La Parrilla Mexican Restaurant
Last inspected: Jan 29, 2026
74
Score
La Parrilla Mexican Restaurant, located at 1820 Jonesboro Rd in McDonough, GA, underwent a moderate-risk inspection on January 29, 2026, with a score of 74. This inspection identified one major and four minor violations, including issues with food-contact surfaces, contamination prevention, and wiping cloth storage. The restaurant has a history of mostly medium-risk inspections across its five recorded evaluations.
5
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 29, 2026
Routine
1 major violation. 4 minor violations.
74
Jul 10, 2025
Routine
2 major violations. 2 minor violations. 1 corrected on site.
74
Jan 27, 2025
Routine
3 minor violations. 2 corrected on site.
86
Jul 29, 2024
Routine
2 critical violations. 1 minor violation.
70
Jan 23, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
82
Violations — Jan 29, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed cooks using the cutting board during preparation for both raw chicken and raw steak. Cook also attempted to use the same cutting board for cooked steak without properly washing, rinsing, and sanitizing the cutting board. PIC corrected on site by coaching all cooks on the proper procedure to clean and sanitize food contact surfaces. PIC also coached on using proper utensils (Tongs) when handling raw and cooked foods. PIC will implement a color-coded system for raw food using red cutting boards for raw beef and yellow cutting boards and tongs for raw chicken. PIC will use blue tongs for seafood and metal tongs/utensils for cooked foods only. PIC will obtain the new equipment by 01/31/26.
511-6-1.05(7)(b)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed cooks using the same cutting boards for raw chicken and cooked steak. PIC will purchase color coded cutting boards and utensils to use for raw TCS foods. PIC will use white cutting boards and metal utensils only for cooked foods to prevent potential cross contamination. PIC corrected on site by heating steak to 165 after touching the cutting board that was not properly sanitized.
511-6-1.04(4)(t)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping clothes stored in a sanitizing solution below the manufacturer recommended 200 ppm. Quat sanitizer was observed at `10 ppm. Employee replaced solution. Once corrected, the sanitizer was observed at 200 ppm.
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed clean pans wet nesting in the storage area. PIC advised to rewash dishes and allow to air dry prior to storing.
511-6-1.05(10)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed the three compartment sink was removed from the bar area without approval. The three compartment sink must be reinstalled by 2/03/2026.
511-6-1.05(3)(b)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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