Anthony's Coal Fired Pizza
512 N Pine Island Rd, Plantation, FL 33324 · Permanent Food Service · License 1621737
What drove the grade
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 2 basic-13
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score67
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 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in the pizza flip top cooler meatballs (49°F - Cold Holding) with the food over the maximum fill line. As per operator, item was placed into cooler less than 1 hour ago. Operator removed overfilled portion and placed in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
Observed drain line in the triple sink with less than a 1 inch air gap.
Basic2
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.
Observed scoop handle in contact with spices on the cook line. Operator stored properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed food/grease debris on the floor behind the large mixer in the kitchen.
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.