K Pop BBQ and Bar
Last inspected: Mar 19, 2026
58
Score
K Pop BBQ and Bar appears in inspection records five times, starting in 2024. Inspectors last stopped by on Mar 19, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
Looking across the full record, “plumbing installed” is the recurring theme, flagged three times.
By comparison, the average Mcdonough facility scores 79, putting K Pop BBQ and Bar on the weaker side. The record is unremarkable in either direction.
5
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine
2 critical violations. 1 major violation. 3 minor violations. 2 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed items in prep top cooler with above 41F. PIC discarded of salad and placed other items on ice. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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)
6-1B - proper hot holding temperatures
Inspector notes: Observed rice below 135F in warmer cabinet. PIC was advised to place items on time as a public health control and discard 4 hours maximum from time placed into warmer cabinet. Items were placed into the warmer cabinet at approximately 11:45 AM. 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...
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black/brown accumulation on white deflector of ice machine. PIC was advised to clean interior of ice machine weekly.511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change...
511-6-1.05(7)(b)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping cloths stored in a quaternary ammonium sanitizer solution below proper concentration. PIC started the process of remaking the sanitizer solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cl...
511-6-1.04(4)(m)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed evidence of leakage, large ice crystal and icicle accumulation on and underneath piping, from walk-in freezer refrigeration unit. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.
511-6-1.06(2)(r)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed trash accumulation in refuse around behind dumpster. PIC was advised to sweep clean area and discard of trash. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
511-6-1.06(5)(o)
58
Sep 30, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: 2-2D.N hand wash cleanser or soap provided at the hand wash sink in kitchen. The manager corrected during the inspection.
511-6-1.07(3)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: 14B. Observed clean pots and pans stored improperly after washed. All clean pots and pans must be inverted to air dry after washed.
511-6-1.05(10)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: 16B. No hot water under pressure provided at hand wash sink in kitchen.
511-6-1.06(2)(r)
82
Mar 27, 2025
Routine
1 major violation. 3 minor violations.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the final rinse concentration for chlorine was 10 ppm. PIC will contact autochlor to have the dish machine evaluated. PIC will use the dish machine for washing and set up all three compartments in the three compartment sink to sanitize until the dish machine is repaired. PIC will email a copy of the completed service work order to robert.lewis1@dph.ga.gov by 4/2/25.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed caulking above the three compartment sink contained build a mold like build up. CA- PIC will contact maintenance to have the caulk removed, treated, and recalked. Also observed the interior of the reach in cooler gasket area in bad repair.
511-6-1.05(1)(i)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed the three compartment sink waste water pipes leaking. PIC will contact a plumber to have the repairs completed by 4/2/25
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed stagnant water build up in the grout area near the three compartment sink. The stagnant water is due to floor grout being in bad repair. PIC will repair the floor grout within 30 days. Observed vent covers missing in the restroom. PIC advised that vent covers were on the maintenance list. The vent covers will be replaced by 4/2/25.
511-6-1.07(5)(a)
78
Sep 30, 2024
Routine
1 critical violation. 1 minor violation.
View 2 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Dishes not properly sanitized in the three compartment. Spray bottles contained chemical sanitizer observed above 200 PPM of chlorine
511-6-1.07(6)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Dishes in the customer/ dining area not properly covered or inverted.
511-6-1.05(10)(e)
82
Mar 29, 2024
Routine
3 minor violations.
View 3 violations
14A - in-use utensils: properly stored
Inspector notes: Utensils stored in stagnant water in the bar area. Utensils stored near front door must be covered. Plates must be inverted.
511-6-1.04(4)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed rusted shelves in the walk in cooler. Mold observed above the three compartment sink
511-6-1.05(1)(i)
11D - thermometers provided and accurate
Inspector notes: Thermometers not provided in the walk-in cooler and reach in coolers.
511-6-1.05(2)(x)
86
Frequently Asked Questions
When was K Pop BBQ and Bar last inspected?
The most recent health inspection at K Pop BBQ and Bar on file is from Mar 19, 2026. The public record contains five inspections in total.
What is the most common violation at K Pop BBQ and Bar?
Across the inspection record, “plumbing installed” has been cited three times, more than any other issue at K Pop BBQ and Bar.
How does K Pop BBQ and Bar compare to other restaurants in Mcdonough?
K Pop BBQ and Bar most recently scored 58 out of 100, which is lower than the Mcdonough average of 79.
Has K Pop BBQ and Bar's inspection record improved over time?
No. Recent inspections at K Pop BBQ and Bar 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 K Pop BBQ and Bar 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 K Pop BBQ and Bar inspected?
Based on the inspection history on file, K Pop BBQ and Bar is inspected around three times per year on average.
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