Calentano 1
Last inspected: Dec 8, 2025
90
Score
Calentano 1 has been inspected seven times since 2024. On Dec 8, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing three times across the record.
Among Marietta restaurants, this is a fairly standard result. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 8, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed ceviche, raw whole fish, and raw chicken uncovered in WIC. Observed raw steak, and oysters in RIF uncovered. Observed cut peppers and onions and guacamole in bottom prep unit uncovered. C/A-Except when cooling 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- All items covered with lid
511-6-1.04(4)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no current inspection report posted in facility. 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)
90
Jun 16, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cheese stored in condiment ice bath container not holding temperatures of 41F or below. Observed small mini fridge in front service area not able to hold temperatures of 41F or below. CA: PIC had refilled cheese within the hour. PIC remade the ice bath appropriately. Recommended storing cheese in prep-top cooler because there is several open slots. PIC discarded eggs and sour cream in mini fridge. PIC will store dairy products in prep top cooler.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed items within the reach-in cooler that were not prepped today holding temperatures above 41F (ex. beans, chicken, sour cream, rice). Upon further conversation with PIC, the beans prepared today were placed into the cooler an hour prior (55F). Cooler is used constantly throughout the day to store prepped food. Cooler was able to cool to 38F rapidly. CA: PIC placed all TCS-items in freezers and on ice baths to rapidly cool back to 41F. PIC shall monitor temperatures throughout the day to protect food from rising temperatures throughout prep. PIC will monitor cooling processes to protect cooler from heating up.
511-6-1.04(6)(f)
74
Dec 18, 2024
Followup
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed beans and tamales dated properly being held past the discard date. Tamales dated 12/10 and beans dated 12/5. CA: PIC discarded food items. Food items shall be used or consumed within 7 days of preparation, and discarded if held past.
511-6-1.04(6)(h)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed chlorine sanitizing solution at the 3 compartment sink exceeding the recommended maximum of 100ppm. Concentration was 200ppm. CA: PIC had staff member remake solution at the sink. Chlorine sanitizer range shall be within 50-100ppm.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed build-up on the baffle and inside of the ice machine. RCA: PIC shall ensure ice machine is cleaned at a frequency to prevent build-up.
511-6-1.05(7)(b)
70
Dec 16, 2024
Routine
2 major violations. 2 corrected on site.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed bar hand sink, hand sink in FS area, hand sink in main kitchen with no hand cleanser available. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap COS- PIC placed hand soap at all sinks
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no hand drying provisions at hand sink in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS- Paper towels placed at hand sink
511-6-1.07(3)(b)
82
Mar 22, 2024
Followup
1 major violation. 5 minor violations. 5 corrected on site.
View 6 violations
5-2 - consumer advisory provided for raw and undercooked foods
(corrected on site)
Inspector notes: Observed all available menus (9) with no consumer advisory (2) with no asterisks (7) to identiry nwhich foods maybe served raw and or undercooked. C/A-, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all...
511-6-1-.04(7)(e)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed ice scoop handle laying in ice in FS ice bin in bar area. C/A-During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); COS- P...
511-6-1.04(4)(k)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no current inspection report posted 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)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed large containers in main kitchen wet stacking. C/A-After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; COS- PIC had employee separate containers to air dry correctly
511-6-1.05(10)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed vape on countertop in FS bar area. Observed cell phone and hoodie sitting on top of dry storage goods in main kitchen. C/A-Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS- Items stored in employee closet
511-6-1.07(3)(h)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw fish thawing in sink with no running water over it and not completely submerged. C/A- time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, COS- PIC submerged fish completely and had running water on over it.
511-6-1.04(6)(c)
70
Mar 12, 2024
Routine
4 critical violations. 4 major violations. 2 minor violations. 7 corrected on site.
View 10 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed half and half expired 3/7/24 in cooler in FS area near soda machine. 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 . P COS- Half and half discarded
511-6-1.04(6)(h)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken stored in bottom prep top unit above raw shrimp C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC removed chicken from bottom prep unit and discarded it due to being out of temperature. EHS provided Spanish food storage hand out
511-6-1.04(4)(c)
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed rice reheating on steam table tempting 122F @ 2:21 and tempted again at 3:20 at 125F. C/A- Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. COS- Rice Discarded
511-6-1.04(5)(h)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw chicken and raw beef (diced) holding above 41F in bottom prep top unit 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 41°F (5°C) or below COS- PIC discarded raw chicken and raw beef
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several (10) bowls of pozole in WIC with no date marking. C/A-refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS- PIC date marked items for 3/11/24 when pulled from freezer
511-6-1.04(6)(g)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed bucket of utensils in hand sink in bar front service area. C/A-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. COS- PIC removed bucket from hand sink
511-6-1.06(2)(o)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed some menus (6 out of 15) with no consumer advisory on menu as restaurant offers items that are served raw and undercook such as ceviche, oysters, and aguachiles.C/A-if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded i...
511-6-1-.04(7)(e)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed menus that did have consumer advisory (9 out of 15) not properly having asterisks identifying which foods may be raw or undercooked. C/A-The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
511-6-1-.04(7)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw beef sitting in prep sink thawing out with no running water and not submerged in water. Observed raw tilapia and shrimp sitting on table top counter to thaw. C/A-time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), COS- PIC placed raw tilapia and shrimp in WIC to thaw. PIC placed beef completely submerged in water and turning faucet on to flow over it at 53F.
511-6-1.04(6)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no inspection report posted 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)
33
Jan 29, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Calentano 1 last inspected?
The most recent health inspection at Calentano 1 on file is from Dec 8, 2025. The public record contains seven inspections in total.
What is the most common violation at Calentano 1?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Calentano 1.
How does Calentano 1 compare to other restaurants in Marietta?
Calentano 1 most recently scored 90 out of 100, which is about the same as the Marietta average of 87.
Has Calentano 1's inspection record improved over time?
Yes. Recent inspections at Calentano 1 have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Calentano 1 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Calentano 1 inspected?
Based on the inspection history on file, Calentano 1 is inspected around four times per year on average.
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