Georgia › Lamar County › Barnesville
El Durango
882 VETERANS PKWY , BARNESVILLE, GA 30204 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 30, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 64 on June 7, 2024 — 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.
A100July 30, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A99November 18, 20251 violation
Inspectors recorded 1 violation involving food-safety requirements.
Observed bowls being used as scoops in beans and salt. Proper scoops shall be provided. Handles shall be kept in an upright position to prevent contamination.
−1 point · Cited as “511-6-1.05(10)(f) - prohibitions; single service and single use articles (c)”A100April 8, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A100June 14, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
U64June 7, 20249 violations
Inspectors recorded 9 violations, 5 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed raw chicken next to sliced green peppers in reach in counter top cooler, frozen raw chicken next to oreo churro in walk in freezer, raw meats next to ketchup bottle and raw chicken next to unopened box of tortia chips. corrected by having food thrown away and by training employees more.
−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 cold holding foods in reach in counter prep cooler greater then required 41 degrees or lower. Corrected by having food thrown out and work order for cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Owner stated that they do not have a procedure or kit, but that they use a mop to clean it up, throw the mop away and bleach the area. Correct by having a established kit with instructions for employees to follow.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed mold like growth in ice maker. correct by having ice machine drained and sanitized before using again.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Owner stated that they do not date mark because they prepare everything morning of and throw away anything they had not used that day. Observed a great amount of food that was claimed to be used up before end of day, and observed a container of cooked peppers in cooler that had to have been made the day before. Also frozen chicken had no date mark which owner stated was for a friend and would not be served to the public. If that is the case it would need to be separated from business food. all intact veggies in walk in refrigerator did not bear a date mark.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed a metal grinder and a accumulation of metal dust in the dry storage area, next to ice maker and roughly 20 ft from food prep area. Corrected by having grinder removed and area cleaned of metal particles.
−3 points · Cited as “511-6-1.04(4)(z) - miscellaneous sources of contamination (c)”No employees must wash hands sign in employees bathroom or the mens public bathroom. correct by having employees must wash hands sign posted.
−1 point · Cited as “511-6-1.07(3)(d) - handwashing signage (c)”Observed plates and bowl upright and not covered. found debris on food contact of plate. correct by having plates and bowls turned upside down or covered to prevent dust and contamination of food surface side.
−1 point · Cited as “511-6-1.05(10)(g)2 - kitchen and tableware, properly handled to protect food-/lip-contact surfaces (c)”Observed card board on kitchen floor to catch fryer grease. correct by removing cardboard and by cleaning floors more regularly.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (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 085-02-FSVC-001467. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.