Dacula, Gwinnett County

JOHNNYS NY PIZZA

720 Dacula Rd Dacula GA 30019

Food

Latest score

Jan 27, 2026

City

Dacula

County

Gwinnett

Grade

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Jan 27, 2026

Routine

Score: 97Grade: A1 violation

Comments

NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Ensure the allergen notice only lists the food allergens used in the facility. NOTE: Ensure all non food contact surfaces of equipment are cleaned more frequently. NOTE: Certified food safety manager certificate expires this year Questions? 770-963-5132 or www.gnrhealth.com

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Corrected: YesRepeat: No

12C: .04(4)(m)Observed wet wiping cloths stored in 2 Quat sanitizer buckets at a concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Quat sanitizer buckets were remade to a concentration of 200-400ppm.

Aug 13, 2025

Routine

Score: 88Grade: B2 violations

Comments

NOTE: All cold holding and hot holding temperatures in compliance, unless noted. NOTE: Ensure employee items are in a designated area. NOTE: Ensure floors, walls, and ceilings are cleaned more frequent. NOTE: Person in charge stated that they are in the process of repairing the hole in the wall by the pizza cooler. Ensure material is smooth and easily cleanable. NOTE: Food code changes reviewed and provided. Questions? 770-963-5132 or www.gnrhealth.com

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Corrected: YesRepeat: No

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the walk in cooler. Recommended placing TCS foods on time control in coolers that are opened frequently during busy hours. Discussed not over stocking coolers. Also recommended using metal pans in prep line coolers.

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Corrected: YesRepeat: No

12B: .03(5)(g)Observed 2 employees handling food while wearing bracelets. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed bracelets.

Mar 4, 2025

Routine

Score: 96Grade: A1 violation

Comments

NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Ensure the wall by the dish machine is cleaned more frequently. NOTE: Ensure pizza boxes stored in the hallway are moved to the kitchen. Single use items may only be stored in the hallway if the seal to the box has not been opened. Questions? 770-963-5132 or www.gnrhealth.com

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Corrected: YesRepeat: No

2-2D: .06(2)(o)At time of inspection, observed brooms stored in front of the front handwashing sink and dirty towels stored inside the back handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed and handwashing sinks were accessible.

Oct 10, 2024

Routine

Score: 91Grade: A1 violation

Comments

NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Ensure the hole in the wall behind the prep table where pizza boxes and pizzas are stored is repaired. NOTE: Ensure the floors, walls, and ceilings are cleaned more frequent. NOTE: The wooden shelf behind the pizza prep line cooler is made of dry wood and must be maintained in good repair. Ensure the whole wooden shelf is painted with a high gloss epoxy paint so that it is smooth, non absorbent, and easily cleanable. NOTE: Person in charge moved cooked lasagnas to the standing prep freezer during inspection. Recommended placing cooked lasagna on the top shelf of the standing prep freezer to ensure proper cooling (recommended after second cooking temperature was recorded). Questions? 770-963-5132 or www.gnrhealth.com

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Corrected: YesRepeat: No

6-1D: .04(6)(i)At time of inspection, observed 3 pans of cooked pizzas stored on a 4 hour time control and not marked with the discard time. Per person in charge, pizzas had been on time control for 15-20 minutes. Observed another cooked pizza stored on a 4 hour time control not marked with a discard time during inspection. Per person in charge, cooked pizza had been on time control for about 15 minutes. When using Time Control (TPHC) for a maximum of 4 hours:

hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
foods not consumed before the discard time shall be discarded; (P)
when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were marked with the proper discard times.