Asian Foodie & Bubble Drink in Marietta receives a 63% on their recent health inspection

Asian Foodie & Bubble Drink, located at 3349 Canton Rd Ste 201 in Marietta, received a score of 63 points out of a possible 100 points during their 02/05/2026 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(1)(c)2,3 – demonstration (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee could not naming the 5 symptoms and 6 illnesses that she has to report to the owner. The owner had a hard time as well, even reading the policy. C/A Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf 3. Describing the symptoms associated with the diseases that are transmissible through food; Pf COS: EHS is going to look and see if the policy can be found in Indonesian

Violation #2:
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: No
Inspector Notes: Observed personal thermos bottle stored on the cutting board from the prep top in the main kitchen. Observed cup with lid and straw stored behind the rice cooker in the main kitchen. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Bottle and personal cup were removed

Violation #3:
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 hot liquid sugar stored in a hot kettle at the front service area with some type of floating insects inside the liquid. The sugar is used to make boba drinks and typically stays in the heating pot for a couple of days C/A Food should be protected from contamination by ensuring the seal of the lid fits tightly in order to prevent insects from crawling/flying inside COS: Sugar was disposed of

Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed self dispensing lemonade and punch stored on the counter at the front office with nozzles having some type of black build up (mold like) C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. C/A Employee cleaned the nozzles

Violation #5:
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 raw eggs, Mongolian chicken, beef teriyaki, holding above 41*F in the RIC. Observed cut lettuce leaf holding above 41*F at the prep top unit COS: Items were discarded

Violation #6:
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 Cooked noodles, pork belly, Mongolian beef stored at the bottom of the prep top unit without a proper date when the food should be discarded or when was it prepped. Observed ramen soup, cooked shrimp in the RIC without a prep or a discard date on them. C/A A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS: Owner labeled all the cooked food that is held in the facility past 24 hours

Violation #7:
10D – food properly labeled; original container
511-6-1.04(7)(c) – food labels (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several clear plastic containers on shelf below the rice cooker with food that was not labeled with the common name of the food (dry seaweed, lemon pepper mix, Cajun seasoning,) C/A Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; COS Containers were labeled

Violation #8:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the sani bucket in the main kitchen and the one located at the front service area with a sanitizer below 50ppm. Observed the three compartment sink set up with a sanitizer below 50ppm Observed the sanitizer bucket in the main kitchen stored directly on the floor in front of the three compartment sink C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS Owner changed the sanitizer and was tested at 100ppm

Violation #9:
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 employee’s cell phone on the counter top in the front service area. Observed owner placing her cell phone on top of the cutting board at the prep top area in the main kitchen C/A Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS Phones ware removed

Additional remarks:
Discussed:
Handwashing procedure and when gloves need to be changed
Date Marking-handed a flyer
Labeling containers
Sanitizer Strength
Personal drink storage
Air Drying of the equipment
Frying pan storage
Thermometer requirement and placing
Frequency cleaning the microwave
Employee responsibility on reporting the 5 symptoms and 6 illnesses
Allergen awareness form was handed out
Ensure raw meat is not kept in the fridge too long
Facility will be re-inspected within 10 days

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