Mac’s Chophouse received a 64 on a routine health inspection conducted on December 30, 2025. The report noted several food safety and facility issues observed that day, with the biggest takeaway centered on handwashing habits, ice machine buildup, and repeat concerns with cold holding temperatures above 41°F.
What the Inspection Found
Handwashing and glove practices
Inspectors observed a food employee handling raw steak with gloved hands, then switching gloves and handling ready-to-eat food (cheese) without washing hands. Another observation noted gloved hands going into pants pockets, then returning to food prep without changing gloves and washing hands. Staff were also seen turning off the hand sink using bare hands after washing, which can re-contaminate clean hands.
Cold holding and thawing
Cold time/temperature control for safety (TCS) foods were observed held above 41°F (a repeat violation). The report also cited raw lobster thawing in stagnant water in a bucket sitting on top of an ice machine. The inspection notes referenced proper thawing options, including thawing under refrigeration at 41°F or less, or under running water at 70°F or below, with time limits that include no more than 4 hours above 41°F for raw animal foods requiring cooking.
Food and drink stored in prep areas
A half-eaten burger was observed on a prep table in front of the ice machine, and employees’ personal drinks were stored on prep tables. Two cans of Sprite were also stored in a reach-in cooler in the main kitchen.
Hand sinks blocked or used for other purposes
The hand sink in the main upstairs bar area was used as a dump sink, and large food containers were stacked in front of a hand sink, limiting access.
Cleaning and maintenance
Inspectors reported black buildup inside the ice machine in the main kitchen and inside the ice machine in an outside storage area. This item was marked as not corrected during the inspection.
Posting requirements
The facility was not displaying the most current inspection report and initially provided a report from 2023 when asked.
Food safety manager documentation
No Certified Food Safety Manager (CFSM) certificate was posted. The facility produced a CFSM certificate for Michael Fuller, but it had expired on 7/20/2025.
What the Restaurant Did On-Site
During the inspection, several items were corrected on the spot. Staff washed hands again after the inspector’s observations, and the person in charge discussed handwashing procedures with the team. Food and drinks found in prep areas were discarded, and staff reviewed where employee food and beverages should be kept. Items were removed so hand sinks were accessible, and the dump sink use was addressed.
For temperature concerns, some items were discarded, and the report notes that raw shrimp prepared at 11 am was allowed to cool to 41°F in the freezer. A salad in a walk-mounted unit was also allowed to cool to 41°F. The lobster was moved to the walk-in cooler to finish thawing, and thawing methods were reviewed. The most recent inspection report was posted during the visit, and the CFSM certificate was provided and posted (with the note that the prior certificate had expired).
What Happens Next
The inspection record (included below) does not list a reinspection date, though one will likely take place on or before Friday, January 9, 2026. According to the Georgia Department of Public Health, if a food service establishment is graded as a “U” and does not earn at least a grade “C” within ten days of receiving the “U”, it may be requested to voluntarily close until all violations are corrected or have its food service permit suspended or revoked.
Health inspections are a snapshot from a specific day, so a lower number does not automatically mean diners should panic, but it does mean the restaurant has more issues to fix during that visit. A score of 64 reflects what the inspector observed during this particular visit to Mac’s Chophouse, and it points to areas diners tend to care about: clean hands, safe temperatures, and clean equipment.
Mac’s Chophouse Responds
In a statement posted on social media on January 1, 2026, Mac’s Chophouse acknowledged the 64 inspection score and said the result was “much lower” than expected. The restaurant said most points were tied to administrative protocols and technical knowledge gaps, and described the situation as a leadership oversight. It also said its Executive Chef is taking personal responsibility for the lapses.
The post listed an immediate action plan that includes the Executive Chef overseeing an overhaul of health-safety documentation, rolling out mandatory staff training sessions led by the chef, and starting daily internal audits. The restaurant also said it is looking ahead to a re-inspection.
GEORGIA DEPARTMENT OF PUBLIC HEALTH Food Service Establishment Inspection Report:
MAC’S CHOPHOUSE
- 19 N PARK SQ NE MARIETTA, GA 30060-1972
- Phone Number: (770) 238-1202
- Permit Type: Food Service
- Permit Number: FSP-033-004403
- Last Inspection Score: 64
- Last Inspection Date: 12-30-2025
- For More Information Call: (770) 435-7815
INSPECTIONS
- Date: 12-30-2025
- Inspection Purpose: Routine
- Score: 64
- Inspector: GABRIELLE SMITH
- Inspection Report
Violations
1-2B – certified food protection manager511-6-1.03(3)(c) – certification documentation (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: No Certified Food Safety Manager (CFSM) posted at the facility. CFSM certificate for Michael Fuller produced by facility, however certification expired on 7/20/2025 C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. 4. The certification is not transferable between persons. COS: CFSM certificate provided and posted
2-1B – hands clean and properly washed511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food employee hand raw steak with gloved hands then change gloves and handle ready to eat food (cheese) without washing their hands. Observed food employee put their gloved hands in the pockets of their pants and resume food prep without changing gloves and washing their hands. c/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: food employee washed hands
2-1B – hands clean and properly washed511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several food employees turn of the hand sink with their bare hands after completing the hand wash procedure. C/A: To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: food employees re-washed hands; PIC discussed hand washing procedure with staff
2-2B – proper eating, tasting, drinking, or tobacco use511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a half eaten burger on the prep table located directly in front of ice machine in the main kitchen. Observed employees personal drinks stored on prep tables and 2 cans of sprite stored in the reach-in cooler of the middle prep top unit in the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: food and drinks discarded; discussed designated areas with PIC
2-2D – adequate handwashing facilities supplied & accessible511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the hand sink in the main upstairs bar area being used as a dump sink. Observed large containers of food being stacked directly in front of the hand sink located in the ware washing area of the main kitchen. C/A: . A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: items removed from sink; hand sink made available for use
4-2B – food-contact surfaces: cleaned & sanitized511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed black build up on the inside on the ice machine located in the main kitchen, and black build up on the inside of the ice machine in the outside storage area. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
6-1A – proper cold holding temperatures511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed cold TCS food 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; raw shrimp allowed to be cooled to 41F in the freezer as it was prepared at 11:00am per PIC. Salad in walk-mounted unit also allowed to cool to 41F. NOTE: a lot of these items were observed in plastic zip-lock bags, bags were also full; discussed using alternatives that allow for better heat transfer, and cold circulation in units. Also discussed not stuffing units with food to allow for better cold air flow.
11C – approved thawing methods used511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw lobster being thawed in a bucket filled with stagnant water sitting on top of the ice machine in the main kitchen. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. COS: lobster moved to walk-in cooler to finish thawing; discussed thawing methods
13A – posted: permit/inspection/choking poster/handwashing511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Facility not displaying an inspection report. When asked facility produced inspection report from 2023. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: most recent report posted
Mac’s Chophouse responded to the recent health inspection score via Facebook on Thursday, January 1, 2026 at 8:40 am:
