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Little Caesars Pizza, located at 2888 Browns Bridge Rd Ste A in Gainesville, received a score of 60 points out of a possible 100 points during their 04/10/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 511-6-1.03(2)(a)-(n)(p),(q) – Responsibility of PIC (Pf) (o) Reporting Responsibilities. 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. COS: The PIC had all food employees sign an employee health agreement in the facility before the end of the inspection.
Violation #2:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no active managerial control in the facility based on the following: 1-2A PIC present, demonstrates knowledge, performs duties 2-1B Hands clean and properly washed 2-2D Adequate handwashing facilities supplied & accessible 6-1D Time as a public health control: procedures and records 8-2B Toxic substances properly identified, stored, used 9-2 Compliance with variance, specialized process and HACCP Note: The facility will need all food employees to be retrained, and establish a certified food service manager to have managerial control over the facility.
Violation #3:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed food employee to turn hand sink faucet handle off after washing their hands without the use of a barrier. 511-6-1.03(5)(b) – Cleaning Procedure (P) (b) Cleaning Procedure. 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The PIC had the food employee rewash their hands, using a paper towel as a barrier to turn the faucet handle off.
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no hand drying provisions at the drive-thru window and the paper towel dispenser to be not operational, leaving no hand sinks with paper towels. 511-6-1.07(3)(b) – Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS: The PIC obtained paper towels for all hand sinks in the facility.
Violation #5:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no labels or timers, indicating the time in which a food is rendered unsafe after the 4 hour hold period for prepped pizza with shredded mozzarella and pre-cooked bacon. 511-6-1.04(6)(i) – Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) – (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), P or (II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and (v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P 4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs. COS: These items were voluntarily discarded, and timers were set on all new food product being prepared.
Violation #6:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed peroxide disinfectant to be stored above pizza boxes, which are food contact surfaces. Also, observed degreaser and liquid cleaner to be stored next to sanitized dishware in the back of the facility. 511-6-1.07(6)(c) – Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS: The chemicals were moved to an area that is not above food, equipment, utensils, linens, and single-service or single-use articles
Violation #7:
9-2 – compliance with variance, specialized process and haccp plan
511-6-1.10(5)(c) – conformance with approved procedures (p, pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the marinara pizza sauce in the facility to have a variance that allows the pizza sauce to exceed the 6-hour rule, but no longer than 16 hours as long as the temperature of the food does not exceed 100F, but follows all other time rules. The food was found with no label, indicating the time in which the food is no longer safe to use. 511-6-1.10(5)(c) – Conformance with Approved Procedures (P, Pf) (c) Conformance with Approved Procedures. If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall: 1. Maintain the approved variance at the food establishment. PF 2. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver; P and 3. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6) that demonstrate that the following are routinely employed; (i) Procedures for monitoring the critical control points, Pf (ii) Monitoring of the critical control points, Pf (iii) Verification of the effectiveness of the operation or process, Pf and (iv) Necessary corrective actions if there is failure at a critical control point. Pf COS: The marinara pizza sauce was switched out with a new one and labelled with the 16-hour rule to conform with approved variance procedures.
Violation #8:
15C – nonfood-contact surfaces clean
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)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed heavy soil accumulation on the baking pans. 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. Note: The facility will need to replace and/or clean the soil accumulation off of existing utensils/pans.
Violation #9:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the 3-compartment sink plumbing to be leaking water on to the floor of the facility. 511-6-1.06(2)(r) – System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have this repaired.
Violation #10:
17B – garbage/refuse properly disposed; facilities maintained
511-6-1.06(5)(n) – covering receptacles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the side door of the outside dumpster to be open. 511-6-1.06(5)(n) – Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment. COS: The side doors of the outside dumpster were closed.
Additional remarks:
Hand Sinks: 94F and 95F.
Vegetable Prep Sink: 115F.
Pre-Rinse Sprayers: 111F.
(3) Compartment Sink: 113F.
Unisex Restroom Hand Sink: 103F.
Mop Sink: 110F.
Note: QAC concentration was found in compliance with required concentrations of 200-400ppm.
Note: The garbage/dumpster area and exterior were inspected, and no violations were observed during inspection unless otherwise noted.
Note: The facility has access to Disinfectant with EPA reg. no. 1677-239, effective against Norovirus.
Note: The facility will need a reinspection in 10 days time on 4/20/2026.
Inspected by DMB and WR.
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