NickO Report
CitiesExplore

EL TORERO STONE MOUNTAIN scored 73; newer inspection records 87

Inspected

1944 Rockbridge Rd SW Suite 109 Stone Mountain, GA 30087

Map ↗

EL TORERO STONE MOUNTAIN received a C, scoring 73 out of 100, in a Gwinnett County food-service inspection on Aug 24, 2026. The official report lists 15 findings. [1]

Inspection score

73/100Grade COfficial inspection

Inspection summary

The report states: “&2Observed open employee food and employee drinks in unapproved cups on the prep table.” [2]

The inspector also observed a mold-like substance on the inside of the ice machine where the ice is made. [3]

A separate finding described several time/temperature control for safety (TCS) foods (3 containers of Salsa, pico, cooked pork, shredded beef, and 4 containers of queso) not cooling at a fast enough rate in the walk-in cooler. [4]

A newer inspection in our records, dated Sep 3, 2026, lists 87 out of 100, grade B. The findings above belong to the Aug 24, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 15 of 15 findings

  1. Eating, drinking and tobacco use

    Item 2-2B
    &2Observed open employee food and employee drinks in unapproved cups on the prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Food and drink were discarded.
    Inspector’s full note

    Code .03(5)(k)1

    &2Observed open employee food and employee drinks in unapproved cups on the prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Food and drink were discarded.
    Official report · Item 2-2B ↗
    No correction or repeat marker recorded.

  2. Food-contact surface sanitation

    Item 4-2B
    Observed a mold-like substance on the inside of the ice machine where the ice is made. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice machine was cleaned.
    Inspector’s full note

    Code .05(7)(a)1

    Observed a mold-like substance on the inside of the ice machine where the ice is made. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice machine was cleaned.
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  3. Food-contact surface sanitation

    Item 4-2B
    Observed food debris on dishes stored as clean under the hot holding prep area. Observed a buildup of food debris in a container storing beans. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were placed with other dirty dishes to be washed, rinsed, and sanitized.
    Inspector’s full note

    Code .05(7)(a)1

    Observed food debris on dishes stored as clean under the hot holding prep area. Observed a buildup of food debris in a container storing beans. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were placed with other dirty dishes to be washed, rinsed, and sanitized.
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  4. Food-contact surface sanitation

    Item 4-2B
    The dishwashing machine chlorine concentration was 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)
    Inspector’s full note

    Code .05(6)(n)

    The dishwashing machine chlorine concentration was 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  5. Cooling time and temperature

    Item 6-1C
    Observed several time/temperature control for safety (TCS) foods (3 containers of Salsa, pico, cooked pork, shredded beef, and 4 containers of queso) not cooling at a fast enough rate in the walk-in cooler. See temperature log. 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).
    Inspector’s full note

    Code .04(6)(d)

    Observed several time/temperature control for safety (TCS) foods (3 containers of Salsa, pico, cooked pork, shredded beef, and 4 containers of queso) not cooling at a fast enough rate in the walk-in cooler. See temperature log. 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).
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  6. Cooling methods and equipment

    Item 11A
    Observed salsa, queso, cooked pork, shredded beef, and pico cooling in covered plastic containers under the fans in the walk-in cooler. 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: The person in charge was educated on proper cooling methods.
    Inspector’s full note

    Code .04(6)(e)

    Observed salsa, queso, cooked pork, shredded beef, and pico cooling in covered plastic containers under the fans in the walk-in cooler. 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: The person in charge was educated on proper cooling methods.
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  7. Thawing methods

    Item 11C
    Observed fish thawing at room temperature in a container full of still water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Fish was discarded.
    Inspector’s full note

    Code .04(6)(c)

    Observed fish thawing at room temperature in a container full of still water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Fish was discarded.
    Official report · Item 11C ↗
    No correction or repeat marker recorded.

  8. Utensil, equipment and linen storage

    Item 14B
    1,2,4Observed multiple dishes stored as clean, 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: Dishes were separated to air dry.
    Inspector’s full note

    Code .05(10)(e)

    1,2,4Observed multiple dishes stored as clean, 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: Dishes were separated to air dry.
    Official report · Item 14B ↗
    No correction or repeat marker recorded.

  9. Equipment design and condition

    Item 15A
    &3Observed a container storing pulled beef with a broken lid in the walk-in cooler. Observed multiple chipped plates. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrective Actions: Lid and plates were discarded.
    Inspector’s full note

    Code .05(6)(q)1

    &3Observed a container storing pulled beef with a broken lid in the walk-in cooler. Observed multiple chipped plates. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrective Actions: Lid and plates were discarded.
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

  10. Warewashing facilities and test strips

    Item 15B
    The facility does not have test strips to test its chlorine sanitizer. ( Test strip expired) A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
    Inspector’s full note

    Code .05(3)(h),(i)

    The facility does not have test strips to test its chlorine sanitizer. ( Test strip expired) A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
    Official report · Item 15B ↗
    No correction or repeat marker recorded.

  11. Equipment cleanliness

    Item 15C
    Observed buildup of debris on the storage shelves in the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
    Inspector’s full note

    Code .05(7)(a)2,3

    Observed buildup of debris on the storage shelves in the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
    Official report · Item 15C ↗
    No correction or repeat marker recorded.

  12. Facility maintenance and cleanliness

    Item 17C
    Observed buildup and garbage behind the ice machine and grime behind storage shelves in the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
    Inspector’s full note

    Code .07(5)(a),(b)1,2,3

    Observed buildup and garbage behind the ice machine and grime behind storage shelves in the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
    Official report · Item 17C ↗
    No correction or repeat marker recorded.

  13. Ventilation and lighting

    Item 17D
    Observed oil beginning to drip from the exhaust hood in the kitchen over the stove. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)
    Inspector’s full note

    Code .07(5)(d)

    Observed oil beginning to drip from the exhaust hood in the kitchen over the stove. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)
    Official report · Item 17D ↗
    No correction or repeat marker recorded.

  14. Ventilation and lighting

    Item 17D
    Observed employee food on top of a restaurant keg in the walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Food was moved to an approved employee area.
    Inspector’s full note

    Code .07(4)(b)

    Observed employee food on top of a restaurant keg in the walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Food was moved to an approved employee area.
    Official report · Item 17D ↗
    No correction or repeat marker recorded.

  15. Pest control

    Item 18
    The back door in the lobby is not tight-fitting, and large gaps of light are shining through. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
    Inspector’s full note

    Code .07(2)(m)

    The back door in the lobby is not tight-fitting, and large gaps of light are shining through. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
    Official report · Item 18 ↗
    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 2

Official history ↗
  1. Newer record
    87/100B
    Report
  2. This report
    73/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Aug 24, 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
1D361777-AF55-4708-BA69-BE70B73B8AA8
Facility ID
588697B1-ECBA-4339-8CB7-C966E6B5CA58
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