De La Villa Mexican Restaurant
Last inspected: May 1, 2026
74
Score
De La Villa Mexican Restaurant has been inspected six times since 2024. On May 1, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The most common issue across all inspections has been “physical facilities installed, maintained, and clean”, showing up three times.
Compared to other Mcdonough restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
6
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
May 1, 2026
Routine
1 major violation. 4 minor violations. 2 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed can opened blade with accumulation and cleaned dishes with food accumulation. PIC was advised to properly, clean, and sanitize items.
511-6-1.05(7)(a)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Expired permit is posted within the facility. PIC payment for permit.
511-6-1.02(1)(f)(1)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed tile in main kitchen with cracks and baseboards missing or in disrepair throughout the facility.
511-6-1.07(5)(a)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wet wiping cloth stored on prep surface. Wet wiping cloths must be stored in a sanitizer solution at proper concentration. Employee placed items in chlorine sanitizer solution.
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most current inspection report being obstructed from proper public view.
511-6-1.02(1)(d)
74
Oct 28, 2025
Followup
1 critical violation. 3 minor violations. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple items in reach-in cooler and walk-in cooler above 41F. PIC disposed of food items. PIC was informed to check all items in red standing reach-in cooler before use and any items above 41F must be promptly discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54...
511-6-1.04(6)(f)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee coffee cup with no lid or straw stored on food prep surface and employee food items stored on drinks. Employee discarded of items.511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drin...
511-6-1.03(5)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed food items in reach-in cooler and cooling on ice uncovered and not properly protected from contamination. PIC placed lids and cling film on uncovered items.511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
511-6-1.04(4)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most current inspection was not prominently displayed in public view.511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with...
511-6-1.02(1)(d)
74
Jul 9, 2025
Routine
2 critical violations. 3 major violations. 1 minor violation. 3 corrected on site.
View 6 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed chicken and beef food items with disposal dates of 7/5/25. Employee disposed of items. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P
511-6-1.04(6)(h)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS food items stored in reach-in cooler and walk-in cooler above 41F. Employee disposed of food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility with expired test strips for dish machine. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.
511-6-1.05(6)(p)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed can opener with food accumulation. Employee began the cleaning process. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed chlorine sanitizer of dish machine with concentration of 0ppm. Manager was advised to utilize 3-compartment sink and discontinue use of dish machine. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solutio...
511-6-1.05(6)(n)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most current inspection report not posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door,...
511-6-1.02(1)(d)
52
Jan 24, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 3 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS items stored in reach-in and walk-in cooler above 41F. PIC and employees moved items prep same day to working coolers and threw out other items in walk in cooler. Items in reach-in cooler were placed on ice. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C...
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed drink machine nozzles with black accumulation and cleaned dishes with food debris on them.
511-6-1.05(7)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility without proper test strips for lactic acid based sanitizer.511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf
511-6-1.05(3)(h)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed beef being thawed at room temperature. PIC placed item under running water.
511-6-1.04(6)(c)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed beef being thawed at room temperature. PIC placed item under running water.
511-6-1.04(6)(c)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed outside dumpster with holes within it and doors open.
511-6-1.06(5)(d)
61
Jul 16, 2024
Routine
2 major violations. 2 minor violations.
View 4 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Paper towels not provided at the handsink.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Ice machine contained calcium build up
511-6-1.05(6)(n)
11C - approved thawing methods used
Inspector notes: Sausage observed thawing at room temperature.
511-6-1.04(6)(c)
11D - thermometers provided and accurate
Inspector notes: Thermometer not provided in the walk in cooler located outside
511-6-1.05(2)(x)
74
Jan 24, 2024
Initial
1 major violation. 2 minor violations.
View 3 violations
11D - thermometers provided and accurate
Inspector notes: 11D. Missing thermometers for several cold holding units.
511-6-1.05(2)(k)
17C - physical facilities installed, maintained, and clean
Inspector notes: 17C. Observed non-approve ceiling tile in disrepair near the bar area. Replace with approved type.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: 17D. Observed floor tile in walk in cooler in disrepair. Replace floor tile or smooth and seal the concrete.
511-6-1.07(5)(a)
82
Frequently Asked Questions
When was De La Villa Mexican Restaurant last inspected?
The most recent health inspection at De La Villa Mexican Restaurant on file is from May 1, 2026. The public record contains six inspections in total.
What is the most common violation at De La Villa Mexican Restaurant?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited three times, more than any other issue at De La Villa Mexican Restaurant.
How does De La Villa Mexican Restaurant compare to other restaurants in Mcdonough?
De La Villa Mexican Restaurant most recently scored 74 out of 100, which is lower than the Mcdonough average of 79.
Has De La Villa Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at De La Villa Mexican Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at De La Villa Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is De La Villa Mexican Restaurant inspected?
Based on the inspection history on file, De La Villa Mexican Restaurant is inspected around three times per year on average.
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