Marietta Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Marietta. Includes city, county, state, and nationwide requirements.
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Opening a Restaurant
Permits and approvals required before you open.
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Zoning Approval — City of MariettaMarietta
Verify your Marietta address is zoned for restaurant use through the City of Marietta Planning & Zoning Division before signing a lease or starting construction.
Raw Fish Parasite Destruction — Nationwide (FDA Food Code)As supplier changes
Fish served raw or undercooked must be frozen for parasite destruction, documented by a supplier freezing letter (some species are exempt).
Building Permit — City of MariettaMarietta
A City of Marietta building permit is required for new construction, tenant finish-out, or change of occupancy before construction begins.
Certificate of Occupancy — City of MariettaMarietta
A City of Marietta Certificate of Occupancy confirms your space is legally safe to occupy. You cannot open without it.
Consumer Self-Service (Buffet / Salad Bar) — Nationwide (FDA Food Code)Written procedures (review as menu changes)
Buffets and salad bars require food shields, safe utensils/dispensing, and (if using time instead of temperature) written procedures.
Food Service Plan Review — Cobb CountyCobb County
Cobb restaurants must have facility plans reviewed and approved by Cobb & Douglas Public Health before construction is complete and before the pre-opening inspection.
Specialized Processes — Variance & HACCP Plan — Nationwide (FDA Food Code)Before the process / as it changes
Specialized processes (ROP/sous vide, curing, smoking for preservation, acidification, sprouting) require a variance and a HACCP plan from your local health authority.
Food Service Permit & Pre-Opening Inspection — Cobb CountyCobb County
Your Cobb County Food Service Permit from Cobb & Douglas Public Health is the license to legally operate a restaurant, issued after a passing pre-opening inspection.
Business License (Occupation Tax Certificate) — City of MariettaMarietta
Every business in Marietta city limits must hold a current City of Marietta business license (occupation tax certificate) before opening.
Grease Interceptor / FOG Approval — City of MariettaMarietta
Marietta restaurants must install an approved grease interceptor and comply with the Marietta Water grease control program before connecting to the sewer.
Alcohol License (Local) — City of MariettaMarietta
Serving alcohol in Marietta requires a City of Marietta Alcoholic Beverage License plus a state license from the Georgia DOR.
Step 9 — Alcohol License (If Applicable)Georgia
Serving alcohol requires both a state license from the Georgia DOR and a local license from the City of Atlanta. Start this process immediately — it takes 30–90 days.
Ongoing Requirements
Recurring inspections, renewals, and records you must maintain.
Shellstock Tag Retention — Nationwide (FDA Food Code)Retain each tag 90 days
Restaurants serving molluscan shellfish must keep the shellstock identification tags for 90 days after the container is emptied.
Food Service Permit — Annual Renewal — Cobb CountyAnnualCobb County
Cobb County food service permits are renewed annually with recurring unannounced inspections by Cobb & Douglas Public Health.
Hood Cleaning — Quarterly RecordsQuarterly
Commercial kitchen hoods must be professionally cleaned every 1–3 months depending on cooking volume. Proof may be requested by fire marshals, insurers, and landlords.
Hood Suppression System — Semi-Annual InspectionEvery 6 months
Your fire suppression system must be inspected and certified every 6 months by a licensed contractor. This is one of the most frequently requested documents by fire marshals and insurers.
Offsite Catering — Time/Temperature Records — Nationwide (FDA Food Code)Every offsite event
Catered/offsite events require time-and-temperature control during transport and holding, with logs kept; a local catering permit or endorsement may also apply.
Fire Extinguisher — Annual InspectionAnnual
All portable fire extinguishers must be inspected annually by a licensed contractor and visually checked monthly by staff.
Pest Control — Monthly Service RecordsMonthly
Georgia requires licensed pest control services for food establishments. Monthly service is the industry standard and health inspectors will review your logs.
Certified Food Protection Manager (CFPM) CertificateEvery 5 yearsGeorgia
Georgia requires at least one Certified Food Protection Manager on staff at all times. The certificate must be posted and renewed every 5 years.
Insurance Certificate of Insurance (COI)Annual
A Certificate of Insurance proves your active coverage to landlords, vendors, lenders, and buyers. It must be updated annually and whenever coverage changes.
HVAC / Refrigeration — Temperature Compliance & Service RecordsOngoing
Refrigeration must hold food at 41°F or below, and any refrigerant servicing must be done by EPA Section 608–certified technicians. Keep temperature logs and service records.
Waste / Sanitation — Refuse Storage & CollectionOngoing
Garbage and refuse must be stored in covered, cleanable containers and collected often enough to prevent pests and odors. Keep your commercial waste service records.
Equipment Maintenance — Good Repair & Service RecordsOngoing
Food equipment must be NSF-certified, kept in good repair, and able to wash, rinse, and sanitize correctly. Keep maintenance and ware-washing service records.
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