El Dorado
Last inspected: Apr 29, 2026
55
Score
Across the available record, El Dorado has five inspections on file, the first dated 2024. The latest inspection on file is from Apr 29, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited three times.
El Dorado's latest score of 55 falls below the Cartersville average of 90. The record is unremarkable in either direction.
5
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 29, 2026
Followup
3 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous time/temperature control for safety foods improperly cold holding above 41F in several different holding units throughout the kitchen. See temp log. CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: House made garlic parm sauce was out of temp for more than 4 hours and PIC discarded. All other foods were out of temp for less than 4 hours and moved to the walk-in cooler or placed on ice baths to rapidly cool.
511-6-1.04(6)(f)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw beef stored above raw shell eggs in the walk-in cooler and raw beef burgers stored behind raw pork in the cooler drawers. CA: Raw animal foods shall be stored separate from ready-eat/fully cooked food and stored based on their minimum internal cook temps. COS: Employee rearranged foods so they were stored by their minimum internal cook temps.
511-6-1.04(4)(c)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS food improperly hot holding below 135F on the steam table (ground beef 102F). CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or higher. COS: Food was out of temperature for less than 4 hours and was rapidly reheated to 174F. Discussed not overfilling pans.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed multiple unlabeled bottles of toxic substances. CA: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Employee labelled all bottles with name of contents.
511-6-1.07(6)(b)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed old copy of the inspection report posted and not the current report with a score of 74. CA: The most current inspection report shall be prominently displayed in public view.
511-6-1.02(1)(d)
55
Apr 20, 2026
Routine
2 critical violations. 6 minor violations. 7 corrected on site.
View 8 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shell eggs stored above fresh produce and sauces in the walk-in cooler. Observed raw beef stored behind raw chorizo (pork) in the cooler drawers. CA: Raw animal foods shall be stored separate from ready-to-eat/fully cooked foods and stored based on their minimum internal cook temp. COS: PIC relocated raw shell eggs and pan of raw beef.
511-6-1.04(4)(c)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several house-made items that require date marking that were held past their marked expiration date (house-made firecracker sauce 4/17, salsa 4/18, blue cheese dressing 4/18). CA: TCS foods that require date marking shell be discarded after their expiration date. COS: PIC discarded foods.
511-6-1.04(6)(h)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed several pans of cooling food throughout the facility that were cooling by unapproved methods; queso was stored ambient in large pans and after 1 hour of cooling was at 80F, and 30 minutes later was still at 80F. Salsa was stored in deep, tightly lidded containers stacked three-high. Shredded cabbage and diced tomato were tightly lidded in the reach-in cooler, raw chorizo was 60F after prep and was placed in the cooler drawers. CA: Employees shall use proper methods to rapidly cool TCS foods. COS: Pans were moved to the walk-in cooler and lids vented and queso was moved to an ice bath to rapidly cool.
511-6-1.04(6)(e)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoops in bulk salt dry goods container with handles in contact with food. CA: Scoops stored within containers of food in between use shall be stored with the handle above the food to prevent contamination. COS: PIC removed the scoops from the containers.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed all clean cups stored by the drink machine stacked wet. CA: After cleaning and sanitizing, dishes and utensils shall be air dried or used after adequate draining before contact with food. COS: PIC unstacked cups to air dry.
511-6-1.05(10)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed employee towel drying clean dishes with a reusable dry cloth. CA: After cleaning and sanitizing, dishes/utensils may not be cloth dried.
511-6-1.05(10)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal drinks stored on bulk ice machine; employee drink missing single-use lid and straw. CA: Employee personal drinks stored in the kitchen shall be in a clean, single-use cup with lid and straw and stored/handled to prevent contamination. COS: PIC discarded cups.
511-6-1.03(5)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed taco shells uncovered and stored directly on the cardboard lined dry storage shelf, chips and tortillas in dry storage with no lid, several pans of food and clean fruit/vegetables stored in the coolers with no lid, and cleaned lemons/limes/oranges stored in cardboard boxes with no lid at the bar. CA: Stored food (when not in use or actively cooling) shall be covered to prevent from overhead contamination. Discussed use of food grade, covered containers to store fruit/vegetables after it's been washed.
511-6-1.04(4)(c)
55
Oct 27, 2025
Routine
2 minor violations. 2 corrected on site.
View 2 violations
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop in bulk flour container with handle in contact with food. CA: Scoops should be stored with handle above food so it cannot contaminate food or be stored outside of the container. COS: PIC removed scoop from container
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed pans stored and stacked wet. CA: After cleaning all equipment should air dry before being stacked or used again. COS: PIC unstacked pans
511-6-1.05(10)(a)
90
Apr 7, 2025
Routine
2 minor violations. 2 corrected on site.
View 2 violations
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop in flour and salt with handle in contact with food surface and a single use bowl being used to scoop cooked rice. CA: PIC removed scoops from containers and educated PIC on not using disposable products or utensils without handles for scoops
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed cups at server station and pans on shelf stacked while still being wet. CA: Discussed air drying procedures with PIC and dishes were unstacked to fully dry
511-6-1.05(10)(e)
90
Oct 2, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous time/temperature control for safety foods (Cooked potato empanada, sour cream, guacamole) improperly cold holding above 41F in the reach-in cooler (see temp log). CA: PIC chose to discard. Discussed adding TCS foods from this unit to the daily temp monitoring log that the facility already has in place; all foods in the unit were at temp with the exception of the three TCS foods on the bottom shelf. PIC to monitor and service the unit if needed.
511-6-1.04(6)(f)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed several areas throughout the facility where personal items were improperly stored above or on top of dry goods. CA: PIC relocated items and designated areas for storage of employee personal items will be used.
511-6-1.07(4)(b)
82
Frequently Asked Questions
When was El Dorado last inspected?
The most recent health inspection at El Dorado on file is from Apr 29, 2026. The public record contains five inspections in total.
What is the most common violation at El Dorado?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at El Dorado.
How does El Dorado compare to other restaurants in Cartersville?
El Dorado most recently scored 55 out of 100, which is lower than the Cartersville average of 90.
Has El Dorado's inspection record improved over time?
Results have been roughly steady. Inspections at El Dorado have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Dorado 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 El Dorado inspected?
Based on the inspection history on file, El Dorado is inspected around three times per year on average.
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