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GOODFELLAS PIZZA AND WINGS receives B in Fulton County health inspection

Inspected

365 14TH ST ATLANTA, GA 30309

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GOODFELLAS PIZZA AND WINGS received a B, scoring 84 out of 100, in a Fulton County food-service inspection on Sep 23, 2026. The official report lists seven findings. [1]

Inspection score

84/100Grade BOfficial inspection

Inspection summary

The inspector observed failure to have partial cooking procedure CA: Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. [2]

The inspector also observed failure to date mark cooked chicken CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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. [3]

A separate finding described broken gaskets inside RIF CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. [4]

One finding is marked as a repeat violation. [5]

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Cooking temperatures

    Item 5-1A
    Observed failure to have partial cooking procedure CA: Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2.
    Inspector’s full note

    Code 511-6-1.04(5)(d)

    Observed failure to have partial cooking procedure CA: Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and 6. Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf New Violation. Correct By: 09/26/2026
    Official report · Item 5-1A ↗
    New violation

    Correct by

  2. Date marking and disposition

    Item 6-2
    Observed failure to date mark cooked chicken CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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. The day of preparation shall be counted as Day 1.
    Inspector’s full note

    Code 511-6-1.04(6)(g)

    Observed failure to date mark cooked chicken CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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. The day of preparation shall be counted as Day 1. New Violation. Correct By: 10/03/2026
    Official report · Item 6-2 ↗
    New violation

    Correct by

  3. Equipment design and condition

    Item 15A
    Observed broken gaskets inside RIF CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation.
    Inspector’s full note

    Code 511-6-1.05(6)(a)

    Observed broken gaskets inside RIF CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation. Correct By: 09/26/2026
    Official report · Item 15A ↗
    New violation

    Correct by

  4. Warewashing facilities and test strips

    Item 15B
    Observed raw chicken in wash section of the 3 compartment sink CA: A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. New Violation.
    Inspector’s full note

    Code 511-6-1.05(6)(f)

    Observed raw chicken in wash section of the 3 compartment sink CA: A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. New Violation. Correct By: 09/26/2026
    Official report · Item 15B ↗
    New violation

    Correct by

  5. Equipment cleanliness

    Item 15C
    Observed food debris inside RIF CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation.
    Inspector’s full note

    Code 511-6-1.05(7)(d)

    Observed food debris inside RIF CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation. Correct By: 09/26/2026
    Official report · Item 15C ↗
    Repeat violation

    Correct by

  6. Equipment cleanliness

    Item 15C
    Observed food debris inside lowboy CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation.
    Inspector’s full note

    Code 511-6-1.05(7)(d)

    Observed food debris inside lowboy CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 09/26/2026
    Official report · Item 15C ↗
    New violation

    Correct by

  7. Facility maintenance and cleanliness

    Item 17C
    Observed flooring in dish pit area in need of immediate repair CA: All physical facilities shall be maintained in good repair. New Violation.
    Inspector’s full note

    Code 511-6-1.07(5)(a),(b)

    Observed flooring in dish pit area in need of immediate repair CA: All physical facilities shall be maintained in good repair. New Violation.
    Official report · Item 17C ↗
    New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    84/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Sep 23, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Fulton County
Inspection ID
57553967
Facility ID
12990555
Record captured
Venue address source
Official listing ·

Scores 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 Fulton County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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