the products to cool down.
511-6-1.04(6)(e)
82
Jul 2, 2025
Routine
1 minor violation.
View 1 violation
10D - food properly labeled; original container
Inspector notes: Observed plastic containers containing sugar that were not properly labelled. Let PIC know that food items such as sugar, salt, and MSG appear alike and require a common name label on the container. Issue was corrected on site.
511-6-1.04(4)(d)
95
Feb 14, 2025
Routine
1 major violation.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed the certified food safety manager (CFSM) dump a large bucket of sanitizer water down the front handsink. A handwashing facility may not be used for purposes other than handwashing. Use the three compartment sink to discard sanitizer water.
511-6-1.06(2)(o)
90
Oct 10, 2024
Routine
1 major violation. 2 minor violations.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed person in charge (PIC) rinse off a metal utensils in the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. Use the three compartment sink to wash, rinse, and sanitize utensils.
511-6-1.06(2)(o)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed a mop being stored in the mop water near the back door. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Remove mop head from mop water to air dry.
511-6-1.07(5)(f)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed an employee cell phone on the prep table next to the Brunswick Stew. Employees shall have a designated area for them to store their belongings away from food, utensils, single-use items, and linens. Remove cell phone from prep table.
511-6-1.07(5)(j)
82
May 29, 2024
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed sliced cheddar cheese 62F not under temperature control nor being held on time as public health control on the make line. 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 or below. Cheese discarded.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked ribs (122F) holding below 135F inside the warmer cabinet. Ambient air temperature of the unit is 140F. ure Control for Safety Food, Hot and Cold Holding. 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 135°F or above. Person in charge removed ribs to be reheated. Ribs reheated to 181F.
511-6-1.04(6)(f)
12B - personal cleanliness
Inspector notes: Observed an employee with a beard longer than one-half inch prepping (moving coleslaw into a container to store on the ice bath) food without wearing a beard restraint. 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. Use hair and beard restraints when prepping and cooking food.
511-6-1.03(5)(j)
14A - in-use utensils: properly stored
Inspector notes: Observed single use bowls being used to dispense baked beans and coleslaw. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. Person in charge will removed the single use bowls.
511-6-1.04(4)(k)
67
Jan 30, 2024
Routine
4 minor violations. 2 corrected on site.
View 4 violations
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed an employee's purse and jacket stored around single-service food items on the food storage shelf. Areas designated for employees to eat, drink, and use tobacco shall be located to protect food, equipment, linens, and single-service and single-use articles from contamination. Corrected on Site (COS): The employee's items were moved away from the area and stored where they are not located around food, single-use items, clean equipment, and clean linen.
511-6-1.07(4)(b)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed drive-thru window open while the air fan is not on. The openings shall be protected against insects and rodents' entry by ensuring the air fan/curtain is turned on when the drive-thru window is open. Corrected on Site (COS): The Person In Charge (PIC) plugged the air fan into the wall socket and the air fan immediately came on.
511-6-1.07(2)(m)
12B - personal cleanliness
Inspector notes: Observed an employee with a beard longer than one-half inch prepping (moving coleslaw into a container to store on the ice bath) food without wearing a beard restraint. 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. Use hair and beard restraints when prepping and cooking food.
511-6-1.03(5)(j)
14A - in-use utensils: properly stored
Inspector notes: Observed ice scoop handle laying on ice inside of the ice bin. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with food that is not time/temperature control for safety food. The ice scoop handle must be stored away from the ice inside of the ice bin.
511-6-1.04(4)(k)
82
Frequently Asked Questions
When was Fincher's Barbecue & Catering last inspected?
The most recent health inspection at Fincher's Barbecue & Catering on file is from Dec 4, 2025. The public record contains six inspections in total.
What is the most common violation at Fincher's Barbecue & Catering?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited two times, more than any other issue at Fincher's Barbecue & Catering.
How does Fincher's Barbecue & Catering compare to other restaurants in Warner Robins?
Fincher's Barbecue & Catering most recently scored 82 out of 100, which is lower than the Warner Robins average of 93.
Has Fincher's Barbecue & Catering's inspection record improved over time?
Yes. Recent inspections at Fincher's Barbecue & Catering have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Fincher's Barbecue & Catering means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fincher's Barbecue & Catering inspected?
Based on the inspection history on file, Fincher's Barbecue & Catering is inspected around three times per year on average.
Nearby Restaurants