Unwine'd & Tap
Last inspected: Apr 7, 2026
82
Score
Going back to 2024, Unwine'd & Tap has three inspections in the public record. Inspectors last stopped by on Apr 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Restaurants in Marietta average 87, so Unwine'd & Tap trails the local norm. There isn't much in the file that would give a customer pause.
3
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed marinara, raw beef kabobs, raw fish, and pasta not cooling at a rate fast enough to achieve proper cooling' all items were tightly wrapped with plastic wrap. See temps below C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS- all items placed in ice baths uncovered in WIC for rapid cooling.
511-6-1.04(6)(d)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping cloths store in sanitizer bucket in main kitchen testing at 0ppm QAC C/A-When not in use dirty wiping cloths shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS- Sanitizer bucket remade to 200ppm QAC
511-6-1.04(4)(m)
82
Jan 15, 2025
Routine
3 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap at hand sink in the bar. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- Hand soap placed at bar hand sink
511-6-1.07(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed bar dishwasher at 0ppm chlorine with a glass actively being washed, employee proceeded to hand dry and place as clean ready to use. 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) Chlorine is 50-100ppm COS- Bar dishwasher has had a work order placed and out of order sign on it. Facility will use main kitchen dishwasher in the meantime
511-6-1.05(6)(n)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at hand sink in the bar. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels COS- Employee placed paper towels at bar hand sink
511-6-1.07(3)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy build up in ventilation hood; last serviced 9/2024 and was due for cleaning 12/24. 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)
70
Apr 23, 2024
Routine
2 critical violations. 1 corrected on site.
View 2 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw steaks above raw shrimp kabobs in main kitchen prep bottom unit. Observed shelled eggs above ready to eat foods (cheese and celery) in WIC. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC moved raw beef to bottom shelf and raw shrimp to top shelf. Eggs moved to bottom shelf and celery placed on top shelf
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
Inspector notes: Observed chive mayo, prosciutto, and green tomatoes sliced in prep top unit in main kitchen holding above 41F. Observed raw steaks being actively used temping above 41F in main kitchen prep bottom unit. Observed ranch and blue cheese in small prep top unit in main kitchen holding 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- PIC placed items in RIF for rapid cooling.
511-6-1.04(6)(f)
74
Frequently Asked Questions
When was Unwine'd & Tap last inspected?
The most recent health inspection at Unwine'd & Tap on file is from Apr 7, 2026. The public record contains three inspections in total.
How does Unwine'd & Tap compare to other restaurants in Marietta?
Unwine'd & Tap most recently scored 82 out of 100, which is lower than the Marietta average of 87.
Has Unwine'd & Tap's inspection record improved over time?
Results have been roughly steady. Inspections at Unwine'd & Tap have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Unwine'd & Tap 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 Unwine'd & Tap inspected?
Based on the inspection history on file, Unwine'd & Tap is inspected around two times per year on average.
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