Pico E' Gallo/ Mr. Churro

1585 Holcomb Bridge Rd Ste 200, Roswell, GA 30075

Mexican / Latin

License: Food Service

Last inspected: Jan 6, 2026

Score

Medium Risk

Inspectors have visited Pico E' Gallo/ Mr. Churro three times, with records going back to 2024. On Jan 6, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.

The trend has not been favorable: recent inspections average around six violations each, up from closer to one violation before.

“Warewashing facilities” accounts for the largest share of issues, appearing two times across the record.

That's lower than the typical Roswell restaurant, which scores around 92. The full record sits in fairly typical territory for a working restaurant.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 6, 2026

Routine

2 major violations. 4 minor violations. 5 corrected on site.

View 6 violations

2-2D - adequate handwashing facilities supplied & accessible (corrected on site)

Inspector notes: Observed raw chicken thawing in handwashing sink. COS: PIC removed chicken and placed in meat sink. . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

511-6-1.06(2)(o)

15B - warewashing facilities: installed, maintained, used; test strips

Inspector notes: Observed no test strips for 3 compartment sink. CA: Advised PIC to obtain test strips. (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

511-6-1.05(6)(p)

12C - wiping cloths: properly used and stored (corrected on site)

Inspector notes: Observed wet wiping cloths on prep top tables. COS: PIC placed wiping cloths in sanitizer buckets. 1. 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.

511-6-1.04(4)(m)

4-2A - food stored covered (corrected on site)

Inspector notes: Observed raw beef and chicken stored uncovered in reach-in cooler. COS: PIC covered food items. iv) 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;

511-6-1.04(4)(c)

11C - approved thawing methods used (corrected on site)

Inspector notes: Observed raw chicken thawing at room temperature in meat sink. COS: PIC turned on running water. hawing. 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; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 foo...

511-6-1.04(6)(c)

12A - contamination prevented during food preparation, storage, display (corrected on site)

Inspector notes: Observed cooked chicken and beef stored on the floor, uncovered, during preparation. COS: PIC placed food items on prep-top table. During preparation, unpackaged food shall be protected from environmental sources of contamination

511-6-1.04(4)(t)

May 7, 2025

Routine

1 critical violation. 1 major violation.

View 2 violations

6-1D - time as a public health control: procedures and records

Inspector notes: Observed cooked chicken and beef near grill area held under time as a public health control without time marking indicating 4-hour limit. CA/COS: Educated PIC on proper TPHC procedures. COS: PIC placed time stamps on food items. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of...

511-6-1.04(6)(i)

15B - warewashing facilities: installed, maintained, used; test strips

511-6-1.05(6)(p)

Jun 24, 2024

Routine

No violations found.

100

Frequently Asked Questions

When was Pico E' Gallo/ Mr. Churro last inspected?

The most recent health inspection at Pico E' Gallo/ Mr. Churro on file is from Jan 6, 2026. The public record contains three inspections in total.

What is the most common violation at Pico E' Gallo/ Mr. Churro?

Across the inspection record, “warewashing facilities” has been cited two times, more than any other issue at Pico E' Gallo/ Mr. Churro.

How does Pico E' Gallo/ Mr. Churro compare to other restaurants in Roswell?

Pico E' Gallo/ Mr. Churro most recently scored 67 out of 100, which is lower than the Roswell average of 92.

Has Pico E' Gallo/ Mr. Churro's inspection record improved over time?

No. Recent inspections at Pico E' Gallo/ Mr. Churro have averaged around six violations per visit, up from roughly one earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Pico E' Gallo/ Mr. Churro 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 Pico E' Gallo/ Mr. Churro inspected?

Based on the inspection history on file, Pico E' Gallo/ Mr. Churro is inspected around two times per year on average.

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