Metro Atlanta News
EL SOLECITO MEXICAN GRILL - BASE received a B, scoring 80 out of 100, in a Cobb County food-service inspection on Oct 23, 2026. The official report lists eight findings. [1]
Inspection purpose: Routine
The inspector observed personal bowl of soup that was being eaten next to cutting board and peppers on the prep table in the main kitchen. [2]
The inspector also observed an employee wash their hands in the prep sink in the main kitchen. [3]
A separate finding described milk (49 F) and whipped cream (49 F) cold holding above 41 F in the RIC at the front of house bar. [4]
The report marks eight findings as corrected on site. [5]
Showing 8 of 8 findings
Observed personal bowl of soup that was being eaten next to cutting board and peppers on the prep table in the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.
Code 511-6-1.03(5)(k)1&2
Observed personal bowl of soup that was being eaten next to cutting board and peppers on the prep table in the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Soup removed. Corrected On-Site. New Violation.Official report · Item 2-2B ↗
Observed personal bowl of soup that was being eaten next to cutting board and peppers on the prep table in the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.
Code 511-6-1.03(5)(k)1&2
Observed personal bowl of soup that was being eaten next to cutting board and peppers on the prep table in the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Soup removed. Corrected On-Site. New Violation.Official report · Item 2-2B ↗
Observed employee wash their hands in the prep sink in the main kitchen. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.
Code 511-6-1-.03(5)(d)
Observed employee wash their hands in the prep sink in the main kitchen. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: Employee educated on where to wash Corrected On-Site. New Violation.Official report · Item 2-2D ↗
Observed milk (49 F) and whipped cream (49 F) cold holding above 41 F in the RIC at the front of house bar. Observed raw chorizo sitting on the prep table (not being prepped) in the main kitchen holding at 68 F.
Code 511-6-1.04(6)(f)
Observed milk (49 F) and whipped cream (49 F) cold holding above 41 F in the RIC at the front of house bar. Observed raw chorizo sitting on the prep table (not being prepped) in the main kitchen holding at 68 F. Observed raw chicken in the bottom of the prep sink (not being thawed/prepped) holding at 70 F. C/A: TCS foods that are cold holding must be maintained at 41 F or below. COS: Milk and whipped cream discarded. Chorizo and chicken allowed to cool as they were within 2 hour window of prep. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed spanish rice cooling in a pot in the outdoor prep area at a rate in which it would not reach 70 F within 2 hours. Observed pork cooling in a pan in the outdoor prep area at a rate in which it would not rot reach 70 F within 2 hours.
Code 511-6-1.04(6)(d)
Observed spanish rice cooling in a pot in the outdoor prep area at a rate in which it would not reach 70 F within 2 hours. Observed pork cooling in a pan in the outdoor prep area at a rate in which it would not rot reach 70 F within 2 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Items moved to WIC to cool faster. Corrected On-Site. New Violation.Official report · Item 6-1C ↗
Observed squeeze bottles of oil, butter sauce, spicy oil by the grill in the main kitchen with no name labels. Observed several varieties of dressings/sauces in cups in the FOH RIC with no name labels.
Code 511-6-1.04(4)(d)
Observed squeeze bottles of oil, butter sauce, spicy oil by the grill in the main kitchen with no name labels. Observed several varieties of dressings/sauces in cups in the FOH RIC with no name labels. C/A: 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. COS: Items labeled Corrected On-Site. New Violation.Official report · Item 10D ↗
Observed pot of cooked peppers stored on the floor in the main kitchen. Observed box of tortilla chips stored on top of trash can in the main kitchen.
Code 511-6-1.04(4)(q)
Observed pot of cooked peppers stored on the floor in the main kitchen. Observed box of tortilla chips stored on top of trash can in the main kitchen. Observed cases of beer stored directly on the floor in the outdoor prep area and storage shed. C/A: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Foods moved to protected locations and above the floor. Corrected On-Site. New Violation.Official report · Item 12A ↗
Observed pair of tongs stored in water at 78 F in the main kitchen. C/A: Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F COS: tongs removed from water Corrected On-Site.
Code 511-6-1.04(4)(k)
Observed pair of tongs stored in water at 78 F in the main kitchen. C/A: Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F COS: tongs removed from water Corrected On-Site. New Violation.Official report · Item 14A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Oct 23, 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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