One Korean Bistro
Last inspected: Feb 5, 2026
74
Score
One Korean Bistro appears in inspection records four times, starting in 2024. The most recent visit was on Feb 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged two times.
That's lower than the typical Marietta restaurant, which scores around 87. The record is unremarkable in either direction.
4
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 5, 2026
Routine
2 critical violations. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed whole milk and sweet cream holding above 41f in the cooler in the front food service. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items discarded.
511-6-1.04(6)(f)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shelled eggs stored behind shredded cheese in prep top cooler in main kitchen. Observed raw shelled eggs stored behind mixed veggies in reach in cooler in main kitchen. Observed cooked pork belly stored under raw beef in cooler in main kitchen. C/A: Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Eggs placed in front of cheese in prep top cooler, eggs moved behind mixed vegetables in reach in cooler; cooked pork belly moved above raw beef in cooler.
511-6-1.04(4)(c)
74
Aug 12, 2025
Followup
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shelled egg stored behind shredded cheese in the prep top cooler. Observed raw shelled eggs stored directly on top of containers of corn in the reach in cooler. Observed raw beef ribs stored behind container of cut cabbage inside the reach-in cooler. C/A: Food shall be protected from cross contamination by Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Eggs placed in front of cheese in prep top cooler, eggs removed from corn container in reach in cooler; beef ribs placed in front of cut cabbage in reach-in cooler.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food employee wash/rinse pot and stored with clean and ready to use dishes without sanitizing. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Food employee made sanitizer water and sanitized dishes.
511-6-1.05(8)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed coffee mug with coffee in it stored directly on the prep area of the prep top cooler. Observed water cup stored on the prep table. 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: Drinks discarded.
511-6-1.03(5)(k)
70
Jul 22, 2025
Routine
2 critical violations. 2 minor violations. 4 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed milk and sweet cream holding above 41f in the cooler in the front food service. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items discarded.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Facility is using TPHC for rice noodles, cooked mixed vegetables, and cooked peppers and onions. Containers for items had no discard time. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, then the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Items marked with discard time of 3:00 p.m.
511-6-1.04(6)(i)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed open water bottle stored above food on dry storage rack. Observed 2 water bottles stored on the prep table. 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: Drinks discarded.
511-6-1.03(5)(k)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed food employee preparing crab sticks for the crab salad with no gloves on. C/A: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Crab sticks that employee touched discarded: employee put on gloves.
511-6-1.04(4)(a)
67
Jun 18, 2024
Routine
3 major violations.
View 3 violations
11D - thermometers provided and accurate
Inspector notes: No probe thermometer available to take internal food temperatures. CA: Thin probe thermometer required to take hot/cold internal temperatures.
511-6-1.05(3)(g)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Prep Coolers observed with food debris, counter mounted equipment observed with dust build-up, cutting board of 1-door Prep Unit observed with boot print. CA: All food contact surfaces must be cleaned to sight and touch.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: No sanitizer onsite to sanitize food contact surfaces. CA: Provide proper sanitizing solution (50-100ppm Cl, 200ppm QAC).
511-6-1.05(6)(n)
74
Frequently Asked Questions
When was One Korean Bistro last inspected?
The most recent health inspection at One Korean Bistro on file is from Feb 5, 2026. The public record contains four inspections in total.
What is the most common violation at One Korean Bistro?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at One Korean Bistro.
How does One Korean Bistro compare to other restaurants in Marietta?
One Korean Bistro most recently scored 74 out of 100, which is lower than the Marietta average of 87.
Has One Korean Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at One Korean Bistro have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at One Korean Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is One Korean Bistro inspected?
Based on the inspection history on file, One Korean Bistro is inspected around two times per year on average.
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