Mi Casa Mexican Restaurant
Last inspected: Jan 5, 2026
55
Score
Mi Casa Mexican Restaurant, located at 8265 Hwy 92 Ste 109 And 110 in Woodstock, Georgia, had a moderate risk inspection on January 5, 2026. This inspection identified two critical, two major, and two minor violations, including issues with food-contact surfaces and proper cold holding temperatures. Across six scored inspections, the facility has historically maintained a low-risk rating.
6
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 5, 2026
Routine
2 critical violations. 2 major violations. 2 minor violations. 6 corrected on site.
55
Aug 5, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
74
Nov 26, 2024
Followup
1 critical violation. 1 minor violation. 1 corrected on site.
82
Nov 19, 2024
Routine
3 critical violations. 1 major violation. 2 minor violations. 6 corrected on site.
52
Jan 29, 2024
Followup
1 major violation. 1 minor violation. 1 corrected on site.
86
Jan 19, 2024
Routine
4 critical violations. 1 major violation. 2 minor violations. 6 corrected on site.
45
Violations — Jan 5, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dish machine not dispensing chlorine sanitizer. Chlorine must dispense at 50 ppm. COS by discontinuing use of dish machine for sanitizing. Machine may be used to wash dishes but dishes must be sanitized in 3-compartment sink.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed chlorine sanitizer bucket at 10 ppm. Sanitizer must be 50-100 ppm. COS by remaking to proper concentration.
511-6-1.05(6)(n)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed salsa left sitting outside of temperature control and temping 63°F. Unless placed on a 4 hour time as a public health control (TPHC) salsa must be cold held at 41°F or below. COS by discarding.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed: 1. Shredded chicken prepared at 12pm cooling in a large, deep container not cooled to 70°F within 2 hours of reaching 135°F. Temperature of chicken was 75°F at 3:40pm. 2. Chicken broth prepared at 12pm cooling on a very poorly made ice bath not cooled to 70°F within 2 hours of reaching 135°F. Container storing broth was 3x taller than the pan storing the ice. There were ice wands in each container, however, the ice was melted. Health Authority instructed staff to throw away but broth was not discarded until 5pm and the temperature was 69°F. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. NOTE: First cooling win...
511-6-1.04(6)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed ranchero sauce cooling on a poor ice bath. Container storing sauce was significantly taller than pan storing the ice. When cooling food on ice, ice must come up to highest level of food in container or only the sauce on the bottom will cool while all the sauce above the ice will not.
511-6-1.04(6)(e)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed cook using dirty rag that was stored on waist to transfer deep fried chimichanga from fryer to to-go container (deep fryer is on opposite end of kitchen than plating area). Employee was using rag to wipe dirty surfaces and hands. Food must be protected from all sources of contamination. COS by discarding chimichanga and remaking.
511-6-1.04(4)(t)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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