LOS BRAVOS MEXICAN RESTAURANT receives B in DeKalb County health inspection

1. 01

   Food-contact surfaces: cleaned & sanitized

   Item 4-2B ↗

   Observed several food contact surfaces unclean to sight and touch (dry storage scoops, ice machine door, can opener blade, vegetable chopper rubber, magnetic knife holder) CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: Washing, rinsing, and sanitizing all food contact surfaces.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed several food contact surfaces unclean to sight and touch (dry storage scoops, ice machine door, can opener blade, vegetable chopper rubber, magnetic knife holder) CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: Washing, rinsing, and sanitizing all food contact surfaces. Food contact surfaces should be clean to sight and touch at all times when not in use. Evidence of correction can be emailed to inspector no later than 8/11/2026. Email is listed below. Repeat Violation. Correct By: 08/11/2026

   Official report · Item 4-2B ↗
   Repeat violation

   Correct by
   Aug 11, 2026

2. 02

   Proper cooling methods used: adequate equipment for temperature control

   Item 11A ↗

   Observed a batch of salsa being prepped at the start of inspection (11AM). Salsa ingredients were blended together and placed into large plastic containers before being placed in the walk-in cooler to cool at 12:15.

   Inspector’s full note +

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

   Observed a batch of salsa being prepped at the start of inspection (11AM). Salsa ingredients were blended together and placed into large plastic containers before being placed in the walk-in cooler to cool at 12:15. Temperature of salsa before being placed in the walk-in cooler was 78F. Temperature of salsa was 74F at 1:50. CA: 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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: PIC placed salsa into large metal pans and placed pans in an ice bath to cool effectively. Informed pic that more effective methods must be used to cool salsa effectively from room temperature to 41F in 4 hours. Corrected On-Site. New Violation.

   Official report · Item 11A ↗
   Corrected on siteNew violation
3. 03

   Utensils, equipment and linens: properly stored, dried, handled

   Item 14B ↗

   Observed several dishes stored clean still wet and stacked on top of one another or not inverted. CA: Clean equipment and utensils shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

   Inspector’s full note +

   Code 511-6-1.05(10)(e)1,2,4

   Observed several dishes stored clean still wet and stacked on top of one another or not inverted. CA: Clean equipment and utensils shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. CORRECT BY: Washing, rinsing, and sanitizing dishes that have been stacked wet. Educate employees that dishes must be allowed to fully air dry before stacking. Make space on shelving units for equipment to be stacked inverted to air dry fully. New Violation.

   Official report · Item 14B ↗
   New violation
4. 04

   Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Item 15A ↗

   Observed tortillas stored in plastic grocery bags. Observed one single-use margarita container being re-used to hold soft serve mix.

   Inspector’s full note +

   Code 511-6-1.05(1)(a)

   Observed tortillas stored in plastic grocery bags. Observed one single-use margarita container being re-used to hold soft serve mix. CA: (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe , durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC placed tortillas in a metal pan, and discarded soft-serve mix in single-use container. Corrected On-Site. New Violation.

   Official report · Item 15A ↗
   Corrected on siteNew violation
5. 05

   Equipment cleanliness

   Item 15C ↗

   Observed several metal shelves in the walk-in cooler and dry storage area with a build up of food debris and rust. Observed the plastic liners of the shelving units storing dry dishes unclean.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)2,3

   Observed several metal shelves in the walk-in cooler and dry storage area with a build up of food debris and rust. Observed the plastic liners of the shelving units storing dry dishes unclean. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Cleaning shelving units and plastic liners to remove debris. Rusted shelves should be replaced if rust cannot be removed to prevent possible food contamination. Discussed with PIC that shelving units should be cleaned on a regular basis to prevent build up. New Violation.

   Official report · Item 15C ↗
   New violation
6. 06

   Insects, rodents, and animals not present

   Item 18 ↗

   Observed several flies throughout the kitchen and dining area. Observed standing water out the back door in the refuse area.

   Inspector’s full note +

   Code 511-6-1.07(5)(k)

   Observed several flies throughout the kitchen and dining area. Observed standing water out the back door in the refuse area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. CORRECT BY: Working with the mall owners to correct drainage issues at the back door near the dumpster. This is considered a harborage condition and must be eliminated. New Violation.

   Official report · Item 18 ↗
   New violation

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