Polos Taqueria in Lawrenceville receives a 59% on their recent health inspection

Polos Taqueria, located at 2449 Lawrenceville Hwy, Suite 101 in Lawrenceville, received a score of 59 points out of a possible 100 points during their 05/28/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #2:
2-2D: .07(3)(b)Observed handwashing sink in kitchen without disposable towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf)
Corrective Actions: PIC (Person in Charge) stocked the paper towel dispenser at the hand sink with paper towels.

Violation #3:
3-1D: .04(5)(g)Observed facility without parasite destruction letter on-site for tilapia served undercooked (ceviche). If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)

Violation #4:
4-2B: .05(8)(a)Observed employee washing dishes and storing them to dry without sanitizing them. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P)
Corrective Actions: Employee sanitized the dishes and stored them to dry.

Violation #5:
6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC discarded the food items.

Violation #6:
6-2: .04(6)(g)Observed multiple time/temperature control for safety food items prepared and held in the facility for longer than 24 hours without an appropriate date mark. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: PIC datemarked the food items.

Violation #7:
8-2B: .07(6)(g)Observed sanitizer bucket containing in-use wet wiping cloths with too high of a sanitizer concentration. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: PIC remade the sanitizer bucket to contain an appropriate concentration of sanitizer.

Violation #8:
18: .07(2)(m)Observed back door cracked open at the start of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: PIC closed the back door.

Violation #9:
18: .07(5)(k)Observed facility with fruit flies in the kitchen prep area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.

NOTE: Thermometers calibrated today (see temp log).

NOTE: Facility uses red, green, and yellow food coloring (additives).

*NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.

CLICK HERE to read the full report