Sal Y Pimienta
Last inspected: Mar 23, 2026
58
Score
Across the available record, Sal Y Pimienta has five inspections on file, the first dated 2024. Sal Y Pimienta was last inspected on Mar 23, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
“Proper cold holding temperatures” comes up most often, recorded eight times in the inspection record.
That's lower than the typical Georgia restaurant, which scores around 88. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Routine
2 critical violations. 1 major violation. 3 minor violations. 3 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: TCS foods cold held at 49F-50F in back cooler/Discarded any food out of temp for > 4 hours and instructed to maintain cold hold temp at 41F or below
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Multiple TCS foods held in hot hold cabinet and front steam tables at 108F-132F/Instructed to reheat to 165F and hot hold at 135F or above or use time as a control method but it must be documented and labeled with a time to discard within 4 hours
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Not sanitizing dishes after washing and rinsing/Instructed to sanitize (bleach or quats) on all dishes after wash and rinse
511-6-1.05(6)(n)
18 - insects, rodents, and animals not present
Inspector notes: Back door left open during operation/Instructed to keep back door closed to prevent insect entry
511-6-1.07(2)(m)
10D - food properly labeled; original container
Inspector notes: Bulk food containers not labeled with common name/Label containers with common name of food
511-6-1.04(4)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair
511-6-1.07(5)(a)
58
Jul 14, 2025
Followup
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: TCS foods cold held at 49F-54F/Discarded any food out of temp for > 4 hours and instructed to maintain cold hold temp at 41F or below
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Plantains prepped and held in hot hold cabinet at 122F and 118F/Instructed to reheat to 165F and hot hold at 135F or above or use time as a control method but it must be documented and labeled with a time to discard within 4 hours
511-6-1.04(6)(f)
17C - physical facilities installed, maintained, and clean
Inspector notes: Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair
511-6-1.07(2)(s)
70
Jul 10, 2025
Routine
5 critical violations. 4 major violations. 5 minor violations. 2 corrected on site.
View 14 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Cleaners sitting on top of coolers next to food containers/Move and store down and away from food and food service items
511-6-1.07(6)(c)
6-1B - proper hot holding temperatures
Inspector notes: Yucca in hot hold cabinet at 122F and cooked eggs stored on counter at 121F/Food must be hot held at 135F or above/Discard any food out of temp for > 4 hours
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: Yucca in hot hold cabinet at 122F and cooked eggs stored on counter at 121F/Food must be hot held at 135F or above/Discard any food out of temp for > 4 hours
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Raw ground beef, chicken, and raw whole meats at 54F in cooler/Cold hold TCS foods must maintain at 41F or below/Discard any food out of temp for > 4 hours
511-6-1.04(6)(f)
4-1A - food separated and protected
Inspector notes: Raw shell eggs stored on shelf with and over veggies/Moved to bottom of cooler, Raw chicken, ground beef and whole meats stored together in same igloo cooler with temp at 54F/Discard any food potentially contaminated and store according to cook temps with raw chicken separate than raw ground beef and separate from raw whole meats
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Using igloo cooler to store raw meats for cold hold/Must use electric commercial cooler for TCS food storage
511-6-1.05(3)(a)
1-2B - certified food protection manager
Inspector notes: No certified food safety manager on staff with certification posted/ Must obtain within 60 days
511-6-1.03(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Cup in front hand sink and utensil in back hand sink/Must be kept open with nothing stored in them
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
Inspector notes: No evidence of date marking on any prepped TCS foods in coolers and freezers/Date mark any TCS foods prepped and to be kept > 24 hours
511-6-1.04(6)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Front counter with raw wood present/Seal, Sink in countertop not sealed/Seal around sink
511-6-1.05(1)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair
11D - thermometers provided and accurate
Inspector notes: Can not locate thermometer in 2 coolers/Replace
511-6-1.05(2)(x)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: No permit or inspection report posted/Must post
511-6-1.02(1)(d)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Wet wiping cloths lying throughout kitchen/Store in sanitizer between uses
511-6-1.04(4)(m)
25
Oct 28, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Fish at 107F and empanadas at 108F on front serving line/Instructed PIC to use time as a control method if hot hold temp can not be maintained at 135F or above and must be written down with time out of temp and time to discard and can not exceed 4 hours
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: No certified food safety manager on staff (food handler certificate posted)Must obtain within 60 days
511-6-1.03(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: No paper towels at front or back hand sink/Replaced
511-6-1.07(3)(b)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Most recent score not posted/Corrected
511-6-1.02(1)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair
511-6-1.07(5)(a)
64
Mar 13, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Raw shell eggs stored on shelf with and over veggies/Moved to bottom of cooler
511-6-1.04(4)(c)
1-2B - certified food protection manager
Inspector notes: No certified food safety manager on staff (food handler certificate posted)Must obtain within 60 days
511-6-1.03(3)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair
511-6-1.07(1)(a)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Raw beef being prepped in wash end of 3 compartment sink/Instructed to sanitize sink and use sanitize end of 3 compartment to prep meat in the future
511-6-1.04(4)(t)
70
Frequently Asked Questions
When was Sal Y Pimienta last inspected?
The most recent health inspection at Sal Y Pimienta on file is from Mar 23, 2026. The public record contains five inspections in total.
What is the most common violation at Sal Y Pimienta?
Across the inspection record, “proper cold holding temperatures” has been cited eight times, more than any other issue at Sal Y Pimienta.
Has Sal Y Pimienta's inspection record improved over time?
Yes. Recent inspections at Sal Y Pimienta have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sal Y Pimienta 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 Sal Y Pimienta inspected?
Based on the inspection history on file, Sal Y Pimienta is inspected around two times per year on average.
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