[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on June 24. A reinspection is scheduled for July 3, and conditions at the establishment may change. This report does not convey the future status of the establishment.]
The GNR Public Health Department conducted a routine health inspection at Makai Hawaiian BBQ on June 24. The inspection report identified several health code violations, including employees not following proper sanitation procedures, improper food storage, and other unsanitary practices. The restaurant received a score of 63U during the inspection.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Makai Hawaiian BBQ
When: June 24, 2026
Where: 1350 Scenic Hwy N Ste 604, Snellville, GA 30078, United States
Score: 63 U
Makai Hawaiian BBQ serves Hawaiian-style cuisine. According to the inspection report, the violations included the following:
- The inspection report flagged multiple risk factor violations during the routine inspection. The report stated that the restaurant was in an unsatisfactory condition and received a low score. The restaurant also lacked active managerial control. The restaurant was instructed to correct all the major violations before July 3, 2026.
- The report noted that a food employee touched raw chicken and then touched clean utensils to prepare ready-to-eat food. The employees were advised to wash their hands and change gloves, while the utensils were kept in the warewashing sink. The utensils were properly washed, rinsed, and sanitized.
- The report noted that employees must wash their hands and exposed portions of their arms before preparing food.
- The staff was instructed to wash their hands after using the toilet room, after handling service animals or aquatic animals, before putting on gloves, and under other required conditions.
- The restaurant did not have a signed employee health policy on-site, it needs to be corrected before July 3. The food employees must be informed and acknowledge their responsibility to report any health conditions or activities that could spread foodborne illness.
- The person in charge was unfamiliar with the employee health policy. The PIC is required to explain their responsibility for preventing the contamination of food from foodborne diseases by food service employees.
- Pots and pans were stored in the 2nd-hand washing sink in the kitchen. The utensils were removed from the handwashing sink area. The staff was instructed to maintain a clear and accessible handwashing sink at all times. An automatic handwashing facility must be used as instructed by the manufacturer.
- The restaurant did not have enough disinfectant for vomit and diarrheal events. The bleach being used on-site was not listed on the EPA’s List G. The inspection report stated that a restaurant must have written procedures for employees to follow when dealing with vomit and diarrheal events. Employees should be aware of the procedures to follow to address and minimize the spread of contamination from vomitus or fecal matter. The restaurant must correct it before July 3
- Raw chicken was stored over cooked sauces and pork in the prep cooler. The report also noted raw chicken stored over raw beef and raw pork in the reach-in cooler, under the grill, and in the walk-in cooler.
- Unwashed vegetables were stored over cooled macaroni pasta, and raw eggs were kept over cooked sauces in the walk-in cooler.
- The report noted that food should be stored in a manner that prevents contamination. The items were reorganized and stored in an appropriate way during the inspection.
- PIC removed a wrist support wrap while wearing gloves and then touched clean utensils used to flip food on the grill. The employee then washed the gloves with water. The PIC was instructed to throw the gloves and wash their hands properly, and the utensils were also washed, rinsed, and sanitized.
- The chlorine sanitizer in the restaurant had over 200 ppm. The staff was asked to prepare the sanitizer solution again. The required solution should be at 100 ppm for chlorine and 400 ppm for quaternary ammonia.
- Two cans of Raid were found in the facility. The cans were removed during the inspection. The report stated that toxic materials must be used in accordance with health department guidelines.
- Five barrels of sauce were stored on the floor in the walk-in cooler, and the violation must be corrected before July 3. The restaurant was instructed to store food in a proper, clean, and dry location to prevent contamination.
- Multiple wet wiping cloths were stored on food prep surfaces throughout the kitchen. Wiping cloths were placed in a bucket of sanitizer.
- An old can was being used to scoop rice; the old can was removed. A scoop and tongs were kept in room-temperature water near the hot holding unit. The staff was instructed to check the temperature log. Utensils were washed, rinsed, and sanitized. Any food preparation and serving utensils are required to be stored properly when not in use.
- Multiple dishes in the facility were stacked wet. The dishes were kept in a self-drying position during the inspection. The staff was advised to store clean equipment and utensils in a self-draining position so that they can air dry in a covered or inverted position.
- The report found multiple boxes of single-use items that were stored on the floor outside the bathroom. Single-use items must be stored in a clean and dry location and at least 6 inches above the floor.
- The restaurant was using cardboard as lining for multiple shelves throughout the facility. The staff was advised that utensils and food contact surfaces must be made from materials that do not transfer harmful substances or affect the food items.
- Several phones and a speaker were kept on food prep surfaces throughout the kitchen. Items were removed from the area. The staff was advised to use lockers or other suitable storage to store personal items.
A detailed inspection report of the restaurant is available online.
Follow-up Inspection
The report issued a low score of 63U to the restaurant due to all the major health and safety code violations. The health department will conduct a reinspection to verify compliance. A follow-up inspection is scheduled to take place within 10 days on July 3.
An additional inspection will be conducted within 12 months, stated the inspection report.
