99/100Grade A
Lawrenceville · Health score & inspection history
LA PIRAGUA PIZZERIA
875 Oak Rd SW Suite 108 Lawrenceville, GA 30044
Latest available inspection
Gwinnett County87/100Grade B
What the inspector found
All 4 findings ↗4 findings recorded on Sep 30, 2026.
Inspector observationItem 4-2B ↗
Food-contact surface sanitation
Observed ice machine with black mold-like substance.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice machine was cleaned and sanitized during today's inspection.//
Inspector’s full note
Inspection item: Inspection item 4-2B
Code .05(7)(a)1
Observed ice machine with black mold-like substance.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice machine was cleaned and sanitized during today's inspection.//
Official report · Item 4-2B ↗Correction status not recorded
Inspector observationItem 6-1A ↗
Cold holding
Observed time temperature control for safety (TCS) foods holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//
Inspector’s full note
Inspection item: Inspection item 6-1A
Code .04(6)(f)
Observed time temperature control for safety (TCS) foods holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//
Official report · Item 6-1A ↗Correction status not recorded
Inspector observationItem 6-1C ↗
Cooling time and temperature
Observed TCS foods (pasta, ham dough, pizza sauce) not cooling down at a fast enough rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: //Foods were placed inside a reach-in freezer to allow them to cool down faster.//
Inspector’s full note
Inspection item: Inspection item 6-1C
Code .04(6)(d)
Observed TCS foods (pasta, ham dough, pizza sauce) not cooling down at a fast enough rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: //Foods were placed inside a reach-in freezer to allow them to cool down faster.//
Official report · Item 6-1C ↗Correction status not recorded
Read 1 more finding
Inspector observationItem 6-1D ↗
Time as a public health control
Observed prepared pizzas (cheese and pizza sauce) intended for time control, not time stamp with the start time or discard time. Written procedures are incomplete. Foods intended for TPHC are not listed on the document.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being…
Inspector’s full note
Inspection item: Inspection item 6-1D
Code .04(6)(i)
Observed prepared pizzas (cheese and pizza sauce) intended for time control, not time stamp with the start time or discard time. Written procedures are incomplete. Foods intended for TPHC are not listed on the document.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: A timer was used to time-stamp the pizzas, since the person in charge indicated the exact preparation time. Written procedures were completed.//
Official report · Item 6-1D ↗Correction status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available87/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility EAFDDA95-FBBE-40A4-8F90-639AFECECA78 within Gwinnett 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 ↗ ·