Marcos Pizza #8221
Last inspected: Apr 30, 2026
82
Score
The health department has logged four inspections at Marcos Pizza #8221, the earliest from 2024. The newest entry in the record is dated Apr 30, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “nonfood-contact surfaces clean” is the recurring theme, flagged four times.
Restaurants in Atlanta average 90, so Marcos Pizza #8221 trails the local norm. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 30, 2026
Followup
4 minor violations.
View 4 violations
12B - personal cleanliness
Inspector notes: Observed an employee preparing pizza without a hair restraint. CA- hair restraints shall be provided. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.
511-6-1.03(5)(j)
12B - personal cleanliness
Inspector notes: Observed an employee preparing pizza without jewelry on his wrist. CA- jewelry cannot be worn when preparing food. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
511-6-1.03(5)(g)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris on equipment and shelves throughout the main kitchen. CA- all equipment and shelves shall cleaned and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed splatter buildup on the walls throughout the main kitchen. Observed the column not in good repair. Observed the floors unclean throughout the main kitchen unclean. CA- floors, walls shall be clean and maintained in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (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.
511-6-1.07(5)(a)
82
Apr 14, 2026
Routine
1 critical violation. 2 major violations. 3 minor violations. 1 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS foods holding in an ice bath on a nonworking preptop cooler above 41F, observed multiple TCS foods holding in the WIC above 41F and the ambient temperature of the WIC reading 50F. COS- food was discarded and PIC was told how to set up proper icebaths. 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...
511-6-1.04(6)(f)
11D - thermometers provided and accurate
Inspector notes: Observed the PIC not able to provide a thermometer to take temperatures of the TCS foods at the time of the inspection. CA- Food thermometer shall be provided and used to monitor temperatures. 511-6-1.05(3)(g) - Food TMD, Provided and Accessible; Appropriate TMD for Measuring Thin Foods (Pf) (g) Food Temperature Measuring Devices. 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf
511-6-1.05(3)(g)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed the PIC not able to show in a verifiable manner that employees are notified on the illness and symptoms they are required to report. CA- I emailed a copy of the health policy to the PIC. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and
511-6-1.03(2)(o)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed an old inspection report posted at the time of the inspection. CA- inspection received today via email shall be printed and posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris on equipment and shelves throughout the main kitchen. CA- all equipment and shelves shall cleaned and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed splatter buildup on the walls throughout the main kitchen. Observed the column not in good repair. Observed the floors unclean throughout the main kitchen unclean. CA- floors, walls shall be clean and maintained in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (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.
511-6-1.07(5)(a)
61
Oct 17, 2025
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed the PIC not able to show in a verifiable manner that employees are notified on the illness and symptoms they are required to report. CA- I emailed a copy of the health policy to the PIC. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and
511-6-1.03(2)(o)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris on equipment and shelves throughout the main kitchen. CA- all equipment and shelves shall cleaned and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
10D - food properly labeled; original container
Inspector notes: Observed containers of seasonings stored without being labeled with the common name. CA- all seasonings that are not easily recognizable shall be labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed single service cups being reused as scoops inside various seasoning containers. COS- scoops were removed. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.
511-6-1.05(6)(r)
78
Oct 9, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed pepperoni, ham and chicken stored inside prep top cooler intended for cold holding with temps above 41F. Advised PIC to relocate food to WIC. COS- PIC relocated food to WIC.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed can opener with old debris and metal shavings build up along food contact surface. Advised PIC to clean to sight and touch. COS- PIC cleaned can opener.
511-6-1.05(7)(a)
78
Frequently Asked Questions
When was Marcos Pizza #8221 last inspected?
The most recent health inspection at Marcos Pizza #8221 on file is from Apr 30, 2026. The public record contains four inspections in total.
What is the most common violation at Marcos Pizza #8221?
Across the inspection record, “nonfood-contact surfaces clean” has been cited four times, more than any other issue at Marcos Pizza #8221.
How does Marcos Pizza #8221 compare to other restaurants in Atlanta?
Marcos Pizza #8221 most recently scored 82 out of 100, which is lower than the Atlanta average of 90.
Has Marcos Pizza #8221's inspection record improved over time?
Results have been roughly steady. Inspections at Marcos Pizza #8221 have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Marcos Pizza #8221 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Marcos Pizza #8221 inspected?
Based on the inspection history on file, Marcos Pizza #8221 is inspected around three times per year on average.
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