Nard BBQ
Last inspected: Oct 16, 2025
86
Score
Nard BBQ has been inspected six times since 2024. The most recent visit was on Oct 16, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “certified food protection manager”, showing up four times.
By comparison, the average Grantville facility scores 94, putting Nard BBQ on the weaker side. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 16, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
16A - hot and cold water available; adequate pressure
Inspector notes: Observed water pump not functioning properly and water not running. PIC was able to make it function sufficiently when needed and will make necessary repairs.
511-6-1.06(1)(g)
18 - insects, rodents, and animals not present
Inspector notes: Observed flies in the main kitchen.
511-6-1.07(5)(k)
86
Apr 11, 2025
Followup
1 critical violation. 3 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employees use improper procedure when washing hands. Employees instructed on proper procedure multiple times during inspection.
511-6-1.03(5)(b)
1-2B - certified food protection manager
Inspector notes: (Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.) Mobile Unit violation: No certified food safety manager.
511-6-1.03(3)(a)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed no chemical for the clean-up of vomiting and diarrheal events.
511-6-1.03(6)
16A - hot and cold water available; adequate pressure
(corrected on site)
Inspector notes: Observed water on mobile unit without water. Use handwashing sink at base of operation until new water hose (food grade) could be obtained (Employee sent to get hose during inspection)
511-6-1.06(1)(g)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed sanitizer bucket stored in handwash sink. All items removed during inspection.
511-6-1.07(3)(c)
61
Mar 26, 2025
Routine
3 critical violations. 4 major violations. 2 corrected on site.
View 7 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed chlorine sanitizing solution used to sanitize three compartment sink above 100ppm.
511-6-1.07(6)(g)
4-1A - food separated and protected
Inspector notes: Observed ready-to-eat hot dogs stored directly on top of raw ground pork/chicken mix sausages, raw hamburger patties stored over ready-to-eat hotdogs, raw whole muscle beef stored over shredded leafy greens. all foods moved during inspection.
511-6-1.04(4)(c)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed baked beans at 108F, and pulled pork at 102F, in the steam well, cooked chicken stored on counter top 128F, 94F, 118F. Chicken discarded, pull pork discarded and baked beans reheated.
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: (Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.) Mobile Unit violation: No certified food safety manager.
511-6-1.03(3)(a)
6-2 - proper date marking and disposition
Inspector notes: Observed multiple items in reach-in cooler without date marking. PIC added date marking during inspection.
511-6-1.04(6)(g)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chemical bottle without label. Chemical bottle labeled during inspection.
511-6-1.07(6)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips to determine strength of sanitizer.
511-6-1.05(3)(h)
43
Jan 16, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw pork chops marinating on top of raw chicken within the same container. Raw pork chops must be stored above raw chicken. All pork chops and chicken discarded during inspection.
511-6-1.04(4)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken container stored above ready to eat coleslaw ingredients and fully-cooked hotdogs in reach-in cooler. Raw food should not be stored above ready-to-eat foods to prevent contamination. Ready-to-eat foods relocated during inspection.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw chicken in reach-in cooler being held at 46F. Chicken should be held at 41F or below for safety. Chicken discarded by employee during inspection.
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: (Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.)
511-6-1.03(3)(a)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wet wiping cloths stored in dry sanitizing bucket. Wiping cloths should be stored in sanitizing solution between uses.
511-6-1.04(4)(m)
55
Oct 10, 2024
Routine
2 critical violations. 3 major violations. 3 corrected on site.
View 5 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed sanitizer bucket exceeding recommended limits for consumer safety.
511-6-1.07(6)(g)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked chicken stored in pan with lid on top of steam well below proper hot holding temperature of 135F at 121F. Pan of chicken reheated above 165F on grill during inspection. Advised PIC that meat should be hot holding in steam well.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed sanitizer bucket and utensils stored in handwash sink. All items removed during inspection.
511-6-1-.03(5)(d)
1-2B - certified food protection manager
Inspector notes: (Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.)
511-6-1.03(3)(a)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple items in reach-in cooler without date marking. PIC added date marking during inspection.
511-6-1.04(6)(g)
55
Apr 10, 2024
Initial
1 critical violation. 2 major violations.
View 3 violations
6-2 - proper date marking and disposition
Inspector notes: Observed no date markings on items in reach-in coolers.
511-6-1.04(6)(h)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips to determine strength of sanitizer.
511-6-1.05(3)(h)
11D - thermometers provided and accurate
Inspector notes: Observed temperature measuring device for measuring hot foods only, no device for measuring cold holding foods.
511-6-1.05(2)(k)
70
Frequently Asked Questions
When was Nard BBQ last inspected?
The most recent health inspection at Nard BBQ on file is from Oct 16, 2025. The public record contains six inspections in total.
What is the most common violation at Nard BBQ?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Nard BBQ.
How does Nard BBQ compare to other restaurants in Grantville?
Nard BBQ most recently scored 86 out of 100, which is lower than the Grantville average of 94.
Has Nard BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Nard BBQ have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Nard 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.
How often is Nard BBQ inspected?
Based on the inspection history on file, Nard BBQ is inspected around four times per year on average.
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