Taqueria Del Sol - Athens

334 Prince Ave, Athens, GA 30601

Mexican / Latin

License: Food Service

Last inspected: Mar 25, 2026

Score

Low Risk

Public records show five inspections at Taqueria Del Sol - Athens stretching back to 2024. The most recent report on file is from Mar 25, 2026. Low risk means the most recent visit produced few or no significant findings.

Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.

“Food-contact surfaces” accounts for the largest share of issues, appearing three times across the record.

Taqueria Del Sol - Athens' latest score of 78 falls below the Athens average of 88. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 25, 2026

Routine

1 major violation. 3 minor violations. 2 corrected on site.

View 4 violations

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Sanitizer concentration at kitchen dishwasher less than 50ppm chlorine during rinse cycle. CA: Maintain sanitizer concentration at 50-100ppm chlorine. COS- Employee exchanged sanitizer carboy at low sanitizer volume and verified sanitizer concentration. Also employee sanitized previously washed loads of dishware.

511-6-1.05(6)(n)

12B - personal cleanliness (corrected on site)

Inspector notes: Employee wearing wrist watch during food preparation. COS- Employee removed watch and washed hands before resuming food preparation.

511-6-1.03(5)(g)

15C - nonfood-contact surfaces clean

Inspector notes: Mold growth on fan guard in WI cooler.

511-6-1.05(7)(d)

17C - physical facilities installed, maintained, and clean

Inspector notes: Dust accumulation observed on ceiling vents in kitchen.

511-6-1.07(5)(a)

Sep 24, 2025

Routine

1 critical violation. 3 minor violations. 3 corrected on site.

View 4 violations

6-1C - proper cooling time and temperature (corrected on site)

Inspector notes: Chicken cooling in WI for greater than 6 hours at temperature of 49F. CA: Cool TCS food from 135F to 70F within 2h and from 70F to 41F within 4h for total elapsed time of 6h. COS PIC discarded chicken.

511-6-1.04(6)(d)

11A - proper cooling methods used: adequate equipment for temperature control (corrected on site)

Inspector notes: Chicken cooling in deep and covered container set in WI. COS- PIC discarded chicken.

511-6-1.04(6)(e)

14A - in-use utensils: properly stored (corrected on site)

Inspector notes: Cup without handle used to dispense corn meal stored in dry goods room. COS- PIC discarded cup without handle.

511-6-1.04(4)(k)

14B - utensils, equipment and linens: properly stored, dried, handled

Inspector notes: Metal pans stacked wet after washing. Repeat.

511-6-1.05(10)(e)

Mar 26, 2025

Routine

2 minor violations.

View 2 violations

14B - utensils, equipment and linens: properly stored, dried, handled

Inspector notes: Metal pans stacked wet after washing.

511-6-1.05(10)(e)

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Inspector notes: Torn gasket observed on hot hold well for queso.

511-6-1.05(6)(a)

Oct 8, 2024

Routine

1 major violation. 2 minor violations. 3 corrected on site.

View 3 violations

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Sanitizer concentration of rinse cycle for dishwasher less than 50 ppm chlorine. CA: Maintain sanitizer concentration of 50-100 ppm chlorine during rinse cycle. PIC to sanitize washed dishware in 3-compartment sink at 50-100 ppm chlorine concentration.

511-6-1.05(6)(n)

4-2A - food stored covered (corrected on site)

Inspector notes: Potato flakes stored on shelf at dry goods room without protection from contamination. Corrective action (CA): Store open container of potato flakes in container with tight-fitting lid. Person in charge (PIC) supplied lid for container of potato flakes.

511-6-1.04(4)(c)

17D - adequate ventilation and lighting; designated areas used (corrected on site)

Inspector notes: Employee cell phone stored on shelf at kitchen steam table. Employee protein powder stored on dry goods shelf with food for establishment. PIC moved items to employee storage area.

511-6-1.07(5)(j)

Apr 9, 2024

Routine

1 major violation. 1 minor violation. 1 corrected on site.

View 2 violations

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Sanitizer concentration during rinse cycle of dishwasher less than 50 ppm chlorine. Corrective action (CA): Maintain 50-100 ppm chlorine concentration during rinse cycle of dishwasher. Person in charge (PIC) to wash, rinse, sanitize dishware in 3-compartment sink until dishwasher repaired.

511-6-1.05(6)(n)

17D - adequate ventilation and lighting; designated areas used

Inspector notes: Employee jacket stored on boxes of liquor behind front bar.

511-6-1.07(5)(j)

Frequently Asked Questions

When was Taqueria Del Sol - Athens last inspected?

The most recent health inspection at Taqueria Del Sol - Athens on file is from Mar 25, 2026. The public record contains five inspections in total.

What is the most common violation at Taqueria Del Sol - Athens?

Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Taqueria Del Sol - Athens.

How does Taqueria Del Sol - Athens compare to other restaurants in Athens?

Taqueria Del Sol - Athens most recently scored 78 out of 100, which is lower than the Athens average of 88.

Has Taqueria Del Sol - Athens' inspection record improved over time?

Results have been roughly steady. Inspections at Taqueria Del Sol - Athens have averaged around four violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Taqueria Del Sol - Athens means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Taqueria Del Sol - Athens inspected?

Based on the inspection history on file, Taqueria Del Sol - Athens is inspected around three times per year on average.

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