Georgia › Barrow County › Hoschton
Rosati's Pizza
1408 HIGHWAY 124 , HOSCHTON, GA 30548 · Health inspection record from Georgia Department of Public Health
Most recent inspection (May 13, 2026): Inspectors recorded 6 violations, 1 of them critical, involving cleaning & sanitizing, temperature control and garbage & waste.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A90May 13, 20266 violations
Inspectors recorded 6 violations, 1 of them critical, involving cleaning & sanitizing, temperature control and garbage & waste.
Chlorine dishwashing machine at bar and in kitchen sanitizer concentration too low (below 50-100ppm). CA - Chlorine sanitizer concentration must be kept at manufacturers recommended levels (50-100ppm). Establishment must use 3-compartment sink in kitchen with appropriate concentration of sanitizer until dish machines are repaired.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Chicken patty and chicken wings in reach in freezer stored uncovered. CA - All foods not actively cooling on speed rack or top shelf must be stored covered.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Wet wiping cloths sitting on prep table.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Ice build up in walk in freezer behind condenser unit.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Dumpster door open.
−1 point · Cited as “511-6-1.06(5)(n) - covering receptacles (c)”Observed dust on ceiling vent over prep line in kitchen.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A93September 11, 20257 violations
Inspectors recorded 7 violations, 1 of them critical, involving temperature control, handwashing & hygiene and food storage.
Observed numerous date labels in WIC with discard date for items > day max. Discard dates must be no more then 7 days with day 1 being date of prep (add 6 to prep date, not 7) As indicated discard dates did not exceed 7 day max hold, date labels corrected. COS.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed a couple of hand sinks used by staff missing employee must wash hands notice. Correct by 9/21/25.
−1 point · Cited as “511-6-1.07(3)(d) - handwashing signage (c)”Observed most recent inspection report being blocked by equipment preventing customers from approaching up to 1'. Relocate equipment or inspection to allow 1' approach to inspection by 9/2/25.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observe3d pitcher scoop in pizza flour/meal stored with handle in contact with product. Keep handle out of contact with product. COS.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Ob served stacking of bar glassware, and 1 rack of plates in bar stored upright and exposed. Do not stack glass in glass, and allow glasses to fully air dry. Store clean plates covered or inverted.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Observed grease and oils accumulating under cook line equipment. Clean by 9/21/25.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Observed grease, dust and/or debris on ceiling vents. Clean by 9/21/25.
−1 point · Cited as “511-6-1.07(5)(d) - cleaning ventilation system, nuisance & discharge prohibition, cleaned in way not to cause contamination or create a public health hazard (c)”B80March 4, 20254 violations
Inspectors recorded 4 violations, 3 of them critical, involving management & training and handwashing & hygiene.
Quaternary sanitizer at 3-compartment sink too low at 0ppm. CA- Quaternary sanitizer concentration must be at appropriate range (150-400ppm). Dish machine by 3-compartment sink and dish machine at bar area not pulling sanitizer chlorine and concentration too low at 0ppm. CA - chlorine sanitizer concentration must be at appropriate range (50-100ppm). Person in charge has agreed to call ecolab to come to facility and adjust sanitizer concentration for both dish machines and 3-compartment sanitizer dispenser. Person in charge has 72 hours to get sanitizer concentration adjusted.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Punctured can of marinara sauce not separated and stored over other cans. CA - Food packages shall be in good condition and shall not be exposed to adulteration or potential contaminants. Person in charge discarded punctured can.
−9 points · Cited as “511-6-1.04(3)(e) - package integrity (pf)”Employee dumped olive juice in hand washing sink next to prep line. CA - Hand washing sinks must not be used for anything other than washing hands.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Dumpster door open. Person in charge closed dumpster door.
−1 point · Cited as “511-6-1.06(5)(n) - covering receptacles (c)”B88May 22, 20243 violations
Inspectors recorded 3 violations, 3 of them critical, involving cleaning & sanitizing, management & training and handwashing & hygiene.
Dishwasher at bar sanitizer concentration too low at 0 ppm and not pulling sanitizer. CA - Call Ecolab to fix dishwasher to appropriate sanitizing concentration. Sanitizer at 3-compartment sink not functioning properly and sanitizer concentration at 0 ppm. CA - Call Ecolab to fix 3-compartment sink sanitizer to appropriate concentration.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Establishment does not have a certified food safety manager. CA - Establishment can get a current employee trained and certified as a food safety manager or can hire a food safety manager.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Utensils sitting inside hand washing sink in kitchen upon arrival. CA - Handwashing sinks should not be used for anything other than washing hands. Person in charge removed utensils from hand washing sink. Corrected on site.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-007-000018. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.