Moe's Southwest Grill
Last inspected: Feb 6, 2026
74
Score
Moe's Southwest Grill, located at 2022 Powers Ferry Rd SE Ste E in Atlanta, GA, underwent a food service inspection on February 6, 2026. This inspection resulted in a moderate risk score of 74 and noted two critical violations related to proper cold holding and cooling time and temperature. Historical data indicates a pattern of mostly medium-risk inspections for this facility.
3
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 6, 2026
Routine
2 critical violations. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVED COLD TCS FOODS ARE NOT HELD AT 41F OR BELOW IN FRONT SERVING LINE. [CHIPOTLE RANCH AND SOUR CREAM IN SMALL CUPS (PREP TOP COOLER); CHIPOTLE RANCH AND SOUR CREAM IN SQEEZE BOTTLES. C/A: COLD TCS FOODS SHALL BE HELD AT 41F OF BELOW PIC RETURNED BOTTLED FOOD ITEMS WALKIN COOLER FOR COOLING TO 41F OR BELOW. SAUCES IN SMALL CUPS WERE DISCARDED
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: OBSRVED TCS FOODS (GREEN TOMATILLO) WAS NOT COOLED FROM AMBIENT TEMPERATURE TO 41F WITHIN 4 HOURS. PREPARED AT 10:27AM CURRENT TIME 5:00PM - 47F. C/A: TCS FOODS PREPARED AT ROOM TEMPERATURE MUST BE COOLED TO 41F WITHIN 4 HOURS. FOOD DISCARDED FOOD WAS PREPARED AT 10:27AM WAS AT OBSERVED WITH TEMPERATURES ABOVE 41F AT 3:30PM: CORN MIX, GUACAMOLE WITH TOMATOES (INSIDE WALKIN COOLER) AND PICO DE GALLO (IN SERVING LINE COOLER) COS: DISCARDED
511-6-1.04(6)(d)
74
Apr 21, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: OBSERVED BIRRIA IN STEAM TABLE HOT HOLDING BELOW 135F IN FRONT FOOD SERVICE AREA. OBSERVED DICED STEAK AND GRILLED MARINATED DICED CHICKEN HOT HOLDING BELOW 135F IN WARMER CAB IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: BIRRIA WAS REHEATED TO 192F @ 11:56AM; DICED STEAK WAS REHEATED TO 182F @ 12:02PM; GRILLED MARINATED DICED CHICKEN WAS REHEATED TO 178F @ 12:04PM
511-6-1.04(6)(f)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: FACILITY DOES NOT HAVE DISINFECTANT ONSITE THAT KILLS THE NOROVIRUS FOR THE CLEAN UP AND DISPOSAL OF VOMIT/FECAL INCIDENTS. PIC WAS UNABLE TO PROVIDE PROCEDURES (WRITTEN OR VERBAL) EMPLOYEES WOULD FOLLOW IN THE EVENT OF A VOMIT/FECAL INCIDENT C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS PROVI...
511-6-1.03(6)
78
May 1, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: OBSERVED BROWN RICE AND ADOBO CHICKEN HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE AREA. OBSERVED BROWN RICE, CILANTRO RICE AND BLACK BEANS HOT HOLDING BELOW 135F IN WARMER CAB IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED
511-6-1.04(6)(f)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: FACILITY DOES NOT HAVE DISINFECTANT THAT KILLS THE NOROVIRUS FOR THE CLEAN UP AND DISPOSAL OF VOMIT/FECAL INCIDENTS. PIC WAS UNABLE TO PROVIDE PROCEDURES (WRITTEN OR VERBAL) EMPLOYEES WOULD FOLLOW IN THE EVENT OF A VOMIT/FECAL INCIDENT C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS PROVIDED WRI...
511-6-1.03(6)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: OBSERVED EMPLOYEE USE KNIFE TO CUT CHICKEN WHILE STILL WET WITH SANITIZER C/A: Poisonous or toxic materials shall: Be applied so that: (i) A hazard to employees or other persons is not created and (ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and this is achieved by COS: CHICKEN WAS DISCARDED
511-6-1.07(6)(e)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: OBSERVED BAG OF ONIONS STORED ON FLOOR NEAR PREP TABLE IN BACK KITCHEN. OBSERVED BAGS OF OPEN BLACK BEANS STORED ON FLOOR IN BACK STORAGE AREA C/A: ALL FOOD SHALL BE STORED AT LEAST 6" OFF THE FLOOR IN A CLEAN, DRY LOCATION COS: FOOD REMOVED OFF THE FLOOR
511-6-1.04(4)(q)
67
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