Martin's Restaurant - Powder Springs Location
Last inspected: Feb 18, 2026
58
Score
An inspection on February 18, 2026, at MARTIN'S RESTAURANT - POWDER SPRINGS LOCATION, located at 4088 Austell Powder Springs Rd, Powder Springs, GA, resulted in a moderate risk classification. The inspection identified two critical, one major, and three minor violations. Previous inspections for this establishment have generally fallen into the medium-risk category.
5
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine
2 critical violations. 1 major violation. 3 minor violations. 2 corrected on site.
58
Mar 19, 2025
Routine
2 critical violations. 3 minor violations. 3 corrected on site.
64
Aug 30, 2024
Followup
1 major violation. 2 minor violations. 1 corrected on site.
82
Aug 8, 2024
Routine
2 critical violations. 3 major violations. 5 minor violations. 2 corrected on site.
43
Feb 9, 2024
Routine
2 critical violations. 1 major violation. 3 minor violations. 3 corrected on site.
58
Violations — Feb 18, 2026 Inspection
1-2B - certified food protection manager
Inspector notes: Observed certified food safety manager (Kerry Dixon) listed as food manager at another location (3721 FLOYD RD). C/A: Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. *Obtain and post CFSM for facility and email photo to EHS within 60-days.*
511-6-1.03(3)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS food items cold holding at above 41F in main kitchen (*see asterisks*). C/A: TCS foods which are cold held must be maintained at 41F and below. COS: PIC advised temperatures fluctuated due to constant opening of WIC door and some TCS foods out for less than 4 hours. See temperature section for corrective actions and discarded items.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed scrambled eggs (steamtable), beef chili (front food service steam well), apple pies and hashbrowns (fry table front food service area) hot holding at below 135F in facility (**see asterisks). C/A: All TCS foods must be maintained at 135F and above during hot holding. COS: Pies and hashbrowns discarded; eggs and chili reheated to above 165F- see temperature section.
511-6-1.04(6)(f)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed WIC in main kitchen with heavily damaged floors; detaching from base with crevices and not easily cleanable. C/A: Repair floor; nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
511-6-1.05(1)(i)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed sealing along base/floor and under door of WIC in main kitchen heavily deteriorated, rusted, with openings exposing outside of unit. C/A: Repair seals of unit; ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair. Equipment that is fixed because it is not easily movable shall be installed so that it is: (i) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or (ii) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. *Repair within 60-days and email confirmation photo of repairs to EHS. EHS confirmed repairs with owner via phone new door is scheduled to arrive within 4-6 weeks.*
511-6-1.05(6)(q)
17C - physical facilities installed, maintained, and clean
Inspector notes: 1. Observed floors soiled with accumulated grease primarily under grill and behind appliances throughout main kitchen. 2. Observed dust, dirt, and grease accumulated along walls and ceilings throughout main kitchen/front food service area. 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. *2nd consecutive violation; must be corrected within 30-days.*
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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