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Senor Patron scored 63; newer inspection records 99

Inspected

3005 OLD ALABAMA RD STE 2000 ALPHARETTA, GA 30022

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Senor Patron received a U, scoring 63 out of 100, in a Fulton County food-service inspection on Jul 23, 2026. The official report lists 14 findings. [1]

Inspection score

63/100Grade UOfficial inspection

Inspection summary

The inspector observed no paper towels at the handwashing sink in the main kitchen. The note records an on-site correction: “PIC refilled the paper towel dispenser.” [2]

The inspector also observed raw chicken stored above ready-to-eat vegetables in the reach-in cooler under the grill and above raw beef in the walk-in cooler. The note records an on-site correction: “PIC rearranged the food items and stored them in the proper order to prevent cross-contamination.” [3]

A separate finding described several foods stored uncovered in the walk-in cooler and the reach-in coolers in the main kitchen. The note records an on-site correction: “PIC covered all foods.” [4]

The report marks 12 findings as corrected on site. Two findings are marked as repeat violations. [5]

A newer inspection in our records, dated Jul 31, 2026, lists 99 out of 100, grade A. The findings above belong to the Jul 23, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 14 of 14 findings

  1. Handwashing

    Item 2-2D
    Observed no paper towels at the handwashing sink in the main kitchen. COS: PIC refilled the paper towel dispenser. b) Hand Drying Provision.
    Inspector’s full note

    Code 511-6-1.07(3)(b)

    Observed no paper towels at the handwashing sink in the main kitchen. COS: PIC refilled the paper towel dispenser. b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  2. Food separation and protection

    Item 4-1A
    Observed raw chicken stored above ready-to-eat vegetables in the reach-in cooler under the grill and above raw beef in the walk-in cooler. COS: PIC rearranged the food items and stored them in the proper order to prevent cross-contamination.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

    Observed raw chicken stored above ready-to-eat vegetables in the reach-in cooler under the grill and above raw beef in the walk-in cooler. COS: PIC rearranged the food items and stored them in the proper order to prevent cross-contamination. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Corrected On-Site. New Violation.
    Official report · Item 4-1A ↗
    Corrected on siteNew violation

  3. Food protection

    Item 4-2A
    Observed several foods stored uncovered in the walk-in cooler and the reach-in coolers in the main kitchen. COS: PIC covered all foods.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    Observed several foods stored uncovered in the walk-in cooler and the reach-in coolers in the main kitchen. COS: PIC covered all foods. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected On-Site. New Violation.
    Official report · Item 4-2A ↗
    Corrected on siteNew violation

  4. Food-contact surface sanitation

    Item 4-2B
    Observed sanitizer buckets with 0ppm sanitizer concentration in the main kitchen. COS: PIC replaced all sanitizer buckets with sanitizer at the proper concentration. n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness.
    Inspector’s full note

    Code 511-6-1.05(6)(n)

    Observed sanitizer buckets with 0ppm sanitizer concentration in the main kitchen. COS: PIC replaced all sanitizer buckets with sanitizer at the proper concentration. 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 Corrected On-Site. Repeat Violation.
    Official report · Item 4-2B ↗
    Corrected on siteRepeat violation

  5. Cold holding

    Item 6-1A
    Observed several TCS food items cold holding above 41F in the walk-in cooler and reach in coolers located in the main kitchen. See temperature log.
    Inspector’s full note
    Observed several TCS food items cold holding above 41F in the walk-in cooler and reach in coolers located in the main kitchen. See temperature log. CA:Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Discarded some food items, and relocated some to a working cooler. Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  6. Cold holding

    Item 6-1A
    Observed in-house made salsa held at room temperature without proper time marking. COS: PIC moved all salsa to the cooler.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed in-house made salsa held at room temperature without proper time marking. COS: PIC moved all salsa to the cooler. PIC will obtain a variance from DPH if they choose to hold the salsa at room temperature. Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  7. Hot holding temperatures

    Item 6-1B
    Observed rice, chorizo, and hot queso hot holding below 135F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed rice, chorizo, and hot queso hot holding below 135F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PCOS: PIC discarded the foods. Corrected On-Site. New Violation.
    Official report · Item 6-1B ↗
    Corrected on siteNew violation

  8. Cooling time and temperature

    Item 6-1C
    Observed Pollo de Línea (shredded chicken) cooling in the walk-in cooler in a deep metal container, which prevent the food from cooling at the required rate. CA: PIC will transfer the food to shallow pans or place the container in an ice bath to facilitate rapid cooling in accordance with required cooling parameters.
    Inspector’s full note

    Code 511-6-1.04(6)(d)

    Observed Pollo de Línea (shredded chicken) cooling in the walk-in cooler in a deep metal container, which prevent the food from cooling at the required rate. CA: PIC will transfer the food to shallow pans or place the container in an ice bath to facilitate rapid cooling in accordance with required cooling parameters. (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P New Violation.
    Official report · Item 6-1C ↗
    New violation

  9. Wiping cloth use and storage

    Item 12C
    Observed wiping cloths stored on and under the grill. Additional wiping cloths were stored in a sanitizer bucket with 0 ppm sanitizer concentration.
    Inspector’s full note

    Code 511-6-1.04(4)(m)

    Observed wiping cloths stored on and under the grill. Additional wiping cloths were stored in a sanitizer bucket with 0 ppm sanitizer concentration. COS: PIC replaced the sanitizer solution with the proper concentration and will ensure that wiping cloths are stored in sanitizer buckets when not in use. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. Corrected On-Site. New Violation.
    Official report · Item 12C ↗
    Corrected on siteNew violation

  10. Utensil storage

    Item 14A
    Observed an in-use knife stored between the cooler and the prep table. COS: PIC removed the knife and stored it in a clean, protected location.
    Inspector’s full note

    Code 511-6-1.04(4)(k)

    Observed an in-use knife stored between the cooler and the prep table. COS: PIC removed the knife and stored it in a clean, protected location. C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  11. Utensil, equipment and linen storage

    Item 14B
    Observed clean pans and containers being wet-stacked throughout the kitchen before being properly air-dried. COS: PIC rearranged all pans and containers to allow for proper air-drying and will ensure they are completely air-dried before stacking.
    Inspector’s full note

    Code 511-6-1.05(10)(a)

    Observed clean pans and containers being wet-stacked throughout the kitchen before being properly air-dried. COS: PIC rearranged all pans and containers to allow for proper air-drying and will ensure they are completely air-dried before stacking. 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. Repeat Violation.
    Official report · Item 14B ↗
    Corrected on siteRepeat violation

  12. Single-use article storage and use

    Item 14C
    Observed single-use plastic cups and bowls without handles being used as scoops for food items, including flour, oil, sugar, and carne asada. COS: PIC removed the improper scoops and will use scoops with handles. g) Kitchenware and Tableware.
    Inspector’s full note

    Code 511-6-1.05(10)(g)(1)&(3)

    Observed single-use plastic cups and bowls without handles being used as scoops for food items, including flour, oil, sugar, and carne asada. COS: PIC removed the improper scoops and will use scoops with handles. g) Kitchenware and Tableware. 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. Corrected On-Site. New Violation.
    Official report · Item 14C ↗
    Corrected on siteNew violation

  13. Facility maintenance and cleanliness

    Item 17C
    Observed the walk-in cooler and two reach-in coolers in the main kitchen unable to maintain foods at 41°F or below. CA: PIC will have the units serviced.
    Inspector’s full note

    Code 511-6-1.07(5)(a),(b)

    Observed the walk-in cooler and two reach-in coolers in the main kitchen unable to maintain foods at 41°F or below. CA: PIC will have the units serviced. (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: 08/06/2026
    Official report · Item 17C ↗
    New violation

    Correct by

  14. Pest control

    Item 18
    Observed multiple roaches throughout the kitchen. A live roach was observed crawling on exposed food and the cutting board of the prep top cooler.
    Inspector’s full note

    Code 511-6-1.07(5)(k)

    Observed multiple roaches throughout the kitchen. A live roach was observed crawling on exposed food and the cutting board of the prep top cooler. COS/CA: PIC discarded all uncovered food in the affected cooler. PIC will deep clean the kitchen and increase the frequency of pest control service if needed. k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Corrected On-Site. New Violation.
    Official report · Item 18 ↗
    Corrected on siteNew violation

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

Inspection history 2

Official history ↗
  1. Newer record
    99/100A
    Report
  2. This report
    63/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Jul 23, 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
Fulton County
Inspection ID
57543158
Facility ID
3129592
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 Fulton 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 ↗

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