Las Palmas Mexican Restaurant
Last inspected: Apr 21, 2026
67
Score
Las Palmas Mexican Restaurant appears in inspection records three times, starting in 2024. The most recent visit was on Apr 21, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “proper cold holding temperatures”, which has been cited five times.
Compared to other Kennesaw restaurants (averaging 88), there's room to close the gap. The record is unremarkable in either direction.
3
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 21, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cocktail sauce, ranch and tomatoes stored inside walk in cooler #2 and the whipped inside the reach in cooler in the bar held cold holding temperatures above 41F. CA: 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. COS: Food items were discarded and transferred inside walk in cooler #1 to ensure temperatures are maintained at 41F or below.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed black residue on soda nozzle dispensers in main kitchen area. CA: Food contact surfaces shall be clean to sight and touch. COS: PIC cleaned the soda nozzles.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: The concentration of the sanitizer bucket on the prep line tested at 0PPM. CA: A chemical sanitizer used in a sanitizing solution shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. COS: The sanitizer tested at 50PPM for chlorine.
511-6-1.05(6)(n)
17C - physical facilities installed, maintained, and clean
Inspector notes: A hole in the wall was observed inside the employee restroom. Missing floor tile was observed in front of the grill on the prep line. CA: All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
67
Jun 23, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed lettuce, shredded cheese, and guacamole held above 41F in prep top cooler in main kitchen area. Observed guacamole held above 41F in prep top cooler bottom in main kitchen area. Observed fresh salsa held above 41F in ice bath on countertop in main kitchen. CA: Cold potentially hazardous food shall be maintained at 41F or below. COS: Out of temp food was switched with food that was holding at 41F and put into walk in cooler in main kitchen to cool. Food cooled to 40F in walk in cooler at 5:20pm.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed 2 containers of queso and a container of black beans held in steam table below 135F in main kitchen. Observed 2 containers of queso held in warming cabinet below 135F in main kitchen area. CA: Hot potentially hazardous food shall be maintained at 135F or above. COS: Employee reheated queso and black beans on steam table to 165F. Queso in warming cabinet put in ice baths and placed in walk in cooler to cool.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ice machine with black residue on top flap in main kitchen area. Observed black residue on soda nozzle dispensers in main kitchen area. CA: Food contact surfaces shall be clean to sight and touch. COS: PIC cleaned ice machine and soda nozzles.
511-6-1.05(7)(a)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed Shrimp thawing in container of water in storage room of main kitchen. CA: hawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed t...
511-6-1.04(6)(c)
64
Dec 17, 2024
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed 2 containers of queso held in warming cabinet below 135F in main kitchen area. CA: Hot potentially hazardous food shall be maintained at 135F or above. COS: Within 2 hour window of preparation, cook reheated queso to 165F.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed 2 containers of queso being held above 41F in walk in cooler in main kitchen area. CA: Cold potentially hazardous food shall be maintained at 41F or below. COS: Manager discarded queso.
511-6-1.04(6)(f)
10D - food properly labeled; original container
Inspector notes: Observed several food containers without common name labels in walk in cooler in main kitchen area. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
70
Frequently Asked Questions
When was Las Palmas Mexican Restaurant last inspected?
The most recent health inspection at Las Palmas Mexican Restaurant on file is from Apr 21, 2026. The public record contains three inspections in total.
What is the most common violation at Las Palmas Mexican Restaurant?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Las Palmas Mexican Restaurant.
How does Las Palmas Mexican Restaurant compare to other restaurants in Kennesaw?
Las Palmas Mexican Restaurant most recently scored 67 out of 100, which is lower than the Kennesaw average of 88.
Has Las Palmas Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Las Palmas 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 Las Palmas 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.
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