Capozzi's Pizza
Last inspected: Mar 25, 2026
70
Score
Capozzi's Pizza, located at 4285 Roswell Rd Ne Ste 320 in Marietta, GA, underwent a moderate risk inspection on March 25, 2026. This inspection identified two critical violations concerning proper cold holding temperatures and physical facilities, as well as one minor violation related to date marking and disposition. Across two recorded inspections, Capozzi's Pizza has primarily received medium-risk classifications.
2
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
70
Jun 24, 2025
Routine
3 critical violations. 3 major violations. 2 minor violations. 4 corrected on site.
43
Violations — Mar 25, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed spaghetti in prep unit #2 of main kitchen temp above 41F. Observed cream cheese frosting temp above 41F in dessert display of front food service. C/A: 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. COS: Food items discarded.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed prosciutto in prep unit of front food service stored beyond the 7 day period. Observed ham, bacon, and meat balls in walk in cooler of dry storage stored without date marking past the 24hr period. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS: Food items discarded.
511-6-1.04(6)(h)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed hole in wall by water heater in dishwashing area. C/A: Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Facility has 72 hours to correct.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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