Marlow's Tavern Sandy Plains
Last inspected: Apr 30, 2026
95
Score
The health department has logged four inspections at Marlow's Tavern Sandy Plains, the earliest from 2024. Marlow's Tavern Sandy Plains was last inspected on Apr 30, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around four violations to closer to one violation per visit over the last few inspections.
Looking across the full record, “food and nonfood-contact surfaces cleanable” is the recurring theme, flagged three times.
Restaurants in Marietta average 87, so Marlow's Tavern Sandy Plains is doing better than most peers. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 30, 2026
Routine
1 minor violation. 1 corrected on site.
View 1 violation
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed Facility is using improper cooling methods for food that is placed in in the walk in cooler. Facility placed food in the WIC covered and in tall container ((cut tomatoes and creme Brule) They placed the creme brule at a higher temperature than 135 and they place the sticker on the tomatoes earlier than when they place them in the container. C/A ) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water...
511-6-1.04(6)(e)
95
Apr 13, 2026
Routine
1 critical violation. 3 major violations. 2 minor violations. 4 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several foods at the prep top unit (at the top and the bottom unit) in the main kitchen holding above 41*F. Observed three containers with Creme Brulé' that was prepped on 4/12/2026 with a temperature higher than 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was disposed of
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the dishwasher at the bar area unable to dispense any sanitizer. concentration of sanitizer was tested at 0ppm C/A A chlorine solution shall have a minimum concentration of 50ppm and a maximum of 100ppm. COS: Facility has 3 days to correct the violation
511-6-1.05(6)(n)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed the handsink in the main kitchen near the electric stove blocked by two trash cans. C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: Trash cans were removed
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed the automatic dispenser in one of the women restroom unable to dispense soap. Observed the dispenser in the main kitchen near the prep top unit having a hard time dispensing soap. Either the sensor or the batteries were not operating properly. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Manager went to the store and purchased batteries for the automatic soap dispenser
511-6-1.07(3)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several foods stored in the WIC uncovered (twice baked potatoes, chicken wings, chickpea fries) Observed parmesan crab dip, trout dip, sweet potato cubes, garlic butter, romaine lettuce, stored uncovered in the prep top unit at the bottom. Observed condiments and croutons stored uncovered in the main kitchen. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 food was covered
511-6-1.04(4)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the bottom of prep top unit with an ambient temperature of 49*F. Observed the gaskets not sticking properly and ill fitting on certain doors Unit was not functioning properly. C/A Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. COS: Facility has 3 days to correct the violation
511-6-1.05(6)(a)
58
Jun 23, 2025
Routine
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 several TCS food items in the large reach in cooler below the prep top cold holding above 41F. Hard boiled eggs on the large prep top cooler were cold holding above 41F. CA: TCS foods cold holding must be maintained at 41F or below. COS: Out of temperature TCS food items that were recently transferred from the walk-in cooler were placed in the WIC to rapidly cool down. TCS food items out of temperature that had been in the cooler since the day before were discarded.
511-6-1.04(6)(f)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed the reach in cooler under the large prep top cooler had an ambient temperature of 54F. CA: All coolers must be maintained in good repair and proper adjustment. COS: Unit taken out of service until repaired.
511-6-1.05(6)(a)
82
Aug 7, 2024
Routine
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 TCS food items in the reach in cooler below the large prep top cooler and in the cooler drawers cold holding above 41F. See items listed in the temperature log. Observed cut melon in an ice bath in service area at 47F. CA: All TCS foods cold holding must be maintained at 41F or below. COS: Food items discarded.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed reach in cooler under the large prep top cooler had an ambient temperature of 46F. Observed cooler drawer had an ambient temperature of 55F. CA: All coolers shall be maintained in good repair and proper adjustment and cold hold at 41F or below. COS: Coolers taken out of service until repaired. Provide service invoice to Health Department.
511-6-1.05(6)(a)
82
Frequently Asked Questions
When was Marlow's Tavern Sandy Plains last inspected?
The most recent health inspection at Marlow's Tavern Sandy Plains on file is from Apr 30, 2026. The public record contains four inspections in total.
What is the most common violation at Marlow's Tavern Sandy Plains?
Across the inspection record, “food and nonfood-contact surfaces cleanable” has been cited three times, more than any other issue at Marlow's Tavern Sandy Plains.
How does Marlow's Tavern Sandy Plains compare to other restaurants in Marietta?
Marlow's Tavern Sandy Plains most recently scored 95 out of 100, which is higher than the Marietta average of 87.
Has Marlow's Tavern Sandy Plains' inspection record improved over time?
Yes. Recent inspections at Marlow's Tavern Sandy Plains have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Marlow's Tavern Sandy Plains 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 Marlow's Tavern Sandy Plains inspected?
Based on the inspection history on file, Marlow's Tavern Sandy Plains is inspected around two times per year on average.
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