Mi Mexico Mexican Restaurant
Last inspected: Mar 18, 2026
70
Score
Mi Mexico Mexican Restaurant has been inspected four times since 2024. Inspectors last stopped by on Mar 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “in-use utensils”, showing up two times.
Mi Mexico Mexican Restaurant's latest score of 70 falls below the Powder Springs average of 87. Nothing in the record is alarming, but there's room to improve.
4
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 18, 2026
Routine
1 major violation. 5 minor violations. 5 corrected on site.
View 6 violations
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: Observed expired fecal/vomit spill kit on-site for facility. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. COS: PIC purchased and EPA approved bleach and procedures are onsite.
511-6-1.03(6)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: 1. Observed in-use utensils stored in container of stagnant water along counter of 3-door cooler in server area in main kitchen. 2. Observed scoop handle in contact with rice in bulk container in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the fo...
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several dishes wet stacked along table in main kitchen ware washing area. C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
511-6-1.05(10)(a)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed several single use aluminum trays and lids stored facing up, exposed to contamination on top shelf of steamtable in main kitchen. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: All single use articles stored properly.
511-6-1.05(10)(e)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed cellphone stored on shelf above steamtable and prep table in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Cellphone stored properly.
511-6-1.07(4)(b)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed exterior door in main kitchen left open allowing potential entry of pests; air curtain above door observed as inoperable. C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. COS: Door was closed by PIC.
511-6-1.07(2)(m)
70
Aug 20, 2025
Routine
2 major violations. 3 minor violations. 4 corrected on site.
View 5 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed container of water with utensils stored in only hand-sink in main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Container of utensils removed.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed cooked stuffed poblano peppers and consume prepared more than 24-hours ago per PIC stored in RIC in main kitchen not labeled with date marking. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: Food items date marked.
511-6-1.04(6)(g)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several food items stored uncovered along shelf of steam table (tortilla bowls) and inside RIC (consume, tilapia, shrimp, sauces) in main kitchen. C/A: Unless actively cooling, all food must be stored covered. COS: All food covered.
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed in-use utensils stored in container of stagnant water measuring 81F along counter of server area in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency spec...
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single use aluminum trays and lids stored facing up, exposed to contamination on top shelf of steamtable in main kitchen. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
511-6-1.05(10)(e)
70
Dec 4, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 4 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS food cold holding at above 41F in WIC in main kitchen (*see asterisks*). 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 during cold holding. COS: Some food discarded (rice) and other foods out of temperature less than 4-hours placed in ice baths or moved to freezer.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no hot water/hot water turned off at only hand-wash station in main kitchen. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. *Facility must properly wash hands an additional 10-seconds and follow-up with alcohol based sanitizer until repairs are completed. Informal will occur for hand-wash station on 12/5/2024 as requested by operator. COS- Informal 12/6/2024: EHS observed hot water of at least 100F supplied to hand sink in main kitchen.
511-6-1.06(2)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed WIC in main kitchen cold holding at above 41F in main kitchen. C/A: Repair unit to cold hold at 41F and below; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. * WIF temporarily adjusted to cold hold at below 41F until service vendor arrives after 6pm. Informal will occur 12/5/2024 for corrections as verified with operator. WIC observed at below 41F @ 3:30pm. COS- Informal 12/6/2024: EHS observed WIC has been serviced and observed cold holding at 38F.
511-6-1.05(6)(q)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: 1. Observed fan guards in WIC in main kitchen with large amounts of accumulated debris and dirt. 2. Observed base of WIC condenser in main kitchen with accumulated ice. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS-Informal 12/6/2024: Fan grates and base of WIC condenser has been cleaned and is observed in clean, sanitary condition.
511-6-1.05(7)(d)
70
Jun 27, 2024
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS food cold holding at above 41F in Glass RIC in main kitchen (*see asterisks*). 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 during cold holding. COS: PIC advised that all food was out of temperature for less than 4 hours. All food immediately moved to adequate refrigeration -WIC and Baine-marie cooler; temperature decreases observed by EHS.
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several dishes wet nested, stacked along dish rack in dishwashing area of main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: Dishes moved to 3-compartment sink to be rewashed/sanitized.
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed glass RIC in main kitchen cold holding at above 45F in main kitchen. C/A: Repair unit to cold hold at 41F and below; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. * All TCS foods moved to WIC and Baine-Marie cooler in main kitchen. PIC must ensure unit is properly cold holding at 41F and below prior to resuming use for TCS foods. PIC contacted vendor for servicing during the inspection*
511-6-1.05(6)(q)
18 - insects, rodents, and animals not present
Inspector notes: Observed large opening and heavily damaged exit door in main kitchen potentially allowing entry of pests. C/A: Repair door; Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.
511-6-1.07(2)(m)
74
Frequently Asked Questions
When was Mi Mexico Mexican Restaurant last inspected?
The most recent health inspection at Mi Mexico Mexican Restaurant on file is from Mar 18, 2026. The public record contains four inspections in total.
What is the most common violation at Mi Mexico Mexican Restaurant?
Across the inspection record, “in-use utensils” has been cited two times, more than any other issue at Mi Mexico Mexican Restaurant.
How does Mi Mexico Mexican Restaurant compare to other restaurants in Powder Springs?
Mi Mexico Mexican Restaurant most recently scored 70 out of 100, which is lower than the Powder Springs average of 87.
Has Mi Mexico Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mi Mexico Mexican Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mi Mexico Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mi Mexico Mexican Restaurant inspected?
Based on the inspection history on file, Mi Mexico Mexican Restaurant is inspected around two times per year on average.
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