Anthony and Lucas Pizza Kitchen

7032 W Waters Ave, Tampa, FL 33634 · Permanent Food Service · License 3918582

Official report

100

out of 100

Grade A

Safety score 100 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

No violations foundRoutine inspection, Oct 14, 2026

How the score was calculated

Starting score100
No deductions. Clean latest visit and nothing pending.
Safety score100

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct142026

Routine inspection

No violations found

First visitOct 14, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul312026C77Routine inspection10 violations, 3 high priority No follow-up needed

First visitJul 31, 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.
10 violations found:
- 3 High priority
- 4 Intermediate
- 3 Basic
What 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.
  Cheese pizza 87°F at 11:58 PM - placed inside display case at 11 AM - manager reheated pizza to 188°F at 12:03 PM.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Frozen raw calamari, Philly steaks are stored over ready to eat frozen cheesecake slices and ice inside front line reach in freezer. Raw shell eggs stored over cooked pasta and mashed potatoes inside front line reach in cooler. Discussed proper placement of raw and ready to eat foods with manager at time of inspection.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  One half cone of frozen gyro meat is stored in shopping bags inside a reach in chest freezer in storage area.
Intermediate4
- 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.
  Cooked chicken wings, deli ham, cooked chicken, and cooked meatballs are not dated inside kitchen reach in cooler.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Manager unable to locate plan for pizzas in display case. A form has been provided to the manager at time of inspection.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board adjacent to deep fryers are soiled.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Located next to three compartment sink. Manager provide a paper towel towels at time of inspection.
  Fixed on the spot
Basic3
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Personal drink stored inside reach in cooler at back storage area next to bags of flour.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Interior of reach in cooler are soiled, adjacent to deep fryers.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Located next to pizza ovens. An educational packet with a hand washing sign has been emailed to the manager at time of inspection.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.