El Trio Mexican Restaurant
Last inspected: Nov 17, 2025
78
Score
EL TRIO MEXICAN RESTAURANT, located at 2643 N 27 Hwy Unit B in La Fayette, GA, underwent a low-risk inspection on November 17, 2025. This inspection identified five minor violations, including issues related to the cleanability and design of food and nonfood-contact surfaces, as well as the cleanliness of nonfood-contact surfaces. Across six previous inspections, EL TRIO MEXICAN RESTAURANT has consistently maintained a low-risk status.
6
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 17, 2025
Routine
5 minor violations.
78
Nov 17, 2025
Routine
No violations found.
100
May 15, 2025
Routine
1 major violation. 3 minor violations.
78
Apr 9, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Oct 3, 2024
Routine
1 critical violation. 1 corrected on site.
86
Apr 26, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 1 corrected on site.
64
Violations — Nov 17, 2025 Inspection
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed damaged hood panels at the grill station and at the cook station at the front entrance of the main kitchen. 6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the retail manager of the need to have damaged hood panels replaced.
511-6-1.05(6)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed reach in REF at pizza station not plugged in. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC prior to the inspection that all equipment should be turned on.
511-6-1.05(6)(q)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debri and leftover labels on the non-food contact surface of metal pans on the clean shelving rack. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed the head chef of the need to assure that all debri is removed from utensils/equipment. Repeat Violation.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed hood panels at the grill station in need of cleaning; equipment in dry storage and bakery storage in need of cleaning from food debri; Pizza conveyor oven in need of cleaning from crumb accumulation. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the head chef and retail manager of the need to clean equipment.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the need to clean flooring and along baseboard in pizza area from debri; flooring in dry storage, bakery storage, and main kitchen. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed retail manager and head chef of the need to clean the flooring in the noted areas.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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