WILLIE B’S SILVERBACKS PARK received a score of 83 and a grade of B during a Georgia Department of Public Health inspection conducted November 12, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: WILLIE B’S SILVERBACKS PARK
Location: 3200 ATLANTA SILVERBACKS WAY ATLANTA, GA 30340, DeKalb County
Inspection date: November 12, 2026
Inspection purpose: Routine
Score and grade: 83/B
Inspector: Carley Phillips
Permit number: FS044-883905
Inspection findings
2-2D – adequate handwashing facilities supplied & accessible
Rule citation: 511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed a spray nozzle stored inside the main kitchen hand sink. COS: Nozzle removed. CA: . A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing.
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed sanitizer bucket in bar area reading 0ppm quat. PIC stated she added more water to the premade solution. PIC remade solution at 3-compartment sink to read 300ppm quat and remade the sanitizer bucket with that solution. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows.
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(8)(b) – hot water and chemical-methods(p)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed employee wash fryer baskets in produce sink without using any sanitizer. COS: Sanitizer solution made and fryer baskets sanitized. CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P (ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P (iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or (iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. P Also informed PIC that the produce sink must the washed and sanitized before next use.
12A – contamination prevented during food preparation, storage, display
Rule citation: 511-6-1.04(4)(t) – food preparation (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed open box of raw chicken stored on top of trash can. CA: During preparation, unpackaged food shall be protected from environmental sources of contamination. COS: Box of chicken relocated to prep table.
14A – in-use utensils: properly stored
Rule citation: 511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed ice scoop stored on top of ice machine that is outdoors and unprotected from potential contamination. COS: PIC placed ice scoop inside kitchen area. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food.
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rule citation: 511-6-1.05(2)(a) – equipment and utensils, constructed of durable materials (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed cutting board at prep cooler chipping. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC stated they have ordered a new cutting board. Discussed discarding current cutting board.
15C – nonfood-contact surfaces clean
Rule citation: 511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed all 4 fryer baskets at the fryers heavily accumulated with food particles and encrusted grease. COS: Employee cleaned and sanitized fryer baskets. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
17C – physical facilities installed, maintained, and clean
Rule citation: 511-6-1.07(2)(a) – floor, walls, & ceilings, cleanability (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed exposed wood floors underneath grill and fryers. CA: Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
General inspector comments
All frozen foods frozen solid Observed employee health policies and written vomit/fecal clean up procedures with EPA list G registered disinfectant (Clorox Performance Bleach) Observed quat test strips Discussed the following: 1. Proper storage of raw animal foods and packaged beverages. 2. Check expiration dates frequently Printer error-inspection emailed.
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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