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Marbella Mexican Grill Seafood & Bar, located at 5735 Bells Ferry Rd, Acworth, GA 30102, received a score of 58 points out of a possible 100 points during their 08/30/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no verifiable employee health policy for a few staff members. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
Violation #2:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed bleach provided in vomit/diarrhea cleanup kit not EPA registered. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Must purchase a bleach that is EPA registered and effective against norovirus within 72 hours.
Violation #3:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed: 1. Pitted pineapple halves intended to be used as a vessel for serving food visibly spoiled with what appears to be pink and white mold. 2. A large pan of serrano peppers with a substantial amount of mold present on them 3.Chocolate cake with white mold on top of multiple slices 4. Whole peaches with mold on top Food shall be safe, unadulterated, and honestly presented. COS by discarding.
Violation #4:
3-1D – required records: shellstock tags, parasite destruction
511-6-1.04(3)(k) – molluscan shellfish, maintaining identity (pf)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a box of live oysters with no shellfish tag attached. Also observed date last oyster was sold not written on tag labels. 511-6-1.04(3)(k) – Molluscan Shellfish, Maintaining Identity (Pf) (k) Molluscan Shellfish, Maintaining Identification. 1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.Pf 2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.Pf 3. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection, by:Pf (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section. Pf COS by locating tag and attaching to box.
Violation #5:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken stored/prepped above raw beef in walk-in cooler. There was a prep table in walk-in where it appears raw chicken was being prepped (cutting board and knife were present). Raw meats must be stored based on final cook temperature and prepped separately. Refer to the Rule below: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or COS by moving both items. (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Violation #6:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a large amount of food stored uncovered in walk-in cooler. Except when cooling, food must be kept covered while not in active use to prevent overhead contamination. COS by covering.
Violation #7:
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?: Yes
Repeat: Yes
Inspector Notes: Observed glasses at bar stored as clean but visibly dirty. There were stuck-on pieces of tajin and other debris on several glasses. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing all glasses.
Violation #8:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed in-use quat sanitizer buckets at 0 ppm due to chemicals being empty where dispensed from the 3-compartment sink. Concentration must be 200-400 ppm. COS by discarding and setting up buckets with bleach. HA showed PIC how to properly measure bleach to appropriate concentration.
Violation #9:
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: No
Inspector Notes: Observed time/temperature control for safety (TCS) foods in grill cooler being cold held above 41°F. Temperature of TCS foods in unit ranged between 47-50°F. TCS foods must be cold held at 41°F or below. COS by moving items to freezer to rapidly cool. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.
Violation #10:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several TCS foods stored past 24 hours not date marked. TCS 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. The day of preparation shall be counted as Day 1. Pf COS by discarding.
Violation #11:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a large amount of employee food scattered throughout walk-in cooler amongst customer food. Employee food must be stored in a designated area on bottom shelf of cooler. COS by moving.
Additional remarks:
*Inspection report must be moved so that it is within 15 feet of main entrance and customers can view from at least 1 foot away
*Foil and cardboard may not be used as barriers/liners unless changed daily
*Dish machine- 50 ppm (Cl)
*A reinspection will be conducted within 10 days. Please use inspection report as a guide to correct deficiencies
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