Johnny's New York Style Pizza
Last inspected: Oct 28, 2025
67
Score
Johnny's New York Style Pizza, located at 1735 Nathan Dean Byp in Rockmart, Georgia, underwent a food service inspection on October 28, 2025, which resulted in a moderate risk score of 67. This inspection identified one critical violation and five minor violations, including issues with food storage, date marking, and utensil storage. Across three recorded inspections, the facility has generally maintained a medium-risk rating.
3
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Oct 28, 2025
Routine
1 critical violation. 5 minor violations. 4 corrected on site.
67
May 1, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
58
Aug 29, 2024
Initial
2 major violations.
82
Violations — Oct 28, 2025 Inspection
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed opened can of artichokes in prep top RIC and pita sliced in chest freezer stored uncovered in main kitchen. CA: Foods shall be stored in packages, covered containers, or wrappings. COS: Employee put artichokes in a container with a lid and obtained a lid for the pita in the freezer.
511-6-1.04(4)(c)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed bacon bits datemarked 10/20 and spaghetti noodles datemarked 10/21 stored in prep top RIC in main kitchen. Observed opened bag of spinach with no datemark. CA: A food that requires datemarking shall be discarded if it exceeds 7 days or if in a container or package that does not bear a date or day. COS: Employee discarded bacon bites, spaghetti noodles and bag of spinach.
511-6-1.04(6)(h)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed flour scoop stored on lower shelf beside bulk flour container by oven in main kitchen area. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is a non-TCS with their handles above the top of the food within containers or equipment that can be closed (ex: sugar, flour) or on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed containers wet stacked in dish area. CA: After cleaning and sanitizing, equipment and utensils they shall be air-dried or used after adequate draining before contact with food. COS: Containers were re-arranged to allow air drying.
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed heavy scratching/scoring and staining on prep top cutting board and cutting board at prep table in the back of main kitchen. CA: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
511-6-1.05(6)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed nonfood contact areas such as sides of prep tops, sides and under reach-in coolers, floors, and walls with excessive food debris and grease accumulation. CA: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Instructed PIC to have these areas cleaned and maintain a cleaning schedule to allow cleanliness to sight and touch.
511-6-1.05(7)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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