Atlantic Buffet in Marietta receives a 53% on their recent health inspection

Atlantic Buffet, located at 270 Cobb Pkwy S Ste 40 in Marietta, received a score of 53 points out of a possible 100 points during their 01/28/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
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 the following: (1)Employee crack raw eggs, then proceed to touch clean pans without washing hands before hand in main kitchen. (2)Employee handle raw chicken, then proceed to touch corn dogs without washing hands before hand in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area COS: Hands washed

Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee re-contaminate their hands by turning off hand sink faucet with bare hands, then proceed to prepare food in main kitchen. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. C/A: Employee rewashed hands and used napkin to turn faucet off.

Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed hand soap not available due to the pump not working at front handsink of main kitchen. 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. Correct in 24 hours.

Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the following: (1)Metal scoop utensil sitting in hand sink of main kitchen. (2)Metal container sitting in hand sink of ware washing area. C/A: A handwashing facility may not be used for purposes other than handwashing. Items removed.

Violation #5:
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 swai being served as cat fish and whiting on buffet line. C/A: Food shall be honestly presented. COS: PIC erased whiting and catfish, relabeled it with swai.

Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(a) – before use after cleaning(p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee washing a food container at the floor mop sink, not following proper wash, rinse, sanitizing procedures. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Item placed at 3 compartment sink to be properly washed, rinsed, and sanitized.

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: No
Inspector Notes: Observed several commercially manufactured sauces opened and labeled “REFRIGERATE AFTER OPENING” cold holding above 41F on buffet line. C/A: Time/temperature control for safety food shall be maintained at 41F (5C) or below. COS: Discarded

Violation #8:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked sushi rice in crock behind buffet line hot holding below 135F (85F). Per PIC, the rice was made last night. C/A: Time/temperature control for safety food shall be maintained at 135F (57C) or above. COS: Discarded

Violation #9:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC unable to provide written procedures for TPHC food items kept in buffet units. C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) – (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. EHS to provide facility with written procedure templates. Facility has 10 calendar days (2/7/2026) to submit completed form to EHS.

Violation #10:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed large bucket of dry detergent soap labeled as “Sushi Rice” in main kitchen. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct in 24 hours.

Violation #11:
10D – food properly labeled; original container
511-6-1.04(7)(c) – food labels (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed containers of sauces and seasonings in the main kitchen without any labeling. C/A: A working container holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Correct in 72 hours

Violation #12:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several pans wet stacked in ware washing area and through out main kitchen. C/A: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Correct within 72 hours.

Violation #13:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(6)(j) – mechanical warewashing, wash solution temperature (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed high temperature dishwasher not reaching 160F in main kitchen warewashing area. C/A: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf (ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf (iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; Pf or (iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf 2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Correct in 10 calendar days.

Additional remarks:
Facility uses Egg Shade Yellow (Chinese and American Sales Company).
Sani bucket (front service): 50ppm Chlorine
Dishwasher of main kitchen did not dispense any chlorine nor did it reach 160F.
Discussed:
-Wet stacking
-Record Keeping
-Employee food safety training
-Closing outer doors that lead to the kitchen
-Ensuring raw animal proteins are stored below RTE foods
-Ensuring employees are not washing dishes at the mop sink
-If kimchi is being fermented onsite, to send EHS procedures. HACCP may be required.
-Lip contact surfaces of forks and spoons are protected at self service.

CLICK HERE to read the full report