K KaldiScores
Cobb County
Full-Service Cobb County Permit: fsp-033-005133

ZAMA MEXICAN CUISINE AND MARGARITA BAR

2501 Cobb Place, Kennesaw, GA 30144-4933

96 A
Most Recent Score
Excellent
Followup • 2026-04-06
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
A (96) Followup Most Recent
Inspection Date: 2026-04-06 • Violations Cited: 1
Ref: insp_ga_fsp-033-005133_2026-04-06_15930
Cited Observations & Standards
Item 4-2B Critical / Risk Factor Corrected On Site (COS)

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed active dish washing with the sanitizer solution for the dish machine behind the bar less than 50ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); for chlorine: 50-100ppm COS: corrected to 50ppm NOTE: technician onsite during inspection; technician is working on dish machine

C (75) Routine
Inspection Date: 2026-03-11 • Violations Cited: 5
Ref: insp_ga_fsp-033-005133_2026-03-11_15929
Cited Observations & Standards
Item 15A Good Retail Practice

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the ambient temperature for RIC #1 in the front food service area at 50F. Observed the ambient temperature for RIC #2 in the front food service area at 44F. C/A: Ambient air temperature shall be maintained and within the intended range of use Correct in 72 hours.

Item 2-2D Critical / Risk Factor Corrected On Site (COS)

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed red sanitizer bucket stored in one of the hand sinks at the bar, and observed the other hand sink at the bar be used as a dump sink. Observed black gloves being stored in the hand sink located by the steam tables in the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: items removed

Item 4-1A Critical / Risk Factor Corrected On Site (COS)

Food separated and protected — Inspector Note: Observed raw bacon stored behind cooked pork and raw shrimp stored behind cooked pork in the grill drawers (#1) located in the main kitchen area. Observed raw eggs stored behind pico in the small prep top located in the main kitchen. Observed raw steak and raw ground beef stored above tortillas and hamburger buns in the reach-in cooler of the small prep top. C/A: Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: items moved; discussed food storage

Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed several cold TCS distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded; salsa Reach-in cooler (RIC) #2 in the front food service (FFS) area allowed to cool in walk-in freezer

Item 6-1B Critical / Risk Factor Corrected On Site (COS)

Proper hot holding temperatures — Inspector Note: Observed 2 pans of queso (131F and 98F) hot holding below 135F in steam table #2. Observed a pan of birria (125F) hot held below 135F on the float top grill in the main kitchen. C/A: hot time/temperature control for safety (TCS) food shall be maintained at 135F or above COS: items reheated to 165F.