Maine Street Coastal Cuisine
Last inspected: Mar 11, 2026
70
Score
Maine Street Coastal Cuisine, located at 24 W Main St, Cartersville, GA, underwent a moderate-risk inspection on March 11, 2026. This inspection identified two critical violations concerning proper eating, tasting, drinking, or tobacco use and proper cold holding temperatures, along with one minor violation related to proper cooling time and temperature. Across four scored inspections, the facility has historically maintained mostly low-risk ratings.
4
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
70
Oct 9, 2025
Routine
3 minor violations. 3 corrected on site.
86
Apr 15, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
64
Nov 4, 2024
Routine
No violations found.
100
Violations — Mar 11, 2026 Inspection
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal drink stored in a reusable tumbler above a prep top counter and another employee person drink stored above food storage shelf. CA: Employee personal drinks stored in the kitchen shall be in a single use cup with a lid and straw and handled/stored to prevent contamination. COS: Drinks were removed.
511-6-1.03(5)(k)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS food cold holding above 41F in the prep top cooler (cooked pasta 54F, 44F). CA: Cold held TCS foods shall maintain an internal temperature of at least or below. COS: Pasta was out of temp for less than 4 hours and moved to the walk-in cooler to rapidly cool. Discussed not overfilling pans.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed gratin potatoes that did not cool from 135F to 70F within two hours. Potatoes began cooling at 1pm and at 3pm they were 84F. CA: Cooked time/temperature control for safety food shall be cooled within two hours from 135 to 70F. COS: PIC discarded. Discussed cooling in smaller batches and verifying cooling temps throughout the process.
511-6-1.04(6)(d)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants