JOHNNY'S PIZZA received a B, scoring 81 out of 100, in a Cobb County food-service inspection on Jun 15, 2026. The official report lists five findings. [1]
The inspector observed black residue on the baffle inside of the bulk ice machine located in the dining room. [2]
The inspector also observed container of lettuce holding above 41f in the prep top cooler 2 in the front food service. [3]
The report states: “Facility is using TPHC for cooked pizza and pizza sauce.” [4]
The report marks four findings as corrected on site. [5]
Showing 5 of 5 findings
Observed black residue on the baffle inside of the bulk ice machine located in the dining room. Observed plate and bowl with left over food debris stored with clean dishes on the dish rack in the ware washing area.
Code 511-6-1.05(7)(a)1
Observed black residue on the baffle inside of the bulk ice machine located in the dining room. Observed plate and bowl with left over food debris stored with clean dishes on the dish rack in the ware washing area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation. Correct By: 06/25/2026Official report · Item 4-2B ↗
Correct by
Observed container of lettuce holding above 41f in the prep top cooler 2 in the front food service. Observed large red bin of pizza sauce holding above 41f in the walk in cooler in the main kitchen.
Code 511-6-1.04(6)(f)
Observed container of lettuce holding above 41f in the prep top cooler 2 in the front food service. Observed large red bin of pizza sauce holding above 41f in the walk in cooler in the main kitchen. C/A: TCS foods shall be maintained at 41f or below when cold holding COS: Lettuce was recently prepped within 2 hours; placed in walkin cooler to cool to 41. Pizza sauce was prepped the day before; discarded. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Facility is using TPHC for cooked pizza and pizza sauce. Observed no discard time for items.
Code 511-6-1.04(6)(i)
Facility is using TPHC for cooked pizza and pizza sauce. Observed no discard time for items. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Items marked with discard time. Corrected On-Site. New Violation.Official report · Item 6-1D ↗
Observed opened packages of cooked meatballs, cooked pork, and cooked chicken cutlets with no date marking, stored in the walk-in cooler of the main kitchen. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened.
Code 511-6-1.04(6)(g)
Observed opened packages of cooked meatballs, cooked pork, and cooked chicken cutlets with no date marking, stored in the walk-in cooler of the main kitchen. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. COS: Date marked. Corrected On-Site. New Violation.Official report · Item 6-2 ↗
Observed hot water reaching 80f at the hand sink in the front food service. C/A: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment.
Code 511-6-1.06(1)(g),(h)
Observed hot water reaching 80f at the hand sink in the front food service. C/A: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: PIC propery screwed in hot water nozzle, and hot water reached 100f. Corrected On-Site. New Violation.Official report · Item 16A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Jun 15, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Cobb County. History includes only this authority’s exact facility ID.
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