K KaldiScores
DeKalb County
Other DeKalb County Permit: fs044-884650

PANCHO'S MEXICAN RESTAURANT

2641 Buford Hwy, Atlanta, GA 30324

91 A
Most Recent Score
Excellent
Routine • 2026-03-26
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
A (91) Routine Most Recent
Inspection Date: 2026-03-26 • Violations Cited: 1
Ref: insp_ga_fs044-884650_2026-03-26_21617
Cited Observations & Standards
Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Cooked pork inside of reach in cooler and raw chicken inside of the glass door cooler both holding greater than 41 F.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

A (91) Routine
Inspection Date: 2025-09-22 • Violations Cited: 2
Ref: insp_ga_fs044-884650_2025-09-22_21616
Cited Observations & Standards
Item 6-1B Critical / Risk Factor Corrected On Site (COS)

Proper hot holding temperatures — Inspector Note: Chicken tortilla not holding at 135 F and above on steam table. COS. Reheated to 200 F.

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

Proper hot holding temperatures — Inspector Note: Observed chicken soup holding at 108 F inside of crock. COS. Soup discarded.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.