Wang Wang BBQ
Last inspected: Mar 16, 2026
74
Score
Across the available record, Wang Wang BBQ has seven inspections on file, the first dated 2024. On Mar 16, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited three times.
The city-wide average sits at 80, which Wang Wang BBQ's 74 doesn't quite reach. The record is unremarkable in either direction.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed burrata cheese in prep unit #1 of front food service temp above 41F. Observed prosciutto in prep unit #2 of front food service temp above 41F. C/A: 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. COS: Burrata cheese and prosciutto discarded.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black build up on the inside of the ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has 10 days to clean and sanitize ice machine.
511-6-1.05(7)(b)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed containers of meat sauce, chicken, and cheese stored uncovered in reach in cooler of front food service. Observed containers of seasonings uncovered on counter of front food service. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food items covered.
511-6-1.04(4)(c)
74
Sep 25, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked poultry and cooked pork held at front service warmer cabinet hot holding at less than 135 degrees F. COS: PIC reheated items to 165 degrees F or above. CA: All TCS food items shall be hot held at 135 degrees F or above.
511-6-1.04(6)(f)
86
Apr 10, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed encrusted debris on the interior surfaces on the microwave. Advised to clean at a frequency to minimize build up.
511-6-1.05(7)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooked noodles cooling under the prep top cooler wrapped tight. Also, observed a container of chicken cooling in the walk-in cooler with the lid on tight. Advised on proper cooling methods. COS: Noodles were loosely covered.
511-6-1.04(6)(e)
11C - approved thawing methods used
Inspector notes: Observed raw pork thawing in the sink in stagnant water. Advised PIC on proper thawing methods. COS: PIC placed foods under running water.
511-6-1.04(6)(c)
82
Mar 11, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed burrata cheese in prep unit #1 of front food service temp above 41F. Observed prosciutto in prep unit #2 of front food service temp above 41F. C/A: 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. COS: Burrata cheese and prosciutto discarded.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black build up on the inside of the ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has 10 days to clean and sanitize ice machine.
511-6-1.05(7)(b)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed containers of meat sauce, chicken, and cheese stored uncovered in reach in cooler of front food service. Observed containers of seasonings uncovered on counter of front food service. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food items covered.
511-6-1.04(4)(c)
74
Oct 17, 2024
Routine
3 minor violations. 1 corrected on site.
View 3 violations
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed container of duck on walk in freezer floor. COS: PIC moved off floor to shelves. CA: All food items shall be stored minimum 6-inches floor.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoops with handles down directly in salt and rice. COS: PIC corrected with handles facing up. CA: All utensils shall be stored properly between use.
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed containers of soy sauce being reused. Advised to reuse. CA: Unless manufacturer indicates, food containers may not be reused.
511-6-1.05(6)(r)
86
Mar 20, 2024
Routine
No violations found.
100
Mar 18, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed cooked duck and cooked pork at heat lamp and steam well at front service measuring below 135 degrees F hot holding. Advised PIC to reheat to 165 or above and turn up equipment. COS: PIC reheated to all food items to above 165 and turn up warmer cabinet. Advised to look for another hot holding unit. CA: All TCS food items shall be hot held at 135 degrees F or above.
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed build up on inside of ice machine. Advised PIC to clean. CA: Food contact surfaces shall be clean to sight and touch.
511-6-1.05(7)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee personal belongings (drink cups) on food prep tables. in main kitchen. Advised PIC must store in designated area. CA: All employee personal belongings must be kept in designated area.
511-6-1.07(4)(b)
74
Frequently Asked Questions
When was Wang Wang BBQ last inspected?
The most recent health inspection at Wang Wang BBQ on file is from Mar 16, 2026. The public record contains seven inspections in total.
What is the most common violation at Wang Wang BBQ?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Wang Wang BBQ.
How does Wang Wang BBQ compare to other restaurants in Morrow?
Wang Wang BBQ most recently scored 74 out of 100, which is lower than the Morrow average of 80.
Has Wang Wang BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Wang Wang BBQ have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wang Wang 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 Wang Wang BBQ inspected?
Based on the inspection history on file, Wang Wang BBQ is inspected around four times per year on average.
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