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Vatica Indian Cuisine, located at 1475 Terrell Mill Rd #105, Marietta, GA 30067, received a score of 57 points out of a possible 100 points during their 06/17/2026 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 employee touch dirty dishes at the 3 compartment sink then proceed to prepare food in main kitchen without washing hands between the task change. Observed employee wipe sweat from forehead and pull up their pants while cooking onions at stove 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. COS: Employee’s hands washed
Violation #2:
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 container of raw ground chicken sitting directly on top of container of raw lamb in walk-in cooler of main kitchen. C/A: Food shall be protected from contamination by ensuring that raw animal foods are separated and stored according to their required minimum internal cooking temperatures. COS: Raw chicken removed and placed below the lamb.
Violation #3:
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: Yes
Inspector Notes: Observed several (not in use) containers of spices, flours, and herbs uncovered through out counters and shelves of main kitchen. C/A: Food shall be stored t 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: Covered
Violation #4:
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?: No
Repeat: No
Inspector Notes: Observed TCS foods in main kitchen cold holding above 41F (milk tea on counter, heavy whipping cream in reach-in cooler, onion and tomato sauce in prep top cooler). C/A: Cold holding TCS foods shall be maintained at 41F or below. COS: Foods cooled down below 41F by 3pm (milk tea and heavy cream discarded)
Violation #5:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed TCS foods in prep top cooler of main kitchen not cooling at a rate in which it will reach 41F in 4 hours. 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. P COS: PIC placed in freezer to rapidly cool; @3:24pm, Chopped Tandoor chicken- 41F, Diced tomatoes- 36F
Violation #6:
11D – thermometers provided and accurate
511-6-1.05(3)(g) – food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Facility does not possess a thermometer to read temperatures for cold thin foods. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Correct within 24 hours.
Violation #7:
14D – gloves used properly
511-6-1.04(4)(n)2,3,4 – gloves, use limitations, slash resistant gloves & cloth gloves (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee wash their hands while wearing gloves after touching dirty dishes in main kitchen. C/A: If used, single-use gloves shall be used for only one task such as working with ready-to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Gloves discarded
Violation #8:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed food debris and encrustation on floors, walls, and ceiling fixtures throughout main kitchen C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 10 calendar days.
Violation #9:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed German roaches on floors in prep area and storage area, behind freezer chest in storage area, and on prep table next to stove in main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Remove harboring conditions within 10 calendar days
Additional remarks:
Reinspection will occur within 10 calendar days.
Tomato Shade Red and Egg Shade Yellow food coloring used (Chef’s Quality)
Discussed cleaning frequency of ice machine
Per PIC, the items with cold holding violations were recently transported from the walk in cooler to the prep top cooler prior to temperatures being taken.
Tomato sauce @3:25pm- 33F, Cooked onion sauce @3:25pm- 36F, Paneer @3:25pm- 36F
Ensure all hand sinks are provided with signage
Ensure plates and cups are stored inverted to protect food contact surfaces
Ensure date marking is accurate and consistent
Ensure ladles and spoons are not being hung on gas lines or fire extinguisher
Sani buckets shall be maintained clean and off the floor
EHS thermometer calibrated to 32F
Inspection shadowed by Ian M. (EHS I)
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