Annies Pizza
11348 Wiles Rd, Coral Springs, FL 33076 · Permanent Food Service · License 1618809
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on shelves above flat top marinara (118-131°F - Hot Holding); breaded chicken breast (118-141°F - Hot Holding) per operator items held out of temperature less than 1 hour. Operator reheated items
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed on speed rack breaded fried eggplant 101°F@ 3:35 cooling since 300 rechecked 96Fat this rate eggplant will not cooled from 135°F to 70°F within 2 hours. Operator placed in reach in freezer
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw ground beef and raw chicken breast stored in the same container in ascend reach in cooler. Operator separated.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed chlorine sanitizer 200+
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Back kitchen. Operator replaced.
Fixed on the spot
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reach in coolers
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed open water and orange soda bottles stored in vortex 2 door reach in.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket on Atosa reach in freezer soiled with grease, food debris, dirt, slime or dust.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.