Tacos Tortillas Y Mas
Last inspected: Oct 10, 2025
70
Score
Going back to 2024, Tacos Tortillas Y Mas has four inspections in the public record. Tacos Tortillas Y Mas was last inspected on Oct 10, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around eight violations to closer to three violations per visit over the last few inspections.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited three times.
Restaurants in Smyrna average 85, so Tacos Tortillas Y Mas trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 10, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed in-house made green and red salsa cold holding on countertop at 61F on front food service countertop. Observed in-house made green and red salsa cold holding at 44F in cooler in main kitchen. CA: All TCS food cold holding shall be maintained at 41F or below. COS: items were discarded.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Observed multiple items in 3-door reach in cooler in main kitchen with prep dates that would be past 7-day shelf life. Upon discussion with PIC, EHS determined that items were incorrectly labeled and missing a thaw and use by date. -Cocinita 9/27 -First Chorizo 9/2 -Second Chorizo 9/22 -Rice 9/24 -First Asada 9/30 -Second Asada 9/22 -Third Asada 9/30 -Milanesa de res 9/29 -Carnes de empanada 9/5 -Fourth Asada 9/30 CA: All TCS foods need to be date marked with the day they are made, the day they are thawed if frozen, and the use-by date to ensure a 7-day shelf life. Owner said items were taken out of the freezer on 10/9 and did not want to discard them.
511-6-1.04(6)(h)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed sanitizer bucket under countertop in front food service area with a chlorine concentration over 200ppm. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Sanitizer bucket was remade to 50 ppm chlorine.
511-6-1.04(4)(m)
70
Mar 25, 2024
Followup
1 critical violation. 3 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
3-1A - food obtained from approved source
Inspector notes: OBSERVED MULTIPLE FOOD ITEMS NOT PURCHASED OR SOLD BY THE FOOD SERVICE FACILITY BEING HELD AND STORED IN REACH IN COOLER AND REACH IN FREEZER IN THE MAIN KITCHEN OF THE FOOD SERVICE FACILITY C/A: A FOOD SERVICE FACILITY SHALL ONLY HAVE AND HOLD FOODS THAT ARE FOR SERVICE FOR THEIR FOOD SERVICE FACILITY PIC REFUSED TO REMOVE FOOD ITEMS FROM HIS FOOD SERVICE FACILITY. EHS HAS GIVEN PIC UNTIL 3/26/2024 TO HAVE ALL ITEMS REMOVED FROM HIS FACILITY'S UNITS
511-6-1.04(2)(a)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: PIC NOT ABLE TO PROVIDE IN A VERIFIABLE MANNER THAT THE COOK PRESENT AT THE TIME OF INSPECTION HAS BEEN INFORMED OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT OF THEIR HEALTH CONDITIONS AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: The PIC shall ensure that ALL food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food COS: PIC HAD EMPLOYEE SIGN EMPLOYEE HEALTH AGREEMENT ONSITE
511-6-1.03(2)(o)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: OBSERVED CHICKEN STORED IN PREP TOP COOLER IN MAIN KITCHEN HELD OVER 24HRS WITH NO DATE MARKING. C/A: ALL TCS FOODS, HELD FOR 24HRS OR MORE, SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE COS: DATE WAS PLACED ON CHICKEN
511-6-1.04(6)(g)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: OBSERVED WORKING CONTAINER OF CHEMICAL STORED IN MAIN KITCHEN WITH NO COMMON NAME LABEL C/A: ALL CHEMICALS STORED IN WORKING CONTAINERS TAKEN FROM BULK SUPPLY SHALL HAVE A COMMON NAME LABEL STATING THE CONTENTS OF CONTAINER COS: EMPLOYEE POURED CHEMICAL OUT
511-6-1.07(6)(b)
11C - approved thawing methods used
Inspector notes: OBSERVED CHICKEN, AL PASTOR, AVIOZ, AND BAG OF SHRIMP THAWING AT ROOM TEMPERATURE ON TOP OF COOLER IN MAIN KITCHEN C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time ne...
511-6-1.04(6)(c)
61
Mar 13, 2024
Routine
7 critical violations. 4 major violations. 11 corrected on site.
View 11 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: OBSERVED BOTH PIC AND EMPLOYEE APPLY SOAP TO HANDS AND IMMEDIATELY RINSE HANDS UNDER 10 SECONDS WHEN WASHING HANDS C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P...
511-6-1.03(5)(b)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: OBSERVED PIC EXIT RESTAURANT KITCHEN, ENTER BACK GAS STATION AREA, RE-ENTER KITCHEN AND PREPARE/HANDLE SINGLE TO-GO ITEMS AND TOUCH CLEAN EQUIPMENT C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (iii) Before donning gloves to initiate a task that involves working with food; (iv) After engaging in other activities that contaminate the hands COS: PIC WASHED HA...
511-6-1.03(5)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: OBSERVED RAW SHELLED EGGS STORED IMPROPERLY BEHIND AND ABOVE MULTIPLE READY TO EAT FOODS IN 3 DOOR REACH IN COOLER IN MAIN KITCHEN. C/A: RAW ANIMAL PROTEINS SHALL BE STORED IN A MANNER THAT PREVENTS THE CONTAMINATION OF RTE FOODS COS: EGGS REMOVED
511-6-1.04(4)(c)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: OBSERVED CONTAINER OF SOFT CHEESE AND CONTAINER OF SOPES STORED IN BOTTOM OF PREP TOP COOLER CONTAMINATED WITH EXCESSIVE MOLD. C/A: EXPIRED FOODS SHALL BE DISCARDED AND NOT OFFERED FOR SALE TO CONSUMERS COS: FOOD DISCARDED
511-6-1.04(8)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: OBSERVED CARNITAS STORED IN PREP TOP COOLER WITH A PREP DATE OF (2/15); OBSERVED CHORIZO AND AL PASTOR STORED IN PREP TOP COOLER WITH A PREP DATE OF (2/21); OBSERVED TAMALE ROJAS STORED IN PREP TOP COOLER WITH A PREP DATE OF (3/1) C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY THEIR 7TH DAY SHELF LIFE COS: ALL FOOD DISCARDED
511-6-1.04(6)(h)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: OBSERVED EGGS W/MEXICAN SAUSAGE AND WHITE RICE HOT HOLDING BELOW 135F ON COUNTER/ ON TOP OF STEAM WELL IN MAIN KITCHEN AREA C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVES SLICED TOMATOES, CARNITAS, PORK MEAT AND AL PASTOR COLD HOLDING IN PREP TOP COOLER ABOVE 41F. OBSERVED A SMALL AND LARGE CONTAINER OF PICO COLD HOLDING ABOVE 41F IN COOLER IN MAIN KITCHEN AREA. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: NO MANAGERIAL CONTROL OBSERVED FOR FACILITY. PIC NOT ENSURING: PROPER COLD AND HOT HOLDING TEMPERATURES, HAND SINKS ARE ACCESSIBLE AND PROVIDED WITH HANDWASHING CLEANSER, EXPIRED FOODS ARE NOT STORED AND/OR OFFERED FOR SALE, TCS FOODS ARE DATE MARKED AND TCS FOODS ARE NOT STORED/SERVED BEYOND 7 DAY SHELF LIFE C/A: THE PIC OF A FOOD SERVICE FACILITY SHALL ENSURE COMPLIANCE WITH THE FOLLWING (BUT NOT LIMITED TO): PROPER TEMPERATURES, DATE MARKING AND DISPOSITION, HAND SINKS ARE PROPERLY STOCKED AND ACCESSIBLE AND EXPIRED FOODS ARE DISCARDED COS: EHS DISCUSSED THE RESPONSIBILITY OF THE PIC TO MAINTAIN MANAGERIAL CONTROL WITHIN THE FOOD SERVICE FACILITY; ALL THINGS CORRECTED
511-6-1.03(2)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: OBSERVED BACK HAND SINK IN MAIN KITCHEN AREA OBSTRUCTED BY SEVERAL BOXES AND NOT READILY ACCESSIBLE FOR USE C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC REMOVED BOXES FROM IN FRONT OF HAND SINK
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: NO HANDWASHING CLEANSER OBSERVED AT BACK HAND SINK IN MAIN KITCHEN AREA C/A: HANDWASHING CLEANSER SHALL ALWAYS BE AVAILABLE FOR USE AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: PIC PROVIDED HAND SOAP
511-6-1.07(3)(a)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: OBSERVED HOT DOGS IN PREP TOP COOLER AND 3 DOOR REACH IN COOLER STORED BEYOND 24HRS WITH NO DATE MARKING, AS WELL AS DICED HAM STORED IN 3 DOOR REACH IN COOLER (PIC STATED THEY WERE OPENED 3/11). OBSERVED POLLO TAMALES STORED BEYIND 24HRS WITH NO DATE MARKING. C/A: ALL TCS FOODS STORED FOR 24HRS OR MORE SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE COS: DATES PLACED ON HOT DOGS; ALL OTHER FOOD DISCARDED
511-6-1.04(6)(g)
23
Jan 9, 2024
Initial
2 major violations. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: OBSERVED SEVERAL SODA DISPENSING NOZZLES AT FRONT DRINK STATION WITH PINK/BLACK BUILD UP C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: PIC WASHED, RINSED, AND SANITIZED NOZZLES
511-6-1.05(7)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: OBSERVED WOMEN'S AND MEN'S BATHROOM HAND SINKS NOT REACHING AT LEAST 100F C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. PIC WILL NOTIFY EHS WHEN HAND SINKS ARE REACHING AT LEAST 100F AND EHS WILL CONDUCT A FOLLOW UP INSPECTION TO VERIFY
511-6-1.06(2)(c)
82
Frequently Asked Questions
When was Tacos Tortillas Y Mas last inspected?
The most recent health inspection at Tacos Tortillas Y Mas on file is from Oct 10, 2025. The public record contains four inspections in total.
What is the most common violation at Tacos Tortillas Y Mas?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Tacos Tortillas Y Mas.
How does Tacos Tortillas Y Mas compare to other restaurants in Smyrna?
Tacos Tortillas Y Mas most recently scored 70 out of 100, which is lower than the Smyrna average of 85.
Has Tacos Tortillas Y Mas' inspection record improved over time?
Yes. Recent inspections at Tacos Tortillas Y Mas have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tacos Tortillas Y Mas 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 Tacos Tortillas Y Mas inspected?
Based on the inspection history on file, Tacos Tortillas Y Mas is inspected around two times per year on average.
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