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Mi Bella Colombia, located at 2785 Cruse Rd NW, Suite 2 in Lawrenceville, received a score of 63 points out of a possible 100 points during their 05/03/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
3-1A: .04(2)(a)Arepas offered for service did not have a distributor name available; the manager could not recall it, and it was not listed on the invoice. The distributor for the packaged desserts (Shalom GA Distribuidoras) could not be located as having a license with the Department of Agriculture. All associated food items have been placed on hold. Food shall be obtained from sources that comply with law. (P)
Violation #2:
5-1A: .04(5)(d)Beef patties were partially cooked and then cooled for later cook-to-order service without written procedures approved and reviewed by our office. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P) 2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P) 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P) 4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P) 5. Prepared and stored according to written procedures approved by the Health Authority. (Pf)
Corrective Actions: The manager chose to discard the beef.
Violation #3:
5-2: .04(7)(e)Steak that is not considered an intact cut was cooked to internal temperature of 146°F without the required disclosure on the menu. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)
Corrective Actions: The steak was heated to 182°F.
Violation #4:
6-1B: .04(6)(f)Empanadas and beans were holding at 130°F and 127°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: The beans were reheated to 165°F and the empanada was discarded.
Violation #5:
6-1D: .04(6)(i)Potatoes were held under time as a public health control without the required written procedures, and the containers were not labeled to indicate the initial time or discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective Actions: Procedures were created for the potatoes, and the unlabeled containers were discarded.
Violation #6:
12A: .04(4)(t)A splash guard is not installed between the handwashing sinks and the adjacent preparation tables in both the bar and kitchen areas. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)
Violation #7:
16A: .06(1)(g),(h)The hot-water demand is 76,000 BTUs, while the existing water heater supplies only 40,000 BTUs. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)
Violation #8:
17C: .07(2)(c)The coved base is missing in the bar area and dry storage area. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)
Violation #9:
17C: .07(1)(a)Wood walls are present in the bar area. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)
Violation #10:
17C: .07(1)(a)A cement floor is present underneath the cooler in the dry-storage area. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)
Violation #11:
17C: .07(2)(a)The painted walls are peeling in the preparation area, storage area, restroom, and mop sink room. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)
Additional remarks:
The manager was advised that food may not be transferred from one restaurant to another when the establishments have different ownership.
The manager was advised to consider submitting a remodel application to address the structural items.
An informal inspection will occur within 3 days. A new score will not be issued.
A follow-up inspection will occur within 10 days. A new score will be issued.
Cold and hot foods assessed holding at 41°F or below, or 135°F or above, unless otherwise noted.
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