DOMINOS PIZZA receives B in Fulton County health inspection

1. 01

   Food protection

   Item 4-2A ↗

   Observed failure to cover the container holding cornflour 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; C.A; PIC covered the container Corrected On-Site. New Violation.

   Inspector’s full note +

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

   Observed failure to cover the container holding cornflour 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; C.A; PIC covered the container Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗
   Corrected on siteNew violation
2. 02

   Cold holding

   Item 6-1A ↗

   Observed TCS like diced chicken and cheese in the prep top cooler were not at the right temperature 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

   Inspector’s full note +

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

   Observed TCS like diced chicken and cheese in the prep top cooler were not at the right temperature 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P C.A; PIC instructed to toss them in the thrash and fix the prep top cooler New Violation. Correct By: 07/17/2026

   Official report · Item 6-1A ↗
   New violation

   Correct by
   Jul 17, 2026

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