Willy's Mexicana Grill #14
Last inspected: Mar 3, 2026
82
Score
Inspectors have visited Willy's Mexicana Grill #14 three times, with records going back to 2024. The latest inspection on file is from Mar 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited two times.
The city-wide average sits at 88, which Willy's Mexicana Grill #14's 82 doesn't quite reach. Taken together, the history is a positive one.
3
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several cold TCS foods distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded and replaced with items from the walk-in cooler observed at 41F or below NOTE: General Manager stated these items were not placed on time as a public health control
511-6-1.04(6)(f)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employees personal drinks stored on top of prep top located directly next to the hand sink in the main kitchen area. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: drinks moved; discussed designated areas.
511-6-1.07(4)(b)
82
Mar 4, 2025
Routine
2 major violations. 5 minor violations. 4 corrected on site.
View 7 violations
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Person in Charge (PIC) was not able to provide a verifiable manner in which food employees have been informed of their responsibility to report to the PIC as it relates to foodborne illness. C/A: 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
511-6-1.03(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dishing being activity washed in the 3-compartment sink and then placed into a sanitizer solution (QAC) observed at 100ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); quaternary ammonium compound (QAC) shall be maintained between 200-400ppm COS: sanitizer remade and observed at 200ppm; dishes rewashed, rinsed and sanitized
511-6-1.05(6)(n)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed food employee removing pans from the sanitizer and stacking them on top of each other while wet on shelf near 3 comp sink in Back of House. C/A: . After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food
511-6-1.05(10)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed food employee eating a quesadilla on prep top #2 located in the front food service/main kitchen area. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: EHS discussed designated eating areas with PIC. Food employee moved to lobby to eat food.
511-6-1.03(5)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed a containers of tomatoes, sour cream, and cilantro stored uncovered in the reach-in cooler of prep top #1. C/A: Unless cooling, food shall be stored covered. COS: containers covered
511-6-1.04(4)(c)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed food employee wearing bracelets on wrist while preparing food. C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: bracelets removed
511-6-1.03(5)(g)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping cloths stored in sanitizer buckets with a sanitizer solution (QAC) concentration observed at 0pppm. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)
511-6-1.04(4)(m)
64
Mar 26, 2024
Routine
2 critical violations. 1 major violation. 4 minor violations. 4 corrected on site.
View 7 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: See (*) asterisked TCS food items above 41 F. C?A TCS foods being cold held shall be 41 F or below to prevent contamination. COS: Discarded (EHS CALIBRATED THERMOMTER TO 32 F.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: See (**) asterisked TCS food being cooled, prepared 8:43 AM of 3/26, not cooled to 41 F within 4 hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
511-6-1.04(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed black substances inside of soda nozzles in dining room. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Washed, rinsed, then sanitize
511-6-1.05(7)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed container of cilantro, tomatoes, and jalapenos uncovered inside of Prep Trop Cooler #1 (w/ sneeze guard. Observed container of black beans uncovered inside of warmer cabinet in Front of House. C/A: Unless cooling, food shall be stored covered. COS: Covered
511-6-1.04(4)(c)
12B - personal cleanliness
Inspector notes: Observed 2 food employees wearing bracelets and/or wrist and hands during food preparation. C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
511-6-1.03(5)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed food employee removing pans from the sanitizer and stacking them on top of each other while wet on shelf near 3 comp sink in Back of House. C/A: . After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food
511-6-1.05(10)(a)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed food employee placing bare hand touching food surface inside of brown paper bags used to scoop tortilla chips near chip storage container in Front of House. C/A: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented
511-6-1.05(10)(g)(1)
55
Frequently Asked Questions
When was Willy's Mexicana Grill #14 last inspected?
The most recent health inspection at Willy's Mexicana Grill #14 on file is from Mar 3, 2026. The public record contains three inspections in total.
What is the most common violation at Willy's Mexicana Grill #14?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Willy's Mexicana Grill #14.
How does Willy's Mexicana Grill #14 compare to other restaurants in Kennesaw?
Willy's Mexicana Grill #14 most recently scored 82 out of 100, which is lower than the Kennesaw average of 88.
Has Willy's Mexicana Grill #14's inspection record improved over time?
Yes. Recent inspections at Willy's Mexicana Grill #14 have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Willy's Mexicana Grill #14 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 Willy's Mexicana Grill #14 inspected?
Based on the inspection history on file, Willy's Mexicana Grill #14 is inspected around two times per year on average.
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