Anthony's Coal Fired Pizza

4527 Weston Rd, Weston, FL 33331 · Permanent Food Service · License 1621304

High-priority violations on 3+ inspections

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 29 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
4 high priority (2 fixed by the Oct 29 follow-up, 2 fixed on the spot, 1 repeat), 4 basic
-18
Administrative complaint on Oct 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 5 visits

Latest inspection

Oct282026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 29, 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:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Until next unannounced inspection
  More time given
Official report, on the Florida DBPR website
First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 4 High priority
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in pizza reach in cooked penne portions(47°F - Cold Holding); cooked spaghetti portions (47°F - Cold Holding); cooked noodles portions (47°F - Cold Holding) per operator held in over night.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in pizza reach in cooked penne portions(47°F - Cold Holding); cooked spaghetti portions (47°F - Cold Holding); cooked noodles portions (47°F - Cold Holding) per operator held in over night. See stop sale
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored on top of a container of crumbled blue cheese in reach in cooler. Operator stored correctly.
  Fixed on the spot
  Raw animal food stored over canned/bottled drinks.
  Observed in walk-in cooler a container of raw chicken breast stored over a bud lite beer keg. Operator stored correctly.
  Fixed on the spot
Basic4
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed metal soufflé cup with no handle used to dispense crumble blue cheese in reach in cooler. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 25, Single-service items: Single-service articles improperly stored.
  Box of plastic lids and plastic rectangular containers
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Three compartment sink
Official report, on the Florida DBPR website

Earlier inspections 2

Sep172026B81Complaint inspection9 violations, 5 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 5 High priority
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in glass reach in at pizza station pooled eggs (47°F - Cold Holding); can tuna mix with onion and celery (47°F - Cold Holding) per operator held in reach in cooler overnight over night not portion or prepared today Observed in glass reach in at pizza station roasted cauliflower (43-47°F - Cooling) in covered plastic container per operator item was prepared yesterday and held in reach in overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in glass reach in at pizza station pooled eggs (47°F - Cold Holding); can tuna mix with onion and celery (47°F - Cold Holding) per operator held in reach in cooler overnight over night not portion or prepared today. See Stop sale Observed at pizza station flip top roasted onions (51°F - Cold Holding); roasted peppers (53°F - Cold Holding); ground beef (63°F - Cold Holding); ricotta (42°F - Cold Holding) sliced fresh mozzarella (47°F - Cold Holding) per operator held out of temperature less than three hours operator placed items in ice bath
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in glass reach in at pizza station roasted cauliflower (43-47°F - Cooling) in covered plastic container per operator item was prepared yesterday and held in reach in overnight. See Stop sale.
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touching soiled apron then clean stainless steel bowl without washing hands
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee toss out boxes outside then returned inside kitchen and grab clean bowls without washing hands.
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed in three compartment sink ground sausage defrosting in stagnant water employee placed in walk-in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Stored on the slicer shelf.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  One employee wearing
- 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.
  Observed employee bag stored on shelf next to a bag of red onion next to the 6 burner stove
Official report, on the Florida DBPR website

Jul242026B84Routine inspection7 violations, 2 high priority No follow-up needed

First visitJul 24, 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.
7 violations found:
- 2 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed meatballs 120-135 (145°F - Hot Holding) per operator held out of temperature since 11:30 operator placed on stove to reheat.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed Ditalini 82°F @ 2:30 cooling since 1:30 rechecked 79°F at this rate product will not cooled from 135°F to 70°F within 2 hours. Operator placed in separate containers and placed in walk-in cooler.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand washing sink being used as a dump sink ice cubes in handwashing sinsxÃ¿dd
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food salt and flour removed from original container not identified by common name.
  Prep area and pizza station Operator labeled
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Scoop with no handle used to dispense Parmesan cheese at salad station.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  By the three compartment sink.
  Repeat violation
Official report, on the Florida DBPR website

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.