Las Trojas Cantina Mexican Restaurant received a score of 80 and a grade of B during a Georgia Department of Public Health inspection conducted October 26, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Las Trojas Cantina Mexican Restaurant
Location: 1869 MT. ZION RD MORROW, GA 30260, Clayton County
Inspection date: October 26, 2026
Inspection purpose: Routine
Score and grade: 80/B
Inspector: Zakaria Robow
Permit number: FSP-031-001959
Inspection findings
1-2A – pic present, demonstrates knowledge, performs duties
Rule citation: 511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed facility without a food allergy awareness training. Employees shall be properly trained in food safety including food allergy awareness as it relates to their assigned duties. Advised PIC to obtain an allergy awareness training and provide to the Health Authority upon request.
1-2B – certified food protection manager
Rule citation: 511-6-1.03(3)(c) – certification documentation (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed CFSM certificate not posted in public view. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.
4-2A – food stored covered
Rule citation: 511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed multiple food (steam well: ground beef, queso cheese, shredded chicken, refried beans, and chill; prep-top storage: bin of taco shells) stored uncovered, not in use. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Had PIC place lids on all uncovered food items.
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed multiple microwaves with food staining and accumulated debris in need of cleaning. Equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
6-1A – proper cold holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed multiple TCS foods (shredded cheese, shredded lettuce, sour cream, Pico de Gallo and raw chicken at the cookline’s PTC 1 and PTC 2 in the main kitchen cold holding in the temperature danger zone above 41 degrees F for less than 4 hours. Stated to PIC that TCS foods shall properly cold hold at 41 degrees F or below. COS: PIC place items in the WIC for proper cooling.
6-1B – proper hot holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed multiple TCS foods (pinto beans and black beans) improperly hot holding for under 1 hr at crock pot and steam well. 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 135°F (57°C) or above. COS: Had PIC reheat food items.
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rule citation: 511-6-1.05(6)(a) – good repair & proper adjustment (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed PTC 1 at the cookline in the main kitchen with ambient temperature of 57 degrees F. Also observed PTC at the cookline in the main kitchen with an ambient temperature of 58 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Stated to PIC to have units repaired.
15C – nonfood-contact surfaces clean
Rule citation: 511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed nonfood contact surfaces of multiple equipment including ( exterior of cooler drawers, fryers, and doors of prep top cooler) stored as clean with excessive residue and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Stated to PIC to thoroughly clean nonfood contact surfaces in the main kitchen area.
General inspector comments
Advisements: -Monitor condition of Ceiling Tiles Observed vomit/fecal and shipping inv Assigned by P Harper
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
More Clayton County Food Safety Scores
View All Clayton County Food Safety Scores