Las Palmas Mexican Restaurant
Last inspected: Jun 23, 2025
64
Score
Las Palmas Mexican Restaurant, located at 4200 Wade Green Rd Nw Ste 164 in Kennesaw, Georgia, underwent a moderate-risk inspection on June 23, 2025. This inspection identified two critical, one major, and one minor violation. Previous inspections for this facility have also generally fallen into the moderate-risk category.
2
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jun 23, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
64
Dec 17, 2024
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
70
Violations — Jun 23, 2025 Inspection
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)
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)
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)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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