Georgia › Spalding County › Griffin
El Toro Loco
1107 ETHERIDGE MILL RD , GRIFFIN, GA 30224 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on October 22, 2025, scoring 67/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 95. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (October 27, 2026): Inspectors recorded 4 violations, 1 of them critical, involving temperature control, cleaning & sanitizing and facility upkeep.
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.
A95October 27, 20264 violations
Inspectors recorded 4 violations, 1 of them critical, involving temperature control, cleaning & sanitizing and facility upkeep.
Observed improper cooling methods are being used for prepared Time/Temperature Control for Safety (TCS) foods (ex. queso and pico).
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed small reach in cooler on top of bar does not consistently maintain temperatures of 41 degrees F or below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed floors, walls, and ceilings are in need of detailed cleaning and there are areas that need to be repaired.
−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)”Observed employee personal items are improperly stored on shelf by food at the bar.
−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)”A100April 24, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100October 31, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
U67October 22, 202512 violations
Inspectors recorded 12 violations, 5 of them critical, involving temperature control, food storage and cleaning & sanitizing.
Observed TCS items are stored and separated improperly based on cooking temperature. (ex. eggs stored above cooked beef and fish in prep top cooler; raw chicken stored above and next to raw beef and raw beef stored next to avacados in outside 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 time/temperature control for safety (TCS) items are unable to maintain temperatures of 41F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed can of Raid stored on tabletop next to drink machine at bar area.
−4 points · Cited as “511-6-1.07(6)(c) - storage, separation (p)”Observed spray bottle at 3 compartment sink with yellow chemical not labeled with common name.
−4 points · Cited as “511-6-1.07(6)(a) - original container-id info (pf)”Observed no running hot water at sink in bar area.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”Observed pans of uncovered food in walk in cooler in main kitchen. (ex. pans of chicken, beans, queso).
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed large bulk containers of chips stored outside next to mop dumping station and stored under fly strips.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed bulk containers of lettuce stored on floor in main kitchen walk in cooler and boxes of food stored on floor in outside storage unit.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed boxes of single use containers and cups stored on floor in outside storage unit.
−1 point · Cited as “511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)”Observed floors and baseboards under equipment in need of cleaning.
−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)”Observed walls and ceiling throughout facility are in need of cleaning.
−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)”Observed employee personal items stored on shelving in prep areas.
−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)”B83April 25, 202511 violations
Inspectors recorded 11 violations, 4 of them critical, involving temperature control, pest control and food storage.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods do not meet the temperature requirements of 135 degrees F or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed TCS foods are not cooling adequately for safety based on observed times and temperatures and information from the Person in Charge PIC).
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed live roaches in food prep area.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed pots of food on the floor in kitchen area.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed that wiping towels that are wet with food debris are not being stored in sanitizing solution in between uses.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed prep top cooler is not maintaining 41 degrees F or below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed that non-food contact surfaces are not clean (ex. shelves throughout, crevices of cook line, exteriors of cook equipment, bulk food containers, hood vents).
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed date marking stickers have not been removed from container before going through dish washing.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed floors and walls beneath equipment and along baseboards are not clean.
−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)”Observed employee personal items stored with food on shelving in walk in cooler.
−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)”B85October 24, 20247 violations
Inspectors recorded 7 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and facility upkeep.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods do not meet the temperature requirements of 135 degrees F or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed TCS foods are not cooling adequately for safety based on observed times and temperatures and information from the Person in Charge.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed prep top cooler is not maintaining 41 degrees F or below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed that non-food contact surfaces are not clean (ex. shelves throughout, crevices of cook line, exteriors of cook equipment, bulk food containers).
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed floors and walls beneath equipment and along baseboards are not clean.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”Observed employee personal items stored with food on cook line and in coolers.
−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)”B85April 24, 20249 violations
Inspectors recorded 9 violations, 6 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below while in service.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods are not cooling adequately for safety based on observed times and temperatures and information from the Person in Charge (PIC).
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed cold handle to hand sink faucet is in disrepair.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed container of butter/margarine is stored in hand sink by kitchen/cook line.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed chemical (ex. Windex and Raid) stored in hand sink at bar.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed test strips are not readily available to monitor sanitizer in ware wash area.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed employee personal food in reach-in cooler (ex. container of beans).
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed that non-food contact surfaces are not clean (ex. shelves throughout, crevices of cook line, exteriors of cook equipment).
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed floors and walls beneath equipment along baseboards are in need of cleaning.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”A90October 17, 20238 violations
Inspectors recorded 8 violations, 4 of them critical, involving management & training, handwashing & hygiene and temperature control.
Observed person in charge (PIC) cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Observed hand sink at front food service bar does not have any running hot and cold water readily available.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed written procedure for vomit/diarrhea clean up using EPA approved disinfectant not readily available during inspection.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed that cooked and/or prepared time/temperature control for safety food items foods that are held in the cooler for more than 24 hours have been marked passed the 7 day time frame..
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed employee drinks being stored on prep tables, and coolers.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed prep top cooler drawers does not consistently maintain temperatures of 41 degrees F or below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed that non-food contact surfaces are not clean (ex. exteriors of cook equipment, interior coolers, door tracks of coolers, handles of equipment, shelving throughout, crevices of cookline).
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed floors under cook equipment and along baseboards are not clean and walls behind cook equipment and coolers not clean.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (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 126-05-FSVC-003424. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.