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Mirko Pasta

1281 Johnson Ferry Rd Ste 120, Marietta, GA 30068
Italian
License: Food Service
Last inspected: Apr 8, 2026
78
Score
Low Risk

Going back to 2024, Mirko Pasta has three inspections in the public record. On Apr 8, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.

Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.

Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded two times.

By comparison, the average Marietta facility scores 87, putting Mirko Pasta on the weaker side. Taken together, the history is a positive one.

3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures (corrected on site)
Inspector notes: Observed salmon #1 and #2 in prep unit #1 bottom of main kitchen temp above 41F. 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: Discarded
511-6-1.04(6)(f)
4-2A - food stored covered (corrected on site)
Inspector notes: Observed ravioli and other pasta stored uncovered in the reach in freezer of 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: Frozen pasta covered.
511-6-1.04(4)(c)
18 - insects, rodents, and animals not present
Inspector notes: Observed several gnats throughout main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions
511-6-1.07(5)(k)
78
Jan 14, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures (corrected on site)
Inspector notes: Observed salmon #1 and #2 in prep unit #1 bottom of main kitchen temp above 41F. 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: Discarded
511-6-1.04(6)(f)
4-2A - food stored covered (corrected on site)
Inspector notes: Observed ravioli and other pasta stored uncovered in the reach in freezer of 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: Frozen pasta covered.
511-6-1.04(4)(c)
18 - insects, rodents, and animals not present
Inspector notes: Observed several gnats throughout main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions
511-6-1.07(5)(k)
78
May 10, 2024
Routine
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 diced tomatoes with a prep date of 5/1 and pan of lasagna with a prep date of 4/16 stored in the bottom of the prep top cooler in the main kitchen. Obersved a pan of pasta with a prep date of 4/24 in the walk in cooler in the main kitchen. C/A: A food that requires datemarking shall be discarded if it Exceeds 7 days, not including the time that the product is frozen. COS: Discarded.
511-6-1.04(6)(h)
2-2D - adequate handwashing facilities supplied & accessible (corrected on site)
Inspector notes: Observed no paper towels at the hand sink in the main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. COS: Paper towels provided.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed pink and black residue build-up in the bulk ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
70

Frequently Asked Questions

When was Mirko Pasta last inspected?

The most recent health inspection at Mirko Pasta on file is from Apr 8, 2026. The public record contains three inspections in total.

What is the most common violation at Mirko Pasta?

Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Mirko Pasta.

How does Mirko Pasta compare to other restaurants in Marietta?

Mirko Pasta most recently scored 78 out of 100, which is lower than the Marietta average of 87.

Has Mirko Pasta's inspection record improved over time?

Results have been roughly steady. Inspections at Mirko Pasta have averaged around three violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Mirko Pasta 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 Mirko Pasta inspected?

Based on the inspection history on file, Mirko Pasta is inspected around two times per year on average.

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