Anthony's Coal Fired Pizza
10205 S Dixie Hwy, Pinecrest, FL 33156 · Permanent Food Service · License 2332281
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 22 complaint inspection6 high priority (4 fixed by the Jul 23 follow-up, 2 fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot, 1 repeat), 15 basic (6 repeats); basic violations cost 12 at most-49
- Administrative complaint on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Non-pitting surface rust on food-contact equipment.
More time given
Basic11
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Reach-in cooler shelves with rust that has pitted the surface.
More time given
Interior of refrigerator or freezer in disrepair/has exposed insulation.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
More time given
Grease receptacle lid open, broken, or missing.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Floor tiles missing and/or in disrepair.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in pizza prep area.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed reach in next to stove with ambient temp of 56°F; the following TCS foods stored inside for more than 4 hours: cut romaine (56°F - Cold Holding); chickpeas (57°F - Cold Holding); cannoli cream (55°F - Cold Holding); mozzarella cheese (54°F - Cold Holding).
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed reach in next to stove with ambient temp of 56°F; the following TCS foods stored inside for more than 4 hours: cut romaine (56°F - Cold Holding); chickpeas (57°F - Cold Holding); cannoli cream (55°F - Cold Holding); mozzarella cheese (54°F - Cold Holding).
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at steam table: soup (111°F - Hot Holding). As per operator, only for ten minutes. Observed steam table unplugged, employee plugged back in and soup was taken to be reheated. Final temp: 194°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw shrimp open above ice in reach in freezer outside of office. Operator corrected order.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee remove phone from towel at counter and not wash hands after before continuing in food prep. Inspector went over handwashing with operator.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter attached.
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled dry dish shelves.
Repeat violation
Non-pitting surface rust on food-contact equipment.
Observed on dish and single service racks.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink at front counter used as dump sink.n
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink next to warewash; operator replaced on site.
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed missing date of birth; Frank and Giuliano.
Basic15
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed cracked blender.
Reach-in cooler shelves with rust that has pitted the surface.
Observed in several reach in coolers.
Repeat violation
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed at bar area.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in next to stove with ambient temp of 56°F; the following TCS foods stored inside for more than 4 hours: cut romaine (56°F - Cold Holding); chickpeas (57°F - Cold Holding); cannoli cream (55°F - Cold Holding); mozzarella cheese (54°F - Cold Holding).
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Observed interior soiled.
Accumulation of debris on exterior of warewashing machine.
Observed exterior soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed exterior of equipment soiled.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed in reach in cooler next to stove.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Observed trash on floor of dumpster area.
Grease receptacle lid open, broken, or missing.
Observed lid missing.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in pizza prep area.
Repeat violation
Floor tiles missing and/or in disrepair.
Observed in walk in and pizza prep area.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout kitchen.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed throughout kitchen.
Repeat violation
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 phone on towel in front pizza prep area. Employee removed phone.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.