J's Smokehouse (Base)
Last inspected: Oct 24, 2025
78
Score
J's Smokehouse, located at 3996 Pleasantdale Rd Ste 104B in Atlanta, GA, had a low-risk inspection on October 24, 2025, with a score of 78. This inspection noted one major and three minor violations, including issues with approved thawing methods and the availability of adequate hot and cold water. The facility has a history of mostly low-risk inspections across its four recorded evaluations.
4
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 24, 2025
Routine
1 major violation. 3 minor violations. 3 corrected on site.
78
Mar 6, 2025
Followup
2 critical violations. 1 minor violation. 3 corrected on site.
70
Feb 6, 2025
Routine
1 critical violation. 4 major violations. 1 corrected on site.
58
Aug 2, 2024
Initial
1 major violation.
90
Violations — Oct 24, 2025 Inspection
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed packaged raw pork thawing in raw meat sink in stagnant water. COS: Food employee turned on cold water to thaw under running water. CA: 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 raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the runni...
511-6-1.04(6)(c)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed cooked brisket thawing on table. CA: 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 raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refriger...
511-6-1.04(6)(c)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed low hot water pressure and no hot water at only hand sink. CA: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Email inspector proof of repairs to hot water system at hand sink.
511-6-1.06(1)(g)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed personal water bottle stored on table. 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. COS: water bottle discarded
511-6-1.07(4)(b)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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