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VESPUCCI'S PIZZA & PASTA TAVERN receives B in Cobb County health inspection

Inspected

4805 CANTON RD STE 100 MARIETTA, GA 30066-3251

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VESPUCCI'S PIZZA & PASTA TAVERN received a B, scoring 83 out of 100, in a Cobb County food-service inspection on Sep 17, 2026. The official report lists four findings. [1]

Inspection score

83/100Grade BOfficial inspection

Inspection summary

The inspector observed lemons, ice, tomato sauce, and soup stored uncovered in the server's alley in the front food service area. [2]

The inspector also observed several TCS items cold holding above 41 F(see asterisked* items for location and temperature). [3]

A separate finding described cooked pasta that was not cooling at a rate in which it could reach 41 F within the required amount of time.(66 F @ 1:00pm, 66 F @2:00pm) C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. The note records an on-site correction: “Pasta moved to another unit to cool faster.” [4]

The report marks four findings as corrected on site. Two findings are marked as repeat violations. [5]

What inspectors found

Read the official report

Showing 4 of 4 findings

  1. Food protection

    Item 4-2A
    Observed lemons, ice, tomato sauce, and soup stored uncovered in the server's alley in the front food service area. Observed croutons, crostini, flour, and seasonings stored uncovered on the line in main kitchen.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    Observed lemons, ice, tomato sauce, and soup stored uncovered in the server's alley in the front food service area. Observed croutons, crostini, flour, and seasonings stored uncovered on the line in main kitchen. C/A: Food shall be stored covered to protect from overhead contamination. COS: Foods were covered. Corrected On-Site. Repeat Violation.
    Official report · Item 4-2A ↗
    Corrected on siteRepeat violation

  2. Cold holding

    Item 6-1A
    Observed several TCS items cold holding above 41 F(see asterisked* items for location and temperature). C/A: TCS foods that are cold holding shall be maintained at 41 F or below.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed several TCS items cold holding above 41 F(see asterisked* items for location and temperature). C/A: TCS foods that are cold holding shall be maintained at 41 F or below. COS: Foods were discarded. Corrected On-Site. Repeat Violation.
    Official report · Item 6-1A ↗
    Corrected on siteRepeat violation

  3. Cooling time and temperature

    Item 6-1C
    Observed cooked pasta that was not cooling at a rate in which it could reach 41 F within the required amount of time.(66 F @ 1:00pm, 66 F @2:00pm) C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Pasta moved to another unit to cool faster.
    Inspector’s full note

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

    Observed cooked pasta that was not cooling at a rate in which it could reach 41 F within the required amount of time.(66 F @ 1:00pm, 66 F @2:00pm) C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Pasta moved to another unit to cool faster. Corrected On-Site. New Violation.
    Official report · Item 6-1C ↗
    Corrected on siteNew violation

  4. Time as a public health control

    Item 6-1D
    Observed garlic/oil mixture at the pizza station being held on time with no discard time or written procedures. C/A: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request, and, 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.
    Inspector’s full note

    Code 511-6-1.04(6)(i)

    Observed garlic/oil mixture at the pizza station being held on time with no discard time or written procedures. C/A: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request, and, 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: garlic/oil mix was discarded. EHS will provide guidance on using TPHC. Corrected On-Site. New Violation.
    Official report · Item 6-1D ↗
    Corrected on siteNew 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
    83/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Sep 17, 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
Cobb County
Inspection ID
57552873
Facility ID
3165587
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 Cobb 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 ↗

Checked