Georgia › Dekalb County › Tucker
DON EDUARDO MEXICAN RESTAURANT
3939 LAVISTA RD , TUCKER, GA 30084 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 13, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 84 on November 19, 2025 — see the full history below.
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.
A100August 13, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
B84November 19, 20255 violations
Inspectors recorded 5 violations, 5 of them critical, involving temperature control and cleaning & sanitizing.
Observed top portion of prep top cooler 2 cold holding at a temperature higher than 41F (see temperature Log).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed chlorine sanitizer solution in all three buckets with less than 50 ppm. Observed chlorine in warewashing machine less than 50ppm. Informed PIC to increase solution level to effectively clean and sanitize surfaces. COS: PIC removed bucket and corrected solution to appropriate level. There is disinfectant clorox bottle with chlorine inside present, however the label was torn off. The bottle has "Clorox" on it with yellow liquid inside that smells of chlorine. PIC stated that this chlorine is the disinfecting bleach that health inspector instructed them to buy during previous inspection.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed chlorine levels in warewashing machine below 50ppm.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed large quantities of raw meats prepped an hour before inspection tightly covered and stored in meat cooler to cool. Meat cooler temperature is not low enough to properly cool such large quantities. Observed large quantities of raw meats in prep top cooler prepped an hour before inspection stored at the top of prep top cooler to cool. As stated earlier, those coolers were unplugged for cleaning during that time.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed minimal space present for the amount of foods that are cooling in the facility.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”B86February 7, 20253 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
Observed salsa made on facility and Charro beans cold holding above 41F (See temperature log of this inspection). Observed all ambient temperatures of coolers over 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed handwashing sink near the walk in cooler blocked by mop buckets and trash cans where employees could not easily use.
−4 points · Cited as “511-6-1.06(2)(l) - handwashing sinks location/placement (pf)”Observed multiple storage containers stacked clean and wet.
−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 FS044-887992. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.