Willy's Mexicana Grill received an A, scoring 92 out of 100, in a Fulton County food-service inspection on Oct 5, 2026. The official report lists four findings. [1]
The inspector observed hand-wash being blocked by a food holding cart. [2]
The inspector also observed box with single use containers left on the floor. [3]
A separate finding described food residue on the bottom shelves of reach-in coolers in the front food service area. [4]
The report marks two findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 4 of 4 findings
Observed hand-wash being blocked by a food holding cart. PIC moved the cart and is advised to keep the hand washing sink always accessible for employees.
Code 511-6-1.06(2)(o)
Observed hand-wash being blocked by a food holding cart. PIC moved the cart and is advised to keep the hand washing sink always accessible for employees. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation.Official report · Item 2-2D ↗
Observed box with single use containers left on the floor. PIC moved the box 6 inches above the floor.
Code 511-6-1.05(10)(e)1&3
Observed box with single use containers left on the floor. PIC moved the box 6 inches above the floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrected On-Site. New Violation.Official report · Item 14C ↗
Observed food residue on the bottom shelves of reach-in coolers in the front food service area. CA: Advised PIC to frequently clean all non-food contact surfaces of equipment.
Code 511-6-1.05(7)(a)2,3
Observed food residue on the bottom shelves of reach-in coolers in the front food service area. CA: Advised PIC to frequently clean all non-food contact surfaces of equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation. Correct By: 10/06/2026Official report · Item 15C ↗
Correct by
Observed water pooling inside the RIC in front service area. PIC advised to get the RIC fixed 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.
Code 511-6-1.07(5)(a),(b)
Observed water pooling inside the RIC in front service area. PIC advised to get the RIC fixed 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf New Violation. Correct By: 10/06/2026Official report · Item 17C ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Oct 5, 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 Fulton County. History includes only this authority’s exact facility ID.
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