K KaldiScores
Cobb County
Full-Service Cobb County Permit: fsp-033-007320

TACOS LA VILLA CANTINA

800 Whitlock Ave, Cobb, GA 30064-4667

91 A
Most Recent Score
Excellent
Routine • 2026-03-30
Public Records Freshness: Data current as of September 16, 2026.
Verify live on official Cobb Health portal ↗
For Restaurant Operators

Do you manage or own TACOS LA VILLA CANTINA?

Claim this listing for free ($0) to post a dated, verified public response detailing repairs, vendor receipts, or corrective actions taken.

Official Inspection History

2 recorded inspections
A (91) Routine Most Recent
Inspection Date: 2026-03-30 • Violations Cited: 3
Ref: insp_ga_fsp-033-007320_2026-03-30_16976
Cited Observations & Standards
Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed a squirt bottle of salsa verde, 2 cremas, and raw chicken wings holding above 41F in prep unit in main kitchen. Observed two containers of salsa verde in FS self service prep top holding above 41F. C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS- Items discarded

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

Proper hot holding temperatures — Inspector Note: Observed grilled onions, peppers, and potatoes holding in FS self service bar holding below 135F. C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- Items placed at 11:00am, Facility will use TPHC 4 hour rule, EHS provided TPHC procedures, discard time of 3pm placed on unit.

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

Proper cooling time and temperature — Inspector Note: Observed rice on counter top in main kitchen and shredded lettuce covered with lid in prep bottom not cooling at a rate fast enough to achieve cooling to 41F C/A-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. COS- Items placed in WIC un covered for rapid cooling.

A (100) Initial
Inspection Date: 2026-01-07 • Violations Cited: 0
Ref: insp_ga_fsp-033-007320_2026-01-07_16975
No violations cited. This establishment met all state food safety standards during this inspection.