Original Anna's Pizza
150 NE Dixie Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301772
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection3 high priority (2 fixed by the Jul 16 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 3 basic (2 repeats)-26
- Administrative complaint on Jul 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 16, 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 visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At tell reach in cooler - Cream 53°F-cold holding, butter 50°F-cold holding, mozzarella cheese 45-47°F-cold holding,- food not prepared or portioned today- food out of temperature for 2 hours.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At prep area employees handle trash cans then proceeded to handle food without washing their hands- educated operator- employee washed their hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At prep area non food grade paper towels used in direct contact to store cooked chicken.
Repeat violationAdministrative complaint
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At tall reach in cooler - cut salad 55°F at 2:50 to 54°F at 3:10 ( cooling since 2:00)- at current rate of cooling food will not reach to 41°F within remaining time - operator placed in walk in cooler to quick chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Large strainer in handwash sink by walk in cooler - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
Fixed on the spotRepeat violationAdministrative complaint
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
No employees wearing hair restraints
Code 25, Single-service items: Single-service articles improperly stored.
At pizza station- pizza boxes stored on floor.
Repeat violationAdministrative complaint
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.
Employee open bottle of water stored above prep counter - operator removed.
Fixed on the spotRepeat violationAdministrative complaint
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.