El Jefe's Taqueria
Last inspected: Nov 13, 2025
86
Score
Across the available record, El Jefe's Taqueria has four inspections on file, the first dated 2024. The most recent report on file is from Nov 13, 2025. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
“Proper hot holding temperatures” accounts for the largest share of issues, appearing five times across the record.
Compared to the broader Marietta restaurant scene, this is about average. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 13, 2025
Followup
3 minor violations. 2 corrected on site.
View 3 violations
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Previous inspection report not posted. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed, in front food service under handwashing sink, wiping cloth stored in between use in sanitizer bucket at 0 ppm (Quat). C/A: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400 ppm (quat). COS: PIC changed sanitizer. New reading 400 ppm (quat).
511-6-1.04(4)(m)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed, in main kitchen, food stored next to handwashing sink on crate where it may be exposed to splash and debris. C/A: Food shall be protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash or debris. COS: PIC moved food to another location away from handwashing sink.
511-6-1.04(4)(q)
86
Nov 3, 2025
Routine
2 critical violations. 3 major violations. 1 minor violation. 4 corrected on site.
View 6 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed, in main kitchen on grill, onions hot holding below 135°F. Observed, fries in fryer basket at fryer, hot holding below 135°F. C/A: Hot holding TCS food shall be maintained at 135°F or above at all times. COS: Fries were discarded. Onions placed on grill to keep hot (146°F)
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed, in grill drawer cooler, raw chicken, beef steak, and shrimp that was prepared in the morning and stored in drawer cooler cold holding above 41°F and in use for service. Observed, on counter/table in front food service, horchata above 41°F. C/A: All TCS food shall be cold holding at or below 41°F. COS: Horchata placed in 3 door reach in cooler and raw beef, shrimp, and chicken cooling properly.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed, in front food service, handwashing sink with a sanitizer bucket inside of it and a wet towel. C/A: a handwashing facility may not be used for purposes other than handwashing. COS: Employee moved sanitizer bucket and towel.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed, in bar area, handwashing sink with no hot running water for employees to wash their hands. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.
511-6-1.06(2)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed, in ice chute of ice machine, black and pink slime buildup where ice dispenses. C/A: Food contact surfaces shall be cleaned to sight and touch.
511-6-1.05(7)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed, in main kitchen, tortillas on crate stored uncovered, in 3 door reach in cooler, horchata and mango drink uncovered, container of yellow liquid behind blender on counter uncovered, and food cooling stored on crate uncovered. C/A: Food shall be stored covered and protected from contamination. COS: Employee placed plastic wrap or lids on food that was uncovered.
511-6-1.04(4)(c)
52
Apr 18, 2024
Followup
1 critical violation. 3 major violations. 2 minor violations. 4 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED SHREDDED BEEF COLD HOLDING ABOVE 41F IN REACH IN COOLER 3 IN FRONT FOOD SERVICE AREA. OBSERVED RED SALSA COLD HOLDING ABOVE 41F ON COUNTER IN BAR AREA. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: OBSERVED CONTAINER OF CONSUME COOLING IN FRONT HAND SINK C/A: A handwashing facility may not be used for purposes other than handwashing. COS: WATER AND CONTAINER REMOVED
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: OBSERVED UTENSILS BEING SANITIZED IN 3RD COMPARTMENT OF 3-COMPARTMENT SINK IN MAIN KITCHEN WITH NO SANITIZING SOLUTION C/A: DURING MANUAL WAREWASHING THE SANITIZING COMPARTMENT OF THE 3-COMPARTMENT SINK SHALL BE MAINTAINED AT THE CONCENTRATION REQUIRED FOR SANITIZING FOOD CONTACT SURFACES (CHLORINE; 50PPM-100PPM) COS: EMPLOYEE DRAINED WATER, REMADE SANITIZING SINK TO PROPER CONCENTRATION AND PLACED UTENSILS BACK ON WASH SIDE OF 3-COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED
511-6-1.05(6)(n)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: FACILITY DOES NOT HAVE TEST STRIPS TO TEST CHEMICAL SANITIZER SOLUTION CONCENTRATION C/A: MAINTAIN PROPER SANITIZING/CHEMICAL TEST STRIPS
511-6-1.05(3)(h)
4-2A - food stored covered
(corrected on site)
Inspector notes: OBSERVED CONTAINER OF VEGETABLES WASHED, CUT AND READY FOR SERVICE STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER IN FRONT FOOD SERVICE AREA. OBSERVED 2 CONTAINERS OF TRIPE STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER 2 IN FRONT FOOD SERVICE AREA. OBSERVED CONTAINER OF SALSA STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER 3 IN FRONT FOOD SERVICE AREA. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: LIDS WERE PLACED ON CONTAINERS OF FOOD
511-6-1.04(4)(c)
17C - physical facilities installed, maintained, and clean
Inspector notes: OBSERVED SEVERAL TILES MISSING IN BAR AREA AND DRY STORAGE AREA CREATING LARGE HOLES AND EXPOSING WIRES C/A: ALL PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR
511-6-1.07(5)(a)
58
Apr 8, 2024
Routine
3 critical violations. 6 major violations. 2 minor violations. 6 corrected on site.
View 11 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods cold holding above 41F in the preptop and reach-in cooler in main kitchen. C/A: cold time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: PIC discarded food
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed green potatoes and cactus on the counter in main kitchen not cooling at the proper rate to reach 70F in 2 hours. C/A: In the cooling process, TCS foods within 2 hours to go from 135F to 70F with a total of 6 hours to reach 41F. COS: PIC place items in an ice bath
511-6-1.04(6)(d)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed beans, steak/peppers/potatotes in steam well and cow head, steak, pork, and chicken on flat top grill, hot holding below 135F. C/A: hot time/temperature control for safety food shall be maintained at 135°F (57°C) or above COS: Beans re-heated to (195F), steak/potatoes/peppers reheated to (202F), cow head reheated to (188F), steak re-heated to (210F), pork reheated to (178F), chicken reheated to (122F).
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: FACILITY DOES NOT HAVE TEST STRIPS TO TEST CHEMICAL SANITIZER SOLUTION CONCENTRATION C/A: MAINTAIN PROPER SANITIZING/CHEMICAL TEST STRIPS
511-6-1.05(3)(h)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: PIC NOT ABLE TO VERIFY THAT ALL EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO ILLNESS/SYMPTOMS TRANSMISSIBLE VIA FOOD C/A: THE PIC IS RESPONSIBLE FOR ENSURING ALL EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO ILLNESS/SYMPTOMS TRANSMISSIBLE VIA FOOD EHS will return for follow-up by 4/12/2024
511-6-1.03(4)(a)(b)(c)(e)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: OBSERVED SANITIZER BUCKET BEING STORED IN FRONT FOOD SERVICE HAND SINK. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: sanitizing bucket was removed from the hand sink.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed the hand sink in the bar area not having soap for handwashing. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. EHS will follow-up by 4/12/2024
511-6-1.07(3)(a)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: PIC was unable to provide procedures for employees to follow in the event of a fecal/vomit incident as well as the disinfectant. C/A: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment, as well as disinfectant. EHS will follow-up by 4/12/2024
511-6-1.03(6)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple containers of TCS foods in the prep top unit, the reach-in coolers in front food service, and the reach-in cooler in main kitchen with items held over 24hrs not date marked. C/A: time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. COS: PIC date marked the containers
511-6-1.04(6)(g)
12C - wiping cloths: properly used and stored
Inspector notes: OBSERVED WIPING CLOTHS STORED IN CHLORINE SANITIZER SOLUTION BEING MAINTAINED AT 0PPM C/A: WIPING CLOTHS SHALL BE STORED COMPLETELY SUBMERGED IN SANITIZING SOLUTION MAINTAINED BETWEEN 50-100PPM FOR SANITIZING FOOD/NON-FOOD CONTACT SURFACES
511-6-1.04(4)(m)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed a container of tortillas, and birria sauce stored uncovered and unprotected from contamination in the prep-top reach-in cooler. Observed cut pineapples in reach in cooler and raw fish in reach-in cooler 2 in front service area stored uncovered and unprotected from contamination C/A: All food shall be stored covered and protected from contamination. COS: food was covered
511-6-1.04(4)(c)
32
Frequently Asked Questions
When was El Jefe's Taqueria last inspected?
The most recent health inspection at El Jefe's Taqueria on file is from Nov 13, 2025. The public record contains four inspections in total.
What is the most common violation at El Jefe's Taqueria?
Across the inspection record, “proper hot holding temperatures” has been cited five times, more than any other issue at El Jefe's Taqueria.
How does El Jefe's Taqueria compare to other restaurants in Marietta?
El Jefe's Taqueria most recently scored 86 out of 100, which is about the same as the Marietta average of 87.
Has El Jefe's Taqueria's inspection record improved over time?
Yes. Recent inspections at El Jefe's Taqueria have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at El Jefe's Taqueria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Jefe's Taqueria inspected?
Based on the inspection history on file, El Jefe's Taqueria is inspected around three times per year on average.
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