Restaurant · Wake County, NC

Johnny's Pizza

Name: Johnny's Pizza
Address: 96 Cornerstone Dr, Wake County, NC

96 Cornerstone Dr

Last inspected Jun 23, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95.5

Get the next inspection, free.

We'll email you when Johnny's Pizza has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jun 23, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC at time of inspection was not a certified food protection manager (CFPM). The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have a CFPM on site during all hours of operation. Two managers with this credential are absent today.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority; Observed an employee handle cooked pizza with bare hands and sprinkle parmesan cheese on cooked pizza with bare hands. Except when washing fruits and vegetables or when the product will be heated to a minimum temperature of 145F; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or other dispensing equipment. CDI- glove use education provided. Pizza was voluntarily discarded and remade. Parmesan cheese was discarded.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Foods in reach-in freezer were opened and un-covered. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Plastic wrap/lids added. 3-302.11(A)(2); Priority; Raw; unpackaged beef was observed directly on top of raw; unpackaged chicken in reach-in freezer. Raw; whole shell eggs were stored above cooked meatballs in the walk-in cooler. Food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Use separate equipment for each type and store raw animal foods in refrigeration so that cross contamination with each other and ready-to-eat foods is prevented. Store raw animal foods according to final cook temperature. CDI - frozen beef touching raw chicken in freezer was voluntarily discarded. Raw eggs were relocated to lower shelf.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-402.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-402.11; Core; Relatively new veggie prep sink is not sealed to the wall and is presenting a large crevice that is hard to clean. Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Have sink resealed so area is smooth and easily cleanable. Use only non-absorbent material. No point taken

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 23, 2026 · Original Source

1 - Inspection

Nov 18, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC is not a certified food protection manager (CFPM). The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have a CFPM on site during all hours of operation. Two managers with this credential are absent today.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of degreaser and a spray bottle of bleach sanitizer were observed unlabeled. Working containers of poisonous or toxic material taken from bulk supplies shall be labeled with the common name of the material. CDI- labels added.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

criticalCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed tomato sauce cooling in a large; deep tub in the walk-in cooler. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths; ice wands and active stirring. Cold air/ice must flow around product to remove the heat. Due to the large volume of sauce; smaller containers were not practical for cooling and facility does not have ice wands. Educational moment with PIC on proper cooling methods for sauce. EHS tested the sauce using PH paper and sauce measured at or below 4.1 PH. Tomato sauce cans list citric acid as a main ingredient and sauce is not deemed an imminent hazard today. EHS explained to PIC that unless a variance is obtained for sauce; it must be treated like a TCS food. PH may not always be the same unless the ingredients are strictly controlled. PIC said sauce is used quicky and will obtain ice wands for proper cooling moving forward. EHS to verify cooling methods with ice wands. Verification required.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-903.11(C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(C); Core; Single-use aluminum trays were stored with the food-contact surface exposed on an upper shelf. Single-Service articles shall be kept in the original protective package or stored using other means that protect the item until used. Invert until use or keep in packaging to prevent contamination. CDI- items inverted. No point taken

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Green coated metal shelving in the warewashing area and in walk-in cooler is peeling and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future to avoid full point demerit. Plastic NSF rated shelving is an option for wet areas to avoid rust.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Air vents on ceiling are rusting. Physical facilities shall be kept in good repair. Repair/replace AC vents. 6-501.12; Core; Dust accumulation observed on ceiling above warewashing area. Physical facilities shall be kept clean. Clean the ceiling.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 18, 2025 · Original Source

1 - Inspection

Jul 23, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

notedCode 2-301.14 (H)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (H); Priority; Observed an employee come in from outside; discard their single-use gloves and then reach into the glove box for new single-use gloves at the prep line. Wash hands before donning gloves to work with food. CDI- employee was stopped and hands were washed before new gloves were donned.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode 5-205.11 (A)(B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A)(B); Priority Foundation; Observed sponges stored in the handwashing sink basin near three compartment sink upon arrival. Dry wiping cloths were stored on the splash guard. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Lasagna thawed from the weekend was observed without a date in the reach-in cooler. Cooked eggplant and chicken was also observed without a date label. Date mark/label all ready-to-eat TCS foods held more than 24hrs. CDI- dates known and affixed. 3-501.18; Priority; Ready-to-eat TCS food shall only be held for 7 days. The day of preparation or thawing shall count as day 1. Ensure all ready-to-eat TCS foods are marked with dates so time can be tracked. Foods without dates shall be discarded. In this case; dates were known and affixed.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed cooked pasta cooling in a container with tight plastic wrapping in the walk-in cooler. Quickly cool foods using methods such as open/vented shallow pans; large ice baths; ice wands and active stirring. Cold air must flow around product to remove the heat. CDI- wrapping was removed so pasta could cool quickly. No point taken.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A roach was observed on a stack of single-use pizza boxes in the lobby. A fly was observed hovering around the pizza prep area. Keep the premises free of insects; rodents; and other pests. Roach was killed during inspection. Boxes were voluntarily discarded by PIC.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A box of packaged cheese was observed on the walk-in cooler floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- box was placed on a wooden pallet. No point taken today.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Green coated metal shelving in the warewashing area is peeling and rusting. Shelves are used for storage of chemicals and bulk soap. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving. No point taken today. 4-402.11; Core; Veggie prep sink is not sealed to the wall and is presenting a large crevice that is hard to clean. Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Have sink resealed so area is smooth and easily cleanable.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 23, 2025 · Original Source

1 - Inspection

Jan 6, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Foods in the pizza prep cooler observed un-covered. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Plastic wrap/lids added.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation. Obtain an ANSI-accredited food protection manager certification; such as Serv Safe.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; The laminated TPHC (Time as a Public Health Control) procedure for the pizzas has faded to the point where the writing is not legible. CDI - PIC to re-write procedure.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Green racks (dish area) where clean dishes are stored are soiled with dust and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Additionally; a few cleaned and sanitized containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Jan 6, 2025 · Original Source

1 - Inspection

Jul 30, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee food and drinks stored on prep surfaces. Store all employee drinks on the lowest possible non-work surface to prevent contamination. Employees shall eat and drink in designated areas.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; An employee observed getting water from the cook line handwashing sink to be used for food preparation. Handwashing sinks may not be used for purposes other than handwashing. CDI - EHS instructed employee to use the food prep sink. Bottle dumped.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in prep coolers on the cook line. Foods filled high above the fill line. All foods in the walk-in cooler holding above 41 F. Refer to temperature chart above. Walk-in cooler maintaining 44 F ambient. CDI - All foods out of temperature on the cook line moved to cool in the walk-in. Walk-in cooler cooled to 41 F. EHS recommends adjusting to 37-38 F.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; The laminated TPHC (Time as a Public Health Control) procedure for the pizzas has faded to the point where the writing is not legible. CDI - PIC to re-write procedure.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottles of sanitizer and cleaner unlabeled. Containers of poisonous or toxic materials shall be labeled. CDI - Contents known. Bottles to be labeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared lettuce cooling in large portions in a prep top cooler. Refer to temperature chart above. Cool TCS (Time/Temperature Control for Safety) foods by using rapid cooling equipment (walk in cooler/freezer) and shallow portions. CDI - Lettuce moved to the walk-in cooler to cool rapidly.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; The walk-in cooler is leaking condensate. Food shall be protected from contamination by storing the food in a clean; dry location where it's not exposed to splash. EHS recommends placing a large container underneath where the leak is coming from to catch the condensate until repairs can be made. Additionally; foods in the pizza prep cooler un-covered. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Pizza toppings (underneath) shall be stored with lids/plastic wrap.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Jul 30, 2024 · Original Source

1 - Inspection

Feb 26, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Spaghetti noodles prepared at 10:30 AM wrapped tightly with plastic wrap and with a lid on top. Cool TCS (Time/Temperature Control for Safety) foods by loosely covering or leaving completely uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lid removed; plastic wrap loosened; and noodles placed closer to cooler fans.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Single-use trays and plates stored with the food contact surface exposed. Invert until use to prevent contamination. Additionally; single-use items stored on the floor in the upstairs storage area; and in the front area. Single-use articles shall be stored at least 6 inches above the floor. Store on pallets or some other mechanism to prevent contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Foods in prep coolers un-covered. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Plastic wrap/lids added.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Wake County Environmental Services, Feb 26, 2024 · Original Source

1 - Inspection

Oct 30, 2023

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee drink stored next to active food preparation. Store employee drinks on the lowest possible non-work surface to prevent contamination. Drink moved.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available in the paper towel dispenser at the front handwashing sink. Paper towels stored inside of the paper towel dispenser; but unable to dispense at the back handwashing sink. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. CDI - Paper towels provided for the front handwashing sink. Back handwashing sink dispenser repaired.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Foods in the pizza prep cooler un-covered. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Plastic wrap/lids added.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A few TCS (Time/Temperature Control for Safety) foods holding above 41 F including cooked penne; two containers of sliced American cheese and chicken wings. Refer to temperature chart above. Sliced cheese filled high above the fill line and maintaining 45 F (top portion) and 41 F or less (bottom portion). Chicken wings stored on a prep surface for an extended period of time with no active preparation. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Top portion of cheese; penne and wings moved to cool in the walk-in cooler/freezer.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottles of sanitizer and cleaner unlabeled. Containers of poisonous or toxic materials shall be labeled. CDI - Contents known. Bottles to be labeled.; 7-201.11; Priority; Multi-warning stainless steel cleaner stored next to portioned sauces. Poisonous or toxic materials shall be stored so that the contamination of clean utensils; equipment; linens; food; and single-service/single-use articles are prevented. CDI - Cleaner re-located to an area where no contamination will occur.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Single-use items stored on the floor in the upstairs storage closet. Single-use articles shall be stored at least 6 inches above the floor. Store on pallets or some other mechanism to prevent contamination.