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Los Carrillo’s Restaurant, located at 503 Atlanta Hwy, Gainesville, GA 30501, received a score of 55 points out of a possible 100 points during their 06/10/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: No person in charge designated upon arrival to inspection. Employee stated the manager was not present in the facility and that they were available via phone call at the time of inspection. 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: see violations below. Corrective Actions: EHS educated staff on importance of having PIC present in the facility at all times to maintain AMC.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee improperly washing hands (touched faucet with bare hands after cleaning) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. Corrective Actions: Food employee rewashed their hands before returning to work.
Violation #3:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Employee cleaned tables and then began to serve food without changing gloves or washing their hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (v) After handling soiled equipment or utensils; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. Corrective Actions: Food employee educated on when to wash their hands. Food employee washed their hands before returning to working with exposed food.
Violation #4:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Two food employee was observed drinking from plastic water bottle in food prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: Food employees educated on using designated areas to consume food and drinks. Food employees washed their hands before returning to work.
Violation #5:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed improper horizontal (on top shelf: raw chorizo, raw shrimp, RTE salsa, raw beef; on bottom shelf: raw steak, raw chicken, raw eggs) and vertical (raw chorizo above raw steak) separation of raw animal foods and ready-to-eat foods in RIC under PTC. Raw and RTE foods shall be stored in a manner that prevents cross contamination. Corrective Actions: Food employee rearranged all foods mentioned above to prevent cross contamination.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed the ice machine to have an accumulation of black substance on the inside manifold. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Actions: PIC to wash, rinse, and sanitize interior of ice machine at COB.
Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple TCS items cold holding in a prep top cooler to have temperatures ranging between 47°F-55°F. (see temperature log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded items and moved eligible items to colder holding unit.
Violation #8:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked Mexican rice hot holding on the steam Table in the kitchen at 114°F. Rice was placed in hot holding unit less than 2 hours prior to inspection start time and was reheated in less than 2 hours. 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 or 135°F (57°C) or above. COS: PIC reheated Mexican rice to 175°F in less than 2 hours. See temperature log.
Violation #9:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed knife stored in crevice between PTC and prep table. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: Food employee removed knife from crevice and placed in 3-compartment to be washed, rinsed, and sanitized.
Violation #10:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed clean equipment to be wet nesting after washing. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Actions: Food employee arranged all clean equipment so that air-drying could occur.
Additional remarks:
Hand sink water temperatures 101F.
Vegetable prep sink water temperature 110F.
3-compartment sink water temperature 110F.
3-compartment sink pre-rinse sprayer water temperature 110F.
3-compartment sink sanitizer Cl with a concentration of 100ppm.
Men’s and women’s sink water temperatures 102F and 87F.
Bleach with 7.55% sodium hypochlorite available as antimicrobial effective against Norovirus.
KS inspected with DB.
Establishments that receive a “C” or “U” food safety grade will have at least one additional routine inspection added in a twelve-month period and may have more inspections at the discretion of the Health Authority.
Follow-up inspections may be conducted at any time at the discretion of the Health Authority but must be conducted within ten days after an establishment receives a grade “U”.
Note: Educational material that pertained to the violations marked were given to the PIC upon completion of today’s inspection.
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