Dairy Queen Grill and Chill
Last inspected: Feb 26, 2026
82
Score
Dairy Queen Grill and Chill has been inspected seven times since 2024. The most recent visit was on Feb 26, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “proper date marking and disposition” is the issue that surfaces most often, recorded two times.
Restaurants in Marietta average 87, so Dairy Queen Grill and Chill trails the local norm. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 26, 2026
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed lettuce and shredded cheese out of original packaging held in prep bottom cooler dated for 14 days. 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- Shredded cheese discarded as prepped 2/5. Lettuce prepped 2/21 labeled correctly for discard 2/27
511-6-1.04(6)(g)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed several single use articles in main kitchen grill line facing lip up. C/A- Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- All single use articles placed lip down
511-6-1.05(10)(g)(1)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed old inspection report posted at facility. C/A-The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.
511-6-1.02(1)(d)
82
Aug 19, 2025
Routine
3 critical violations. 3 corrected on site.
View 3 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food prep employee turn off hand sink with clean bare hands. C/A- To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS- EHS educated food prep employee on how to wash hand properly, employee rewashed hands and turned off hand sink with paper towel
511-6-1.03(5)(b)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Food prep employee picked up something off the main kitchen floor with bare hands and proceeded to open food prep units. C/A-Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container...
511-6-1.03(5)(c)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed gravy containers x2 in WIC covered with lid while actively cooling Container 1 tempted at 85F and container 2 tempted at 90F at 1:54. Per PIC cooling began at 9:45am, at 2:38 container 1 tempted at 73F and container 2 at 83F. C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS- Items were portioned out smaller and placed in a RIF uncovered for rapid cooling
511-6-1.04(6)(d)
64
Mar 12, 2025
Routine
No violations found.
100
Jan 2, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed 2 gallons of milk expired on 12/29/24 in main kitchen prep top on ice cream prep side. Observed packaged cheese discard date 12/18 in 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- Items discarded
511-6-1.04(6)(h)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed pulled pork in prep top 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 COS- PIC placed date; prepped on 12/31
511-6-1.04(6)(g)
78
Jul 23, 2024
Routine
No violations found.
100
Jan 25, 2024
Routine
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 several items in RIC 2 cold holding above 41F. C/A: All cold holding TCS foods must remain at 41 F or lower. COS: Discarded.
511-6-1.04(6)(f)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed RIC 2 in main kitchen with an ambient of 44F. C/A: Ensure all cold holding equipment is in good repair and proper adjustment.
511-6-1.05(6)(a)
82
Jan 11, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Dairy Queen Grill and Chill last inspected?
The most recent health inspection at Dairy Queen Grill and Chill on file is from Feb 26, 2026. The public record contains seven inspections in total.
What is the most common violation at Dairy Queen Grill and Chill?
Across the inspection record, “proper date marking and disposition” has been cited two times, more than any other issue at Dairy Queen Grill and Chill.
How does Dairy Queen Grill and Chill compare to other restaurants in Marietta?
Dairy Queen Grill and Chill most recently scored 82 out of 100, which is lower than the Marietta average of 87.
Has Dairy Queen Grill and Chill's inspection record improved over time?
Results have been roughly steady. Inspections at Dairy Queen Grill and Chill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dairy Queen Grill and Chill 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 Dairy Queen Grill and Chill inspected?
Based on the inspection history on file, Dairy Queen Grill and Chill is inspected around three times per year on average.
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