NICKO REPORT
CitiesExplore

Smyrna · Health score & inspection history

JOHNNY'S PIZZA

1435 HIGHLANDS RIDGE RD SE STE A SMYRNA, GA 30082-4672

Get directions ↗Sources & details ↓

Latest available inspection

Cobb County
Read inspection report ↗Official source ↗

What the inspector found

All 5 findings ↗

5 findings recorded on Jun 15, 2026. 4 marked corrected on site.

  1. Violation recordedItem 4-2B ↗

    Food-contact surface sanitation

    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.
    Inspector’s full note

    Inspection item: Food-contact surfaces: cleaned & sanitized

    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: 06/25/2026
    Official report · Item 4-2B ↗

    Correction status not recorded

    Correct by

  2. Violation recordedItem 6-1A ↗

    Cold holding

    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.
    Inspector’s full note

    Inspection item: Proper cold holding temperatures

    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 ↗

    Marked corrected on site

  3. Violation recordedItem 6-1D ↗

    Time as a public health control

    Facility is using TPHC for cooked pizza and pizza sauce. Observed no discard time for items.
    Inspector’s full note

    Inspection item: Time as a public health control: procedures and records

    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 ↗

    Marked corrected on site

Read 2 more findings

  1. Violation recordedItem 6-2 ↗

    Date marking and disposition

    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.
    Inspector’s full note

    Inspection item: Proper date marking and disposition

    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 ↗

    Marked corrected on site

  2. Violation recordedItem 16A ↗

    Water supply and pressure

    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.
    Inspector’s full note

    Inspection item: Hot and cold water available; adequate pressure

    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 ↗

    Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.

Inspection history 1

Official history ↗
  1. Latest available
    81/100B
    Report

1 available inspection report. History may be incomplete.

All 6 locations →
About this location record

This page follows facility 13003180 within Cobb County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.

Recorded address: Official inspection listing ↗ ·