Anthony's Coal Fired Pizza
2532 McMullen Booth Rd, Clearwater, FL 33761 · Permanent Food Service · License 6216957
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic (2 repeats)-21
- Safety score79
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 visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
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 soiled/has accumulation of debris.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken wings 109°F held on counter. Discussed with manager and staff proper hot holding procedures. Wings were placed in cooler but not in enough time for a second temperature.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Establishment is partially cooking chicken wings, cooling them and finishing them in pizza oven prior to service. I provided HR form 5022-101
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Large white cutting board in rear area of kitchen.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Container of napkins in hand wash sink behind the bar. Discussed the need to keep hand wash sink's accessible at all times.
Fixed on the spot
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.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles in kitchen not labeled with common name.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White cutting board in rear kitchen has deep grooves.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in unit behind front counter in pizza preparation area has standing water at the bottom.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Repeat violation
Floor soiled/has accumulation of debris.
Repeat violation
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.