Georgia › Gordon County › Calhoun
LOS JEFES CASTILLO
1231 US HWY 41 , CALHOUN, GA 30701 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on September 2, 2026, scoring 63/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 100. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (September 15, 2026): no individual violations are recorded in the published data.
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 15, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
U63September 2, 20266 violations
Inspectors recorded 6 violations, 5 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed raw chicken stored directly ontop of raw shelled eggs in reach-in cooler.
−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 rice reheating in microwave not reheated to 165F before being placed in steam table.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”Observed TCS food reading below 135F next to stovetop (cooked steak=81F and cooked chicken=80F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed PIC unable to perform duties due to risk factor violations handwashing, reheating, hot holding, storage order.
−4 points · Cited as “511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)”Observed food service employee wash hands in 3 compartment sink without soap.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed CFSM unable to assess training needs of employees based on risk factor violations.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”B88April 28, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving food storage and temperature control.
Observed raw shelled eggs stored stored above ready-to-eat foods (drinks) in walk-in cooler.
−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 diced tomatoes, shredded lettuce and sliced cucumbers cooling in prep-top cooler.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”A91October 17, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed cooked chicken in walk-in cooler reading 77F. Per discussion with CFSM chicken started cooling process at 10am with inspection performed at 2pm.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”C78September 29, 20258 violations
Inspectors recorded 8 violations, 4 of them critical, involving temperature control, handwashing & hygiene and food storage.
Observed TCS food reading above 41F in the prep-top cooler (sliced cucumbers=55F, sliced tomatoes=54F, cut lettuce=53F, ambient temperature=56F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS food reading below 135F on the stovetop (barbacoa=118F-129F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed TCS food reading below 135F on the steamtable (steak=115F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed two containers of salsa cooling on a prep-table at room temperature. COS: Employee placed containers of salsa in walk-in cooler to aid in rapid cooling. Cooling process starts once the TCS food items have reached 135F.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed personal drinks on prep-table in the kitchen not in a single service container with a lid and a straw.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed employee eating in kitchen during time of inspection.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed working container with salt, water, and flour not labeled with food common name. COS: Employee assigned to label working containers with food common name.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed food service employee actively cooking food without a hair restraint. COS: Employee put on a hair net.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”B83June 3, 20256 violations
Inspectors recorded 6 violations, 5 of them critical, involving temperature control and facility upkeep.
Observed multiple tcs food items above 41F in reach-in cooler and walk-in cooler, reference temperature chart below. Corrective Action: Per discussion with CFSM and due to unknown time parameters food items were discarded. Workorder placed for coolers.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed container of cooked jalapeños at flattop grill with temperature of 73F. Per discussion with CFSM jalapeños were within time parameters. Corrective Action: Jalapeños were reheated to 180F on grill. Discussed hot holding temperatures of tcs food items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed cooked chicken not cooled from 135F to 70F within 2 hours. Per discussion with CFSM chicken started cooling process at 12pm with inspection performed at 3pm, chicken 95F. Corrective Action: Chicken was discarded. Discussed cooling parameters, cooling methods (shallow pans, freezer) and provided educational handouts.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed several tcs food items (tomato sauce and cheese dip) held over 24 hours not properly date marked. Corrective Action: Food items were discard. Discussed date marking procedures and provided educational handouts.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed cooling methods being used not adequate in rapidly cooling of Time/Temperature Control for Safety Foods (salsa roja, enchilada sauce). Salsa roja and enchilada sauce cooling on a prep-table at room temperature. Corrective Action: Food items were taken to cooler to aid in rapid cooling. Discussed cooling methods (ice wand, shallow containers, freezer) and provided education handouts.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed employee food not stored in designated area in a way to prevent contamination. Employee food stored at top shelf of reach-in cooler with food for customers. Corrective Action: Employee food was moved to bottom shelf. Discussed placing employee food items in container labeled employee items in addition to being stored on bottom shelf.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”A97April 28, 20251 violation
Inspectors recorded 1 violation involving pest control.
Observed light visible around back door and no self closure at back door. Corrective Action: Workorder placed to have weather stripping and self closure installed.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (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 FSP-064-000407. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.