LOS BRAVOS MEXICAN RESTAURANT received a B, scoring 87 out of 100, in a Cobb County food-service inspection on Aug 7, 2026. The official report lists three findings. [1]
The inspector observed black beans, enchilada sauce, beef, and rice stored in the steam table of main kitchen without coverings. [2]
The inspector also observed drip accumulations on the hood above the grill in main kitchen. [3]
A separate finding described tomatoes in the prep top cooler #2 of main kitchen cooling at a rate that will not reach 41F in four hours. [4]
The report marks two findings as corrected on site. [5]
Showing 3 of 3 findings
Observed black beans, enchilada sauce, beef, and rice stored in the steam table of main kitchen without coverings. Observed queso and jalapeno queso in the steam well of main kitchen stored without coverings.
Code 511-6-1.04(4)(c)1(iv)
Observed black beans, enchilada sauce, beef, and rice stored in the steam table of main kitchen without coverings. Observed queso and jalapeno queso in the steam well of main kitchen stored without coverings. C/A: Unless cooling, food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered. Corrected On-Site. New Violation.Official report · Item 4-2A ↗
Observed drip accumulations on the hood above the grill in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has until 8/17/26 to submit to EHS evidence of cleaned and sanitized surface.
Code 511-6-1.05(7)(a)1
Observed drip accumulations on the hood above the grill in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has until 8/17/26 to submit to EHS evidence of cleaned and sanitized surface. New Violation. Correct By: 08/17/2026Official report · Item 4-2B ↗
Correct by
Observed tomatoes in the prep top cooler #2 of main kitchen cooling at a rate that will not reach 41F in four hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
Code 511-6-1.04(6)(d)
Observed tomatoes in the prep top cooler #2 of main kitchen cooling at a rate that will not reach 41F in four hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: Tomatoes placed in bottom of prep top cooler #2. Corrected On-Site. New Violation.Official report · Item 6-1C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Aug 7, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores 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.
Checked