Georgia › Cherokee County › Acworth
Mexi Snacks
6468 HWY 92 STE 210 , ACWORTH, GA 30102 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 25, 2026): Inspectors recorded 7 violations, 6 of them critical, involving temperature control, employee health and handwashing & hygiene.
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.
B80October 25, 20267 violations
Inspectors recorded 7 violations, 6 of them critical, involving temperature control, employee health and handwashing & hygiene.
Observed flan being cold held at 44°F in drink cooler across from register. Ambient temperature of unit was about 43°F. TCS foods must be cold held at 41°F or below. COS by discarding.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed hot dogs with a discard date of 10/19/26 still in use. PIC stated that hot dogs were prepped yesterday but previous date label was not removed. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed no verifiable employee health policy forms for staff. Food employees and conditional employees must be 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. Owner stated that forms were at her house. Forms must be maintained onsite.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Observed no hand soap at handwashing sink in warewash area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Must supply.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed no paper towels at handwashing sink in warewash area. Paper towels must be provided.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed various time/temperature control for safety (TCS) foods such as ham, flan, boiled potatoes, watermelon, cantaloupe, cut cabbage, horchata (contains milk), fresas con crema (strawberry drink containing milk), watermelon juice (made from fresh watermelon), and more not date marked in main kitchen and in back kitchen (warewash area). TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed ice cream scoops stored in room temperature water in a bucket. If utensils are going to be in water the water must be at least 135°F. COS by removing from water.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”B80December 7, 20257 violations
Inspectors recorded 7 violations, 5 of them critical, involving temperature control, menu & labeling and handwashing & hygiene.
Observed time/temperature control for safety (TCS) foods in newly added residential cooler (warewash area) being cold held above 41°F. Temperature of TCS foods in cooler ranged between 41-48°F. TCS foods must be cold held at 41°F or below. COS by discarding food and lowering temperature of unit; ambient temperature of unit dropped to 37.4°F. Please advise that residential coolers are not permitted for use in food service establishments as they are not designed to maintain temperature with frequent opening.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed container of sour cream that expired 11/24/25 stored in cooler. Prepackaged milk and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.
−3 points · Cited as “511-6-1.04(8)(b) - expired foods (p)”Observed no thermometers in coolers. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must place thermometer in front of all coolers.
−3 points · Cited as “511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)”Observed food thermometer onsite. All food service establishments are required to have a probed food thermometer for temp taking of food. Must provide.
−3 points · Cited as “511-6-1.05(3)(g) - food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf)”Observed no chlorine test strips onsite. Must provide.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score will be provided via email. Must print and post in public view.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed employee food stored along with customer food. There must be a designated area for storage of employee food. COS by moving.
−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)”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-028-000971. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.