Georgia › Carroll County › Carrollton
La Salsa Mex
1004 MAPLE ST , CARROLLTON, GA 30117 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 28, 2026): Inspectors recorded 6 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and chemical safety.
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.
B80August 28, 20266 violations
Inspectors recorded 6 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and chemical safety.
Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed cooked meat directly stored in plastic grocery bag.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”Observed unlabeled spray bottle of chemical.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed back door propped open letting flies.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”In-use utensil not stored handle up in ice.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed handle missing on prep cooler.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”B80February 18, 20263 violations
Inspectors recorded 3 violations, 3 of them critical, involving food storage and temperature control.
Observed in reach in cooler: raw chicken beside raw steak, raw chorizo in same pan as hotdogs, raw shelled eggs above guacamole, raw hamburger above mixed vegetables; in walk-in cooler: raw shrimp above tamales, raw steak beside raw chicken. PIC moved all items to appropriate location.
−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 cold held item above 41F including mozzarella cheese. PIC discarded items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods hot held below 135F including: Stove top: Birria sauce 119F, cheese quesadilla 97F; Steam well: Queso 109F. PIC discarded items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”B82August 25, 20257 violations
Inspectors recorded 7 violations, 6 of them critical, involving temperature control, management & training and pest control.
Observed in preptop cooler TCS foods above 41F including pico 49F, diced toms 51F, sour cream 48F. Observed on counter TCS foods stored above 41F inclduing queso at 87F, 82F, 91F, 83F. PIC discarded items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods stored in steam table below 135F including queso at 120F./PIC reheated queso on stove top.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed no employee reporting agreements at time of inspection./Emailed a copy to PIC.
−4 points · Cited as “511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)”Observed no bodily fluid cleanup procedure at time of inspection./emailed copy to PIC.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed exterior dumpster with no lid or doors./ replace.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed no hot water at hand sink in main kicthen./ Observed water at 79F./ water must reach at least 85F.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”Observed back door propped open./ exterior doors must be closed at all times during food service.
−3 points · Cited as “511-6-1.07(2)(n) - exterior walls and roofs, protective barrier (c)”B86February 4, 20254 violations
Inspectors recorded 4 violations, 2 of them critical, involving food storage, cleaning & sanitizing and facility upkeep.
Observed in meat walk-in ground beef stored over pork./corrected.
−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)”No chemical test strips provided when using chemical sanitizer at three-compartment sink/ware washing machine.
−1 point · Cited as “511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)”Observed chlorine sanitizer solution bucket reading 0ppm./corrected.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed employee jackets stored near dry foods.
−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)”C74July 31, 20244 violations
Inspectors recorded 4 violations, 4 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed in reach in cooler raw chicken next to steak and shrimp. Shrimp stored next to guacamole. In walk in cooler, raw steak stored next to salsa. / PIC moved items.
−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 walk-in cooler in front of prep sink holding TCS foods above 41F, whole milk at 55F, salsa at 60F./ all TCS foods held for longer than 4 hours must be discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed in prep rop cooler across from grill TCS foods held above 41F, shredded cheese 53F and lettuce 49F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed drill in handwash sink. PIC removed it.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)”C78January 31, 20243 violations
Inspectors recorded 3 violations, 3 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed in: Reach in cooler: raw chicken beside raw steak, raw chorizo beside ready to eat foods, raw steak above ready to eat foods. Walk-in cooler: Shelled eggs beside ready to eat food, raw chicken beside raw ground beef, raw chicken above raw steak, raw chicken beside ready to eat food. PIC moved all items to appropriate locations.
−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 items held below 135F: in steam table: rice 128F, refried beans 109F; on counter: cooked chicken 78F, raw steak 80F. PIC discarded items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed drill in handwash sink. PIC removed it.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”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-022-000247. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.