Hansik Korean BBQ
Last inspected: Apr 24, 2026
78
Score
Across the available record, Hansik Korean BBQ has three inspections on file, the first dated 2025. The latest inspection on file is from Apr 24, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly six violations before.
The most common issue across all inspections has been “food separated and protected”, showing up four times.
Restaurants in Cartersville average 90, so Hansik Korean BBQ trails the local norm. The file should reassure diners considering a visit.
3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 24, 2026
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shrimp stored below raw steak in a reach-in cooler and cooked chicken wings stored below raw beef in a reach-in cooler. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked and raw ready to eat foods, as well as segregating raw meats by required minimum internal cook temperature. COS: PIC rearranged coolers to correct storage order
511-6-1.04(4)(c)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed several pans of raw seafood stored with ice directly in the pans touching the food. CA: Foods should not be stored in direct contact with ice and water COS: PIC drained ice from pans of food. We discussed using large plastic bags of ice to surround the food if they want to continue using ice in the pans
511-6-1.04(4)(i)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoops stored in bulk containers of flour and corn starch with handling laying in contact with food. CA: Scoops should be stored to prevent contamination of product by storing the scoop handle up or out of the container. COS: PIC removed the scoops from the containers
511-6-1.04(4)(k)
78
Oct 24, 2025
Routine
1 critical violation. 5 minor violations. 6 corrected on site.
View 6 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw pork stored below and in direct contact with raw beef containers. CA: raw animal foods should be stored based on required internal cook temp to prevent cross contamination. COS: PIC had employee rearrange all coolers
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoops stored in bulk containers of food and sauce with handle in direct contact with the food. CA: Scoops should be stored with the handle above the food or our of the container to prevent contamination. COS: PIC removed scoops
511-6-1.04(4)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal dr.pepper can opened and stored in the reach in cooler above food. CA: Employees may drink from a single service cup with a lid and straw if it's handled and stored to prevent contamination. COS: PIC discarded drink
511-6-1.03(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee eating bread behind the bar. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: PIC moved the food to a designated area
511-6-1.03(5)(k)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed a large pot of frozen soup broth stored directly on the floor in the dish area. CA: Food should be stored at least 6" off the floor. COS: PIC moved large soup to kitchen and placed on top of dish rack.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop stored in a cup of water. CA: Scoops should be stored on a clean surface, in running water, or water that is 135F or higher. COS: PIC moved scoop to a clean surface
511-6-1.04(4)(k)
67
Aug 29, 2025
Issued Provisional Permit
1 critical violation. 1 major violation. 4 minor violations. 2 corrected on site.
View 6 violations
4-1A - food separated and protected
Inspector notes: Observed raw beef stored above raw pork and fully cooked meats in several reach-in coolers. CA: Ready-to-eat and raw animal foods should be stored based on required internal cook temp to prevent cross contamination COS: PIC had employee start to rearrange all coolers
511-6-1.04(4)(c)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed inconsistent date marking throughout facility. Some foods appeared to have prep date and others were labeled with future dates. (PIC stated all pans should be prep date) Other pans of food were not labeled with a date at all. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: All foods without a date were discarded
511-6-1.04(6)(g)
4-2A - food stored covered
Inspector notes: Observed several containers of food in reach-in and walk-in coolers and freezers stored uncovered. CA: Food should be stored covered to prevent overhead contamination
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop stored in a cup of water. CA: Scoops should be stored on a clean surface, in running water, or water that is 135F or higher. COS: PIC moved scoop to a clean surface
511-6-1.04(4)(k)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed signs of water damage on ceiling in kitchen area to the point of ceiling falling down and insulation visible. CA: Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.
511-6-1.07(2)(f)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee personal items (jackets and bookbags) stored on top of food and on shelving with food. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
511-6-1.07(4)(b)
64
Frequently Asked Questions
When was Hansik Korean BBQ last inspected?
The most recent health inspection at Hansik Korean BBQ on file is from Apr 24, 2026. The public record contains three inspections in total.
What is the most common violation at Hansik Korean BBQ?
Across the inspection record, “food separated and protected” has been cited four times, more than any other issue at Hansik Korean BBQ.
How does Hansik Korean BBQ compare to other restaurants in Cartersville?
Hansik Korean BBQ most recently scored 78 out of 100, which is lower than the Cartersville average of 90.
Has Hansik Korean BBQ's inspection record improved over time?
Yes. Recent inspections at Hansik Korean BBQ have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Hansik Korean BBQ means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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