Anthony's Coal Fired Pizza

12502 SW 88 St, Kendall, FL 33186 · Permanent Food Service · License 2332688

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
3 high priority (2 fixed by the Oct 6 follow-up, 1 fixed on the spot), 1 intermediate, 7 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 1 Intermediate
- 7 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.
  Observed Alfredo sauce (112°F - Hot Holding), as per operator less than 4 hours. Operator reheated Alfredo sauce (165°F - Reheating).
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Observed server handles dirty dishes then proceed to serve clean dishes without washing hands. Employee was coached on proper procedure and proceed to wash hands.
  Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee cook chicken cutlets change gloves and proceed to prepare a salad without washing hands in between. Operator was coached of proper procedure during time of inspection.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed food preparation areas at pizza cook line soiled with food debris. Observed soda machine across from bar soiled with black mold like substance.
Basic7
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloths in preparation table across from pizza oven not in sanitizing solution. Operator placed towel in sanitizing solution.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulation of dust on fan guards of walk in cooler.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting on clean plastic containers at ware wash area.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed crack tiles on floor of walk in cooler during time of inspection.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed standing water on floor of walk in cooler during time of inspection.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled with food debris at pizza cook line.
  Floor soiled/has accumulation of debris.
  Observed accumulation of food debris throughout establishment.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.