Taco La Villa
Last inspected: Apr 23, 2026
90
Score
Taco La Villa has been inspected three times since 2026. Taco La Villa was last inspected on Apr 23, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
That falls roughly in the middle of the pack for Marietta restaurants. The record reflects steady performance over time.
3
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Followup
2 minor violations. 1 corrected on site.
View 2 violations
12B - personal cleanliness
Inspector notes: Observed employee with a beard/goatee 0.5 inches or longer engaging in food prep. C/A 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. Must wear a beard net if beard is 0.5 inches or longer when handling food.
511-6-1.03(5)(j)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed two trays of raw beef menudo submerged in water the meat sink with the water temperature being 104*F C/A Time/Temperature Control for Safety Food, Slacking. Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held: 1. Under refrigeration that maintains the food temperature at 41° F (5°C) or less; or 2. At any temperature if the food remains frozen. COS: Water was drained and meat was submerged in water and water at the faucet was running
511-6-1.04(6)(b)
90
Mar 16, 2026
Routine
2 critical violations. 3 major violations. 2 minor violations. 5 corrected on site.
View 7 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed wiping cloth chlorine sanitizer with concentration level above 100 ppm (200+ppm) on the counter in the dining area. CA: Proper range for chlorine sanitizer 50 ppm - 100 ppm. COS: PIC diluted sanitizer to 100 ppm.
511-6-1.07(6)(g)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed numerous raw tilapia and raw chicken in the cooling drawer, tripe on the food cart and rice and refried beans in the WIC in the main kitchen holding above 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was discarded
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no cold water at the handsink in the main kitchen. Temperature of the hot water was at 132*F. C/A A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf COS: Facility has 3 days to correct the violation
511-6-1.06(2)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee in the main kitchen using the hanswashing sink as a disposal sink. He was dumping hot water from the boiled shrimp. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS: Sink was washed and sanitized
511-6-1.06(2)(o)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility does not have Chlorine testing strips to verify the concentration of the sanitizer. C/A In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf COS: Facility has 10 days to correct the violation
511-6-1.05(3)(h)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed a open water bottle at the prep top, a personal phone charging at the prep top unit and a open container with vitamins below the prep table in the main kitchen. C/A A Personal belongings must be stored in a designated area to prevent contamination. COS: ALL items were removed from the kitchen area
511-6-1.07(3)(h)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed raw sliced onion and peppers, flauta chicken, tamal pollo, tamal beef stored uncovered in the bottom of the prep top unit C/A 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; COS: Food was covered
511-6-1.04(4)(c)
50
Jan 20, 2026
Initial
No violations found.
100
Frequently Asked Questions
When was Taco La Villa last inspected?
The most recent health inspection at Taco La Villa on file is from Apr 23, 2026. The public record contains three inspections in total.
How does Taco La Villa compare to other restaurants in Marietta?
Taco La Villa most recently scored 90 out of 100, which is about the same as the Marietta average of 87.
Has Taco La Villa's inspection record improved over time?
Results have been roughly steady. Inspections at Taco La Villa have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Taco La Villa 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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