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Cobb County
Full-Service Cobb County Permit: 1-23891

CINCO MEXICAN CANTINA

2851 Akers Mill Rd, Atlanta, GA 30339-3104

87 B
Most Recent Score
Good
Routine • 2026-07-14
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
B (87) Routine Most Recent
Inspection Date: 2026-07-14 • Violations Cited: 3
Ref: insp_ga_1-23891_2026-07-14_14347
Cited Observations & Standards
Item 4-2B Critical / Risk Factor Corrected On Site (COS)

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED BLACK BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN. OBSERVED BLACK BUILD UP IN SODA GUN DISPENSING NOZZLE AND FROZEN MARGARITA DISPENSING NOZZLE IN BAR AREA. C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: NOZZLES AND BULK ICE MACHINE CLEANED AND SANITIZED

Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: OBSERVED MULTIPLE TCS FOOD ITEMS COLD HOLDING ABOVE 41F THROUGHOUT KITCHEN: SHREDDED CHEESE, SPINACH, CHICKEN STRIPS, STEAK, GRILLED CHICKEN BREAST & RAW BURGER PATTIES IN COOLER DRAWERS IN GRILL PREP. SOUR CREAM, CUBED CHEESE, HEAVY CREAM & ROMAINE IN PREP TOP COOLER #3 IN MAIN KITCHEN. 2 CONTAINERS OF MEX RICE IN WIC IN MAIN KITCHEN. WHIPPED CREAM AND VITAMIN D MILK IN REACH IN COOLER IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: WHIPPED CREAM REPLACED @ 39F, ALL OTHER FOOD DISCARDED

Item 6-1B Critical / Risk Factor Corrected On Site (COS)

Proper hot holding temperatures — Inspector Note: OBSERVED FRIED FISH & CHICKEN STRIPS HOT HOLDING BELOW 135F IN BASKETS IN FRY STATION C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED

A (91) Routine
Inspection Date: 2025-10-10 • Violations Cited: 1
Ref: insp_ga_1-23891_2025-10-10_14346
Cited Observations & Standards
Item 6-1C Critical / Risk Factor Corrected On Site (COS)

Proper cooling time and temperature — Inspector Note: EHS observed coleslaw and raw shrimp cooling at a rate of 0F per hour. Items are predicted to not cool to 41F within 4 hours. CA: TCS foods cooling must be cooling: (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: Foods discarded.