NICKO REPORT
CitiesExplore

TAQUERIA LOS HERMANOS INC receives B in Gwinnett County health inspection

Inspected

4955 Sugarloaf Pkwy Lawrenceville, GA 30044

Map ↗

TAQUERIA LOS HERMANOS INC received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Sep 17, 2026. The official report lists six findings. [1]

Inspection score

81/100Grade BOfficial inspection

Inspection summary

The inspector observed several time/temperature control for safety foods cold holding above 41F (see temperature log). [2]

The inspector also observed birria and consomme cooling at a rate insufficient to cool from 135F to 70F within 2 hours.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). [3]

The report states: “Facility does not have a written notification informing consumers of the presence of major food allergens in the facility.// 1.” [4]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Cold holding

    Item 6-1A
    Observed several time/temperature control for safety foods cold holding above 41F (see temperature log). ***SECOND CONSECUTIVE VIOLATION***// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed several time/temperature control for safety foods cold holding above 41F (see temperature log). ***SECOND CONSECUTIVE VIOLATION***// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  2. Cooling time and temperature

    Item 6-1C
    Observed birria and consomme cooling at a rate insufficient to cool from 135F to 70F within 2 hours.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was divided into smaller containers and placed in ice baths in the walk-in cooler to rapidly cool.//
    Inspector’s full note

    Code .04(6)(d)

    Observed birria and consomme cooling at a rate insufficient to cool from 135F to 70F within 2 hours.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was divided into smaller containers and placed in ice baths in the walk-in cooler to rapidly cool.//
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  3. Food labeling and containers

    Item 10D
    Facility does not have a written notification informing consumers of the presence of major food allergens in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)
    Inspector’s full note

    Code .04(7)(d)

    Facility does not have a written notification informing consumers of the presence of major food allergens in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)
    Official report · Item 10D ↗
    No correction or repeat marker recorded.

  4. Cooling methods and equipment

    Item 11A
    Observed birria and consomme cooling in shallow baths stored at room temperature for nearly 2 hours.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on proper cooling methods such as using deeper ice baths, using coolers and freezers, and changing out ice…
    Inspector’s full note

    Code .04(6)(e)

    Observed birria and consomme cooling in shallow baths stored at room temperature for nearly 2 hours.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on proper cooling methods such as using deeper ice baths, using coolers and freezers, and changing out ice baths during cooling if needed.//
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  5. Utensil, equipment and linen storage

    Item 14B
    1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were placed at warewashing area to be washed, rinsed, sanitized, and stored in a position that allows for air drying.//
    Inspector’s full note

    Code .05(10)(e)

    1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were placed at warewashing area to be washed, rinsed, sanitized, and stored in a position that allows for air drying.//
    Official report · Item 14B ↗
    No correction or repeat marker recorded.

  6. Equipment design and condition

    Item 15A
    Observed glass door cooler at bar unable to maintain proper cold holding temperatures. Minimum ambient temperature was 46.8F.// 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 glass door cooler at bar unable to maintain proper cold holding temperatures. Minimum ambient temperature was 46.8F.// 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
    81/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 17, 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
DF1E69CC-CCC3-4125-B8F3-2AE4AD8751B0
Facility ID
EF51F8B1-9CCB-4C83-88D9-F2066F6EC936
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