Los Bravos Mexican Restaurant #7
Last inspected: Oct 20, 2025
58
Score
Los Bravos Mexican Restaurant #7, located at 4480 S Cobb Dr Se Ste Z in Smyrna, GA, underwent a moderate risk inspection on October 20, 2025. This inspection identified two critical violations concerning cold holding temperatures and proper cooling time and temperature, along with two major and one minor violation, including the storage of toxic substances. The restaurant has a history of mostly low-risk inspections across two scored events.
2
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 20, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 4 corrected on site.
58
Dec 13, 2024
Routine
1 major violation.
90
Violations — Oct 20, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed rice (x2) in main kitchen WIC holding above 41F. Observed pork tamales, cheese dip, carnitas, in prep bottom #2 holding above 41F in main kitchen. observed guacamole and shredded cheese holding in prep top #2 above 41F in main kitchen. Observed raw chorizo in prep top #1 over filled top half holding above 41F. C/A-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- Rice in WIC discarded. Carnitas, pork tamales, and cheese dip in prep bottom discarded (stayed in unit over night). Pico, guacamole, and shredded cheese prepped in the morning placed in WIC for rapid cooling. Top half of raw chorizo moved to WIC for rapid cooling, bottom raw chorizo...
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed guacamole in prep top #2 unit tempted at 12:32 at 48F, PIC moved to WIC covered with lid tempted at 2:27 at 47F. Observed pico in prep top #2 unit tempted at 12:32 at 44F, PIC moved to WIC covered with lid tempted at 2:27 at 45F. Observed raw chorizo in prep top tempted at 12:00 at 43F, tempted in WIC at 45F at 1:07. C/A-Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS- Pico and Guacamole had lids removed and placed in WIF for rapid cooling. Raw Chorizo placed in WIF for rapid cooling tempted at 2:27 at 39F
511-6-1.04(6)(d)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed two working spray bottles with blue liquid on front service rolling carts not labeled with contents inside. C/A-Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS- Bottles labeled Windex
511-6-1.07(6)(b)
11D - thermometers provided and accurate
Inspector notes: Observed no working thermometer on site for checking internal food temperatures during inspection. C/A- Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use
511-6-1.05(2)(k)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed to go boxes on front service bar counter top and main kitchen above prep top and in food service window stored upright without protection. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented COS- All to go boxes placed lip down
511-6-1.05(10)(g)(1)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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