MAR AND TIERRA ATL received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Aug 20, 2026. The official report lists five findings. [1]
The inspector observed multiple items cooling for more than 2 hours above 70F. [2]
The inspector also observed multiple items cooling in large batches at room temperature in hot kitchen. [3]
A separate finding described multiple employees handling food without hair restraints. [4]
Showing 5 of 5 findings
Observed multiple items cooling for more than 2 hours above 70F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
Code .04(6)(d)
Observed multiple items cooling for more than 2 hours above 70F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.Official report · Item 6-1C ↗
Observed multiple items cooling in large batches at room temperature in hot kitchen. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items were discarded. Person-in-charge was coached on proper cooling methods.
Code .04(6)(e)
Observed multiple items cooling in large batches at room temperature in hot kitchen. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items were discarded. Person-in-charge was coached on proper cooling methods.Official report · Item 11A ↗
Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hairnets.
Code .03(5)(j)
Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hairnets.Official report · Item 12B ↗
Observed multiple employees handling food with watches and bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed jewelry.
Code .03(5)(h)
Observed multiple employees handling food with watches and bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed jewelry.Official report · Item 12B ↗
Observed multiple employee items (phones, keys, drinks, food items) stored on and above prep counter in kitchen. Observed employee bag and jacket stored above dry storage items in dry storage room. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to employee office.
Code .07(4)(b)
Observed multiple employee items (phones, keys, drinks, food items) stored on and above prep counter in kitchen. Observed employee bag and jacket stored above dry storage items in dry storage room. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to employee office.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 20, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores 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 Gwinnett County. History includes only this authority’s exact facility ID.
Checked