Corn House, the
Last inspected: Mar 16, 2026
95
Score
Inspectors have visited Corn House, the six times, with records going back to 2024. On Mar 16, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “proper cold holding temperatures”, which has been cited three times.
Compared to the broader Marietta restaurant scene, where the average is 87, this is a stronger showing. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Followup
1 minor violation.
View 1 violation
15C - nonfood-contact surfaces clean
Inspector notes: Observed grease accumulation on fryer hood fixtures of main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 72 hours
511-6-1.05(7)(d)
95
Mar 12, 2026
Routine
4 critical violations. 4 major violations. 2 minor violations. 7 corrected on site.
View 10 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed container of raw beef sitting directly on top of a container of cooked beef in walk-in cooler of main kitchen. C/A: Raw animal proteins shall be separated from cooked RTE foods. COS: Foods discarded
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed employee rinse off metal skewers that were previously used on raw meat with plain water, then put them away to store as clean in main kitchen. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Washed rinsed, and sanitized.
511-6-1.05(8)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several cold holding violations in walk-in cooler and through out counter tops in main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Discarded
511-6-1.04(6)(f)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed an open can of nacho cheese, covered with aluminum foil stored in dry storage cabinet with mold-like growth in main kitchen. C/A: Food shall be safe. COS: Discarded
511-6-1.04(1)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed employee cleaning dishes at 3 compartment sink with floor cleaner in main kitchen. C/A: Poisonous or toxic materials shall be used according to manufacture instructions. COS: Dishes rewashed, rinsed, and sanitized.
511-6-1.07(6)(e)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed that the only two hand sinks in facility (grocery side and main kitchen) were inaccessible due to dishes being piled up in them. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Dishes removed.
511-6-1.06(2)(o)
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: Observed several risk factor violations during the inspection: Disregard for food safety and insufficient food safety training, particularly among kitchen and food preparation staff, as detailed in the inspection report. Kitchen staff and management were aware that the walk-in cooler was at 50F (ambient) and still continued to use the unit to store TCS foods. C/A: PIC shall ensure proper training of staff, control risk factors, and ensure food safety practices are implemented. Correct within 10 calendar days
511-6-1.03(2)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed heavy mold-like build up in water reservoir and on ice prongs of ice machine in main kitchen. Observed heavily soiled chopping board and can opener in main kitchen. Per PIC, they were last cleaned a day ago. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 10 calendar days.
511-6-1.05(7)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several not-in-use containers of food uncovered through out main kitchen including: Beans, sugar, and corn meal. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled to protect from overhead contamination. COS: Foods covered.
511-6-1.04(4)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed walk-in cooler with ambient of 50F and unable to maintain cold holding TCS foods 41F or below in main kitchen. C/A: Cold holding equipment shall be maintained in good repair. Correct within 72 hours.
511-6-1.05(6)(a)
33
Jun 25, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black and pink, slime, mold-like build up inside the ice machine (main kitchen). C/A: Ensure food contact surfaces are cleaned to sight and touch. Correct within 24 hours
511-6-1.05(7)(a)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed several flies present at buffet area directly across from exit door. C/A: Eliminate harboring conditions COS: Door directly in front of buffet is to be closed during operation.
511-6-1.07(5)(k)
86
Nov 14, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee put their finger in their mouth, then proceeded to place gloves on without washing hands first. C/A: Employees shall wash hands after touching bare human body parts other than clean hands and clean, exposed arms. COS: Washed hands
511-6-1.03(5)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee rinse off their hands at the prep sink in main kitchen. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: PIC educated employee on where to wash their hands.
511-6-1-.03(5)(d)
78
Jul 26, 2024
Followup
1 critical violation. 1 corrected on site.
View 1 violation
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed items on buffet line (front service) using time as public health control without written procedures in place. C/A: 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. COS: EHS emailed PIC TPHC guidance document + Food discarded
511-6-1.04(6)(i)
86
Jul 15, 2024
Initial
3 critical violations. 6 major violations. 5 corrected on site.
View 9 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed refried beans and bone-in pork hot holding below 135F on stove top (main kitchen). C/A: Ensure hot holding TCS foods are maintained 135F or above at all times. COS: Rapidly reheated. PIC stated the food was on the stove for an hour.
511-6-1.04(6)(f)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed that an air gap is not installed at the 3-compartment sink or the preparation sink. C/A: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm)
511-6-1.06(2)(d)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods in walk-in cooler, prep top cooler 1, and reach-in cooler 1 cold holding above 41F. C/A: Cold holding TCS foods shall be maintained at 41F or below at all times. COS: Discarded.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed several towels inside front service hand sink. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Removed
511-6-1.06(2)(o)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed facility does not have sufficient number of working cold holding units. C/A: Ensure there is a sufficient number of cold holding units.
511-6-1.05(3)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed test strips for sanitizer is not available. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed heavy black, slime, mold-like build up inside the ice machine (main kitchen). C/A: Ensure food contact surfaces are cleaned to sight and touch. COS: EHS provided PIC with options to clean ice machine.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food employee clean blender cups and knives at produce sink, and not wash, rinsing and sanitizing (main kitchen). C/A: Facility must utilize a chemical sanitizer in sanitizing solution for manual ware washing at contact times/ concentration specified (Quat 200ppm-400ppm). COS: Dishes washed, rinsed, and sanitized at 3 compartment sink (400ppm Quat)
511-6-1.05(6)(n)
1-2B - certified food protection manager
Inspector notes: Observed expired CFSM posted in facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.
511-6-1.03(3)(c)
35
Frequently Asked Questions
When was Corn House, the last inspected?
The most recent health inspection at Corn House, the on file is from Mar 16, 2026. The public record contains six inspections in total.
What is the most common violation at Corn House, the?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Corn House, the.
How does Corn House, the compare to other restaurants in Marietta?
Corn House, the most recently scored 95 out of 100, which is higher than the Marietta average of 87.
Has Corn House, the's inspection record improved over time?
Results have been roughly steady. Inspections at Corn House, the have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Corn House, the means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Corn House, the inspected?
Based on the inspection history on file, Corn House, the is inspected around four times per year on average.
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