Village Park West Cobb
Last inspected: Jan 5, 2026
74
Score
Village Park West Cobb has been inspected four times since 2024. Village Park West Cobb was last inspected on Jan 5, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly five violations earlier in the record.
The most common issue across all inspections has been “adequate handwashing facilities supplied & accessible”, showing up three times.
Compared to other Marietta restaurants (averaging 87), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 5, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed two gallons of whole milk expired 12/31/25 held in RIC in main kitchen. C/A- Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS-Discarded items.
511-6-1.04(8)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no hand drying provisions at hand sink by warmer cabinet and hand sink by prep sink in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels COS- Paper towels placed at both hand sinks
511-6-1.07(3)(b)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no inspection report posted in facility. C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
74
Feb 10, 2025
Followup
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed chicken temping at 90F @ 11:56 being used to make a chicken quesadilla, quesadilla was reheated to 144F and cut to serve. C/A-time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. COS- Food employee reheated chicken to 184F prior to making quesadillas.
511-6-1.04(5)(h)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed old inspection report posted. C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
82
Feb 3, 2025
Routine
3 critical violations. 3 major violations. 2 minor violations. 7 corrected on site.
View 8 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw beef patties (x2) over hot dogs and sausage in WIC. Observed shelled eggs over romaine lettuce in WIC. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC placed RTE foods above raw food in WIC
511-6-1.04(4)(c)
10A - pasteurized eggs used where required
(corrected on site)
Inspector notes: Observed facility has unpasteurized eggs in Prep bottom cooler and WIC. C/A-Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages if raw eggs are not cooked to the required temperatures specified under subsection (5)(a)1(i) or (ii) of this Rule or served with a consumer advisory in a food establishment that serves a population that is not a highly susceptible population. COS- Eggs Discarded.
511-6-1.04(4)(e)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed mixed vegetables holding below 135F on steam table in main kitchen; per employee vegetables have been on line for an hour. 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 135°F (57°C) or above COS- Food Prep Employee reheated vegetables to 170F.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no drying provisions at 3 hand sinks in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with 1. Individual, disposable towels; COS- PIC placed paper towels at all 3 hand sinks.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed can opener placed as clean ready to use with heavy dark build up. C/A-Equipment food-contact surfaces and utensils shall be clean to sight and touch. P COS- Employee washed, rinsed, and sanitized can opener
511-6-1.05(7)(a)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: EHS discussed with Director Kelli who stated residents are allowed to order eggs cooked to order; Facility has no consumer advisory. C/A-if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters...
511-6-1-.04(7)(e)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed two cellphones on a food prep top table in main kitchen. C/A-Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS- PIC placed items in designated area.
511-6-1.07(3)(h)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw pork in meat sink thawing under submerged water with no running water flowing over product. C/A-food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COC- Running water turned on over product.
511-6-1.04(6)(c)
43
Feb 19, 2024
Routine
3 major violations. 2 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a dirty whisk in hand sink in main kitchen. C/A- A handwashing facility may not be used for purposes other than handwashing COS- PIC removed dirty utensil to be washed and sanitized
511-6-1.06(2)(o)
1-2B - certified food protection manager
Inspector notes: Observed PIC's expired serve safe certificate; expired on 1/3/2024 C/A-. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. 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)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at hand sink in dishware area. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels COS- PIC placed paper towels at hand sink
511-6-1.07(3)(b)
74
Frequently Asked Questions
When was Village Park West Cobb last inspected?
The most recent health inspection at Village Park West Cobb on file is from Jan 5, 2026. The public record contains four inspections in total.
What is the most common violation at Village Park West Cobb?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited three times, more than any other issue at Village Park West Cobb.
How does Village Park West Cobb compare to other restaurants in Marietta?
Village Park West Cobb most recently scored 74 out of 100, which is lower than the Marietta average of 87.
Has Village Park West Cobb's inspection record improved over time?
Yes. Recent inspections at Village Park West Cobb have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Village Park West Cobb 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 Village Park West Cobb inspected?
Based on the inspection history on file, Village Park West Cobb is inspected around two times per year on average.
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