Pure Taqueria

405 Chambers St, Woodstock, GA 30188

Mexican / Latin

License: Food Service

Last inspected: Nov 24, 2025

Score

Low Risk

Public records show three inspections at Pure Taqueria stretching back to 2024. The latest inspection on file is from Nov 24, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.

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

The pattern that stands out is “proper cooling time and temperature”, which has been cited two times.

Pure Taqueria's latest score of 78 falls below the Woodstock average of 83. Nothing in the record is alarming, but there's room to improve.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 24, 2025

Routine

1 critical violation. 2 minor violations. 2 corrected on site.

View 3 violations

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)

Jun 9, 2025

Routine

No violations found.

100

Sep 9, 2024

Routine

2 critical violations. 2 corrected on site.

View 2 violations

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Observed time/temperature control for safety (TCS) foods in grill cooler being cold held above 41°F. Also observed avocado/salsa mixture in squirt bottle stored in prep top unit being cold held above 41°F. TCS foods must be cold held at 41°F or below. COS by adding ice on top of items in grill and moving squirt bottle to reach-in part of unit.

511-6-1.04(6)(f)

6-1C - proper cooling time and temperature (corrected on site)

Inspector notes: Observed penne pasta prepared at 11AM not cooled to required temperature within allotted time. Penne was cooling in large, deep container that was tightly closed and temping 62°F in the center (temped at 4:45PM). 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.

511-6-1.04(6)(d)

Frequently Asked Questions

When was Pure Taqueria last inspected?

The most recent health inspection at Pure Taqueria on file is from Nov 24, 2025. The public record contains three inspections in total.

What is the most common violation at Pure Taqueria?

Across the inspection record, “proper cooling time and temperature” has been cited two times, more than any other issue at Pure Taqueria.

How does Pure Taqueria compare to other restaurants in Woodstock?

Pure Taqueria most recently scored 78 out of 100, which is lower than the Woodstock average of 83.

Has Pure Taqueria's inspection record improved over time?

No. Recent inspections at Pure Taqueria have averaged around three violations per visit, up from roughly one earlier in the record.

What does a low risk rating mean?

A low risk rating at Pure Taqueria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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Deep Roots Wine & Kitchen

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