Georgia › Cherokee County › Canton
Marco's Pizza
3725 SIXES RD , CANTON, GA 30114 · Health inspection record from Georgia Department of Public Health
Most recent inspection (March 6, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 71 on September 17, 2024 — see the full history below.
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.
A100March 6, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A96May 12, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed Meatballs and Dippers that were beyond their discard date. TCS foods shall be discarded within 7 days of prep/opening/heating/cooling. COS: Discarded.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”C79April 11, 20253 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control and handwashing & hygiene.
Sub and salad refrigerator was holding ham at 45F, Cheese 47F, Philly Meat 48F, and wings 49F. Refrigeration must maintain foods 41F or below at all times besides while processing or actively cooling. COS: Discarded all TCS foods.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Pizza sauce not time marked when removed from refrigeration. Variance allowing sauce to be held for 24 hrs without refrigeration requires that sauce is time marked when removed from refrigeration. COS: Time marked sauce.
−4 points · Cited as “511-6-1.10(5)(c) - conformance with approved procedures (p, pf)”Front handwashing sink inoperable - Repair hand wash sink, supply with soap and towels.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”This inspection deducted 21 points, but only 17 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
B89October 22, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Small prep refrigerator was not holding proper temperatures at time of inspection. Wings at 55F, Ham at 55F, and Sausage at 53F. Maintain TCS foods at 41F or below at all times besides when cooking, processing, or using time as an alternative to temperature. COS: Discarded TCS foods stored above 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”C71September 17, 20246 violations
Inspectors recorded 6 violations, 4 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed foods stored in 2 top prep refrigerator between 43F and 45F. Maintain TCS foods at 41F or below at all times besides when processing or cooling. COS by adjusting refrigerator temperature.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Sanitizer in 3 compartment sink was 0ppm, automatic dispenser was not dispensing sanitizer at time of inspection, - Maintain Quat sanitizer between 200-400ppm or according to manufacturer instructions. COS: Manually added sanitizer to 400ppm 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the manufacturer’s label;.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Pizza sauce was not time marked with the time it was removed from temperature control. - Always time mark sauce when it is removed from refrigeration in accordance with variance. COS by time marking sauce.
−4 points · Cited as “511-6-1.10(5)(c) - conformance with approved procedures (p, pf)”Front handwashing sink inoperable at time of inspection - Hand washing sinks shall be accessible, supplied with soap/towels and provide tempered water of at least 100F. Repeat Violation.
−4 points · Cited as “511-6-1.06(2)(g) - handwashing sinks, nos/capacities (pf)”Observed buildup of mold around 3 compartment sink - Clean mold accumulations and re-caulk sink. Repeat Violation.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed buildup of dust in walk on walk in cooler fan and ceiling, and mold spots on wall of walk in cooler. Clean around fan, ceiling and walls. (Either remove food during cleaning or take special precautions to avoid contamination of food products.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”This inspection deducted 29 points, but only 23 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
B82November 12, 20237 violations
Inspectors recorded 7 violations, 3 of them critical, involving cleaning & sanitizing, handwashing & hygiene and facility upkeep.
Observed quat sanitizer not dispensing from 3-compartment sink and buckets at 0 ppm. Quat sanitizer must dispense between 200-400 ppm or as specified on manufacturers instructions. Sanitizer must be manually poured into sink/buckets until fixed.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed no time documentation on pizza sauce as required by variance.
−4 points · Cited as “511-6-1.10(5)(c) - conformance with approved procedures (p, pf)”Observed no running water at front handwashing sink. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)”Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. NOTE: Inspection report cannot be posted behind counter as customers cannot view from at least 1 foot away.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed substantial mold build-up along wall of 3-compartment sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Mold must be removed.
−1 point · Cited as “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)”Observed substantial mold build-up on food storage shelves in walk-in cooler (especially on underside). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Shelves must be thoroughly cleaned and sanitized.
−1 point · Cited as “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)”Observed cove basing around mop sink and behind mixer in disrepair. All physical facilities shall be maintained in good repair.
−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)”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 028-1651. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.