Georgia › Dekalb County › Decatur
WILLYS MEXICANA GRILL
2074 N DECATUR ROAD, SUITE A , DECATUR, GA 30032 · Health inspection record from Georgia Department of Public Health
Most recent inspection (March 18, 2026): Inspectors recorded 14 violations, 2 of them critical, involving temperature control, plumbing & water 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.
B85March 18, 202614 violations
Inspectors recorded 14 violations, 2 of them critical, involving temperature control, plumbing & water and handwashing & hygiene.
Observed a container of cooked chicken stored cooling on top of a box of raw chicken stored inside the walk-in 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 meat sink faucet loose causing a constant drip.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed expired food service permit posted.
−1 point · Cited as “511-6-1.02(1)(f)(1) - permit, displayed (c)”Observed the chip scoop handle in direct contact with chips stored in the chip holder next to the register.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed dishes stacked wet stored on the dish rack in the main kitchen.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Observed cutting boards heavily stained along prep tables in the main kitchen.
−1 point · Cited as “511-6-1.05(6)(b) - cutting surfaces (c)”Observed grease and food debris accumulation build-up along the exterior of chip bins.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed debris accumulation along the racks inside the walk-in cooler.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed food debris along the bottom of the 2-door reach-in cooler in the main kitchen and the warmer cabinet next to the 2-door reach-in cooler.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed heavy dust along the ventilation fans inside the 2-door reach-in cooler.
−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)”Observed food splatter along the walks in the main kitchen above the prep table.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Observed heavy food accumulation build-up along the baseboards inside the walk-in cooler.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Observed food debris accumulation behind cooking equipment in the main kitchen.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Observed employee cellphone stored on top of a container of seasoning on the prep table.
−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)”A96March 6, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and management & training.
Observed 4 bins of lettuce were tightly wrapped while being cooled in the reach in cooler at 48F.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed dishes were wet while being stacked together on the dish rack.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”B82September 11, 20244 violations
Inspectors recorded 4 violations, 4 of them critical, involving temperature control and management & training.
Observed time/temperature-controlled food, raw beef (44F-prepped 09/10/2024) and raw chicken thigh (44F-prepped 09/10/2024) in the walk-in cooler are above 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed container of tomato salsa in the warming cabinet at 99F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed interior of ice machine has accumulated black like organic matter.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed lettuce and tomato salsa in the reach in cooler at 64F stacked in a large plastic bin and tightly covered with lid.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”B84March 18, 20246 violations
Inspectors recorded 6 violations, 4 of them critical, involving temperature control and management & training.
Observed container of black beans in the warming cabinet at 109F. Discussed with the person in charge that time/temperature control safety food should be hot holding at 135°F (57°C) or above. Person in charge reheated the bean at 175F. COS.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed container of chicken are not being cooled at 41F within 6 hours of cooking time. Discussed with the person in charge that time temperature control safety food must be cooled within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Person in charge discarded the chicken.COS.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed Sour cream and salsa at the front service area and also salsa for self service area is under time as public health control. But facility failed to show proper documentation of taking temperature at the time of placing the food in service area. Discussed with the person in charge that facility should record the time and temperature of the food before placing for service. Facility records the time and temperature for the front food service area and swapped the salsas from the self-service area.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed lettuce in the reach in cooler at 44F stacked in a large plastic bin. Discussed with the person in charge to split the lettuce in two beans and put the bins into the ice bath for proper cooling. Facility split the lettuce in two pans and put them in ice bath. COS.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed food employees wearing watch and bracelets while handling food. Discussed with the person in charge that food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band. Food employees removed the watch and bracelet. COS.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed dirt has been accumulated on the rice bin, sugar bin, oil bin. Discussed with the person in charge that non-food contact surface should be cleaned and free of debris.
−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)”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 FS044-448369. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.