Nancy’s Pizza received a score of 89 and a grade of B during a Georgia Department of Public Health inspection conducted October 26, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Nancy’s Pizza
Location: 900 MANSELL RD STE 1 ROSWELL, GA 30076, Fulton County
Inspection date: October 26, 2026
Inspection purpose: Routine
Score and grade: 89/B
Inspector: Renuka Munipally
Permit number: FSP-060-007789
Inspection findings
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed ice machine had a slime like buildup and drink dispensing nozzles in the front had black buildup inside.PIC advised to make a cleaning schedule and clean the food contact surfaces to sight and touch. 511-6-1.05(7)(a)1 – Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed dishwasher in the main kitchen is not dispensing sanitizer. PIC advised to use 3 compartment sink until the dishwasher is fixed. 511-6-1.05(6)(n) – Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and 6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: (i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P (ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P (iii) displays the EPA device manufacturing facility registration number on the device, Pf and (iv) is operated and maintained in accordance with manufacturer’s instructions. Pf. 7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.
10D – food properly labeled; original container
Rule citation: 511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed several containers with sauces and oil were not labeled with their common name. PIC advised to place labels on containers. 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.
16B – plumbing installed; proper backflow devices
Rule citation: 511-6-1.06(2)(r) – system maintained in good repair (p, c)
Official point value: 2
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed hand sink in the front service area does not empty water. PIC advised to get it fixed ASAP.
General inspector comments
Sani in 3 compo sink 200 ppm
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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