Taco La Villa
Last inspected: Mar 16, 2026
50
Score
Taco La Villa, located at 3545 Canton Rd Ste 102 in Marietta, GA, underwent a high-risk inspection on March 16, 2026. This inspection identified two critical, three major, and two minor violations, including issues with adequate handwashing facilities and food storage. The facility has a history of mostly low-risk inspections across its two recorded evaluations.
2
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 16, 2026
Routine
2 critical violations. 3 major violations. 2 minor violations. 5 corrected on site.
50
Jan 20, 2026
Initial
No violations found.
100
Violations — Mar 16, 2026 Inspection
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)
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)
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)
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)
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)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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