Tacos La Villa Cantina
Last inspected: Mar 30, 2026
64
Score
TACOS LA VILLA CANTINA, located at 800 Whitlock Ave NW Ste 207 in Marietta, GA, underwent a moderate risk inspection on March 30, 2026. This inspection identified three critical violations related to proper cold holding temperatures, proper hot holding temperatures, and proper cooling time and temperature. Previous inspections for TACOS LA VILLA CANTINA have predominantly been low-risk.
2
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine
3 critical violations. 3 corrected on site.
64
Jan 7, 2026
Initial
No violations found.
100
Violations — Mar 30, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed a squirt bottle of salsa verde, 2 cremas, and raw chicken wings holding above 41F in prep unit in main kitchen. Observed two containers of salsa verde in FS self service prep top holding above 41F. C/A- 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. COS- Items discarded
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed grilled onions, peppers, and potatoes holding in FS self service bar holding below 135F. C/A- 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 COS- Items placed at 11:00am, Facility will use TPHC 4 hour rule, EHS provided TPHC procedures, discard time of 3pm placed on unit.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed rice on counter top in main kitchen and shredded lettuce covered with lid in prep bottom not cooling at a rate fast enough to achieve cooling to 41F C/A-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- Items placed in WIC un covered for rapid cooling.
511-6-1.04(6)(d)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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