Armando's Italian Restaurant
Last inspected: Apr 7, 2026
61
Score
Armando's Italian Restaurant, located at 3 S Dixie Ave, Cartersville, GA, underwent a moderate risk inspection on April 7, 2026. This inspection resulted in a score of 61, with two critical, one major, and two minor violations observed. Previous inspections for Armando's Italian Restaurant have predominantly been low-risk.
4
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine
2 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
61
Oct 3, 2025
Routine
1 major violation. 5 minor violations. 2 corrected on site.
70
Mar 14, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
78
Jan 9, 2024
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
78
Violations — Apr 7, 2026 Inspection
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed pan of raw chicken stored directly on top of bottled alcohol in RIC. CA: Raw animal foods and RTE foods shall be stored according to minimum internal cook temp. COS:PIC relocated raw chicken to proper placement.
511-6-1.04(4)(c)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several pans of food in reach-in coolers and freezers stored without a cover or lid. CA: Except when cooling, food should be stored covered to prevent overhead contamination
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed interior of bulk ice machine not cleaned to sight and touch, excessive build up on side walls. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch
511-6-1.05(7)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several potentially hazardous TCS foods improperly cold holding in RIC and WIC (see temp log). CA: TCS foods being cold held must be held at 41 degrees F or below. COS: PIC stated chopped penne noodles, cheesecake, and tiramisu had been placed in RIC for less than 4 hours and was moved to different RIC to rapidly cool.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed several pans of food being cooled temping below 135 degrees F, not under an active/approved cooling method (left out on pan rack). CA: Foods being cooled within critical control point parameters must be under active, approved cooling measures to ensure proper cooling process. COS: PIC placed eggplant in cooler to continue cooling. PIC will closely monitor cooling process.
511-6-1.04(6)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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