Taqueria Delgado
Last inspected: Dec 12, 2025
47
Score
The most recent inspection for TAQUERIA DELGADO, located at 215 Northwood Dr Ne Ste 5 in Atlanta, GA, was conducted on December 12, 2025, and resulted in a high-risk score of 47. This inspection identified seven major violations and one minor violation, including issues with a certified food protection manager, management knowledge and responsibilities, and adequate handwashing facilities. Across five previous scored inspections, TAQUERIA DELGADO has historically received mostly medium-risk ratings.
5
Inspections
0
Critical latest
7
Major latest
1
Minor latest
Inspection History
Dec 12, 2025
Routine
7 major violations. 1 minor violation.
View 8 violations
6-2 - proper date marking and disposition
Inspector notes: Observed no date marking on anything inside main kitchen. CA: Advised PIC to start date marking system.
511-6-1.04(6)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no chlorine test strips in facility. CA: Advised PIC to obtain chlorine test strips for chlorine sanitizer buckets.
511-6-1.05(3)(h)
1-2B - certified food protection manager
Inspector notes: Observed lack of valid CFSM documentation at facility. CA: Advised PIC to take CFSM course and post certificate in facility.
511-6-1.03(3)(a)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed no employee health agreement forms in facility. CA: Advised PIC to have employees sign forms ASAP.
511-6-1.03(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no hand soap at hand sink in main kitchen. CA: Advised PIC to stock hand sink with soap and paper towels at all times.
511-6-1.07(3)(a)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed no vomit kit or clean up procedures in facility. CA: Advised PIC to have vomit kit or bleach clean up procedures at facility.
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed 0ppm chlorine bucket. CA: Advised PIC to routinely make fresh sanitizer buckets.
511-6-1.05(6)(n)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed not most recent inspection score posted. CA: Advised PIC to post most recent inspection report.
511-6-1.02(1)(d)
47
Jul 3, 2025
Routine
6 major violations. 1 minor violation.
View 7 violations
1-2B - certified food protection manager
Inspector notes: Observed lack of valid CFSM documentation at facility. CA: Advised PIC to take CFSM course and post certificate in facility.
511-6-1.03(3)(a)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed no employee health agreement forms in facility. CA: Advised PIC to have employees sign forms ASAP.
511-6-1.03(4)(a)(b)(c)(e)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no hand soap or drying provisions at hand sink in main kitchen. CA: Advised PIC to stock hand sink with soap and paper towels at all times.
511-6-1.07(3)(a)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed no vomit kit or clean up procedures in facility. CA: Advised PIC to have vomit kit or bleach clean up procedures at facility.
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed cutting board soiled with black marks in the gashes. Observed inside of microwave soiled. CA: Advised PIC to replace cutting board and clean inside of microwave every day.
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
Inspector notes: Observed no date marking on anything inside main kitchen. CA: Advised PIC to start date marking system.
511-6-1.04(6)(g)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed not most recent inspection score posted. CA: Advised PIC to post most recent inspection report.
511-6-1.02(1)(d)
52
Dec 4, 2024
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 4 violations
4-1A - food separated and protected
Inspector notes: Observed raw beef over cooked refried beans in RIC in main kitchen. CA: Advised PIC to rearrange order of raw and RTE foods to abide by food storage order.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed bowl of shredded lettuce sitting on counter. PIC stated it has been there since the morning. COS: PIC discarded the bowl of lettuce.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Observed no date marking on anything inside main kitchen. CA: Advised PIC to start date marking system.
511-6-1.04(6)(g)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed employee phone laying on cutting board that was being used for cutting onions. COS: PIC removed phone from cutting board.
511-6-1.04(4)(z)
64
May 16, 2024
Routine
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed wares being improperly sanitized. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consis...
511-6-1.05(8)(b)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw beef above cooked and cooling foods in the RIC in the kitchen. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and pou...
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed a heavy scored cutting boards with a black mold like substance in the grooves. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC will discard this cutting board.
511-6-1.05(7)(a)
67
May 6, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 5 corrected on site.
View 5 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage con...
511-6-1.03(5)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: No supply of hand cleaning liquid, powder, or bar soap was provided at the hand sink and/or group of two adjacent handwashing sinks. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC restocked the handsink.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Hand wash sink lacking proper hand drying provisions again. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC restocked the hand sink.
511-6-1.07(3)(b)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed raw beef uncovered in pot on top of the RIF. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC uncovered the beef and placed it in the fridge.
511-6-1.04(4)(c)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed fed a damp wiping out of sanitizer on a cutting board. EHS also observed several soiled cloths through out the kitchen. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. PIC will ensure that damp cloths are stored in sanitizer of the same concentration as the 3C sink.
511-6-1.04(4)(m)
64
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