Georgia › Barrow County › Hoschton
Sneaky Sancho Wings & Tacos
1975 HIGHWAY 211 A , HOSCHTON, GA 30548 · Health inspection record from Georgia Department of Public Health
Most recent inspection (January 21, 2026): Inspectors recorded 4 violations, 2 of them critical, involving temperature control and garbage & waste. This restaurant scored as low as 77 on October 19, 2023 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A91January 21, 20264 violations
Inspectors recorded 4 violations, 2 of them critical, involving temperature control and garbage & waste.
The hand sink in the kitchen was blocked with containers of cooling chicken wings. The containers of chicken wings were moved to another location to cool. The hand sink must be accessible at all times.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”The restaurant has limited space for cooling a large volume of food. Cooling food must be staggered or a walk in cooler must be installed, or the food must be kept hot.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”The dumpster area was unclean with food debris and trash. Work with the neighboring restaurants to keep the dumpster area.
−1 point · Cited as “511-6-1.06(5)(k),(l) - storing refuse, recyclables & receptacles; areas, enclosures, & receptacles, good repair (c)”The floor tile in the kitchen is cracked and in disrepair. The floor must be repaired so it is smooth and easily cleanable.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”A92June 9, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and pest control.
The restaurant has limited space for cooling a large volume of food. Cooling food must be staggered or a walk in cooler must be installed.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”A gap was observed at the front door. Replace the weather stripping.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”A91December 16, 20243 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control, pest control and cleaning & sanitizing.
The restaurant has limited space for cooling a large volume of food. Cooling food must be staggered or a walk in cooler must be installed.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”A gap was observed at the front door. Replace the weather stripping.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Multiple reach in cooler gaskets were torn. The gaskets must be replaced as soon as possible.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”B88February 5, 20245 violations
Inspectors recorded 5 violations, 2 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Paper towels were not provided at the kitchen hand sink. Paper towels must be easily accessible at the kitchen hand sink. The paper towel holder must be moved closer to the hand sink.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”The restaurant has limited space for cooling a large volume of food. Cooling food must be staggered or a walk in cooler must be installed. Repeat.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”An employee's open bottled drink was stored on the same shelf as utensils and food products. Employee drinks must be in a disposable drink cup with a lid and a straw. The drink must be stored in an area designated for employee drinks.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”In use, wet wiping cloths were stored on the counters and not in sanitizer water. All in use, wet wiping cloths must be stored in proper strength sanitizer water.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”The prep cooler is not fully functional. The prep cooler must be repaired or replaced. Send the repair receipt to the Barrow Co. Env. Health office. If a new prep cooler will be ordered, send the specification sheet to the Barrow Co. Env. Health office before purchase.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”C77October 19, 20236 violations
Inspectors recorded 6 violations, 4 of them critical, involving management & training and temperature control.
Raw beef was stored over limes and a container of cooked chicken was stored on a box of raw chicken in the reach in cooler. The raw animal proteins were placed on the shelf below the ready to eat products and unwashed produce. Instructed the person in charge to store the food items in the order of the internal cook temperatures. Corrected on site.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”A container of pork, in the cooling state, was stored in the hand sink. The container was removed and the sink cleaned. Instructed the person in charge to keep the hand sink free from utensils and food to facilitate hand washing. Corrected on site.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Several containers of food (queso, shrimp, rice and pork) were cooling using improper cooling methods. The containers were placed in ice baths with the ice reaching to the height of the product. Instructed the person in charge to use proper cooling methods such as reducing the volume and proper ice baths to rapidly cool food to 41F or below. Corrected on site. Repeat.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”The restaurant has limited space for cooling a large volume of food. Instructed the person in charge to stagger food preparation, make more items to order or install a walk in cooler.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”A splash guard is required between the meat sink and the prep table to prevent splash contamination. Advised the person in charge to install a splash guard at the meat sink to prevent splash contamination.
−3 points · Cited as “511-6-1.04(4)(t) - food preparation (c)”Several holes were observed in the wall. Advised the person in charge to plug the holes to make the wall smooth and cleanable. Repeat.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit 712702. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.