Pure Taqueria
Last inspected: Nov 24, 2025
78
Score
Pure Taqueria, located at 405 Chambers St in Woodstock, Georgia, underwent a low-risk inspection on November 24, 2025, with a score of 78. This inspection identified one critical violation concerning proper cooling time and temperature, along with two minor violations related to adequate equipment for temperature control and the cleanliness of physical facilities. Across its three recorded inspections, Pure Taqueria has maintained a historical pattern of low-risk assessments.
3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 24, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
78
Jun 9, 2025
Routine
No violations found.
100
Sep 9, 2024
Routine
2 critical violations. 2 corrected on site.
74
Violations — Nov 24, 2025 Inspection
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed: 1. Black beans prepared 11/22 not cooled to 41°F within 6 hours of reaching 135°F. Beans were cooled and stored in a large, deep container with beans temping 53°F in the center. 2. Taquitos prepared this morning at 11AM not cooled to 70°F within 2 hours of reaching 135°F. Temperature of product was 87°F at 2PM. 3. Sweet and sour sauce prepared this morning at 11AM not cooled to 70°F within 2 hours of reaching 135°F. Temperature of product was 117°F at 2:15PM. 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. COS by discarding black beans. Taquitos and sweet & sour sauce were reheated to restart cooling process.
511-6-1.04(6)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed queso, chicken tinga, and sweet & sour sauce cooling on poor ice baths. Items were also not periodically stirred to release heat from center. Also observed taquitos cooling in large, deep container beneath prep top unit. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by...
511-6-1.04(6)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: Epoxy flooring in cook area and back kitchen are in disrepair. Concrete beneath appears to be exposed. Must repair.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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