Dos Amigos Mexican Grill
Last inspected: Jul 15, 2025
58
Score
Dos Amigos Mexican Grill, located at 1650 Eatonton Rd in Madison, GA, underwent a moderate risk inspection on July 15, 2025. This inspection identified two critical violations, two major violations, and one minor violation. Notable issues included the cleaning and sanitization of food-contact surfaces and maintaining proper cold holding temperatures.
2
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jul 15, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 1 corrected on site.
58
Dec 30, 2024
Routine
1 critical violation. 9 minor violations. 1 corrected on site.
55
Violations — Jul 15, 2025 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: The Chlorine Sanitizer concentration of the dishwasher was too low. Corrective action (CA) Sanitizer shall be between 50 ppm and 200 200 ppm. Dishwasher shall be serviced since the concentration was below 50ppm. Tablet QUAT sanitizer will be used at the 3 3-compartment sink until the dishwasher is serviced. Please reach out to the health authority when serviced for a follow-up equipment check.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed pink mold-like substance on the drip plate (white) inside both Ice machines. CA: All surfaces shall be cleaned and sanitized frequently to prevent mold growth. Person in charge was instructed to clean and sanitize the ice machine by 07/15/2025
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed Shrimp and beef held above 41°F as required in the chef drawer cooler. CA: All TCS (time/temperature control for safety) foods shall be held at 41°F or below. COS: all concerned foods were discarded.
6-1B - proper hot holding temperatures
Inspector notes: Observed cheese dip (Queso) store in the steam well (server area), steam table (Line area) held below 135°F as required. CA: TCS Foods shall be held at 135°F or above for hot holding. The person in charge was informed that the cheese dip should be reheated before being stored in the hot holding unit. Also, PIC was instructed to reheat the cheese dip on the stove to reach a temperature above 165°F.
511-6-1.04(6)(f)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: The chef drawer was not in good repair and was scheduled for repair, as well as the server cooler (dining cooler). Do not store any RTE/ TCS foods in these units until serviced.
511-6-1.05(6)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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