Georgia › Dekalb County › Dunwoody
TAQUITO MT. VERNON
5418 CHAMBLEE DUNWOODY RD , DUNWOODY, GA 30338 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on October 16, 2025, scoring 66/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 79. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 6, 2026): Inspectors recorded 5 violations, 4 of them critical, involving temperature control, cleaning & sanitizing 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.
C79July 6, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed a large container of sour cream as well as two large bags of shredded mozzarella cheese not cold holding 41F and below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed a pipe leaking under the third compartment of the three compartment sink. Also, the faucet of the three compartment sink does not reach the outer compartments when being filled.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Upon arrival, observed no hand drying provision.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed a three door reach in cooler not able to reach 41F. After a few attempts the ambient temperatures measured 45F.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”Observed clean stainless steel containers stacked wet.
−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)”B83October 24, 20257 violations
Inspectors recorded 7 violations, 3 of them critical, involving plumbing & water, temperature control and handwashing & hygiene.
CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Observed drain stop not working in right-most compartment of 3-compartment sink.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”OBSERVATION: Cooked beef and steak observed covered while cooling. COS: lids adjusted to allow for air flow and food placed in the freezer. Discussed signage with team.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed no hot water at hand sink behind prep top cooler, water is only reaching 66F.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”OBSERVATION: Food handler cutting lettuce with bare hands. CA:(4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P COS- lettuce discarded. Discussed with staff the need to wear gloves when cutting lettuce.
−9 points · Cited as “511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)”CA: 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. OBSERVATION: Current inspection report was not posted for public view at the beginning of the inspection. I was posted but obstructed during the inspection. COS-report was posted for clear viewing.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”OBSERVATION: clean plastic and metal pans observed stacked while still wet. COS: Containers were unstacked. Discussion with team regarding allowing items to air dry before stacking and demonstrated using a pyramid type system to assist.
−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)”OBSERVATION: Ziplock like bags observed stored for re-use. COS: bags were discarded CA:1. Single-service and single-use articles may not be reused.
−1 point · Cited as “511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)”U66October 16, 202510 violations
Inspectors recorded 10 violations, 9 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed raw chicken, beef and fish all stored together on same shelf with ready-to-eat cooked pork in beverageair cooler. Observed raw fish in middle shelf next to beans, above cooked beef and soup.
−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)”CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). OBSERVATION: TCS products stored at temperatures above 41F in various coolers. (see*) COS-Products were discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”CA: Food contact surfaces/equipment shall be sanitized using the concentration at 100ppm chlorine. Observed no sanitizer used in ware-washing procedures, but adequate chlorine bleach and test-strips was available on site. COS: clean equipment was sanitized with chlorine at 100ppm.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Observed drain stop not working in right-most compartment of 3-compartment sink.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”CA: There must be a person in charge on the premises of the food service establishment at all times. OBSERVATION: There was no clear person in charge for over 1.5 hours of the inspection. COS-Employee arrived who was a designated PIC.
−4 points · Cited as “511-6-1.03(2) - pic present (pf)”CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. OBSERVATION: CFSM is not employed for the establishment Certification shall be posted for public view by 10-20-25.
−4 points · Cited as “511-6-1.03(3)(c) - certification documentation (pf)”Ca: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf OBSERVATION: No paper towels observed at the front handsink COS-paper towels supplied.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed food dicer with left over food particles on blade, staff noted it was used and washed yesterday.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed no hot water at hand sink behind prep top cooler, cold water handle provided no water.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”Observed employee drinking from cup with no lid. COS: employee moved out of cooking area Observed rice cooker stored next to personal items. COS: moved rice cooker to separate surface away from personal items.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”B85August 9, 20233 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Observed multiple TCS food stored in large reach-in cooler and small reach-in cooler above 41 degrees. Ambient temperatures of coolers were above 41 degrees. PIC stated all foods were placed in those coolers that day and sitting in there for about 2-3 hours. COS: All TCS foods were voluntarily placed in reach-in freezer or other cold-holding units that had ambient temperatures of 41 and below. Advised to have coolers fixed by the end of the business day 8/14/23. COS: All TCS foods that were in cold-holding units that were cold-holding above 41F for the max of 4 hours were discarded. See asterisks in temperature log.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed sanitizer solution for bucket at 0ppm. COS: Sanitizer solution was corrected to read at 100ppm chlorine.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed multiple containers stacked on top of each other wet. COS: Containers were placed on table to properly air-dry. Advised PIC that all containers must be air-dried properly prior to stacking to avoid bacterial buildup.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (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 FS044-890717. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.