Juicy's Jerk
Last inspected: Dec 1, 2025
61
Score
JUICY'S JERK, located at 1115 Powder Springs St Ste A in Marietta, GA, underwent a moderate risk inspection on December 1, 2025. This inspection identified two critical, one major, and two minor violations, including issues with cold holding, hot holding, and date marking. JUICY'S JERK has a history of medium-risk inspections across its two scored visits.
2
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 1, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
61
Nov 13, 2024
Routine
2 critical violations. 3 minor violations.
64
Violations — Dec 1, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods cold holding at above 41F in main kitchen (*see asterisks*). C/A: TCS food cold held must be maintained at 41F and below. COS: Stewed chicken and beef discarded. Food out of temperature less than 30-minutes per PIC; food reheated to 165F.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods hot holding at below 135F in steamtable in main kitchen (**see asterisks*). C/A: TCS food must be hot held at 135F and above. COS: Food out of temperature less than 20-minutes per PIC, cabbage reheated to at least 165F- see temperature section.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several cooked TCS foods (stewed chicken, curry chicken, king fish, cabbage, 3-trays of cooked chicken) stored more than 24-hours without date mark in WIC in main kitchen. C/A: Refrigerated, ready-to-eat, time/temperature control for safety 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. COS: King fish and stewed chicken discarded, all other food date marked.
511-6-1.04(6)(g)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw chicken thawing stagnant water in 3-compartment sink in ware washing area of main kitchen. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time need...
511-6-1.04(6)(c)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors in disrepair throughout the facility; walls covered with wicker material in the front portion of main kitchen. C/A: Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. *Facility must ensure floors and walls are repaired and cleaned within 90-days*
511-6-1.07(2)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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