Georgia › Cobb County › Mableton
EL SOLECITO MEXICAN GRILL
511 VETERANS MEMORIAL HWY SW STE 1 , MABLETON, GA 30126-3352 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 23, 2026): Inspectors recorded 7 violations, 3 of them critical, involving temperature control, handwashing & hygiene and food storage.
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 23, 20267 violations
Inspectors recorded 7 violations, 3 of them critical, involving temperature control, handwashing & hygiene and food storage.
Observed milk (49 F) and whipped cream (49 F) cold holding above 41 F in the RIC at the front of house bar. Observed raw chorizo sitting on the prep table (not being prepped) in the main kitchen holding at 68 F. Observed raw chicken in the bottom of the prep sink (not being thawed/prepped) holding at 70 F. C/A: TCS foods that are cold holding must be maintained at 41 F or below. COS: Milk and whipped cream discarded. Chorizo and chicken allowed to cool as they were within 2 hour window of prep.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed spanish rice cooling in a pot in the outdoor prep area at a rate in which it would not reach 70 F within 2 hours. Observed pork cooling in a pan in the outdoor prep area at a rate in which it would not rot reach 70 F within 2 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Items moved to WIC to cool faster.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed employee wash their hands in the prep sink in the main kitchen. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: Employee educated on where to wash.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed personal bowl of soup that was being eaten next to cutting board and peppers on the prep table in the main kitchen. 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. COS: Soup removed.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed squeeze bottles of oil, butter sauce, spicy oil by the grill in the main kitchen with no name labels. Observed several varieties of dressings/sauces in cups in the FOH RIC with no name labels. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Items labeled.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed pot of cooked peppers stored on the floor in the main kitchen. Observed box of tortilla chips stored on top of trash can in the main kitchen. Observed cases of beer stored directly on the floor in the outdoor prep area and storage shed. C/A: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Foods moved to protected locations and above the floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed pair of tongs stored in water at 78 F in the main kitchen. C/A: Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F COS: tongs removed from water.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”B85June 27, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving food storage and temperature control.
Observed raw pork stored above ready to eat sauce in prep bottom cooler, observed raw shrimp and raw beef stored above ready to eat vegetables in prep bottom cooler.
−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 following items uncovered in prep bottom cooler: raw shrimp, raw pork, raw beef, salsa and queso. Observed the following items stored uncovered in 3 door glass cooler: salsa, raw shrimp, and chicken.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”B87August 6, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control.
Observed raw shelled eggs and cut tomatoes (not actively cooling) cold holding above 41F in prep top cooler of main kitchen. Observed raw chorizo (pork) cold holding above 41F on prep table.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed cut onions, cut cilantro, shrimp mix stored uncovered in glass reach in cooler in main kitchen.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”A96January 31, 20241 violation
Inspectors recorded 1 violation involving menu & labeling.
Although the menu has a consumer advisor concerning consuming raw or undercooked food, the menu advisory does not specifically identify those food items that are served raw or undercooked.
−4 points · Cited as “511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked”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-033-005980. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.