La Parrilla Mexican Restaurant
Last inspected: Jan 29, 2026
74
Score
Inspectors have visited La Parrilla Mexican Restaurant five times, with records going back to 2024. La Parrilla Mexican Restaurant was last inspected on Jan 29, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “utensils, equipment and linens”, showing up three times.
Compared to other Mcdonough restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
5
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 29, 2026
Routine
1 major violation. 4 minor violations.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed cooks using the cutting board during preparation for both raw chicken and raw steak. Cook also attempted to use the same cutting board for cooked steak without properly washing, rinsing, and sanitizing the cutting board. PIC corrected on site by coaching all cooks on the proper procedure to clean and sanitize food contact surfaces. PIC also coached on using proper utensils (Tongs) when handling raw and cooked foods. PIC will implement a color-coded system for raw food using red cutting boards for raw beef and yellow cutting boards and tongs for raw chicken. PIC will use blue tongs for seafood and metal tongs/utensils for cooked foods only. PIC will obtain the new equipment by 01/31/26.
511-6-1.05(7)(b)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed cooks using the same cutting boards for raw chicken and cooked steak. PIC will purchase color coded cutting boards and utensils to use for raw TCS foods. PIC will use white cutting boards and metal utensils only for cooked foods to prevent potential cross contamination. PIC corrected on site by heating steak to 165 after touching the cutting board that was not properly sanitized.
511-6-1.04(4)(t)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping clothes stored in a sanitizing solution below the manufacturer recommended 200 ppm. Quat sanitizer was observed at `10 ppm. Employee replaced solution. Once corrected, the sanitizer was observed at 200 ppm.
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed clean pans wet nesting in the storage area. PIC advised to rewash dishes and allow to air dry prior to storing.
511-6-1.05(10)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed the three compartment sink was removed from the bar area without approval. The three compartment sink must be reinstalled by 2/03/2026.
511-6-1.05(3)(b)
74
Jul 10, 2025
Routine
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed pink accumulation on interior portion of ice machine. Employees began to remove the ice and clean the machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from...
511-6-1.05(7)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no accurate test strips for quaternary ammonium sanitizer used in 3-compartment sink. 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)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee food stored in warmer cabinet on top of food items intended for customers. Manager had employee move food item. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
511-6-1.07(4)(b)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed salsa dishes not stored covered or inverted. Manager was advised to invert bowls to reduce possibility of contamination. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that a...
511-6-1.05(10)(e)
74
Jan 27, 2025
Routine
3 minor violations. 2 corrected on site.
View 3 violations
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping clothes stored in a sanitizing solution below the manufacturer recommended 200 ppm. Employee replaced solution.511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed dishes stored not covered or inverted throughout the kitchen, along with wet dishes stacked on each other without being inverted. Small bowls were placed into containers while still wet. Manager turned dishes over. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified un...
511-6-1.05(10)(e)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single use containers not stored covered or inverted to prevent possible contamination. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other me...
511-6-1.05(10)(e)
86
Jul 29, 2024
Routine
2 critical violations. 1 minor violation.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Walk in freezer observed at 34 degrees F. Product including french fries were thawed.
511-6-1.04(6)(f)
16C - sewage and waste water properly disposed
Inspector notes: Waste water not properly draining in the bar area. Floor drain below the three compartment sink is clogged. Water draining on the floor.
511-6-1.06(4)(c)
16B - plumbing installed; proper backflow devices
Inspector notes: Light fixture leaking in the dishwashing area as a result of a roof leak
511-6-1.06(2)(r)
70
Jan 23, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Hot water in the public restrooms did not meet temperature requirements. The hot water temperature was observed at 70 degrees. PIC will contact a plumber
511-6-1.06(2)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed an employee drink stored next to food in the expo area
511-6-1.03(5)(k)
16B - plumbing installed; proper backflow devices
Inspector notes: Pipes leaking below the hand sink and three compartment sink
511-6-1.06(2)(r)
82
Frequently Asked Questions
When was La Parrilla Mexican Restaurant last inspected?
The most recent health inspection at La Parrilla Mexican Restaurant on file is from Jan 29, 2026. The public record contains five inspections in total.
What is the most common violation at La Parrilla Mexican Restaurant?
Across the inspection record, “utensils, equipment and linens” has been cited three times, more than any other issue at La Parrilla Mexican Restaurant.
How does La Parrilla Mexican Restaurant compare to other restaurants in Mcdonough?
La Parrilla Mexican Restaurant most recently scored 74 out of 100, which is lower than the Mcdonough average of 79.
Has La Parrilla Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at La Parrilla Mexican Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Parrilla 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 La Parrilla Mexican Restaurant inspected?
Based on the inspection history on file, La Parrilla Mexican Restaurant is inspected around two times per year on average.
Nearby Restaurants