Arbor Terrace of Burnt Hickory
Last inspected: Feb 17, 2026
61
Score
Public records show five inspections at Arbor Terrace of Burnt Hickory stretching back to 2024. The most recent visit was on Feb 17, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around four violations per visit lately, up from roughly two violations before.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Marietta facility scores 87, putting Arbor Terrace of Burnt Hickory on the weaker side. On the whole, the file is mixed but not concerning.
5
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 17, 2026
Routine
3 critical violations. 1 minor violation. 4 corrected on site.
View 4 violations
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed 2 cottage cheese in RIC and 1 cottage cheese container in WIC in main kitchen all held past expiration date of 12/13/25. C/A-xpired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS- Items discarded
511-6-1.04(8)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw tilapia and raw chicken in RIC in main kitchen next to warmer cabinet holding 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- Items discarded.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed melted butter holding on stove top below 135 in main kitchen. 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 135°F (57°C) or above COS- Item discarded
511-6-1.04(6)(f)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed cell phone and set of keys stored above prep top counter with spices in main kitchen. Observed employee food stored with food for residence not labeled. Observed employee drink on food prep table where food prep was actively being done in main kitchen by prep sink. C/A- 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS- Drink discarded. Employee food labeled. Keys and phone placed in designated area.
511-6-1.07(4)(b)
61
Aug 11, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed 2 buttermilk (7/28), 2 cottage cheese(7/28),and 2 yogurts(8/9) in WIC held past use by date. Observed 2 sour creams( 7/6/25), and 1 cottage cheese(8/9) held past use by date in RIC in main kitchen. C/A-A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days COS- All items discarded
511-6-1.04(6)(h)
86
Nov 25, 2024
Followup
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS food items in RIC in main kitchen (cooked fish, raw salmon, and raw chicken) holding above 41F. Observed mashed potatoes in WIC 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- Items discarded.
511-6-1.04(6)(f)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed inspection report from 2/15/24 posted not most recent inspection from 10/11/24. C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away
511-6-1.02(1)(d)
82
Oct 11, 2024
Routine
3 critical violations. 2 major violations. 5 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw ground beef above raw fish in WIC. Observed raw ground beef and raw chicken above raw shrimp in WIC. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC had food employee move raw fish and raw shrimp to top, raw ground beef in the middle, and raw chicken to bottom of rack in WIC
511-6-1.04(4)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw ground beef above raw fish in WIC. Observed raw ground beef and raw chicken above raw shrimp in WIC. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC had food employee move raw fish and raw shrimp to top, raw ground beef in the middle, and raw chicken to bottom of rack in WIC
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed RIC #2 in main kitchen holding ambient and TCS food items (strawberry yogurt, vanilla yogurt, and milk) above 41F. Observed shelled eggs in prep top cool in main kitchen holding at 50F and 48F. 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-PIC placed RIC #2 unit out of order, discarded all out of temp TCS food items
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand washing sink in main kitchen by food prep line blocked by several empty cardboard boxes. Observed hand sink by food prep table in main kitchen with hot water leak, when EHS first attempted to wash hands hot water was turned off on the bottom. Observed hand sink in FS area covered by server tray. C/A-. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS- PIC had maintenance on site and fixed hand sink with hot water leak before EHS left and cleared path to hand sink by food prep line. Server tray removed from FS hand sink.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed paper towel dispenser with no battery in FS area hand sink and no other hand drying provisions. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS- PIC placed a roll of paper towels next to sink
511-6-1.07(3)(b)
52
Feb 15, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed 2 containers of buttermilk and 1 gallon of milk expired 1/18, 1/29, and 2/5 in main kitchen WIC. C/A-A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . COS- PIC discarded all items
511-6-1.04(6)(h)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping cloths in sanitizer bucket at 200ppm chlorine. C/A- While not in use wiping cloths shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); chlorine 50-100ppm QAC 200-400ppm COS- PIC remade bucket to 200ppm QAC
511-6-1.04(4)(m)
82
Frequently Asked Questions
When was Arbor Terrace of Burnt Hickory last inspected?
The most recent health inspection at Arbor Terrace of Burnt Hickory on file is from Feb 17, 2026. The public record contains five inspections in total.
What is the most common violation at Arbor Terrace of Burnt Hickory?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Arbor Terrace of Burnt Hickory.
How does Arbor Terrace of Burnt Hickory compare to other restaurants in Marietta?
Arbor Terrace of Burnt Hickory most recently scored 61 out of 100, which is lower than the Marietta average of 87.
Has Arbor Terrace of Burnt Hickory's inspection record improved over time?
No. Recent inspections at Arbor Terrace of Burnt Hickory have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Arbor Terrace of Burnt Hickory 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 Arbor Terrace of Burnt Hickory inspected?
Based on the inspection history on file, Arbor Terrace of Burnt Hickory is inspected around two times per year on average.
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