Antonio’s Pizza
4549-4551 Hollywood Blvd, Hollywood, FL 33021 · Permanent Food Service · License 1617880
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection8 high priority (1 fixed by the Sep 25 follow-up, 7 fixed on the spot, 1 repeat), 5 basic-31
- Administrative complaint on Sep 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at callback inspection same. Case of chicken and bucket of pasta on walk in cooler floor.
More time given
- First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In fliptop unit opposite cook line Provolone cheese (47°F - Cold Holding); sliced salami (48°F - Cold Holding). Employee stated not prepared or portioned today and in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) In service station, individual butter (52-60°F - Cold Holding) in ice bath. Per manager not prepped or portioned today and out of cooler approximately 1 hour. Manger added to time as Public Health Control sheet and marked to discard in 3 hours. 2) In fliptop unit opposite cook line Provolone cheese (47°F - Cold Holding); sliced salami (48°F - Cold Holding). Employee stated not prepared or portioned today and in cooler overnight. See stop sale.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Large pizzas on cook line without time marking. Per manager pizza was cooked 2 hours ago. Employee added time marks.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pooled raw shell eggs stored above cooked broccoli inside walk-in cooler. Manager moved eggs to separate properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk-in in cooler raw chicken stored above raw lamb. Manager rearranged to properly separate.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Server dropped off dirty dishes by dish machine and immediately grabbed plated food to take to dining room. Discussed with manger to explain to servers to wash hands going forward.
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher handling sanitized dishware from machine without washing hands immediately after washing off dishes in wash sink. Discussed procedures for handwashing with employee and he began washing hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored
Medicine stored by bottled sauces on cart by cookline line. Manager removed.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Walk in cooler, food containers stored the floor.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Soda pitcher handle in contact with bread crumbs in prep area bulk container. Manager removed pitcher from container.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Forks at expo line not inverted. Employee inverted.
Fixed on the spot
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Container of utensils directly under paper towel dispenser and beside soap dispenser and hand sink in service station. Manager moved utensils
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Electric control device over hand sink by cookline. Manager removed device.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.