Los Arcos
Last inspected: Dec 22, 2025
100
Score
Public records show six inspections at Los Arcos stretching back to 2024. The newest entry in the record is dated Dec 22, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around two violations compared to roughly four violations earlier on.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged four times.
Among Cartersville restaurants, the typical score is 90; Los Arcos is comfortably above that bar. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 22, 2025
Followup
No violations found.
100
Dec 17, 2025
Routine
2 critical violations. 2 major violations. 2 minor violations. 6 corrected on site.
View 6 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper vertical separation of raw animal product (raw beef in container with raw pork in WIC, raw beef stored above raw pork in WIC, raw shell eggs over bulk commercial sauces in RIC). CA: All raw animal foods must be stored in proper order of minimum internal cook temp. COS: PIC rearranged coolers.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS foods improperly cold holding above 41 degrees F in RIC drawers at grill line. CA: All TCS foods being cold held must be held at 41 degrees F or below. COS: Foods had not been out of temp for 4 hours and PIC moved raw shrimp, raw tilapia, and raw beef to freezer to rapidly cool.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 0ppm on inspector and facility test strips of chlorine sanitizer in sanitizer bay at 3 compartment sink while actively washing dishes. CA: Proper sanitizer concentrations must be present when using chemical sanitizer. COS: PIC had employee remake sanitizer solution at 3 compartment sink.
511-6-1.05(6)(n)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed apron stored in hand wash sink at dish area; open ladder stored in front of hand wash sink at dish area. CA: All hand wash sinks must be properly stocked and accessible at all times. COS: PIC removed apron and moved ladder.
511-6-1.06(2)(o)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed set of keys stored on prep top surface. CA: All employee personal items must be stored in order to prevent contamination of food and equipment. COS: PIC removed keys from pre top.
511-6-1.07(4)(b)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a plastic bowl being used as a scoop in dry product in dry storage area. CA: Scoops must bear a true handle, held out of the product. COS: PIC removed bowl. Discussed proper scoops.
511-6-1.04(4)(k)
55
Aug 11, 2025
Routine
No violations found.
100
Feb 18, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed lettuce and cooked shrimp stored in direct contact with water in prep top cooler. CA: PIC had employees remove water from pans. Discussed not storing any foods in direct contact with ice or water
511-6-1.04(4)(i)
95
Jul 15, 2024
Followup
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 TCS foods improperly cold holding above 41F in the reach-in portion of the prep line cooler and the salsa reach-in cooler (See temp log). CA: Discussed with PIC. Food was out of temp for less than 4 hours and was moved to the walk-in cooler or put on ice baths to rapidly cool. PIC stated they were aware the bottom portion of the prep cooler was not holding temp and is in the process of having it repaired. This portion of the cooler will not be used to hold TCS foods until serviced by a technician and re-checked by health department.
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
(corrected on site)
Inspector notes: Observed three compartment sink used for purposes other than manual ware washing; employee rinsed hands. CA: Discussed with PIC. Three compartment sink is to be used for ware washing only.
511-6-1.05(6)(f)
82
Jul 2, 2024
Routine
6 critical violations. 3 major violations. 7 corrected on site.
View 9 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee handle chemicals, then rinse hands in the dump sink at the bar. Another time an employee was observed handling chemicals then start preparing fruit for a cocktail. CA: Discussed proper hand washing procedure with PIC and when to wash.
511-6-1.03(5)(b)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper vertical separation of raw animal foods and ready-to-eat foods. In the cooler drawers on the cook line, raw beef was stored above raw fish and shrimp. In the walk-in cooler, raw steak was stored above raw fish, chorizo and onions. CA: PIC rearranged cooler storage based on minimum internal cook temp.
511-6-1.04(4)(c)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed pans of house-made burrito sauce prepped on 6/23/24 that were still in use in the facility during the inspection on 7/2/24. CA: PIC discarded since it was expired.
511-6-1.04(6)(h)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed all the pans of fully cooked/house made potentially hazardous TCS foods incorrectly date marked with expiration dates that exceed 7 days after prep/opening. CA: Items were not expired by the correct 7 day expiration and were re-labelled. Discussed manually labelling until label maker is corrected.
511-6-1.04(6)(h)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS food (grilled jalapeno and onion) improperly hot holding below 135F on top of the steam well. CA: PIC had employee reheat to 165F. Discussed using time as a public health control if cooked vegetables are to be left out during the lunch rush.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple potentially hazardous TCS foods on the prep cooler improperly cold holding at 41F or below (see temp log). CA: Discussed with PIC. Food was out of temp for less than 4 hours and was moved to the walk-in cooler to rapidly cool. Discussed ensuring all food is at 41 or below when placed in the cooler and keeping lids on the pans of food on the top portion of the cooler.
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed person-in-charge not ensuring compliance with multiple foodborne illness risk factors and unable to demonstrate sufficient food safety knowledge as it related to the operations of the facility. CA: all employees need to be properly trained or retrained.
511-6-1.03(1)(a)
1-2B - certified food protection manager
Inspector notes: Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures. CFSM unable to assess the training needs of food service employees. CA: Persons in charge, managers or CFSM must be properly trained or retrained.
511-6-1-.03(3)(d)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 0ppm of chlorine sanitizer in the dish machine at the bar; 0ppm chlorine sanitizer in the sanitizer bucket on the cook line. CA: Discussed with PIC. Chemicals at the dish machine ran out and PIC replaced. Sanitizer buckets were remade.
511-6-1.05(6)(n)
30
Frequently Asked Questions
When was Los Arcos last inspected?
The most recent health inspection at Los Arcos on file is from Dec 22, 2025. The public record contains six inspections in total.
What is the most common violation at Los Arcos?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Los Arcos.
How does Los Arcos compare to other restaurants in Cartersville?
Los Arcos most recently scored 100 out of 100, which is higher than the Cartersville average of 90.
Has Los Arcos' inspection record improved over time?
Yes. Recent inspections at Los Arcos have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Los Arcos 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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