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CALENTANO 1 scored 65; newer inspection records 96

Inspected

1690 POWDER SPRINGS RD STE 214 MARIETTA, GA 30064-4866

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CALENTANO 1 received a U, scoring 65 out of 100, in a Cobb County food-service inspection on Jun 30, 2026. The official report lists eight findings. [1]

Inspection score

65/100Grade UOfficial inspection

Inspection summary

The inspector observed hand sink in front service, main kitchen, and bar in disrepair with back flow of water. [2]

The inspector also observed shellstock tags with no date of last oyster sold on any ticket. [3]

A separate finding described ceviche, pozole, menudo, and cheese dip in WIC in main kitchen uncovered. [4]

The report marks four findings as corrected on site. Two findings are marked as repeat violations. [5]

A newer inspection in our records, dated Jul 1, 2026, lists 96 out of 100, grade A. The findings above belong to the Jun 30, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. Handwashing

    Item 2-2D
    Observed hand sink in front service, main kitchen, and bar in disrepair with back flow of water. C/A-A handwashing sink shall be maintained so that it is accessible at all times for employee use.
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    Observed hand sink in front service, main kitchen, and bar in disrepair with back flow of water. C/A-A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct by date Jul 2, 2026 New Violation. Correct By: 07/02/2026
    Official report · Item 2-2D ↗
    New violation

    Correct by

  2. Required food-source records

    Item 3-1D
    Observed shellstock tags with no date of last oyster sold on any ticket. C/A-if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish.
    Inspector’s full note

    Code 511-6-1.04(5)(g)

    Observed shellstock tags with no date of last oyster sold on any ticket. C/A-if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish. Pf New Violation.
    Official report · Item 3-1D ↗
    New violation

  3. Food protection

    Item 4-2A
    Observed ceviche, pozole, menudo, and cheese dip in WIC in main kitchen uncovered. Observed sour cream, chopped peppers and onions, and raw shrimp in prep bottom in main kitchen uncovered.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    Observed ceviche, pozole, menudo, and cheese dip in WIC in main kitchen uncovered. Observed sour cream, chopped peppers and onions, and raw shrimp in prep bottom in main kitchen uncovered. Observed salt and chamoy in fs bar uncovered. C/A-storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- All items covered with lid or plastive Corrected On-Site. Repeat Violation.
    Official report · Item 4-2A ↗
    Corrected on siteRepeat violation

  4. Raw-food consumer advisory

    Item 5-2
    Observed menus on site missing advisory statement and asterisks on items offered cook to order. 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.
    Inspector’s full note
    Observed menus on site missing advisory statement and asterisks on items offered cook to order. 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 and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. COS-7/7/27 New Violation. Correct By: 07/07/2026
    Official report · Item 5-2 ↗
    New violation

    Correct by

  5. Cold holding

    Item 6-1A
    Observed raw chicken, raw beef, and raw shrimp in main kitchen prep bottom holding above 41F. 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 41°F (5°C) or below COS- Items discarded Corrected On-Site.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed raw chicken, raw beef, and raw shrimp in main kitchen prep bottom holding above 41F. 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 41°F (5°C) or below COS- Items discarded Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  6. Required permits and notices

    Item 13A
    Observed no current inspection report posted in facility for the view of the public. 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 Repeat Violation.
    Inspector’s full note
    Observed no current inspection report posted in facility for the view of the public. 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 Repeat Violation.
    Official report · Item 13A ↗
    Repeat violation

  7. Utensil storage

    Item 14A
    Observed large spoon laying in menudo and beef in main kitchen WIC. C/A-During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; COS- Handles stored above food Corrected On-Site.
    Inspector’s full note

    Code 511-6-1.04(4)(k)

    Observed large spoon laying in menudo and beef in main kitchen WIC. C/A-During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; COS- Handles stored above food Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  8. Single-use article storage and use

    Item 14C
    Observed single use sauce cups stored in seasoning x2 in main kitchen. C/A-.
    Inspector’s full note

    Code 511-6-1.05(6)(r)

    Observed single use sauce cups stored in seasoning x2 in main kitchen. C/A-. Single-service and single-use articles may not be reused. COS- single use articles discarded. Corrected On-Site. New Violation.
    Official report · Item 14C ↗
    Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 2

Official history ↗
  1. Newer record
    96/100A
    Report
  2. This report
    65/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Jun 30, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Cobb County
Inspection ID
57538357
Facility ID
12977286
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Cobb County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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