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La Fondita Restaurant, located at 5020 Winters Chapel Rd Ste B in Atlanta, received a score of 69 points out of a possible 100 points during their 05/12/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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 food employee wash hands at the hand sink with no soap and proceeded to wipe off hands on clothing. COS: Food employee washed hands with soap and use paper towels for washing hands. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P
Violation #2:
3-1A – food obtained from approved source
511-6-1.04(2)(a) – compliance w/ food law (p, pf,)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed pre-cut tres leches cakes with whip cream sold for consumer consumption that was not prepared at this permitted establishment. The facility does not have oven or equipment to make cakes. COS: Owner removed cakes from sale. Owner confirmed cakes were made at his personal residence. CA: Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment. P
Violation #3:
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: No
Inspector Notes: Observed container of clean utensils stored directly inside the basin of the produce sink. COS: Container of utensils were removed. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the blade of the potato peeler, dicer and can opener with food residue on the food contact surface. COS: Utensils were relocated to 3 compartment sink. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
Violation #5:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed container of rice at 78F in walk in cooler that was cooked yesterday night (per food employee, rice was cooked around 8pm). Rice did not cool from 135F to 70F within 2 hours. COS: Food employee voluntarily discarded rice.CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P
Additional remarks:
No sanitizing solution at time of inspection
Observed signed employee health reporting agreement and fecal/vomit kit with EPA approved disinfectant for Norovirus and meat invoice (5/2/26)
Email copy of Certified food safety manager certificate once exam has been passed.
Facility will need to submit a minor renovation application to install oven with and updated floor plan and menu
All frozen food frozen solid in reach in freezer
TW:32F
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
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