The Happy Taco
Last inspected: Sep 14, 2025
67
Score
The Happy Taco, located at 6380 Bells Ferry Rd Ste 108-110 in Acworth, Georgia, underwent a moderate risk inspection on September 14, 2025, with a score of 67. This inspection identified two critical and two minor violations, including issues with proper cold holding temperatures, cooling time and temperature, and approved thawing methods. Across four scored inspections, The Happy Taco has historically been categorized as medium-risk.
4
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 14, 2025
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
67
Jan 23, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations. 4 corrected on site.
67
Jul 17, 2024
Followup
1 minor violation. 1 corrected on site.
95
Jul 5, 2024
Routine
5 critical violations. 5 major violations. 6 minor violations. 10 corrected on site.
21
Violations — Sep 14, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods in two back reach-in coolers being cold held above 41°F. Ambient temperature of cooler storing raw meats was 44°F and ambient temperature of cooler storing shredded cheese, milk, and sour cream was 43°F. [SEE TEMPERATURE OBSERVATIONS]. COS by discarding all except for raw meats; raw meats were moved to walk-in cooler. Do not store TCS foods in either unit until serviced.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed several pans of queso, birria, and ground beef prepared on previous days not cooled to 41°F within 6 hours of reaching 135°F. Temperature of queso was 45-47°F, temperature of birria was 49°F, and temperature of ground beef was 50°F; units these items were stored in were maintaining minimum cold holding temperature. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.
511-6-1.04(6)(d)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed salmon not removed from package prior to thawing OR immediately after thawing as required. This was noted on previous inspection but not corrected. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS by discarding. Salmon was also 44°F.
511-6-1.04(6)(c)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed no lighting in walk-in cooler area/dish storage area. Lighting must be adequate. Must replace light bulbs.
511-6-1.07(3)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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