Savannah Pizza Company
Last inspected: Feb 10, 2026
61
Score
The Savannah Pizza Company, located at 1248 Chapel Crossing Rd in Brunswick, GA, underwent a food service inspection on February 10, 2026. This inspection resulted in a moderate risk classification with a score of 61, citing one critical, three major, and one minor violation. Previous inspections for this facility have also generally fallen into the moderate risk category.
3
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Feb 10, 2026
Routine
1 critical violation. 3 major violations. 1 minor violation. 4 corrected on site.
61
Aug 21, 2025
Routine
1 major violation. 4 minor violations. 2 corrected on site.
74
Apr 21, 2025
Initial
No violations found.
100
Violations — Feb 10, 2026 Inspection
1-2B - certified food protection manager
Inspector notes: Observed facility did not have a CFSM in its employment at the time of this inspection. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation.
511-6-1.03(3)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several food items (pizza dough, cooked beef, prepped pizzas) being stored covered throughout the kitchen area at the time of this inspection. COS: Management covered food items. CA: All food items must be stored covered to prevent vertical contamination.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed facility did not have a single sanitizer bucket in use while operating at the time of this inspection. COS: Management made a sanitizer bucket. CA: Sanitizer must be readily available to use throughout the facility.
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed facility storing marinara sauce in individual cups as well as a marinara container without temperature or TPH control in the main kitchen at the time of this inspection. COS: Marinara sauce discarded. EHS instructs management to either use temperature or time as a public health control to keep sauce safe. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several containers with cheesecake as well as a large opened bag of cheese being cold held in the walk in cooler without date labels at the time of this inspection. COS: Items discarded. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1.
511-6-1.04(6)(g)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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