Old Brick Pit Barbeque in Chamblee bombed a routine Georgia Department of Public Health inspection on June 16, posting a 67 out of 100. Inspectors flagged a stack of food-safety problems, from cooked meats sitting at temperatures where bacteria can thrive to maintenance chemicals and vape devices left on food-contact surfaces. The inspector ordered immediate on-site fixes and scheduled a follow-up visit to confirm everything actually gets corrected.
Hot foods held below safe temperatures
The inspection report listed cooked chicken dropping to 106°F and pork ribs hovering around 115°F in hot-holding equipment, with a reach-in cooler in the main kitchen reading 44°F. That is all below the 135°F benchmark required for safe hot holding. As reported by The Georgia Sun, staff reheated the affected items to 165°F while the inspector was still on site, but the equipment issue itself was not resolved and the violation stayed on the books. Those temperature missteps carry some of the heaviest point penalties in the state’s inspection system.
Maintenance chemicals and vape devices on food surfaces
Inspectors found a propane tank and a can of WD-40 parked on surfaces used for handling barbecue in the outdoor pit area, along with two vape devices resting on those same food-contact surfaces. Staff removed the items during the visit. According to The Georgia Gazette, the handwashing sink in the pit area was being used to store a Brillo pad and dirty rags, making it unusable for proper handwashing. Inspectors also documented rusted equipment, personal belongings left on prep counters, and inadequate protection against pests.
Manager training and corrections underway
The inspection noted that no one on site held a current certified food-safety manager credential at the time of the visit. The person in charge signed up for a food-safety course during the inspection, according to The Georgia Sun. With a score under 70, the restaurant landed in failing territory under Georgia’s grading rules, and a mandatory follow-up inspection is required to confirm that violations are corrected. Some problems were fixed on the spot, while others are slated to be checked again at the next visit.
Enforcement and next steps
The inspection paperwork lays out Georgia’s enforcement process and warns that a facility graded "U" can be asked to voluntarily close if it does not pull its score up to at least a "C" within the allowed time frame, according to documents reviewed by The Georgia Gazette. For now, the restaurant stayed open while staff work through the correction list and prepare for the required follow-up. The report notes that inspectors on the visit included Grace Dalva.
What diners should know
Diners eyeing a plate of ribs should know the restaurant is currently below the state’s passing threshold and must clear a follow-up inspection. The cited issues center on procedures and equipment rather than any documented illness outbreak. Customers can look up the latest inspection report or call the restaurant directly for an update while repairs and training are underway. Old Brick Pit has a long history in Chamblee, and the correction period gives the barbecue spot a chance to fix the problems before the next grade goes public.
