Taco Dept/ Sliced
Last inspected: Mar 27, 2026
67
Score
Public records show six inspections at Taco Dept/ Sliced stretching back to 2024. The most recent visit was on Mar 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around four violations each.
The pattern that stands out is “adequate handwashing facilities supplied & accessible”, which has been cited two times.
That's lower than the typical Alpharetta restaurant, which scores around 92. The inspection history reads as standard for a restaurant of this size.
6
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 27, 2026
Followup
1 major violation. 6 minor violations. 3 corrected on site.
View 7 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dishes being stored in the prep sink in kitchen, and employees/PIC were unable to demonstrate proper preparation of sanitizer for a three-compartment sink; no sanitizer bucket with solution was available in the facilities. CA: Facility will use a properly set up three-compartment sink (wash, rinse, sanitize) with correctly mixed sanitizer, maintain sanitizer buckets at required concentrations during operation, and store wiping cloths in sanitizer between uses. EHS demonstrated how to prepare the sanitizer solution and advised PIC to use it throughout the shift and for dishwashing. (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed water in the Reach in cooler (at the front food service) and at temperatures above 41 °F. CA: PIC will not use the bottom cooler until it is serviced and repaired to maintain proper cold-holding temperatures. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.
12B - personal cleanliness
Inspector notes: Observed employees with no hair restraints. CA: PIC will ensure that all employees are using hir restraints while working and handling food. (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
511-6-1.03(5)(j)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed the inspection report from early 2024 posted of the one from later in the year. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC will this the current inspection report.
511-6-1.02(1)(d)
12C - wiping cloths: properly used and stored
Inspector notes: Observed multiple wiping cloths being used without sanitizer solution on site. CA: PIC will store all wiping cloths in sanitizer bucket with sanitizer. 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);
511-6-1.04(4)(m)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Employee food and drinks (noodles, water, and open chip bags) were observed throughout the facility, including on prep tables where food was actively being prepared, as well as in front service areas and kitchen spaces. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. CA: PIC will removed employee foods and make a separate employee designated area
511-6-1.03(5)(k)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Multiple sauce bottles were observed in the facility without proper labels. CA: PIC will label all food containers with contents to ensure proper identification. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;
511-6-1.04(7)(c)
67
Mar 13, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS items (raw chicken, cooked chicken, beef, pork, and cooked rice) stored in WIC above 41°F. COS: PIC discarded all TCS items. EHS advised not to use the WIC until it is serviced.
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed pickle bucket cover with mold-like substance inside. COS: PIC discarded the pickle bucket. 1) Condition. Food shall be safe, unadulterated, and honestly presented. P
511-6-1.04(1)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed that no paper towels were available at any handwashing sink stations or elsewhere in the station. Proper hand drying supplies were not provided. CA:: EHS recommended that the PIC obtain paper towels from a nearby store/mall immediately for temporary use and ensure that all handwashing sinks remain adequately stocked with paper towels at all times. b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
511-6-1.07(3)(b)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed WIC fan dripping water and holding water on the floor. WIC ambient temperature at 63F. CA: PIC will discard all TCS items in WIC and will not use it until it’s serviced and fixed. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
64
Jun 3, 2025
Followup
2 major violations.
View 2 violations
1-2B - certified food protection manager
Inspector notes: Observed no CFSM or registration. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf PIC will attain a CFSM.
511-6-1.03(3)(a)
6-2 - proper date marking and disposition
Inspector notes: Observed no date marking on any cooked food. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the...
511-6-1.04(6)(g)
82
May 8, 2025
Routine
1 critical violation. 5 major violations. 3 minor violations. 4 corrected on site.
View 9 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dishes being cleaned in a prep sink instead of the 3C sink. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Con...
511-6-1.05(8)(b)
1-2B - certified food protection manager
Inspector notes: Observed a certified food safety handler certification instead of a CFSM. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf PIC will ensure that the owner or manager as CFSM cert.
511-6-1.03(3)(a)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: Observed no employee health policy upon request. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus suc...
511-6-1.03(4)(a)(b)(c)(e)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no papers towel at the hand sink in adjacent stand. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC will ensure that paper towel are routinely replaced.
511-6-1.07(3)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: observed no date marking for cooked chicken, open celery and cheese. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly...
511-6-1.04(6)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test kit in the facility to test chlorine. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. PIC will acquire chlorine test strips.
511-6-1.05(6)(p)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed that the 3C sink was blocked by excess equipment. upon further investigation, EHS was told that the sink was clogged and couldnt be used. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC will contact a plumber to service the sink, so it can be used for cleaning and sanitizing dishes.
511-6-1.06(2)(r)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed the inspection report from early 2024 posted of the one from later in the year. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC will this the current inspection report.
511-6-1.02(1)(d)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed an expired permit displayed in the facility. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers legal notice issued.
511-6-1.02(1)(f)(1)
45
Nov 4, 2024
Routine
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS items stored in WIC above 41 F. Pic discarded.
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: No test strips provided at time of inspection. Advised PIC to obtain.
511-6-1.05(6)(p)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed two sinks in back with no paper towels and inaccessible due to pots and pans in the basin. PIC moved pots and stocked with paper towels.
511-6-1.06(2)(o)
70
Jan 4, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Taco Dept/ Sliced last inspected?
The most recent health inspection at Taco Dept/ Sliced on file is from Mar 27, 2026. The public record contains six inspections in total.
What is the most common violation at Taco Dept/ Sliced?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited two times, more than any other issue at Taco Dept/ Sliced.
How does Taco Dept/ Sliced compare to other restaurants in Alpharetta?
Taco Dept/ Sliced most recently scored 67 out of 100, which is lower than the Alpharetta average of 92.
Has Taco Dept/ Sliced's inspection record improved over time?
Results have been roughly steady. Inspections at Taco Dept/ Sliced have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Taco Dept/ Sliced 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 Taco Dept/ Sliced inspected?
Based on the inspection history on file, Taco Dept/ Sliced is inspected around three times per year on average.
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