Georgia › Cobb County › Smyrna
MOE'S SOUTHWEST GRILL
2840 ATLANTA RD SE STE A , SMYRNA, GA 30080-3696 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 29, 2026): Inspectors recorded 6 violations, 4 of them critical, involving temperature control, management & training 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.
B80June 29, 20266 violations
Inspectors recorded 6 violations, 4 of them critical, involving temperature control, management & training and handwashing & hygiene.
OBSERVED MULTIPLE PANS OF SEASONED RICE HOT HOLDING BELOW 135F IN STEAM TABLE AND WAREMER CABINET IN FRONT FOOD SERVICE. OBSERVED DICED CHICKEN (@ 12:17PM) HOT HOLDING AT 95F IN STEAM TABLE IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOOD ITEMS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: PAN THAT WAS HOLDING AT 130 IN STEAM TABLE WAS REPLACED WITH RICE IN WARMER CABINET @ 143F; DICED CHICKEN WAS REHEATED TO 173F @ 1:40PM; ALL OTHER RICE WAS DISCARDED.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”NO PIC PRESENT DURING INSPECTION C/A: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance COS: PIC SHOWED UP AFTER INSPECTION HAD BEEN CONDUCTED TO ANSWER QUESTIONS.
−4 points · Cited as “511-6-1.03(2) - pic present (pf)”NO KEY DROP DELIVERY AGREEMENT OBSERVED FOR FACILITY THAT RECEIVED KEY DROP DELIVERIES OF TCS FOOD ITEMS. PIC STATED THEY RECORD TEMPS ON INVOICES UPON RECEIPT BUT DELIVERY COMPANY DOES NOT RECORD TEMPERATURES UPON DELIVERY C/A: PIC shall ensure written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC shall ensure employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt PIC HAS 10 DAYS TO PROVIDE KEY DROP DELIVERY AGREEMENT.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”NO HOT WATER/HOT WATER AVAILABLE AT HAND SINK IN MAIN KITCHEN C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. PIC TURNED KNOBS UNDER HAND SINK AND BROWN WATER CAME OUT OF FAUCET FOR COLD WATER; HOT WATER STILL UNAVAILABLE. PIC HAS 72 HRS TO FIX.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)”OBSERVED MULTIPLE TCS FOOD ITEMS IN PREP TOP COOLER COLD HOLDING ABOVE 41F IN FRONT FOOD SERVICE AREA. (DICED TOMATOES 46F, SOUR CREAM 56F, PICO 54F, SHREDDED CHEESE 58F, ROASTED CORN 50 & ROMAINE LETTUCE 58F) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: DICED TOMATOES REPLACED @36F, SOUR CREAM REPLACED @ 38F, SHREDDED CHEESE REPLACED @ 40F, ROMAINE REPLACED @ 42F.
−9 points · Cited as “null”OBSERVED INSPECTION REPORT FROM 2024 POSTED, MOST RECENT INSPECTION REPORT WAS CONDUCTED ON 8/5/2025 C/A: 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.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”B84August 5, 20253 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
OBSERVED QUESO IN STEAM TABLE HOT HOLDING BELOW 135F IN FRONT FOOD SERVICE AREA. OBSERVED DICED CHICKEN AND ADOBO CHICKEN HOT HOLDING BELOW 135F IN WARMER CABINET #1 IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: QUESO 123F @ 11:20AM, REHEATED TO 165F @ 11:50AM ADOBO CHICKEN 111F @ 11:45AM, REHEATER TO 175F @ 11:55AM DICED CHICKEN 79F @ 11:45AM, REHEATED TO 165F @ 12:10PM.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”OBSERVED EMPLOYEE TAKING TEMPERATURES OF CHICKEN WITHOUT SANITIZING THERMOMETER BETWEEN USES C/A: FOOD CONTACT SURFACES SHALL BE SANITIZED AFTER CLEANING BEFORE USE COS: EMPLOYEE USED SANITIZING BUCKET TO SANITIZE THERMOMETER.
−4 points · Cited as “511-6-1.05(8)(a) - before use after cleaning(p)”OBSERVED MULTIPLE WIPING CLOTHS STORED IN QUAT SANITIZER SOLUTION BEING MAINTAINED AT 0PPM-100PPM C/A: WIPING CLOTHS SHALL BE STORED IN QUAT SANITIZER SOLUTION BEING MAINTAINED AT 200PPM-400PPM COS: EMPLOYEE REMADE SANITIZER SOLUTION AT 200PPM-400PPM.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (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 1-23245C. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.