Taco Bar Taqueria
Last inspected: Feb 16, 2026
47
Score
Taco Bar Taqueria, located at 402 Argonne Ter Ste 200 in Canton, GA, underwent a high-risk inspection on February 16, 2026. This inspection resulted in five critical violations, including multiple instances of improper cold holding temperatures. While the most recent inspection indicated significant concerns, Taco Bar Taqueria has a historical pattern of mostly low-risk inspections.
3
Inspections
5
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 16, 2026
Routine
5 critical violations. 5 corrected on site.
47
Apr 10, 2025
Routine
3 minor violations. 2 corrected on site.
86
Jan 21, 2025
Initial
No violations found.
100
Violations — Feb 16, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed sliced tomatoes sticking out of prep top unit, temping above 41°F. TCS food must be cold held at 41°F or below. Do not stack TCS food past fill line in prep top, as this can lead to temperature abuse. COS by fixing tomatoes to be submerged within prep top unit.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods cold held above 41°F in prep top cooler across from fryers. TCS food must be cold held at 41°F or below. AAT setting was 33°F. Must fix prep top unit or utilize Time as a Public Health Control (TPHC). COS by adding TPHC labels.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed salsa in dressing bottle in prep top unit temping above 41°F. TCS food must be cold held at 41°F or below. COS by placing bottle in reach in cooler underneath. Highly suggest to use TPHC or store bottle in reach in cooler instead of prep top unit to prevent temperature abuse.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed birria sauce hot held on grill below 135°F (grill was not on). TCS food must be hot held at 135°F or above. COS by reheating birria sauce and then placing it on grill actively in use.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed chicken cooked yesterday temping 45°F in reach in cooler across from dish machine. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, then ~7°F the last 4 hours). Discussed proper cooling methods with PIC. Highly suggest using a cooling log. COS by discarding.
511-6-1.04(6)(d)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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