Antonino's Pizza and Fritanga

7218 Taft St, Hollywood, FL 33024 · Permanent Food Service · License 1601680

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
2 high priority (fixed on the spot), 6 intermediate (1 fixed on the spot), 4 basic
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

12 violations found

First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 6 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Bag of raw ground beef stored on shelf over case of mozzarella cheese in walk in cooler. Operator moved raw food to bottom shelf.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Several bottles of health supplements and vitamins stored on shelf above prep table in kitchen. Clean utensils and equipment stored on prep table. Educated operator on keeping medication separate from food preparation areas. Medication was removed from shelf in kitchen.
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Pan of pasta prepared 2 days ago not dated in white reach in cooler in kitchen. Operator dated food.
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Container of ricotta cheese opened 3 days ago not dated in pizza flip top cooler at front counter. Manager dated food.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed poster to operator.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Manager/ Owner, Daniel Rodriguez does not have certification for food manager. Employed for approximately 4 months.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for all ( 2), the employees at establishment. Employees hired for more than 4 months.
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Gallons of oil and cans of tomato sauce stored on floor next to stove in kitchen. Food was removed from floor.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Employee drinking coffee from coffee mug whilst preparing pizza dough. Educated employee on eating and drinking whilst preparing food on cook line. Employee stopped drinking coffee on cook line.
  Fixed on the spot
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Operator's coffee mug stored on prep table next to pizza dough in cook line. Operator removed beverage from table.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed poster to operator.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.