Georgia › Cobb County › Marietta
COSTA MAR SEAFOOD & GRILL
677 FRANKLIN GTWY SE STE D , MARIETTA, GA 30067-7819 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 1, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 89 on September 15, 2023 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A100June 1, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A99May 29, 20251 violation
Inspectors recorded 1 violation involving cleaning & sanitizing.
Observed grease accumulation on hood above stoves in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Clean within 72 hrs.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”A100November 7, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
A91March 14, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed several items on prep cooler and reach-in cooler (underneath prep cooler) cold holding above 41F (main kitchen). C/A: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below at all times. COS: PIC placed all items on ice to rapidly cool. PIC instructed food employee to ensure prep cooler is closed between uses.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”B89September 15, 20231 violation
Inspectors recorded 1 violation involving handwashing & hygiene.
Observed employee juicing limes with bare hands in main kitchen. C/A: 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: Food employee put gloves on.
−9 points · Cited as “511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-033-002858. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.