Anthony's Coal Fired Pizza
11037 Pines Blvd, Pembroke Pines, FL 33026 · Permanent Food Service · License 1622005
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 intermediate (fixed on the spot), 1 basic-3
- Safety score97
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
Routine inspection
- First visitNov 3, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink next to food preparation sink blocked by garbage can Employee removed garbage can
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Employee placed wiping cloth in sanitizer bucket
Fixed on the spot
Earlier inspections 1
A95Routine inspection2 violations, 1 high priority No follow-up needed
- First visitJul 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in Walk In Cooler Meatballs; (48°F - Cold Holding)Chicken; (46°F - Cold Holding)Chicken; (46°F - Cold Holding) Manager moved items to Reach In Freezer for quick chill
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink next to dishwasher blocked by Pizza trays
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.