Georgia › Forsyth County › Alpharetta
TACO MACHO
5320 ATLANTA HWY 9 , ALPHARETTA, GA 30004 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on October 21, 2025, scoring 68/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 75. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (October 31, 2025): Inspectors recorded 5 violations, 2 of them critical, involving temperature control, handwashing & hygiene and menu & labeling.
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.
C75October 31, 20255 violations
Inspectors recorded 5 violations, 2 of them critical, involving temperature control, handwashing & hygiene and menu & labeling.
Inspector observed TCS food in the serving line hot holding at temperatures less than 135F. COS-discarded or rapidly reheated. Corrective Action: time/temperature control for safety food shall be maintained at 135°F (57°C) or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Inspector observed hand sink towel dispenser without any towels. COS- refilled with towel roll. Corrective Action: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Inspector observed multiple food items in cold holding without lids (and not actively cooling. COS-placed covers on food. Corrective Action: store the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Inspector observed side of serving line and side wall of cook area open. Corrective Action: During preparation, unpackaged food shall be protected from environmental sources of contamination.
−3 points · Cited as “511-6-1.04(4)(t) - food preparation (c)”Inspector observed the self-serve condiments (salsa, etc.) stored in prep cooler with open tops. Corrective Action: Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.
−3 points · Cited as “511-6-1.04(4)(v) - condiments, protection (c)”U68October 21, 20256 violations
Inspectors recorded 6 violations, 3 of them critical, involving temperature control, handwashing & hygiene and menu & labeling.
Inspector observed employee stating that the TCS foods were delivered this morning but because they were busy, they were unable to move the foods to cold holding. Inspector observed TCS foods above 41F. COS-discarded. Corrective action: refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received.
−9 points · Cited as “511-6-1.04(3)(a) - temperature (p, pf)”Inspector observed TCS food in the serving line hot holding at temperatures between 115F and 124F. COS-discarded. Corrective Action: time/temperature control for safety food shall be maintained at 135°F (57°C) or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Inspector observed soap dispenser not dispensing soap. COS-refilled dispenser. Corrective Action: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Inspector observed multiple food items in cold holding without lids (and not actively cooling. Corrective Action: store the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Inspector observed side of serving line and side wall of cook area open. Corrective Action: During preparation, unpackaged food shall be protected from environmental sources of contamination.
−3 points · Cited as “511-6-1.04(4)(t) - food preparation (c)”Inspector observed the condiments (salsa, etc.) stored in prep cooler with open tops. Corrective Action: Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.
−3 points · Cited as “511-6-1.04(4)(v) - condiments, protection (c)”A92January 8, 20253 violations
Inspectors recorded 3 violations involving handwashing & hygiene.
Observed employee food and drink area in center of the kitchen. Advised PIC to have employee meal break in the dining area. Observed employee beverages are water bottles and cups from home. Advised PIC to ensure employee beverages are in a disposable cup with a lid in and straw. drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed side of serving line and side wall of cook area open. Provide an ANSI approved sneeze shield to protect foods from contamination.
−3 points · Cited as “511-6-1.04(4)(t) - food preparation (c)”Observed the condiments ( salsa, etc) stored in prep cooler with open tops. Advised PIC to protect condiments from contamination either by providing an ANSI approved sneeze guard or prepping the condiments in individual containers with lids.
−3 points · Cited as “511-6-1.04(4)(v) - condiments, protection (c)”C74November 5, 20245 violations
Inspectors recorded 5 violations, 2 of them critical, involving food storage, temperature control and plumbing & water.
Observed raw animal foods stored over cooked foods, salsas, and lettuce. Advise PIC to correct storage procedure. COS- foods in the walk-in cooler were correctly rearranged during the inspection. An informational poster of food storage order was given to management at time of inspection.
−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 foods of the serving line hot holding at temperatures between 113-125F, see temperature log for list. Facility advised to maintain hot holding temperatures at or above 135 degrees F. All items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed side of serving line and side wall of cook area open. Provide an ANSI approved sneeze shield to protect foods from contamination.
−3 points · Cited as “511-6-1.04(4)(t) - food preparation (c)”Observed mop sink not draining. Advised PIC to repair mop sink drain.
−2 points · Cited as “null”Observed trash and old equipment behind the facility. Advised PIC to clean behind facility.
−1 point · Cited as “511-6-1.06(5)(r),(s) - frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; receptacles or vehicles, removal from premises in approved manner (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 058-FS-2012-05009. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.