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TAQUITO EXPRESS scored 73; newer inspection records 96

Inspected

3065 SHALLOWFORD RD STE A MARIETTA, GA 30062-1267

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TAQUITO EXPRESS received a C, scoring 73 out of 100, in a Cobb County food-service inspection on Jul 7, 2026. The official report lists eight findings. [1]

Inspection score

73/100Grade COfficial inspection

Inspection summary

The inspector observed PIC was not aware which were the 6 illnesses that an employee had to report to him, was not aware was was the proper cooling methods, re-heating, prevention of cross contamination. [2]

The inspector also observed two metal trays of cooked chicken stored at the bottom of the prep top unit in the main kitchen that was holding at 78*F and 81*F. [3]

A separate finding described several TCS foods (cooked rice cooked steak, cooked chicken and shredded steak) stored in the RIC in the main kitchen and El pastor, cooked marinated pork, pulled pork, birria juice and Spanish rice stored at the bottom of the prep top that was cooked early morning on 7/6/26 without a cooking/discard date on them. [4]

The report marks three findings as corrected on site. One finding is marked as a repeat violation. [5]

A newer inspection in our records, dated Jul 27, 2026, lists 96 out of 100, grade A. The findings above belong to the Jul 7, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. Person in charge

    Item 1-2A
    Observed PIC was not aware which were the 6 illnesses that an employee had to report to him, was not aware was was the proper cooling methods, re-heating, prevention of cross contamination. C/A Demonstration of Knowledge.
    Inspector’s full note

    Code 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16

    Observed PIC was not aware which were the 6 illnesses that an employee had to report to him, was not aware was was the proper cooling methods, re-heating, prevention of cross contamination. C/A Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. COS: New Violation. Correct By: 07/17/2026
    Official report · Item 1-2A ↗
    New violation

    Correct by

  2. Cooling time and temperature

    Item 6-1C
    Observed two metal trays of cooked chicken stored at the bottom of the prep top unit in the main kitchen that was holding at 78*F and 81*F. Upon further questioning the PIC stated the chicken was cooked at 6:30am that morning.
    Inspector’s full note

    Code 511-6-1.04(6)(d)

    Observed two metal trays of cooked chicken stored at the bottom of the prep top unit in the main kitchen that was holding at 78*F and 81*F. Upon further questioning the PIC stated the chicken was cooked at 6:30am that morning. At 3:00pm when EHS took the temperature was 78*F for one tray and 81*F for the second tray. Observed another tray with shredded pork stored at the bottom of the prep top in the main kitchen with a temperature of 46*F. C/A 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Chicken was discarded and the pork was moved to the freezer Corrected On-Site. New Violation.
    Official report · Item 6-1C ↗
    Corrected on siteNew violation

  3. Date marking and disposition

    Item 6-2
    Observed several TCS foods (cooked rice cooked steak, cooked chicken and shredded steak) stored in the RIC in the main kitchen and El pastor, cooked marinated pork, pulled pork, birria juice and Spanish rice stored at the bottom of the prep top that was cooked early morning on 7/6/26 without a cooking/discard date on them. C/A Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.
    Inspector’s full note

    Code 511-6-1.04(6)(g)

    Observed several TCS foods (cooked rice cooked steak, cooked chicken and shredded steak) stored in the RIC in the main kitchen and El pastor, cooked marinated pork, pulled pork, birria juice and Spanish rice stored at the bottom of the prep top that was cooked early morning on 7/6/26 without a cooking/discard date on them. C/A Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS: ALL FOOD WAS LABELED AFTER EHS TRAINED THE EMPLOYEE ON PROPER DATING Corrected On-Site. New Violation.
    Official report · Item 6-2 ↗
    Corrected on siteNew violation

  4. Cooling methods and equipment

    Item 11A
    Observed two trays of cooked chicken that was cooked earlier in the morning held in a deep covered container at the bottom of the prep top unit in the main kitchen. PIC stated the chicken was cooked and left on the counter for about 4 hours (not on ice)to cool off before they placed it in the cooler.
    Inspector’s full note

    Code 511-6-1.04(6)(e)

    Observed two trays of cooked chicken that was cooked earlier in the morning held in a deep covered container at the bottom of the prep top unit in the main kitchen. PIC stated the chicken was cooked and left on the counter for about 4 hours (not on ice)to cool off before they placed it in the cooler. Observed pulled pork in the RIC in the main kitchen that was cooling off with a lid covering it. C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: chicken was discarded and pork was placed in a freezer to rapidly cool Corrected On-Site. New Violation.
    Official report · Item 11A ↗
    Corrected on siteNew violation

  5. Required permits and notices

    Item 13A
    Observed no current inspection posted in the facility C/A 1. 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.
    Inspector’s full note
    Observed no current inspection posted in the facility C/A 1. 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 Facility has 3 days to correct the violation Repeat Violation.
    Official report · Item 13A ↗
    Repeat violation

  6. Utensil storage

    Item 14A
    Observed tongs being stored in a bucket next to the steam table in the main kitchen with a water temperature of 77*F. The water was greasy as well C/A In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
    Inspector’s full note

    Code 511-6-1.04(4)(k)

    Observed tongs being stored in a bucket next to the steam table in the main kitchen with a water temperature of 77*F. The water was greasy as well C/A In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: New Violation. Correct By: 07/10/2026
    Official report · Item 14A ↗
    New violation

    Correct by

  7. Equipment design and condition

    Item 15A
    Observed the vegetable sink in the main kitchen detaching from the wall. Observed the drink dispensing unit not working properly.
    Inspector’s full note

    Code 511-6-1.05(6)(a)

    Observed the vegetable sink in the main kitchen detaching from the wall. Observed the drink dispensing unit not working properly. C/A Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. COS: Sink needs to be attached back to the wall. New Violation. Correct By: 07/10/2026
    Official report · Item 15A ↗
    New violation

    Correct by

  8. Pest control

    Item 18
    Observed facility does not have any insect control devices, despite having so many flies in the facility. C/A nsect Control Devices, Design and Installation.
    Inspector’s full note

    Code 511-6-1.07(2)(k)

    Observed facility does not have any insect control devices, despite having so many flies in the facility. C/A nsect Control Devices, Design and Installation. 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and COS: New Violation. Correct By: 07/10/2026
    Official report · Item 18 ↗
    New violation

    Correct by

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 2

Official history ↗
  1. Newer record
    96/100A
    Report
  2. This report
    73/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Jul 7, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Cobb County
Inspection ID
57539240
Facility ID
9489690
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Cobb County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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