Mama J Restaurant
Last inspected: Apr 8, 2026
58
Score
Across the available record, Mama J Restaurant has three inspections on file, the first dated 2024. On Apr 8, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “proper cooling time and temperature” is the issue that surfaces most often, recorded three times.
Compared to other Marietta restaurants (averaging 87), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine
3 critical violations. 1 major violation. 3 corrected on site.
View 4 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed tripe and cube beef cooling at a rate that will not reach 41F or below within 4 hours. 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 placed in deep freezer to rapidly cool to 41F.
511-6-1.04(6)(d)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several portioned containers of bean sauce holding above 41F in the walk-in cooler. Observed rice and chicken broth holding above 41F in the walk-in cooler. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items discarded.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: In the walk-in cooler observed: cooked fish, cooked rice, tomato stew and turkey with discard date of 8/15. C/A: A food that requires datemarking shall be discarded if it Is inappropriately marked with a date or day that exceeds 7 days. COS: EHS recommended discard.
511-6-1.04(6)(h)
11D - thermometers provided and accurate
Inspector notes: Facility does not have a thin top probe thermometer that can be used to take the temperature of cold holding items. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures
511-6-1.05(3)(g)
58
Jul 31, 2025
Routine
3 critical violations. 1 major violation. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several portioned containers of bean sauce holding above 41F in the walk-in cooler. Observed rice and chicken broth holding above 41F in the walk-in cooler. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items discarded.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed tripe and cube beef cooling at a rate that will not reach 41F or below within 4 hours. 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 placed in deep freezer to rapidly cool to 41F.
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: In the walk-in cooler observed: cooked fish, cooked rice, tomato stew and turkey with discard date of 8/15. C/A: A food that requires datemarking shall be discarded if it Is inappropriately marked with a date or day that exceeds 7 days. COS: EHS recommended discard.
511-6-1.04(6)(h)
11D - thermometers provided and accurate
Inspector notes: Facility does not have a thin top probe thermometer that can be used to take the temperature of cold holding items. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures
511-6-1.05(3)(g)
58
Jan 11, 2024
Routine
2 critical violations. 3 major violations. 1 minor violation. 5 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods cold holding at above 41F in WIC in main kitchen (*see asterisks*). C/A: All TCS foods must be maintained at 41F and below. COS: All food moved to refrigerator with adequate refrigeration or discarded.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed several food items not cooling at proper rate along counter in cook area of main kitchen (**see asterisks**). Food items were not cooled from 135F to 70F in 2 hours; all prepared an hour before EHS arrival per PIC. 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: All food reheated to 165F.
511-6-1.04(6)(d)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips available to test chlorine sanitizer used for sanitizer buckets. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided
511-6-1.05(3)(h)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand-wash sink in cook area of main kitchen blocked with step stool over sink. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Step stool removed.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at hand-wash sink in cook area of main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels supplied.
511-6-1.07(3)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed WIC in main kitchen cold holding at 51F; 46F at 3:35pm. C/A: Service WIC to maintain 41F and below; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Follow-up will occur for WIC on 1/18/24 at facility owner's request due to holiday. COS: WIC observed at 34F (see temperatures in file).
511-6-1.05(6)(q)
52
Frequently Asked Questions
When was Mama J Restaurant last inspected?
The most recent health inspection at Mama J Restaurant on file is from Apr 8, 2026. The public record contains three inspections in total.
What is the most common violation at Mama J Restaurant?
Across the inspection record, “proper cooling time and temperature” has been cited three times, more than any other issue at Mama J Restaurant.
How does Mama J Restaurant compare to other restaurants in Marietta?
Mama J Restaurant most recently scored 58 out of 100, which is lower than the Marietta average of 87.
Has Mama J Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mama J Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mama J Restaurant 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 Mama J Restaurant inspected?
Based on the inspection history on file, Mama J Restaurant is inspected roughly once per year on average.
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