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Maine Street Coastal Cuisine, located at 24 W Main St, Cartersville, GA 30120, received a score of 58 points out of a possible 100 points during their 09/02/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC unable to perform duties due to risk factor violations handwashing, cold hold, proper drinking, food contact surfaces cleaned/sanitized, consumer advisory for raw food and storage of toxics. CA: PIC must ensure compliance with all risk factors.
Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed CFSM is unable to assess training needs of employees based on risk factor violations. CA: CFSM must assess training needs of employees and request formal training as needed.
Violation #3:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee handle raw fish and shrimp while wearing single-use gloves, then don clean gloves and handle vegetables without washing hands in between glove change. CA: Food employees shall clean their hands when switching between working with raw food and ready-to-eat food and in between glove changes. COS: Employee removed gloves and washed hands. Food was cooked to above 145F.
Violation #4:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employee personal drink and food stored directly above an uncovered sheet pan of food, cooking equipment and food prep surface. CA: Employee personal drinks stored in the kitchen shall be handled/stored to prevent contamination of exposed food, clean equipment, utensils, linens and unwrapped single-service articles. COS: PIC relocated employee drinks and food.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed interior portion of tea nozzles with black build up on them. CA: Food contact surfaces shall be maintained so they are clean to sight and touch. Discussed increasing the frequency of routine cleaning.
Violation #6:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no disclosure asterisk next to oysters or hamburgers on the lunch and dinner menu. Per PIC, oysters are served raw and hamburgers can be ordered undercooked. Observed no consumer advisory anywhere on the online menus. CA: If an animal food is served undercooked or raw the permit holder shall notify consumers by way of a disclosure and reminder. The undercooked items will be identified by asterisking them to a footnote that states the items are served undercooked or raw.
Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed all potentially hazardous TCS foods improperly cold holding above 41F in the double-door reach-in cooler in the kitchen (see temp log). CA: Cold held foods shall maintain an internal temperature of at least 41F or below. COS: Per PIC, food was out of temp for less than 4 hours and was moved to the walk-in cooler and placed on ice baths to rapidly cool.
Violation #8:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sanitizer stored directly above clean dishes and employee medication stored directly above equipment that hold clean glassware. CA: Toxic materials shall be stored so they cannot contaminate food, equipment or utensils by means of physical separation and not locating the toxic materials above food, equipment or utensils. COS: PIC relocated items.
Additional remarks:
Discussed with PIC:
-Oysters tags directly on the pan
-Include food temps when doing routine temp checks
-Service/monitor reach-in cooler
-Cover food
-Hair restraints
-Verify frozen oysters (received raw or cooked)
-Date marking
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