Pappasito's Cantina
Last inspected: Apr 16, 2026
86
Score
Going back to 2024, Pappasito's Cantina has three inspections in the public record. The newest entry in the record is dated Apr 16, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around three violations each.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded three times.
Pappasito's Cantina's latest score is in line with the Marietta average of 87. The record reflects steady performance over time.
3
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 16, 2026
Routine
3 minor violations. 2 corrected on site.
View 3 violations
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several food items stored uncovered on the steam tables and prep units of main kitchen. Observed uncovered tequila salsa in salad prep table bottom. Observed lettuce in grill drawers of main kitchen stored uncovered. 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 C/A: Food items covered.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed several sauce bottles (oils, dressings, salsas, and sauces) stored without labels in the main kitchen. C/A: Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; Facility has 10 days to correct and send proof to EHS.
511-6-1.04(7)(c)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed dirty utensil stored as clean above salad prep top cooler. C/A: Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. COS: Utensils removed and placed in ware washing area to be cleaned and sanitized.
511-6-1.05(10)(f)
86
Oct 6, 2025
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 cold holding violations of TCS foods in prep top cooler unit(s) of main kitchen. ( See * on temperature log). C/A: All cold holding TCS foods shall be maintained at 41F or below. COS: Discarded
511-6-1.04(6)(f)
18 - insects, rodents, and animals not present
Inspector notes: Observed substantial number of flying insects in bar area. 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. Correct within 10 calendar days
511-6-1.07(5)(k)
82
Apr 30, 2024
Routine
2 critical violations. 3 minor violations. 4 corrected on site.
View 5 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: OBSERVED MULTIPLE CONTAINERS OF MEXICAN BUTTER HOT HOLDING BELOW 135F ON COUNTERS AND UNDER COUNTERS IN MULTIPLE AREAS OF THE KITCHEN. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: BUTTER DISCARDED
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVED CEVICHE, LEAFY LETTUCE AND SPRING MIX COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN SALAD PREP AREA OF KITCHEN. OBSERVED SOUR CREAM, DAIRY WASH AND SHREDDED LETTUCE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN GRILL PREP AREA. OBSERVED LETTUCE AND COLD HOLDING ABOVE 41F IN PREP TOP COOLERS 2 & 3 ON COOK LINE IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED AND REPLACED
511-6-1.04(6)(f)
12B - personal cleanliness
Inspector notes: OBSERVED MULTIPLE FOOD SERVICE EMPLOYEES HANDLING FOOD WITH WATCHES AND OTHER JEWELRY ON THEIR WRISTS C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food
511-6-1.03(5)(g)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: OBSERVED SEVERAL WIPING CLOTHS BEING STORED IN SINK AND SURFACE SANITIZER BUCKETS NOT BEING MAINTAINED AT THE PROPER CONCENTRATION C/A: WIPING CLOTHS BEING STORED IN SINK AND SURFACE SANITIZER BUCKETS SHALL BE MAINTAINED BETWEEN 272PPM - 700PPM TO PROPERLY SANITIZE FOOD-/NON-FOOD CONTACT SURFACES COS: ALL SANITIZING BUCKETS REMADE TO THE PROPER CONCENTRATION
511-6-1.04(4)(m)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: OBSERVED COOLING METHODS BEING USED FOR RAW CHICKEN BREAST IN BLAST CHILLER NOT BEING ADEQUATE ENOUGH TO RAPIDLY COOL DOWN THE TCS FOOD C/A: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls and (ii) Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
511-6-1.04(6)(e)
64
Frequently Asked Questions
When was Pappasito's Cantina last inspected?
The most recent health inspection at Pappasito's Cantina on file is from Apr 16, 2026. The public record contains three inspections in total.
What is the most common violation at Pappasito's Cantina?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Pappasito's Cantina.
How does Pappasito's Cantina compare to other restaurants in Marietta?
Pappasito's Cantina most recently scored 86 out of 100, which is about the same as the Marietta average of 87.
Has Pappasito's Cantina's inspection record improved over time?
Results have been roughly steady. Inspections at Pappasito's Cantina have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pappasito's Cantina 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 Pappasito's Cantina inspected?
Based on the inspection history on file, Pappasito's Cantina is inspected around two times per year on average.
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