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La Michoacana Loca scores 80; inspectors cite handwashing issues

Inspected

440 Pleasant Hill Rd Suite 101 Lilburn, GA 30047

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La Michoacana Loca received a B, scoring 80 out of 100, in a Gwinnett County food-service inspection on Sep 14, 2026. The official report lists six findings. [1]

Inspection score

80/100Grade BOfficial inspection

Inspection summary

The inspector observed no paper towels at hand sink Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. [2]

The inspector also observed salsas in salsa bar holding at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. [3]

A separate finding described multiple containers bearing no labels Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. [4]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Handwashing

    Item 2-2D
    Observed no paper towels at hand sink Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Sink supplied with paper towels
    Inspector’s full note

    Code .07(3)(b)

    Observed no paper towels at hand sink Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Sink supplied with paper towels
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  2. Handwashing

    Item 2-2D
    Observed sheetpan of potatos on hand sink A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: pan relocated
    Inspector’s full note

    Code .06(2)(o)

    Observed sheetpan of potatos on hand sink A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: pan relocated
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  3. Cold holding

    Item 6-1A
    Observed salsas in salsa bar holding at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All salsas discarded
    Inspector’s full note

    Code .04(6)(f)

    Observed salsas in salsa bar holding at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All salsas discarded
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  4. Food labeling and containers

    Item 10D
    Observed multiple containers bearing no labels Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: all items labeled.
    Inspector’s full note

    Code .04(4)(d)

    Observed multiple containers bearing no labels Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: all items labeled.
    Official report · Item 10D ↗
    No correction or repeat marker recorded.

  5. Wiping cloth use and storage

    Item 12C
    Observed wet wiping clothes stored on prep surfaces Dry wiping cloths and sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. (C) Corrective Actions: all wet clothes placed into sanitizing solution
    Inspector’s full note

    Code .04(4)(m)

    Observed wet wiping clothes stored on prep surfaces Dry wiping cloths and sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. (C) Corrective Actions: all wet clothes placed into sanitizing solution
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  6. Equipment design and condition

    Item 15A
    Observed cold hold unit with an ambient air temperature greater than 41 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
    Inspector’s full note

    Code .05(6)(a)

    Observed cold hold unit with an ambient air temperature greater than 41 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

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

Inspection history 1

Official history ↗
  1. This report
    80/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 14, 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
Gwinnett County
Inspection ID
470486E7-630A-4466-8995-A9661D1F1EDA
Facility ID
E66999C6-8F26-4642-AE29-D1B4724B5F5C
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 Gwinnett 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 ↗

Checked