Hola Taqueria & Bar,Llc
Last inspected: Jan 8, 2026
64
Score
Hola Taqueria & Bar, LLC, located at 688 Holcomb Bridge Rd in Roswell, GA, had a moderate risk inspection on January 8, 2026. This inspection identified one critical, two major, and two minor violations, including issues with food-contact surfaces, cold holding temperatures, and date marking. The facility has a historical pattern of mostly low-risk inspections across its three scored visits.
3
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 8, 2026
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
64
Oct 15, 2024
Routine
1 major violation. 1 minor violation.
86
Apr 11, 2024
Routine
4 minor violations. 2 corrected on site.
82
Violations — Jan 8, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed three compartment and sanitizer bucket with little to no chlorine ~0ppm-10ppm. Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times, shall be used in accordance with the Environmental Protection Agency (EPA)-registered label. C/A COS: PIC added more sanitizer to appropriate concentration.
511-6-1.05(6)(n)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple items on prep line above 41F- Chorizo 46F, Pico 44F. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time. C/A: Ensure unit is maintains temperature. Discard any TCS food above 41F.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Observed in house made salsas with no discard date in WIC. subsection, refrigerated, ready-to-eat, 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. C/A: Discard any TCS food in-house made salsa without proper date marking, Ensure salsas are appropriately labeled.
511-6-1.04(6)(g)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single-used articles being re-used in seasoning containers throughout pantry area. Single-service and single-use articles may not be reused. C/A: Discarded single-use articles that are being used to scoop and replace with appropriate scoop.
511-6-1.05(10)(f)
15C - nonfood-contact surfaces clean
Inspector notes: Observed sticky residue on handles and lids of food containers. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: ensure handles throughout kitchen are cleaned frequently and ensure container lids are free of food debris and maintained clean.
511-6-1.05(7)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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