Jamrock Jerk Center & Grill
Last inspected: Jan 20, 2026
90
Score
Going back to 2024, Jamrock Jerk Center & Grill has four inspections in the public record. On Jan 20, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Looking across the full record, “food stored covered” is the recurring theme, flagged two times.
Among Atlanta restaurants, this is a fairly standard result. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 20, 2026
Routine
2 minor violations.
View 2 violations
16B - plumbing installed; proper backflow devices
Inspector notes: Base violation
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Base violation
511-6-1.07(5)(n)
90
Jul 17, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed sanitizer bucket stored in handsink in main kitchen at time of inspection. CA: handsink shall be accessible at all times. COS: PIC moved bucket.
511-6-1.06(2)(o)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed items in WIC stored uncovered (goat, fish). CA: items shall be stored covered to prevent overhead contamination. COS: PIC covered items.
511-6-1.04(4)(c)
86
Jul 10, 2024
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shelled eggs and raw chicken stored above raw fish inside WIC. COS: PIC relocated raw fish above raw shelled eggs and raw chicken. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed an...
511-6-1.04(4)(c)
11D - thermometers provided and accurate
Inspector notes: Observed no thermometers inside coolers and warmer cabinet. CA: Advised PIC to obtain and store thermometers inside all coolers and warmer cabinet. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located...
511-6-1.05(2)(x)
10D - food properly labeled; original container
Inspector notes: Observed no common name label on sugar and flour containers. CA: Advised PIC to label items with common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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)
78
Jan 23, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed beef patties stored inside warmer cabinet temping at 125 F. Cos: Employee reheated beef patties to 167 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed sanitizer bucket using bleach with a concentration of 0ppm. CA: Advised PIC to get sanitizing station that pours out the bleach to be serviced and to purchase bleach to continue to make sanitizer bucket. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions...
511-6-1.05(6)(n)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed frozen shrimp stored inside container filled with water inside WIC. COS: Employee dumped out the water and put shrimp in meat sink and ran continuous cool running water. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a ra...
511-6-1.04(6)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed sanitizing station that dispenses bleach and water not working properly to dispense required concentration of 50-100ppm. CA: Advised PIC to get equipment serviced. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
511-6-1.05(6)(a)
70
Frequently Asked Questions
When was Jamrock Jerk Center & Grill last inspected?
The most recent health inspection at Jamrock Jerk Center & Grill on file is from Jan 20, 2026. The public record contains four inspections in total.
What is the most common violation at Jamrock Jerk Center & Grill?
Across the inspection record, “food stored covered” has been cited two times, more than any other issue at Jamrock Jerk Center & Grill.
How does Jamrock Jerk Center & Grill compare to other restaurants in Atlanta?
Jamrock Jerk Center & Grill most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.
Has Jamrock Jerk Center & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Jamrock Jerk Center & Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Jamrock Jerk Center & Grill 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 Jamrock Jerk Center & Grill inspected?
Based on the inspection history on file, Jamrock Jerk Center & Grill is inspected around two times per year on average.
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