3 Amigos Mexican Bar & Grill
Last inspected: Apr 6, 2026
78
Score
3 Amigos Mexican Bar & Grill appears in inspection records four times, starting in 2024. On Apr 6, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Adequate handwashing facilities supplied & accessible” comes up most often, recorded two times in the inspection record.
3 Amigos Mexican Bar & Grill's latest score of 78 falls below the Marietta average of 87. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: v\Observed no hand drying provision at hand sink next to grill in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels COS-paper towels placed at hand sink
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed heavy dark build up in soda nozzles at soda machine in main kitchen. C/A-Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- soda nozzles washed, rinsed, and sanitized
511-6-1.05(7)(a)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed 3 squirt bottles in prep top, 3 squirt bottles on counter top by grill, and 2 silver shakers by grill not labeled. C/A-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. COS- prep top- chipotle salsa, green salsa, sour cream Counter top- oil, water, margarine Shakers- seasoning
511-6-1.04(4)(d)
78
Sep 8, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed cheese dip and rice on steam table in main kitchen not heating at a rate fast enough to reach 165F within 2 hours; food began reheating at 10:15am. Cheese dip tempted at 72F@ at 11:13 and at 11:45 103F. Rice tempted at 76F at 11:13 and at 11:45 104F. C/A- COS- PIC moved items to reheat rapidly, Cheese dip reheated on stove top 166F at 12:14am rice reheated in microwave 170F at 12:15.
511-6-1.04(5)(h)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no hand drying provision at hand sink next to prep sink in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels COS-paper towels placed at hand sink
511-6-1.07(3)(b)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed taco shells ,taco bowls, and sopapillas in FS buffet area uncovered. Observed sneeze guard up on self serve FS buffet table. Observed taco slees, chips, taco bowls, all food on steam table (rice, beans x3, queso, chicken, beef, and salsa x2), food in under grill cooler ( raw beef, raw shrimp, raw chicken, mushrooms, diced squash, and pepper all stored uncovered. Observed chili rellenos and shredded lettuce in WIC uncovered. C/A-All food stored shall be stored in packages, covered containers, or wrappings to protect from overhead contamination except when cooling COS- PIC covered all food, placed sneeze guard down on buffet table
511-6-1.04(4)(c)
74
Dec 3, 2024
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed self serve buffet held on time vs. temperature. All cold holding TCS food items were holding above 41F with no times indicating time taken out of temp and discard time. COS- EHS and PIC filled out TPHC documentation together in Spanish and time label placed on unit C/A- if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf
511-6-1.04(6)(i)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Facility does not have chlorine testing strips for dishwasher or QAC strips for sanitizer buckets. C/A- Facility needs test strips for dishwasher and sanitizer buckets
511-6-1.05(6)(p)
78
Mar 5, 2024
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed under grill cooler ambient, raw beef, raw chicken, and raw pork above 41F. Observed self serve bar holding sour cream, diced tomatoes, salsa, and cheese above 41F. C/A-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 COS- EHS educated PIC about TPHC provided documentation for TPHC. Entire Self serve bar is on TPHC Ambient reached 42F while EHS was on site
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed quesadillas and taquitos in self serve bar holding below 135F. C/A-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 135°F (57°C) or above COS- PIC placed entire self serve bar on TPHC
511-6-1.04(6)(f)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping clothes in sanitizer bucket at 0ppm QAC C/A-While not in use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS- PIC remade bucket to 400ppm QAC
511-6-1.04(4)(m)
70
Frequently Asked Questions
When was 3 Amigos Mexican Bar & Grill last inspected?
The most recent health inspection at 3 Amigos Mexican Bar & Grill on file is from Apr 6, 2026. The public record contains four inspections in total.
What is the most common violation at 3 Amigos Mexican Bar & Grill?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited two times, more than any other issue at 3 Amigos Mexican Bar & Grill.
How does 3 Amigos Mexican Bar & Grill compare to other restaurants in Marietta?
3 Amigos Mexican Bar & Grill most recently scored 78 out of 100, which is lower than the Marietta average of 87.
Has 3 Amigos Mexican Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at 3 Amigos Mexican Bar & Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at 3 Amigos Mexican Bar & Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 3 Amigos Mexican Bar & Grill inspected?
Based on the inspection history on file, 3 Amigos Mexican Bar & Grill is inspected around two times per year on average.
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