LOS GUEROS TAQUERIAS received an A, scoring 91 out of 100, in a Cobb County food-service inspection on Aug 17, 2026. The official report lists three findings. [1]
The inspector observed water, margarine, and soy sauce, stored in sauce bottles without labels indicating contents. [2]
The inspector also observed crema cooling in large bottles in bottom of prep top cooler. [3]
A separate finding described wiping cloths stored on aprons of food employees. [4]
The report marks two findings as corrected on site. [5]
Showing 3 of 3 findings
Observed water, margarine, and soy sauce, stored in sauce bottles without labels indicating contents. C/A: 2.
Code 511-6-1.04(7)(c)
Observed water, margarine, and soy sauce, stored in sauce bottles without labels indicating contents. C/A: 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; COS: Labels added to containers Corrected On-Site. New Violation.Official report · Item 10D ↗
Observed crema cooling in large bottles in bottom of prep top cooler. C/A: 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.
Code 511-6-1.04(6)(e)
Observed crema cooling in large bottles in bottom of prep top cooler. C/A: 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 New Violation.Official report · Item 11A ↗
Observed wiping cloths stored on aprons of food employees. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.
Code 511-6-1.04(4)(m)
Observed wiping cloths stored on aprons of food employees. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Wiping cloths removed and placed in sanitizer bucket. Corrected On-Site. New Violation.Official report · Item 12C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Aug 17, 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.
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