Georgia › Gordon County › Calhoun
LOS JEFES CASTILLO MOBILE UNIT
109 YARBROUGH ST , CALHOUN, GA 30701 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on September 29, 2025, scoring 61/100 (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 16, 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 16, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
B88April 28, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving food storage and temperature control.
Observed raw shelled eggs stored above ready-to-eat foods (drinks) in walk-in cooler at base of operation.
−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 at base of operation.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”B87October 17, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Observed cooked chicken in walk-in cooler reading 77F at base of operation. 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)”Observed interior of ice machine soiled with black debris.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”U61September 29, 202513 violations
Inspectors recorded 13 violations, 6 of them critical, involving food storage, temperature control and management & training.
Observed raw shelled eggs stored above mozzarella cheese 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 TCS food reading above 41F in the prep-top cooler at base of operation (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 PIC unable to maintain active managerial control due to risk factor violations storage order, food contact surfaces not clean, employee drinks in kitchen.
−4 points · Cited as “511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)”Observed interior of ice machine soiled with black debris.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed two containers of salsa cooling on a prep-table at room temperature at base of operation. 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 TCS food reading below 135F on the steamtable (steak=115F).
−9 points · Cited as “null”Observed CFSM unable to access training needs of employees based on risk factor violations.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”Observed personal drinks on prep-table in the kitchen at base of operation 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 at base of operation 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 at base of operation. 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 working container with sugar 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 at base of operation. COS: Employee put on a hair net.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”B81April 29, 20256 violations
Inspectors recorded 6 violations, 5 of them critical, involving temperature control, cleaning & sanitizing and pest control.
Observed improper cold holding of container of salsa 48-50F on cutting board. Corrective Action: Per discussion with CFSM food item was within time parameters. Salsa was placed in reach-in cooler to aid in rapid cooling.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed container of grilled onions at 130F next to grill. Corrective Action: Per discussion with CFSM grilled onions were within time parameters, grilled onions were reheated on grill to 180F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed interior of ice machine soiled with black build-up, not cleaned to sight and touch. Corrective Action: Employee assigned to clean. Will perform informal follow-up on 5-01 to verify interior of ice machine has been cleaned to sight and touch.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed cooked beans (101F), rice (110F), cooked chicken (90F), and cooked steak (85F) cooling using improper cooling methods (on countertop). Corrective Action: Per discussion with CFSM food items were within time parameters. Food items were placed in reach-in cooler in loosely covered containers to aid in rapid cooling.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed multiple live flies throughout the kitchen. Corrective Action: Workorder placed to have pest control service facility.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed light visible around back door and no self closure at back door at commissary. 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)”B83December 10, 20245 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control and handwashing & hygiene.
Observed improper cold holding of tcs food items above 41 degrees at counter without active time control. Shredded mozzarella cheese 55F. Per discussion with CFSM food item was within time parameters. Corrective Action: CFSM was notified, cheese was moved to reach-in cooler to aid in rapid cooling to 41F. Discussed tcs food items (mozarella cheese) to be mainatined at temperature of 41F or below. If unable to maintain mozzarella cheese at temperatre of 41F or bellow other options can be discussed.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed improper cold holding of tcs food items above 41 degrees at preptop cooler without active time control. Red salsa 70F and green salsa 55F. Per discussion with CFSM food items were within time parameters. Corrective Action: CFSM was notified, salsas were moved to reach-in cooler to aid in rapid cooling to 41F before serving to customers. Discussed placing smaller quantities of salsa in prep-top cooler to ensure temperatures are maintained at 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed sanitizer bucket in handwashing sink and container of raw meats stored infront of handwashing sink. Corrective Action: CFSM was notified, items were removed from handwashing sink and discussed handwashing sink shall be maintained so that it is accessible at all times for employee use.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed opened deli meat package with open date of 11/18 and inspection performed on 12/10. Corrective Action: CFSM was notified, CFSM chose to discard deli meat. Educated on proper date marking, once deli package has been opened can be used for 7 days or by use by date whichever comes first. Provided date marking handout.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed employee eating in a food preparation area at beginning of inspection. Corrective Action: CFSM was notified, discussed employees can not eat in food prep areas but can eat outside in the dinning tables.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”A100October 28, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed improper cold holding of tcs food items above 41 degrees at preptop cooler without active time control. Red salsa 70F and green salsa 55F. Per discussion with CFSM food items were within time parameters. Corrective Action: CFSM was notified, salsas were moved to reach-in cooler to aid in rapid cooling to 41F before serving to customers. Discussed placing smaller quantities of salsa in prep-top cooler to ensure temperatures are maintained at 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed improper cold holding of tcs food items above 41 degrees at counter without active time control. Shredded mozzarella cheese 55F. Per discussion with CFSM food item was within time parameters. Corrective Action: CFSM was notified, cheese was moved to reach-in cooler to aid in rapid cooling to 41F. Discussed tcs food items (mozarella cheese) to be mainatined at temperature of 41F or below. If unable to maintain mozzarella cheese at temperatre of 41F or bellow other options can be discussed.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”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-064-000397. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.