Cazadores Mexican Cantina & Grill
Last inspected: Aug 27, 2025
45
Score
Cazadores Mexican Cantina & Grill, located at 2468 Franklin Pkwy in Franklin, GA, underwent a high-risk inspection on August 27, 2025. This inspection resulted in three critical violations, three major violations, and one minor violation. The facility has a history of mostly low-risk inspections across its two scored visits.
2
Inspections
3
Critical latest
3
Major latest
1
Minor latest
Inspection History
Aug 27, 2025
Routine
3 critical violations. 3 major violations. 1 minor violation. 3 corrected on site.
45
Feb 8, 2024
Routine
1 minor violation.
95
Violations — Aug 27, 2025 Inspection
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in charge not performing duties; not ensuring employees are cooking Time/Temperature Control for Safety Foods, through daily oversight of the employees'routine monitoring of the cooking temperatures. Observed par cooked food on hot holding cabinet. CA: Must fully cook prior to hot holding.
511-6-1.03(2)(a)
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: Observed employee use gloves to handle raw shrimp, cook then grab uncooked onions and tomatoes (for mixed use with or without heat treatment) to place on grill with same gloves. CA: PIC must monitor glove changes and handwashes. COS: Employee was instructed to discard gloves and wash hands after handling raw proteins and prior to handling ready to eat foods.
511-6-1.03(2)(a)
1-2B - certified food protection manager
Inspector notes: Duplicate CFSM with another restaurant. CA: Provide a CFSM for this restaurant that is not shared with another restaurant. See https://dph.georgia.gov/environmental-health/food-service for list of certification providers.
511-6-1.03(3)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed thawed chicken in vegetable wash sink at 57 degrees f - cos: Placed chicken in cooler. Ca: Store at 41F or below.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: observed 108F chicken and 102F beef hot holding on steam table from 10:30 am at 12 pm. Foods must be cooked to minimum cook temperature or higher then hot held at 135F or higher. Please see cook chart left at inspection. COS: final cook 203F for chicken and 155F for beef.
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed knives between wall and pipe. properly store on certified easily cleanable food contact surface like a chef's knife magnet. Also observed cup in sugar instead of a scoop with a handle stored up out of the sugar as is needed.
511-6-1.05(10)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed raw chicken in the only prep sink which must be designated for vegetables. Mixed use of the sink is not allowed. CA/Code: At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables.
511-6-1.05(3)(j)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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