Georgia › Cobb County › Marietta
TACO FACTORY, THE
3894 DUE WEST RD NW STE 280 , MARIETTA, GA 30064-1076 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on July 14, 2026, scoring 55/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 78. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 16, 2026): Inspectors recorded 2 violations, 2 of them critical, involving food storage and temperature control.
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.
C78July 16, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving food storage and temperature control.
Observed raw shelled eggs stored above 2 containers of rice in the glass reach in cooler; raw beef and raw chicken (directly on top of cooked beef container) stored above raw beef in the door reach in all in the main kitchen.
−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 TCS foods in the reach in cooler, drawer reach in cooler, and glass reach in cooler holding at temperatures above 41F.(see temperature entry).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”This inspection deducted 22 points, but only 18 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
U55July 14, 202613 violations
Inspectors recorded 13 violations, 7 of them critical, involving handwashing & hygiene, food storage and temperature control.
Observed food employees use their phones, sweep the kitchen floor then touch food containers and utensils in the kitchen without washing their hands.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed raw shelled eggs stored above 3 containers of rice in the glass reach in cooler; raw ground beef, raw beef, and raw chicken stored above mushrooms, jalapenos, and cilantro in the 2 door reach in all in the main kitchen.
−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 TCS foods in the both prep top coolers holding at temperatures between 49F to 45F.(see temperature entry).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed rice in the bain hot holding at 54F beside the grill/fryer.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed ice machine with black mold on the internal top shield; food containers stored as clean and stacked on the shelf with food debris stuck on; tortilla bowls stored directly in a cardboard food box all in the main kitchen. Observed 2 shake blenders behind the bar in the front food service with food encrusted on the food contact portions.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”No date on salsa (squirt bottles and large bins) stored in prep top coolers and under counter reach in cooler ;and rice stored in the glass reach in cooler all in the main kitchen prepared more than 24 hours; Green salsa and regular salsa in the reachin cooler behind the bar, front food service, dated 7/11-7/21.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”No chlorine sanitizer test measuring device available to test dish washer and sanitizer solution.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed a container with a slice of watermelon and two water bottles on the prep table and prep sink in the main kitchen.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed the far prep top cooler open with lettuce, queso cheese, parmesan, cilantro and onions uncovered; tortilla bowls stored in a cardboard box on the shelf uncovered; bag of sugar and container of paprika in the back food storage uncovered; and oil in a pot beside the flat grill uncovered all in the main kitchen.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”No permit posted in facility.
−1 point · Cited as “511-6-1.02(1)(f)(1) - permit, displayed (c)”No inspection report posted in the facility.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed both prep top units with water pooled in the base of the unit in the main kitchen.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed base of the reach in drawers, not in use, with an accumulation of food and water in the bottom in the main kitchen.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”B80March 31, 20267 violations
Inspectors recorded 7 violations, 5 of them critical, involving temperature control, cleaning & sanitizing and management & training.
Observed sour cream, lettuce, and mozzarella cheese in the two door reach in in the far corner at 51F, 47F, and 47F. Mozzarella in the grill drawer 56F. All in the main kitchen.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed rice and refried beans holding at temperatures of 63F to 113F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed dishes washed in the dishwasher with sanitizer dispensing at 0ppm chlorine.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”There is no verifiable manner that the employees are informed of their responsibility to report information about their health as they relate to diseases that are transferrable through food.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Observed dishes stacked as clean on the rack in the main kitchen with food stuck on; clean and dirty knives stored on a magnetic strip with food debris stuck on.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed salt and achiote on a rack, bag of sugar in the far corner, oil on the table beside the flat grill, and mozzarella cheese in the drawer under the grill uncovered in the main kitchen.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed beef thawing on the counter near the dishwasher.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”A100December 23, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
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-033-007331. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.