Taqueria Lupita in Gainesville receives a 57% on their recent health inspection

Taqueria Lupita, located at 2988 Gillsville Hwy Ste 108 in Gainesville, received a score of 57 points out of a possible 100 points during their 03/02/2026 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)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food; not ensuring proper thawing; not ensuring that utensils or other approved methods are used to prevent bare-hand contact with RTE food. (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; (i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures; (m) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4. are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Corrective Actions: EHS educated PIC on importance of their responsibility for the above mentioned activities. EHS provided educational handout for CFSM/PIC responsibilities.

Violation #2:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: PIC was unable to demonstrate knowledge by complying with the Chapter by having no violations of Priority Items during the inspection. Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector’s questions as they relate to the specific food operation. Corrective Actions: PIC briefly educated on importance of ensuring Priority Items remain in compliance.

Violation #3:
2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed
511-6-1.04(4)(a)1,2,3,4(i) – preventing contamination from hands (p), (pf), (c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed PIC touching ready to eat food (cooked tacos) with bare hands when single-use gloves or utensils are required. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b). Corrective Actions: EHS immediately interrupted PIC and instructed them to discard the tacos and wash their hands before returning to handling food.

Violation #4:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Corrective Actions: EHS provided blank copy of employee health agreements so that PIC can ensure all employees are informed in a verifiable manner of their responsibilities as it related to their health and foodborne illnesses transferable through food.

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: No
Inspector Notes: Observed bowls of raw chicken stored directly on top of bowl of raw steak in RIC. Raw animal foods shall be stored in a manner that prevent cross contamination. Corrective Actions: PIC immediately rearranged raw animal foods so that cross contamination was prevented.

Violation #6:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed large containers of red and green salsa, not in a cooling state, stored without lid. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC obtained covers for both containers of salsa.

Violation #7:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked steak in a cooling state while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC uncovered cooked steak so that heat transfer could occur. See temperature log for cooling curve.

Violation #8:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken in the thawing process sitting at room temperature on top of the chest freezer. Food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C). Corrective Actions: EHS ensured the PIC washed, rinsed, and sanitized the “wash” compartment before placing the raw chicken under cold running water.

Violation #9:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(t) – food preparation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed box of raw chicken about to be prepared stored directly on the floor. During preparation, unpackaged food shall be protected from environmental sources of contamination. Corrective Actions: PIC placed box of chicken onto plastic crate to protect from environmental contamination.

Violation #10:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed PIC wearing a bracelet while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: PIC removed bracelet from wrist and washed their hands before returning to work.

Violation #11:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: **First Consecutive Repeat Violation** Observed wet wiping cloths not stored in sanitizing solution because no solution was available upon arrival to facility. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: EHS demonstrated how to prepare chlorine sanitizing solution and how to test concentration using chlorine test strips.

Violation #12:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed PIC begin to wash shredded lettuce using the 3-compartment sink. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Corrective Actions: EHS immediately interrupted PIC and instructed that the shredded lettuce be washed in the designated vegetable prep sink.

Violation #13:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(g)2 – kitchen and tableware, properly handled to protect food-/lip-contact surfaces (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed metal spoons stored in a manner where the food and lip contact surface were facing up. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Corrective Actions: EHS educated PIC on proper storage of utensils so that the food and lip contact surfaces are protected from contamination.

Violation #14:
16C – sewage and waste water properly disposed
511-6-1.06(4)(h),(i) – approved sewage disposal; system; other liquid wastes and rainwater (p) (c)
Points: 2
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: **First Consecutive Repeat Violation** Observed septic tank/grease trap riser lid (concrete) to be loose and not tight fitting/secure. EHS applied small amount of pressure by stepping on top of the concrete lid and observed rocking motion and gap allowing potential unpermitted access. Newly constructed or converted fixed food service establishments shall dispose sewage through an approved facility that is: 1. A public sewage treatment plant if connection to such system is available within two hundred feet (200’) of the property line, or available in a public right-of-way abutting the property of the fixed food service establishment; or 2. An individual on-site sewage disposal system that is sized, constructed, maintained, and operated according to law. and 3. In the event of an individual on-site sewage disposal system failure, a connection shall be made to public or community sewage disposal system if such system is available within two hundred feet (200’) of the property line, or available in a public right-of-way abutting the property of a fixed food service establishment. (i) Other Liquid Wastes and Rainwater. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Corrective Actions: PIC to contact building owner to have concrete lids secured.

Violation #15:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(f) – drying mops (c)
Points: 1
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: **First Consecutive Repeat Violation** Observed wet mop to be stored directly on the floor. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Corrective Actions: PIC arranged mop to allow air-drying.

Violation #16:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(5)(d) – cleaning ventilation system, nuisance & discharge prohibition, cleaned in way not to cause contamination or create a public health hazard (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed heavy dust accumulation on vents in employee restroom. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Corrective Actions: PIC to clean restroom vent at COB.

Additional remarks:
CFSM(s): Manuel Toribio exp. 01/06/2028
Hot Water Temperatures:
Hand Sink(s) = 89°F, 85°F
3-Compartment Warewash Sink = 110°F
Pre-Rinse Sprayer at 3-Compartment Sink = 110°F
1-Compartment Vegetable Prep Sink = 114°F
Mop Sink = 110°F
Employee Restroom Hand Sink = 89°F
Chlorine sanitizer solution concentration registered at 50-100 ppm.
Facility has bleach with >5.25% sodium hypochlorite as an antimicrobial agent effective for use against norovirus.
*Inspected external area and observed concrete lids to septic tank/grease trap to be loose and not tight fitting/secure.
All cold-holding and hot-holding temperatures observed to be in compliance unless noted otherwise.
*see violations
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”.

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