Buena Vida Tapas & Sol received an A, scoring 90 out of 100, in a Fulton County food-service inspection on Jun 15, 2026. The official report lists five findings. [1]
The inspector observed the sanitizer concentration at 0ppm at the dish machine. [2]
The inspector also observed uneasily recognizable seasonings not labeled with the common name. [3]
A separate finding described dishes stacked wet at the time of the inspection. The note records an on-site correction: “- dishes were unstacked to allow air drying.” [4]
The report marks two findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 5 of 5 findings
Observed the sanitizer concentration at 0ppm at the dish machine. CA- dish machine must not be used until it is repaired and sanitizer concentration is at 50ppm chlorine.
Code 511-6-1.05(6)(n)
Observed the sanitizer concentration at 0ppm at the dish machine. CA- dish machine must not be used until it is repaired and sanitizer concentration is at 50ppm chlorine. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) New Violation. Correct By: 06/18/2026Official report · Item 4-2B ↗
Correct by
Observed uneasily recognizable seasonings not labeled with the common name. COS- seasonings were labeled.
Code 511-6-1.04(4)(d)
Observed uneasily recognizable seasonings not labeled with the common name. COS- seasonings were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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. Repeat Violation. Correct By: 06/18/2026Official report · Item 10D ↗
Correct by
Observed dishes stacked wet at the time of the inspection. COS- dishes were unstacked to allow air drying.
Code 511-6-1.05(10)(a)
Observed dishes stacked wet at the time of the inspection. COS- dishes were unstacked to allow air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected On-Site. New Violation. Correct By: 06/15/2026Official report · Item 14B ↗
Correct by
Observed debris along countertops and equipment in the main kitchen. CA- all nonfood contact surfaces of equipment shall be cleaned and free of debris.
Code 511-6-1.05(7)(a)2,3
Observed debris along countertops and equipment in the main kitchen. CA- all nonfood contact surfaces of equipment shall be cleaned and free of 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. New Violation. Correct By: 06/18/2026Official report · Item 15C ↗
Correct by
Observed sticker residue and old labels on the outside of the containers that were stored as clean. COS- dishes were taken to be rewashed.
Code 511-6-1.05(7)(d)
Observed sticker residue and old labels on the outside of the containers that were stored as clean. COS- dishes were taken to be rewashed. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrected On-Site. New Violation.Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Jun 15, 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.
Checked