Zama Mexican Cuisine & Margarita Bar
Last inspected: Apr 10, 2026
74
Score
Zama Mexican Cuisine & Margarita Bar, located at 2550 Sandy Plains Rd Ste 300 in Marietta, GA, underwent a moderate risk inspection on April 10, 2026. This inspection identified one critical, one major, and one minor violation. Zama Mexican Cuisine & Margarita Bar has a history of mostly low-risk inspections.
4
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 10, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
74
Dec 17, 2025
Routine
1 minor violation.
95
Oct 3, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Feb 13, 2024
Routine
2 major violations. 2 corrected on site.
82
Violations — Apr 10, 2026 Inspection
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several food items on steam table #1 and steam table #2 of main kitchen without coverings. Observed lettuce in the bottom of prep top cooler of main kitchen without a lid. Observed several toppings at bar not covered. 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: Lids added.
511-6-1.04(4)(c)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed asterisk missing in front of disclosure statement and on menu items that may be served raw or undercooked. C/A: Disclosure shall include: Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Facility has until 4/17/2026 to correct menu and send copy to EHS.
511-6-1-.04(7)(e)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cheese dip #1 and cheese dip #2 held below 135F in steam table #1 of main kitchen. 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 135°F (57°C) or above. COS: Cheese dips reheated on stove to 141F and 147F respectively.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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