Georgia › Cobb County › Marietta
GOIANAO RESTAURANT AND CATERING
1475 TERRELL MILL RD SE STE 103 , MARIETTA, GA 30067 · 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 July 25, 2025 — 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.
B89July 25, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed several foods in WIC cold holding above 41F. C/A: time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding. COS: Discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A91July 29, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed several foods in WIC cold holding above 41F. C/A: time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding. COS: Discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed establishment utilizing time as a public health control (TPHC) without having written procedures. Various cold TCS foods stored at buffet. C/A: When TCS foods held safe by using TPHC procedures, written instructions must be available for review by staff and health authority. COS: EHS emailed TPHC guidance form to PIC.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”A96December 1, 20231 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed shredded beef and beans tightly covered with plastic wrap while cooling in reach-in cooler (main kitchen) C/A: Cooling shall be done by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC loosely covered foods and placed on ice.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (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-033-001687. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.