Flippin Pizza received a B, scoring 82 out of 100, in a Fulton County food-service inspection on Jun 30, 2026. The official report lists two findings. [1]
The inspector observed ready-to-eat produce (cilantro and onions) in WIC stored uncovered and directly on top of food containers without adequate coverage or separation. [2]
The inspector also observed potentially hazardous food (pizza) being held on time without temperature control. [3]
The report marks one finding as corrected on site. [4]
Showing 2 of 2 findings
Observed ready-to-eat produce (cilantro and onions) in WIC stored uncovered and directly on top of food containers without adequate coverage or separation. PIC discarded items.
Code 511-6-1.04(4)(j)
Observed ready-to-eat produce (cilantro and onions) in WIC stored uncovered and directly on top of food containers without adequate coverage or separation. PIC discarded items. 511-6-1.04(4)(j) - Food Contact with Equipment & Utensils, and Linens (P) (j) Food Contact with Equipment and Utensils. Food shall only contact surfaces of: 1. Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) and (8); P or 2. Single-service and single-use articles; P or 3. Linens, such as cloth napkins, that have been laundered as specified under DPH Rule 511-6-1-.05(9). Corrected On-Site. New Violation.Official report · Item 4-1A ↗
Observed potentially hazardous food (pizza) being held on time without temperature control. Discussed TPHC requirements with the PIC.
Code 511-6-1.04(6)(i)
Observed potentially hazardous food (pizza) being held on time without temperature control. Discussed TPHC requirements with the PIC. Advised PIC to implement written standard operating procedures (SOPs) and a time-tracking/discard log to ensure compliance. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, 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 that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) 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;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P New Violation. Correct By: 07/10/2026Official report · Item 6-1D ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Jun 30, 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 Fulton County. History includes only this authority’s exact facility ID.
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