Anthony's Coal Fired Pizza
3111 SW 160 Ave, Miramar, FL 33027 · Permanent Food Service · License 1623906
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. rear kitchen-steam -meat balls in marinara sauce (130°F - Hot Holding), per employee food hot held for an hour, employee reheated on stove to 171°F
How the score was calculated
- Starting score100
- Violations at the Oct 8 complaint inspection3 high priority (fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 8, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. rear kitchen-steam -meat balls in marinara sauce (130°F - Hot Holding), per employee food hot held for an hour, employee reheated on stove to 171°F
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee wear gloves to move precooked meat balls to stove without washing hands first. After educated employee on proper hand wash procedures, employee discarded gloves and washed hands properly.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee came from dumpster area, wear gloves to weigh mix of ground beef for meat balls, without washing hands first, after manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Cutting board from salad station.in rear kitchen. Employee removed and placed on under shelf.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone and car keys , next to slicer machine, manger removed.
Fixed on the spot
Earlier inspections 1
A95Routine inspection3 violations, 1 high priority No follow-up needed
- First visitSep 25, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer, raw chicken stored over ready to eat . Operator moved raw chicken to bottom shelf.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
In kitchen, ice scoop hand in contact with ice in ice machine. . Operator removed scoop.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.