I Taquero Mucho received a B, scoring 81 out of 100, in a Fulton County food-service inspection on Aug 31, 2026. The official report lists seven findings. [1]
The inspector observed hand sink in bar area was blocked with stuff in it.PIC removed the stuff. [2]
The inspector also observed soda dispenser nozzles had black mold like buildup. [3]
A separate finding described several TCS foods like cut tomatoes, cheese, milk were not maintaining temperatures of 41F or below in two separate RIC's in main kitchen. [4]
The report marks five findings as corrected on site. [5]
Showing 7 of 7 findings
Observed hand sink in bar area was blocked with stuff in it.PIC removed the stuff. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.
Code 511-6-1.06(2)(o)
Observed hand sink in bar area was blocked with stuff in it.PIC removed the stuff. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation.Official report · Item 2-2D ↗
Observed soda dispenser nozzles had black mold like buildup. PIC advised to clean them regularly.
Code 511-6-1.05(7)(a)1
Observed soda dispenser nozzles had black mold like buildup. PIC advised to clean them regularly. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation. Correct By: 09/01/2026Official report · Item 4-2B ↗
Correct by
Observed several TCS foods like cut tomatoes, cheese, milk were not maintaining temperatures of 41F or below in two separate RIC's in main kitchen. PIC advised to fix the RIC.
Code 511-6-1.04(6)(f)
Observed several TCS foods like cut tomatoes, cheese, milk were not maintaining temperatures of 41F or below in two separate RIC's in main kitchen. PIC advised to fix the RIC. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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. P New Violation. Correct By: 09/02/2026Official report · Item 6-1A ↗
Correct by
Observed beans, sugar and other containers had scoops without handles and are placed inside the container. PIC advised to remove the scoops and asked to have a scoop with handle with handle placed outside without touching food.
Code 511-6-1.04(4)(k)
Observed beans, sugar and other containers had scoops without handles and are placed inside the container. PIC advised to remove the scoops and asked to have a scoop with handle with handle placed outside without touching food. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (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 ↗
Observed scoop stored inside the ice with handle placed touching the ice in the bar area. PIC removed the scoop.
Code 511-6-1.04(4)(k)
Observed scoop stored inside the ice with handle placed touching the ice in the bar area. PIC removed the scoop. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (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 ↗
Observed leakage of water from ceiling in the walk in cooler ( cooler itself is in working condition). PIC advised to get it fixed ASAP.
Code 511-6-1.07(5)(a),(b)
Observed leakage of water from ceiling in the walk in cooler ( cooler itself is in working condition). PIC advised to get it fixed ASAP. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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 Corrected On-Site. New Violation. Correct By: 09/04/2026Official report · Item 17C ↗
Correct by
Observed employee food stored above the customer food in RIC. PIC removed them and placed them in designated areas.
Code 511-6-1.07(4)(b)
Observed employee food stored above the customer food in RIC. PIC removed them and placed them in designated areas. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected On-Site. New Violation.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Aug 31, 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.
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