Antonio's Pizzeria Restaurant
6890 Miramar Pkwy #C, Miramar, FL 33023 · Permanent Food Service · License 1601670
What drove the grade
Food-contact surface soiled with food debris.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 intermediate (2 fixed on the spot, 1 repeat), 1 basic-9
- Safety score91
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 visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
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.
Observed house sliced ham and cheese prepared 25-36 hours prior, no date marks. Operator observed trying marked during inspection.
Fixed on the spotRepeat violation
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Operator observed trying to cool a large quantity of sauce without an approved method (ice bath, ice stick, small quantities, etc.) Operator to change to smaller containers (2 gallon max) with adequate airflow to cool product until ice sticks arrive.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
Observed dough mixer and dough hook, not in use, with accumulation of food debris.
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.