4 AMIGOS MEXICAN KITCHEN received a B, scoring 80 out of 100, in a Gwinnett County food-service inspection on Jul 31, 2026. The official report lists six findings. [1]
The inspector observed a clean ice bucket stored on top of the handwashing sink in the bar. [2]
The report states: “Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log).” [3]
The report states: “Multiple TCS foods not cooling at a fast enough rate to reach 41F within 4 or 6 hours (see temperature log).” [4]
Showing 6 of 6 findings
Observed a clean ice bucket stored on top of the handwashing sink in the bar. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Ice bucket was taken to the dish machine to be washed, rinsed, and sanitized.
Code .06(2)(o)
Observed a clean ice bucket stored on top of the handwashing sink in the bar. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Ice bucket was taken to the dish machine to be washed, rinsed, and sanitized.Official report · Item 2-2D ↗
Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the walk in cooler.
Code .04(6)(f)
Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the walk in cooler.Official report · Item 6-1A ↗
Multiple TCS foods not cooling at a fast enough rate to reach 41F within 4 or 6 hours (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). Corrective Actions: Approved cooling methods were provided.
Code .04(6)(d)
Multiple TCS foods not cooling at a fast enough rate to reach 41F within 4 or 6 hours (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). Corrective Actions: Approved cooling methods were provided.Official report · Item 6-1C ↗
Observed multiple seasonings and oils removed from the original container and not labeled with the common name. 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. (C) Corrective Actions: Foods were properly labeled.
Code .04(4)(d)
Observed multiple seasonings and oils removed from the original container and not labeled with the common name. 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. (C) Corrective Actions: Foods were properly labeled.Official report · Item 10D ↗
Facility using improper methods for cooling TCS foods. Foods cooling in prep line coolers where high levels of worker activity are occurring. Foods also cooling in large containers in the walk in cooler while stacked and covered. 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:…
Code .04(6)(e)
Facility using improper methods for cooling TCS foods. Foods cooling in prep line coolers where high levels of worker activity are occurring. Foods also cooling in large containers in the walk in cooler while stacked and covered. 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: Discussed that foods should be cooled in smaller portions in the walk in cooler and walk in freezer. Discussed that foods may be left uncovered while cooling as long as no source of contamination can occur.Official report · Item 11A ↗
The most current inspection report from 2/12/26 is not on display. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The inspection report posted was removed from display. Today's inspection report was provided.
Code .02(1)(d)
The most current inspection report from 2/12/26 is not on display. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The inspection report posted was removed from display. Today's inspection report was provided.Official report · Item 13A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 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 Gwinnett County. History includes only this authority’s exact facility ID.
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