Los Bravos Mexican Restaurant
"Tacos, nachos & other casual Mexican fare served in a dinerlike setting with some fiesta decor."
“ The Story
SmyrnaLos Bravos Mexican Restaurant is a popular Smyrna eatery known for delicious mexican restaurant and warm local hospitality. Locals and visitors appreciate the welcoming atmosphere and consistent quality on every visit.
Amenities & Features
Health & Safety
Official Cobb & Douglas Public Health Record (Permit: .1-7314)
Aug 13, 2026
Routine"Observed raw chorizo stored behind spinach and pico in prep top cooler 2 in main kitchen. Observed raw chicken stored behind raw beef and raw beef stored behind cooked pork in grill cooler in main kitchen. Observed raw chicken and raw beef stored on top of beer canisters in walk in cooler in main kitchen. CA: Ensure to store food items according to the minimum cook temperature to prevent cross contamination. COS: Raw chorizo was moved to in front of spinach and pico in prep top cooler. Raw chicken was moved to the front of grill cooler with raw beef stored behind it and cooked pork stored in the back. Raw chicken was placed over other raw chicken and raw beef was stored over other raw beef in walk in cooler. | Observed multiple metal pans wet stacked on racks by server area in main kitchen. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: Items were placed for air drying."
Inspection Score Timeline & Trend
3 inspections on recordView Past Inspections (2)
"Observed rice (x2) in main kitchen WIC holding above 41F. Observed pork tamales, cheese dip, carnitas, in prep bottom #2 holding above 41F in main kitchen. observed guacamole and shredded cheese holding in prep top #2 above 41F in main kitchen. Observed raw chorizo in prep top #1 over filled top half 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- Rice in WIC discarded. Carnitas, pork tamales, and cheese dip in prep bottom discarded (stayed in unit over night). Pico, guacamole, and shredded cheese prepped in the morning placed in WIC for rapid cooling. Top half of raw chorizo moved to WIC for rapid cooling, bottom raw chorizo at 39F | Observed guacamole in prep top #2 unit tempted at 12:32 at 48F, PIC moved to WIC covered with lid tempted at 2:27 at 47F. Observed pico in prep top #2 unit tempted at 12:32 at 44F, PIC moved to WIC covered with lid tempted at 2:27 at 45F. Observed raw chorizo in prep top tempted at 12:00 at 43F, tempted in WIC at 45F at 1:07. C/A-Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS- Pico and Guacamole had lids removed and placed in WIF for rapid cooling. Raw Chorizo placed in WIF for rapid cooling tempted at 2:27 at 39F"
"Observed, in main kitchen, ice machine with an accumulation of black mold and debris on the ice shield and interior of ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch."
"Businesses like this are the backbone of our community. Their continued success ensures a resilient local economy and a vibrant international profile for the 2026 Braves Season."
Location & What's Nearby
Explore authentic local food, shopping, and recreation within walking or short driving distance.