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Sombreros Mexican Cantina - Base
411 NORTH CENTRAL AVE , ATLANTA, GA 30354 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 10, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 83 on March 5, 2026 — 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.
A100September 10, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
B83March 5, 20269 violations
Inspectors recorded 9 violations, 2 of them critical, involving cleaning & sanitizing, temperature control and handwashing & hygiene.
Observed black mold-like build-up inside the ice machine at the main kitchen. Food contact surfaces shall be cleaned and sanitized. Advised PIC to stop using ice from the machine, clean and sanitize before using.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed a broken thermometer inside a prep top cooler at the main kitchen. Inside thermometers shall be provided for all temp-controlled units. Advised PIC to provide thermometers for all units.
−3 points · Cited as “511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)”Observed partially consumed bottled drinks around the food prep areas at the main kitchen. Staff shall drink from a cup with a lid and a straw. Advised staff to desist.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed failure to cover several food items inside the walk-in cooler and on the steam well at the main kitchen. Food shall be covered to prevent environmental contamination. Advised PIC to cover all food.
−4 points · Cited as “null”Observed improper cooling of several cooked TCS foods in the kitchen. Cooked foods shall be cooled by approved cooling methods. Explained cooling methods to the PIC.
−3 points · Cited as “null”Observed failure to differentiate meat prep sink from veggie prep sink. Sinks shall be designated for their uses to avoid cross contamination. Advised PIC to place signs at the sinks.
−3 points · Cited as “511-6-1.04(4)(t) - food preparation (c)”Observed failure to properly store in-use utensils. In-use utensil shall be stored in a cold running water or inside a hot water at a temperature of 135 degrees or above. Explained the process to the PIC.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”] Observed failure to air-dry washed utensils before stacking. Washed utensils shall be air-dried before stacking. Demonstrated the process to the PIC.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed missing gaskets for a prep top cooler in the main kitchen. Kitchen equipment shall be in good repair. Advised PIC to replace the gasket.
−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)”B87March 26, 20253 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Observed several food items prepped on 03/24/25 and temping above 41 F (raw shrimp= 43 & shredded lettuce= 51 F). COS: PIC discarded food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed several food items that were cooled on 3/24/25 and stored in WIC tightly covered with Saran Wrap and lids on top and temping above 41 F. COS: PIC discarded food items and educated PIC about allowing the lids to be half way off to allow air to circulate to food items. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed several holes and missing ceiling tiles. Observed an accumulation of dust on the walls in 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)”A100January 28, 2025No 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-060-012116. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.