Antonios House of Pizza
2362 Irlo Bronson Memorial Hwy, Kissimmee, FL 34744 · Permanent Food Service · License 5911389
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 4 basic (2 repeats)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 30, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken wing case over pizza sauce in walk in cooler
Intermediate2
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.
For pizza slices out at room temperature on table near front register - out for 2 hours per operator Emailed operator time plan paperwork
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At handwashing sinks in prep area and across from three compartment sink Operator stocked both
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portion cups inside of grated cheese in cookline and in pepper containers on dry storage shelf
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in coolers underneath cookline make tables
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Several equipment gaskets throughout facility
Buildup of food debris/soil residue on equipment door handles.
Handles on walk in cooler and reach in freezer at the end of the cookline
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.