Fuego Mexican Grill & Tequila Bar
Last inspected: Jul 24, 2025
86
Score
Across the available record, Fuego Mexican Grill & Tequila Bar has four inspections on file, the first dated 2024. The latest inspection on file is from Jul 24, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded two times.
Compared to the broader Georgia restaurant scene, this is about average. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jul 24, 2025
Followup
3 minor violations.
View 3 violations
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most recent inspection report was not posted. CA: 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.
511-6-1.02(1)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ripped gasket in reach-cooler. CA: Replace gasket.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed several live flies in the kitchen. CA: Contact Certified Pest Control Operator.
511-6-1.07(5)(l)
86
Jun 23, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 4 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed Prep-Top Cooler, Reach-in Cooler (same unit as prep top), and Reach-in Cooler Drawer (under grill) temping at above 41 degrees Fahrenheit. Management has been contacted to have maintenance to fix unit. CA: 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.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap and broken dispenser at hand sink in kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.
511-6-1.07(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dish machine not dispensing chlorine sanitizer. Contact maintenance. While dish machine is not dispensing sanitizer, machine can be used to wash dishes, but everything must be sanitized in the 3-compartment sink before air drying. Recommend using 2 of the 3-compartments for sanitizer to accommodate the number of dishes.
511-6-1.05(6)(n)
18 - insects, rodents, and animals not present
Inspector notes: Observed several live flies in the kitchen. CA: Contact Certified Pest Control Operator.
511-6-1.07(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee with open beverage on top of dish drying rack. CA: 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, drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Drink was disposed of.
511-6-1.03(5)(k)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed cook with no hair restraint. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
511-6-1.03(5)(j)
61
Oct 7, 2024
Followup
1 minor violation. 1 corrected on site.
View 1 violation
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed back door left cracked open. Door is difficult to fully close, but is sealed when properly closed. COS. CA: Remind employees that the door must be fully closed when entering and exiting the back.
511-6-1.07(2)(m)
95
Aug 29, 2024
Routine
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
4-1A - food separated and protected
Inspector notes: Observed raw eggs stored over cooked meats and raw shrimp stored over raw lemons. All foods must be properly vertically stored based off of minimum internal cook temperature. All raw meats must be stored below ready-to-eat and cooked foods.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
Inspector notes: Observed cold-held foods being kept in Prep-Top Cooler, Reach-in Cooler (same unit as prep top), and Reach-in Cooler Drawer (under grill) temping at above 41 degrees Fahrenheit. Management has contacted maintenance to fix unit. Maintenance had already been contacted to fix reach-in freezer that is not currently being used.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed Dish Machine not dispensing chlorine sanitizer. Staff has already contacted dish company to have unit serviced. While dish machine is not dispensing sanitizer, machine can be used to wash dishes, but everything must be sanitized in the 3-compartment sink before air drying. Recommend using 2 of the 3-compartments for sanitizer to accommodate the amount of dishes. 3-Compartment sink sanitizer: 100ppm Chlorine.
511-6-1.05(6)(n)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed gaskets on bottom of reach in cooler (under prep top) with torn gaskets on the bottom of the door. All cooler gaskets need to be in good condition and kept clean.
511-6-1.05(2)(h)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed missing ceiling tiles in dish pit area and kitchen. Observed warped light shield.
511-6-1.07(2)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed back door and dry storage door left open. When closed, both doors have holes/gaps in door. Must keep doors closed to keep bugs out of kitchen/storage area.
511-6-1.07(2)(m)
58
Frequently Asked Questions
When was Fuego Mexican Grill & Tequila Bar last inspected?
The most recent health inspection at Fuego Mexican Grill & Tequila Bar on file is from Jul 24, 2025. The public record contains four inspections in total.
What is the most common violation at Fuego Mexican Grill & Tequila Bar?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Fuego Mexican Grill & Tequila Bar.
Has Fuego Mexican Grill & Tequila Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Fuego Mexican Grill & Tequila Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fuego Mexican Grill & Tequila Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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