Marco's Authentic Mexican Restaurant
Last inspected: Sep 25, 2025
90
Score
Marco's Authentic Mexican Restaurant has been inspected four times since 2024. On Sep 25, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around three violations to closer to one violation per visit.
“Warewashing facilities” accounts for the largest share of issues, appearing two times across the record.
Marco's Authentic Mexican Restaurant's latest score of 90 sits above the Moultrie average of 85. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 25, 2025
Routine
1 major violation.
View 1 violation
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips in the facility. PIC stated that they were out of them. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will purchase new test strips to be able to test sanitizer solution.
511-6-1.05(3)(h)
90
Mar 27, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
11C - approved thawing methods used
Inspector notes: Observed meat being thawed in the veggie sink. CA: Completely submerged under running water: At a water temperature of 70°F (21°C) or below. PIC will have the veggie sink relabeled as the meat sink because it is larger and they use more meat then they do veggies.
511-6-1.04(6)(c)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed flour and salt being stored in reused garlic containers. CA: Single-service and single-use articles may not be reused. COS PIC placed flour and salt in another food grade container.
511-6-1.05(6)(r)
90
Sep 18, 2024
Routine
4 minor violations. 3 corrected on site.
View 4 violations
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed tomatoes and chili peppers stored in an unapproved white RIF (household). CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC will remove tomatoes and chili peppers from unapproved white RIF and place in commercial grade RIF by today.
511-6-1.05(2)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed cooked pork skins in container uncovered sitting on prep table between RIF and RIC in kitchen area. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered cooked pork skins in container on prep table between RIC and RIF.
511-6-1.04(4)(c)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed meat (beef and pork) sitting in meat prep sink to thaw out. CA: 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; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, 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 to the running water and the...
511-6-1.04(6)(c)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping cloths not stored properly throughout the kitchen area. CA: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 (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing so...
511-6-1.04(4)(m)
82
Mar 19, 2024
Routine
5 major violations. 3 minor violations.
View 8 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed several cutting boards that did not look clean to sight and had deep cuts in them. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will have cutting boards replaced with new ones.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed chemical sanitizer not reading at the three compartment sink. I could see bubbles in the tub but nothing moving into the sanitizer sink. CA:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified. PIC will have sanitizer solution equipment fixed to working order.
511-6-1.05(6)(n)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed no consumer advisory on the menus or table tents or signage stating it. CA: Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in l...
511-6-1-.04(7)(e)
6-2 - proper date marking and disposition
Inspector notes: Observed food items out of the original containers in the RIC and RIF with out date marking. PIC stated that they were out of labels. CA: Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must b...
511-6-1.04(6)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips in the facility. PIC stated that they were out of them. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will purchase new test strips to be able to test sanitizer solution.
511-6-1.05(3)(h)
15C - nonfood-contact surfaces clean
Inspector notes: Observed microwave not clean to sight near the prep top cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have microwave cleaned.
511-6-1.05(7)(a)
10D - food properly labeled; original container
Inspector notes: Observed several food items in the RICs and RIF without common food name labels. CA: Label information shall include: The common name of the food, or if there is no common name, an adequately descriptive identity statement. PIC will have food items labeled with common food name.
511-6-1.04(7)(c)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed a leak at the handwash sink faucet with a steady flow. CA: The common name of the food, or if there is no common name, an adequately descriptive identity statement. PIC will have faucet repaired to work properly.
511-6-1.06(2)(r)
52
Frequently Asked Questions
When was Marco's Authentic Mexican Restaurant last inspected?
The most recent health inspection at Marco's Authentic Mexican Restaurant on file is from Sep 25, 2025. The public record contains four inspections in total.
What is the most common violation at Marco's Authentic Mexican Restaurant?
Across the inspection record, “warewashing facilities” has been cited two times, more than any other issue at Marco's Authentic Mexican Restaurant.
How does Marco's Authentic Mexican Restaurant compare to other restaurants in Moultrie?
Marco's Authentic Mexican Restaurant most recently scored 90 out of 100, which is higher than the Moultrie average of 85.
Has Marco's Authentic Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Marco's Authentic Mexican Restaurant have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Marco's Authentic Mexican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Marco's Authentic Mexican Restaurant inspected?
Based on the inspection history on file, Marco's Authentic Mexican Restaurant is inspected around three times per year on average.
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