Marietta Local the
Last inspected: Mar 30, 2026
100
Score
Inspectors have visited Marietta Local the five times, with records going back to 2024. Marietta Local the was last inspected on Mar 30, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to zero violations per visit.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged four times.
The city-wide average for Marietta sits at 87, putting Marietta Local the on the better side of that line. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine
No violations found.
100
Oct 2, 2025
Followup
2 minor violations. 1 corrected on site.
View 2 violations
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed two sanitizer buckets with towels in main kitchen under prep top tables both with a QAC concentration of 100ppm. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Both buckets were remade and had a new concentration of 200 ppm QAC.
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Current inspection not posted for customer review. CA: Current inspection must remain posted within 15' of main entrance, where customers can approach within 1', 5-7' from floor, and in a conspicuous location. Correct within 3 days.
511-6-1.02(1)(d)
90
Sep 24, 2025
Routine
5 critical violations. 3 major violations. 4 minor violations. 8 corrected on site.
View 12 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple items in walk-in cooler and grill cooler in main kitchen cold holing above 41F (see asterisk for food items and temperatures). Observed single serve butter at self-serve stand holding at 69F. CA: ALL TCS FOOD COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: Items in grill cooler were discarded. Items in walk-in cooler were discarded.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed grits hot holding at 130F and mashed potatoes hot holding at 128F in steam well compartment in main kitchen. CA: All TCS foods shall be hot held at 135F and above. COS: grits were discarded and mashed potatoes were reheated to 180F at 9:56AM.
511-6-1.04(6)(f)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed grill cook touch raw chicken then change gloves without washing hands and touch bread and clean equipment 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; (ii) After caring for or handling service animals or aquatic animals (iii) After handling soiled equipment or utensils (iv) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (v) When switching between working with raw food and working with ready-to-eat...
511-6-1.03(5)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken stored behind raw eggs and vegetables in top shelf of grill cooler. Observed raw eggs stored behind vegetables in top shelf of grill cooler. Observed raw bacon in walk in cooler in main kitchen stored above raw potatoes. CA: Food shall be protected from cross contamination by arranging food based on cooked temperatures. COS: Chicken moved in front of raw eggs and vegetables. Raw eggs moved in front of vegetables. bacon discarded
511-6-1.04(4)(c)
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed mashed potatoes reheated to 158F on grill top placed in steam for service in main kitchen. CA: Food reheated for holding shall reach at temperature of 165F. COS: Mashed potatoes reheated to 180F.
511-6-1.04(5)(h)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed meatloaf in grill cooler stored beyond 7-day shelf life. Upon discussion with PIC and Cook it was verified that the meatloaf was cooked September 16th and improperly date marked for September 24th. CA: Food shall be labeled with the day it is prepared or opened. All cooked or prepped foods must be used or discarded within 7 days. COS: Meatloaf was discarded.
511-6-1.04(6)(g)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: No agreement observed for key drop deliveries C/A: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC will email key drop delivery agreement as well the next 4 key drop deliveries with temperatures and signatures to ensure monitoring
511-6-1.03(2)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee wash hands in prep sink in main kitchen. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: PIC directed employee to wash hands in hand sink.
511-6-1-.03(5)(d)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed two water bottles stored next to food and clean dishware on shelves in dry food storage area in main kitchen area. CA: EMPLOYEES SHALL CONSUME AND STORE THEIR FOOD/DRINKS IN DESIGNATED AREAS AWAY FROM FOOD PREP/STORAGE AREAS AND IN A MANNER THAT PREVENTS THE CONTAMINATION OF FOOD, CLEAN UTENSILS, EQUIPMENT, FOOD PREP AND STORAGE AREAS. COS: water bottles were removed
511-6-1.03(5)(k)
12C - wiping cloths: properly used and stored
Inspector notes: Observed sanitizer bucket with towel on prep top by dishwashing area with QAC concentration of 0ppm. C/A: Ensure wiping cloths are stored in a chemical sanitizer solution at the proper concentration specified.
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Current inspection not posted for customer review. CA: Current inspection must remain posted within 15' of main entrance, where customers can approach within 1', 5-7' from floor, and in a conspicuous location. Correct within 3 days.
511-6-1.02(1)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed build-up on ceiling and ceiling vents in main kitchen above food prep and food and clean equipment storage. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food product
511-6-1.07(5)(a)
29
Jun 18, 2024
Followup
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVED RAW EGG WASH STORED IN ICE BATH COLD HOLDING ABOVE 41F IN CHICKEN STATION PREP TOP COOLER. OBSERVED RAW CHICKEN BREAST COLD HOLDING ABOVE 41F IN PREP TOP COOLER AT CHICKEN STATION IN MAIN KITCHEN. OBSERVED PIMENTO CHEESE, MELON, SLICED TOMATOES, MARINATED RAW CHICKEN BREAST AND TWO PANS OF GRITS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A/: ALL TCS FOOD COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: CHICKEN BREASTS IN PREP TOP COOLER WERE SEPARATED INTO SMALLER PORTIONS; PIC ADDED MORE ICE IN ICE BATH FOR RAW EGG WASH, 38F @ 10AM. PIMENTO CHEESE, MELON, SLICED TOMATOES AND TWO PANS OF GRITS IN WIC WERE DISCARDED; RAW MARINATED CHICKEN BREAST WERE SEPARATED INTO SMALLER PORTIONS AND ICE ADDED
511-6-1.04(6)(f)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: OBSERVED TWO COFFEE CUPS STORED ON SHELVES ABOVE FOOD PREP AREAS IN MAIN KITCHEN AREA C/A: EMPLPOYEES SHALL CONSUME AND STORE THEIR FOOD/DRINKS IN DESIGNATED AREAS AWAY FROM FOOD PREP/STORAGE AREAS AND IN A MANNER THAT PREVENTS THE CONTAMINATION OF FOOD, CLEAN UTENSILS, EQUIPMENT, FOOD PREP AND STORAGE AREAS. COS: CUPS REMOVED
511-6-1.03(5)(k)
82
May 20, 2024
Routine
2 critical violations. 3 major violations. 4 corrected on site.
View 5 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: OBSERVED EMPLOYEE WITH GLOVES ON HANDLE RAW CHICKEN AND THEN TOUCH CLEAN EQUIPMENT, PREP FOOD AND WIPE NOSE 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; (ii) After caring for or handling service animals or aquatic animals (iii) After handling soiled equipment or utensils (iv) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (v) When switching between working with raw food and working with ready-to-eat food; (...
511-6-1.03(5)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVED FRIES ON COUNTER NEAR FRY STATION COLD HOLDING AT 45F. OBSERVED BOILED EGGS AND ROASTED TOMATOES COLD HOLDING IN PREP TOP COOLER ABOVE 41F IN MAIN KITCHEN. OBSERVED MULTIPLE RAW CHICKEN BREAST PANS AND CONTAINERS COLD HOLDING IN CHICKEN STATION PREP TOP COOLER ABOVE 41F IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS COLD HOLDING IN COOLER DRAWERS IN GRILL STATION ABOVE 41F. OBSERVED RAW SHELLED EGGS, PIMENTO CHEESE, CONTAINERS OF RAW CHICKEN BREAST AND MULTIPLE PANS OF GRITS COLD HOLDING ABOVE 41F IN WIC. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINAINED AT 41F OR BELOW COS: CHICKEN WAS PALCED ON ICE; EGGS, GRITS, PIMENTO CHEESE AND TOMATOES WERE DISCARDED
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: OBSERVED DISHES/EQUIPMENT BEING SANITIZED IN DISH MACHINE WITH NO SANITIZER. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: OBSERVED BUILD-UP IN TEA URN NOZZLES IN FRONT FOOD SERVICE AREA C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: PIC HAD NOZZLES CLEANED AND SANITIZED
511-6-1.05(7)(a)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: CONSUMER ADVISORY IS MISSING THE PROPER REMINDER FOR RAW PROTEINS THAT MAY BE SERVED RAW OR UNDERCOOKED; RAW ANIMAL DERIVED PRODUCTS MUST BE ASTERISKED TO A FOOTNOTE THAT STATES THE FOOD MAY BE SERVED RAW AND/OR UNDERCOOKED AND THAT CONSUMING RAW ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS EHS WILL FOLLOW-UP WITHIN 72 HRS
511-6-1-.04(7)(e)
55
Frequently Asked Questions
When was Marietta Local the last inspected?
The most recent health inspection at Marietta Local the on file is from Mar 30, 2026. The public record contains five inspections in total.
What is the most common violation at Marietta Local the?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Marietta Local the.
How does Marietta Local the compare to other restaurants in Marietta?
Marietta Local the most recently scored 100 out of 100, which is higher than the Marietta average of 87.
Has Marietta Local the's inspection record improved over time?
Yes. Recent inspections at Marietta Local the have averaged around zero violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Marietta Local the 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 Marietta Local the inspected?
Based on the inspection history on file, Marietta Local the is inspected around three times per year on average.
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