Mack's BBQ
Last inspected: Feb 25, 2026
64
Score
Inspectors have visited Mack's BBQ five times, with records going back to 2024. The newest entry in the record is dated Feb 25, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “food separated and protected” is the recurring theme, flagged three times.
The city-wide average sits at 88, which Mack's BBQ's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
5
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed several medicine containers being stored on top of prep top cooler as well as two vape pens stored on shelve above prep top cooler at the time of this inspection. COS: Items removed. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by Separating the poisonous or toxic materials by spacing or partitioning; and Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
511-6-1.07(6)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw ground pork being stored above cooked beef patties, as well as raw shell eggs being stored above/with ready to eat foods in a reach in cooler at the time of this inspection. COS: Items stored correctly. EH explains the importance of proper stacking order and provides stacking order diagram. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. Eggs shall be stored at the bottom of cooler.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed sanitizer bucket on front area was showing a chlorine concentration of 0ppm at the time of this inspection. COS: New chlorine solution made. CA: Chlorine sanitizer solution shall be kept within the allowed concentration range of 50ppm to 100ppm.
511-6-1.05(6)(n)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed a package with ground pork and a package with mac and cheese being thawed at room temperature in the main kitchen at the time of this inspection. COS: Items discarded. CA: Time/temperature control for safety food shall be thawed Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water.
511-6-1.04(6)(c)
64
Sep 8, 2025
Routine
3 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed microwave had several food splashes and debris on the top inside area (food contact surface) at the time of this inspection. COS: Manager cleaned microwave. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean microwave after every use.
511-6-1.05(7)(a)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several TCS food items (hot dogs, sausages, cheese, ground beef) being stored without a date label in reach in cooler in the main kitchen area at the time of this inspection. COS: PIC labeled items. 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.
511-6-1.04(6)(g)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sink in kitchen area was being used to store used pots at the time of this inspection. COS: Pots where removed. CA: A handwashing facility may not be used for purposes other than handwashing.
511-6-1.06(2)(o)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed hood system filters where covered in grease and dust in the kitchen area at the time of this inspection. CA: Physical facilities should be cleaned periodically to avoid unsanitary conditions.
511-6-1.07(5)(a)
70
Feb 19, 2025
Routine
2 major violations. 2 minor violations. 4 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed that facility was operating without any sanitizer solution (no sanitizer in three compartment sink nor sanitizer buckets) in place at the time of this inspection. COS: Management filled three compartment sink with sanitizer solution. CA: Facility shall have sanitizer solution readily available when operating.
511-6-1.05(7)(a)
15B - warewashing facilities: installed, maintained, used; test strips
(corrected on site)
Inspector notes: Observed that facility did not have Quat. test strips at the time of this inspection. COS: EHS provided facility with Quat. test strips for temporary use while they acquire more. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several TCS food items (cooked pork, raw pork bones, sliced squash, cut onions, and cooked corn) being stored uncovered in reach-in coolers in main kitchen at the time of this inspection. COS: Manager covered items. CA: All food items shall be covered to protect them from vertical contamination when stored.
511-6-1.04(4)(c)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several boxes of single service items stored directly on the floor in the back storage area at the time of this inspection. COS: Manager stated that items will be moved. CA: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles shall be stored In a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches (15 centimeters) above the floor.
511-6-1.05(10)(e)
74
Sep 16, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed that facility did not have test strips at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several TCS food items (two containers with chicken, corn bread, cut onions, cooked pork) being stored uncovered in reach-in cooler in main kitchen at the time of this inspection. COS: Manager covered items. CA: All food items shall be covered to protect them from vertical contamination when stored.
511-6-1.04(4)(c)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed hood system filters where covered in grease and dust in the kitchen area at the time of this inspection. CA: Physical facilities should be cleaned periodically to avoid unsanitary conditions.
511-6-1.07(5)(a)
82
May 28, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed bottle of sanitizer tabs being stored above food prep area in the kitchen at the time of this inspection. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating them and storing them away from food items.
511-6-1.07(6)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed sanitizer solution (cholrine) inbucket had a concentration higher than the allowed 100 ppm in the front area at the time of this inspection. CA: Educated manager in the toxic hazards of highly concentrated solutions. Manager stated that sanitizer solution will be diluted going forward.
511-6-1.05(6)(n)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed systems in hood system where covered in grease and dust in the kitchen at the time of this inspection. CA: Physical facilities should be cleaned periodically to avoid unsanitary conditions.
511-6-1.07(5)(a)
74
Frequently Asked Questions
When was Mack's BBQ last inspected?
The most recent health inspection at Mack's BBQ on file is from Feb 25, 2026. The public record contains five inspections in total.
What is the most common violation at Mack's BBQ?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Mack's BBQ.
How does Mack's BBQ compare to other restaurants in Brunswick?
Mack's BBQ most recently scored 64 out of 100, which is lower than the Brunswick average of 88.
Has Mack's BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Mack's BBQ have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mack's BBQ 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 Mack's BBQ inspected?
Based on the inspection history on file, Mack's BBQ is inspected around three times per year on average.
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