Serenity Empire at Marietta
Last inspected: May 4, 2026
61
Score
The health department has logged four inspections at Serenity Empire at Marietta, the earliest from 2024. The newest entry in the record is dated May 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “food-contact surfaces” is the issue that surfaces most often, recorded three times.
That's lower than the typical Marietta restaurant, which scores around 87. The inspection history reads as standard for a restaurant of this size.
4
Inspections
0
Critical latest
4
Major latest
2
Minor latest
Inspection History
May 4, 2026
Routine
4 major violations. 2 minor violations. 4 corrected on site.
View 6 violations
1-2B - certified food protection manager
Inspector notes: Observed no posted CFSM certificate in public view of food service operation. Manager on-site (Linda Marshal) states she has a ServSafe food manger certificate but has not posted certificate in facility. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. *Post CFSM in 10-days and email posted certification to EHS (dominique.brown5@dph.ga.gov).
511-6-1.03(3)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food debris accumulated along can-opener blade at prep table in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Can opener cleaned and sanitized.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: 1. Observed in-use dish machine dispensing chlorine sanitizer at 0ppm in warewashing area of main kitchen. 2. Observed dishes being sanitized in 3-compartment sink in QAC sanitizer measuring 0-ppm in main kitchen. 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 concentration of 50ppm-100ppm; a QAC sanitizer shall have a concentration of 200ppm-400ppm or as specified by manufacturer's instructions. COS: Dish machine use discontinued for...
511-6-1.05(6)(n)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: 1. Observed eggnog (manufacture's use by date: 2/1/2026) stored in RIC in lobby held beyond maufauter's use by date. 2. Observed sour cream (manufacture's use by date: 2/17/2026) stored in WIC in main kitchen held beyond maufauter's use by date. 3. Observed corn chowder prepared in house on 4/22/2026 held beyond 7-day expiration in WIC in main kitchen. C/A: 1. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. 2. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a f...
511-6-1.04(6)(g)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed wall behind dish machine and floor under dish machine and 3-compartment sink in ware washing area of main kitchen soiled with black residue and debris build up. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. *Send photos of cleaned areas to EHS via email by 5/7/2026.
511-6-1.07(5)(a)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop handle stored in contact with foods (rice and ice) in bulk containers stored in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DP...
511-6-1.04(4)(k)
61
Oct 8, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations. 4 corrected on site.
View 7 violations
16B - plumbing installed; proper backflow devices
Inspector notes: Observed plumbing under hand-sink in lobby area leaking water. C/A: Repair leak; A plumbing system shall be repaired according to law; P and maintained in good repair.
511-6-1.06(2)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: 1. Observed ice machine with brown accumulation and slime along interior deflector. 2. Observed food debris accumulated along can-opener blade at prep table in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Can opener blade and ice machine cleaned and sanitized.
511-6-1.05(7)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at only hand-wash sink in 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; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided.
511-6-1.07(3)(b)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed ice scoop handle in contact with ice in container stored in WIC in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(...
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed cleaned bowls and plates stored for use facing up on dish rack in main kitchen exposed to contamination. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. COS: Dishes inverted.
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed all wooden cabinets in lobby area with black and brown and black dirt and accumulations throughout. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed wall behind dish machine and floor under dish machine and 3-compartment sink in main kitchen heavily soiled with mold like accumulations and debris build up. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
58
Feb 11, 2025
Routine
2 major violations. 3 minor violations. 2 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed in-use dishwasher dispensing chlorine at 0-ppm in main kitchen. 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 maintained within 50-100ppm. COS: Facility has 4-compartment sink; employee instructed to discontinue using dishwasher for sanitation and must used sink for sanitizing dishes until dishwasher is serviced/repaired.
511-6-1.05(6)(n)
1-2B - certified food protection manager
(corrected on site)
Inspector notes: Observed no posted CFSM certificate in public view for kitchen food manager; food manager states he has ServSafe food manger certificate but has not posted certificate in facility. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. COS: CFSM provided certificate and posted prior to...
511-6-1.03(3)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: 1. Observed damaged floor in WIC in main kitchen; floor has several cervices and ledges rendering floor not easily cleanable. 2. Observed damaged, deteriorated cabinets and drawers along server area in lobby; not easily cleanable with cracks and crevices. C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
511-6-1.05(2)(h)
15C - nonfood-contact surfaces clean
Inspector notes: 1. Observed floors inside WIC and WIF in main kitchen soiled with accumulated food debris and dirt. 2. Observed shelving and walls inside WIC in main kitchen soiled with debris and buildup. 3. Observed accumulated ice inside WIF in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed plumbing under 4-compartment sink in main kitchen in disrepair; piping leaking water into container. C/A: Repair leak; A plumbing system shall be repaired according to law; P and maintained in good repair.
511-6-1.06(2)(r)
70
Aug 19, 2024
Routine
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed soiled can-opener blade along prep table in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Can opener cleaned and sanitized.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed in-use dishmachine dispensing hlorine at less than 50ppm in main kitchen. C/A: Chlorine sanitizer used in dishmachine shall have a concentration of 50ppm-100ppm. *Dish machine must be serviced prior to resuming use for sanitation; facility must utilize 3-compartment sink for sanitation until dish machine is serviced.** Informal will occur in 3-days (8/22/24) for dish machine. COS: Informal 8/22/24: Dish machine dispensing chlorine at 100ppm.
511-6-1.05(6)(n)
12B - personal cleanliness
Inspector notes: Observed employee preparing food wearing bracelets/watch in main kitchen. 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)
12B - personal cleanliness
Inspector notes: Observed employee with beard longer than one half inch handling/preparing food in main kitchen. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
511-6-1.03(5)(j)
74
Frequently Asked Questions
When was Serenity Empire at Marietta last inspected?
The most recent health inspection at Serenity Empire at Marietta on file is from May 4, 2026. The public record contains four inspections in total.
What is the most common violation at Serenity Empire at Marietta?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Serenity Empire at Marietta.
How does Serenity Empire at Marietta compare to other restaurants in Marietta?
Serenity Empire at Marietta most recently scored 61 out of 100, which is lower than the Marietta average of 87.
Has Serenity Empire at Marietta's inspection record improved over time?
Results have been roughly steady. Inspections at Serenity Empire at Marietta have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Serenity Empire at Marietta 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 Serenity Empire at Marietta inspected?
Based on the inspection history on file, Serenity Empire at Marietta is inspected around two times per year on average.
Nearby Restaurants