Sam's BBQ 1
Last inspected: Feb 6, 2025
86
Score
Public records show three inspections at Sam's BBQ 1 stretching back to 2024. The newest entry in the record is dated Feb 6, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around one violation compared to roughly five violations earlier on.
Across the inspection history, “proper date marking and disposition” is the issue that surfaces most often, recorded two times.
Sam's BBQ 1 scores about where you'd expect for a Marietta restaurant. There isn't much in the file that would give a customer pause.
3
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 6, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed ribs and brisket holding below 135F in the warmer cabinet in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when holding. COS: Items placed in smoker and reheated to 165F
511-6-1.04(6)(f)
86
Aug 14, 2024
Routine
4 major violations. 1 minor violation. 4 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed black build-up on the soda nozzles located in the front food service. C/A:Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Nozzles were cleaned and sanitized.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dish machine measuring 0 ppm for chlorine with dishes inside. C/A: Chlorine sanitizer shall be maintained between 50-100 ppm for warewashing. COS: Empty sanitizer bucket was replaced with new bucket and machine dispensed 100 ppm chlorine.
511-6-1.05(6)(n)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed 2 buckets of green beans and 3 containers of potato salad stored in the walk-in cooler in the main kitchen that PIC said were prepared 2 days ago with no date marking. Observed pan of wings in the outdoor walk-in cooler prepared 2 days ago with no date marking. C/A: 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. COS: ITems date marked.
511-6-1.04(6)(g)
1-2B - certified food protection manager
Inspector notes: Observed servsafe that is posted expired on 6/27/2024. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.
511-6-1.03(3)(c)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed personal drink with no lid stored on the prep table in the main kitchen. C/A: Drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Discarded.
511-6-1.03(5)(k)
64
Feb 21, 2024
Routine
1 critical violation. 3 major violations. 1 minor violation. 5 corrected on site.
View 5 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed collard greens with a prep date of 2/13 stored in the walk-in cooler in the main kitchen. C/A: A food that requires datemarking shall be discarded if it Exceeds 7 days. COS: Discarded.
511-6-1.04(6)(h)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels available at the hand sink in the main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. COS: Paper towels provided.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap available at the hand sink in the main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.
511-6-1.07(3)(a)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed chicken in the walk-in cooler in the main kitchen with no date marking; PIC stated it was prepared on Saturday 2/17. Observed chicken and pork in the walk-in cooler located outdoors with no date marking; PIC stated it was prepared on Monday 2/19. C/A: 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. COS: Items date marked.
511-6-1.04(6)(g)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed personal drink with no lid stored on the prep table in the main kitchen. C/A: Drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Discarded.
511-6-1.03(5)(k)
61
Frequently Asked Questions
When was Sam's BBQ 1 last inspected?
The most recent health inspection at Sam's BBQ 1 on file is from Feb 6, 2025. The public record contains three inspections in total.
What is the most common violation at Sam's BBQ 1?
Across the inspection record, “proper date marking and disposition” has been cited two times, more than any other issue at Sam's BBQ 1.
How does Sam's BBQ 1 compare to other restaurants in Marietta?
Sam's BBQ 1 most recently scored 86 out of 100, which is about the same as the Marietta average of 87.
Has Sam's BBQ 1's inspection record improved over time?
Yes. Recent inspections at Sam's BBQ 1 have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Sam's BBQ 1 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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