Anthony's Pizza and Pasta
4431 13th Street, Saint Cloud, FL 34769 · Permanent Food Service · License 5910827
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 Aug 3 routine inspection2 high priority (1 fixed by the Aug 3 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate, 1 basic-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 · 2 visitsRoutine inspection
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
- First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
heavy whipping cream (48°F - Cold Holding); butter (49°F - Cold Holding) Both items in make table on cookline Time on whipping cream in make table could not be determined Butter in make table overnight per operator Operator discarded items
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
heavy whipping cream (48°F - Cold Holding); butter (49°F - Cold Holding) Both items in make table on cookline Time on whipping cream in make table could not be determined Butter in make table overnight per operator - see stop sale Operator discarded all items
Fixed on the spotRepeat violation
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Oven underneath stovetop on 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.
- Stop sale
- An order that the food can’t be sold or served.