Georgia › Hall County › Gainesville
EL CORAZON DE MEXICO
1299 INDUSTRIAL BLVD , GAINESVILLE, GA 30501 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on July 8, 2026, scoring 63/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 89. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 22, 2026): Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
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.
B89July 22, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed improper vertical and horizontal separation of raw animal foods and ready-to-eat foods. In 2-Door Standing RIC: raw shelled eggs stored next to cooked chicken. In 2-Door Standing Glass RIC: raw beef stored above containers of sour cream and butter. In Standing Freezer at Bar Area: raw frozen fish (removed from commercial packaging) stored above RTE fries and precooked chicken. Raw meats and RTE food shall be stored based on minimum internal cooking temperature to prevent cross contamination. Corrective Actions: PIC immediately rearranged food so that no cross contamination was prevented. PIC to make more copies of existing food storage order chart posted in kitchen to place on all cold-holding units.
−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)”U63July 8, 20268 violations
Inspectors recorded 8 violations, 7 of them critical, involving temperature control, cleaning & sanitizing and plumbing & water.
EHS observed improper food storage order vertically and horizontally. Raw chicken and raw steak were being stored above and next to RTE soup, respectively. Also, raw bacon was being stored under and adjacent to rice, cooked steak, cooked chorizo and shredded cheese. Raw meats and RTE food shall be stored based on minimum internal cooking temperature to prevent cross contamination. Corrective Actions: PIC immediately rearranged food so that no cross contamination was prevented.
−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 several food items, located in the prep-top cooler and the 2-door standing reach in cooler, to be cold-holding at temperatures above 41F. 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. COS: PIC voluntarily discarded all food items during the inspection. See temperature log for cold-holding temperatures.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”EHS observed the chlorine sanitizer to have a concentration greater than 100ppm when tested with testing kit. Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). COS: EHS educated PIC on how to properly mix the chlorine with water to ensure the right concentration is reached and maintained.
−4 points · Cited as “511-6-1.07(6)(g) - chemical sanitizers, criteria (p)”EHS observed there to be a direct connection to the drainpipe that goes into the wall. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Corrective Actions: PIC stated that he would install a plumbing vent to prevent backflow into the sink.
−2 points · Cited as “511-6-1.06(2)(d) - backflow prevention, air gap (p)”Upon arrival facility, it was observed that no PIC was present. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: 1-2B. Certified Food Protection Manager. 2-2D. Adequate handwashing facilities supplied & accessible. 4-1A. Food separated and protected. 6-1A. Proper cold holding temperatures. 8-2B. Toxic substances properly identified, stored, used. Corrective Actions: PIC was called and showed up before the inspection was concluded. All observations were discussed with PIC.
−4 points · Cited as “511-6-1.03(2) - pic present (pf)”No Certified Food Manager for establishment. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Corrective Actions: PIC stated he is currently enrolled in a CFSM course and will send proof of completion to EHS within 30 days.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed employee actively washing their hands in the 3-compartment sink. Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: EHS educated employee that they need to only use the main hand sink for handwashing purposes.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed accumulation of grease and dust debris on fan that leads to exterior. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC to clean fan more frequently to prevent buildup.
−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)”B86December 15, 20253 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control, management & training and cleaning & sanitizing.
Observed fully cooked hot dogs stored in same container as raw bacon in standing reach-in cooler. Raw meats and RTE food shall be stored based on minimum internal cooking temperature to prevent cross contamination. Corrective Actions: PIC immediately rearranged food so that no cross contamination was prevented.
−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)”No Certified Food Manager for establishment. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Corrective Actions: PIC stated he is currently enrolled in a CFSM course and will send proof of completion to EHS within 30 days.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed gasket/seal on both doors of standing reach-in cooler to be in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Actions: PIC to replace gasket/seal.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”A99July 15, 20251 violation
Inspectors recorded 1 violation involving facility upkeep.
Observed gaps and small holes in walls and ceiling throughout kitchen. Observed gasket to reach-in cooler to be in disrepair. Good Repair. All physical facilities shall be maintained in good repair. Corrective Actions: PIC stated all gaps and holes will be repaired before the next routine inspection and gasket for reach-in cooler will be repaired/replaced as needed.
−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)”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-069-001116. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.