Georgia › Bartow County › Cartersville
El Dorado
910 JFH PKWY , CARTERSVILLE, GA 30120 · Health inspection record from Georgia Department of Public Health
Most recent inspection (April 29, 2026): Inspectors recorded 5 violations, 4 of them critical, involving food storage, temperature control and cleaning & sanitizing.
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.
C77April 29, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed raw beef stored above raw shell eggs in the walk-in cooler and raw beef burgers stored behind raw pork in the cooler drawers.
−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)”Observed potentially hazardous time/temperature control for safety foods improperly cold holding above 41F in several different holding units throughout the kitchen. See temp log.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed potentially hazardous TCS food improperly hot holding below 135F on the steam table (ground beef 102F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed multiple unlabeled bottles of toxic substances.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed old copy of the inspection report posted and not the current report with a score of 74.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”C74April 20, 20268 violations
Inspectors recorded 8 violations, 3 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed raw shell eggs stored above fresh produce and sauces in the walk-in cooler. Observed raw beef stored behind raw chorizo (pork) in the cooler drawers.
−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)”Observed several house-made items that require date marking that were held past their marked expiration date (house-made firecracker sauce 4/17, salsa 4/18, blue cheese dressing 4/18).
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed several pans of cooling food throughout the facility that were cooling by unapproved methods; queso was stored ambient in large pans and after 1 hour of cooling was at 80F, and 30 minutes later was still at 80F. Salsa was stored in deep, tightly lidded containers stacked three-high. Shredded cabbage and diced tomato were tightly lidded in the reach-in cooler, raw chorizo was 60F after prep and was placed in the cooler drawers.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed employee personal drinks stored on bulk ice machine; employee drink missing single-use lid and straw.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed taco shells uncovered and stored directly on the cardboard lined dry storage shelf, chips and tortillas in dry storage with no lid, several pans of food and clean fruit/vegetables stored in the coolers with no lid, and cleaned lemons/limes/oranges stored in cardboard boxes with no lid at the bar.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed scoops in bulk salt dry goods container with handles in contact with food.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed all clean cups stored by the drink machine stacked wet.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed employee towel drying clean dishes with a reusable dry cloth.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”A98October 27, 20252 violations
Inspectors recorded 2 violations involving food-safety requirements.
Observed scoop in bulk flour container with handle in contact with food.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed pans stored and stacked wet.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”A99April 7, 20252 violations
Inspectors recorded 2 violations involving food storage.
Observed scoop in flour and salt with handle in contact with food surface and a single use bowl being used to scoop cooked rice.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed cups at server station and pans on shelf stacked while still being wet.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”A90October 2, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and facility upkeep.
Observed potentially hazardous time/temperature control for safety foods (Cooked potato empanada, sour cream, guacamole) improperly cold holding above 41F in the reach-in cooler (see temp log).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed several areas throughout the facility where personal items were improperly stored above or on top of dry goods.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”B83December 14, 20233 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control.
Observed time/temperature control for safety (TCS) foods holding above 41 degrees Fahrenheit in prep top cooler/reach in cooler unit (prep top cooler: cheese- 48F; pico de gallo- 48F; lettuce- 48F; sour cream- 48F; reach in cooler: raw shrimp- 45F; raw chicken- 45F; raw steak- 45F; cut tomatoes- 45F; see temperature chart).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods (guacamole, queso) cooling in in-use reach in coolers in covered containers.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed linens used as lining for food stored in reach in cooler.
−3 points · Cited as “511-6-1.04(4)(l) - linens & napkins, use limitations (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 FSP-008-000498. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.