Georgia › Effingham County › Rincon
Surcheros Fresh Mex
612 TOWNE PARK LOOP , RINCON, GA 31326 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 9, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 82 on November 14, 2024 — 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.
A100June 9, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A94October 9, 20254 violations
Inspectors recorded 4 violations involving handwashing & hygiene and cleaning & sanitizing.
Observed sanitation rag stored in hand sink instead of sanitation bucket.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed metal handle touching taco seasoning.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed grease and food debris buildup on fryer/grill station.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed floor behind the ovens in main kitchen and floor underneath grill and fryer area to have debris and build-up.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”A97May 2, 20251 violation
Inspectors recorded 1 violation involving cleaning & sanitizing.
Observed dirty rag stored on shelf near to-go items. COS: PIC removed rag and put it in the dirty rag bucket. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”B82November 14, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed queso in hot hold unit near cash register temp at 105F after being prepped two hours prior. All TCS items for reheating must reach 165F in the first two hours. COS: PIC discarded food items. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”Observed multiple TCS food items above 41F (tomatillo salsa 52F, Salsa bar 50-52F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A100September 11, 2024No 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-051-000387. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.