Anthony & Luca's Pizza Kitchen

4687 Park Blvd, Pinellas Park, FL 33781 · Permanent Food Service · License 6217214

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 29 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
3 high priority (2 fixed on the spot), 7 intermediate (2 repeats), 20 basic (7 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-42
Extension granted on Sep 14
Counts in full until a follow-up finds the problems fixed
-3
Safety score55

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

30 violations found · Inspector came back once

Follow-up visitSep 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
30 violations still not corrected:
- 3 High priority
- 7 Intermediate
- 20 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw Steak 38degrees
  More time given
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed time marks for pizza front counter
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  4 flying insects in dish pit area.
  More time given
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- 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.
  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan on site for food that is held on time. Sent to front desk operator email
  More time given
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Lori Nov 2026 Andrew Aug 2026
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quaternary No test kit to check sanitizer levels present in restaurant.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Basic20
- 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 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Steak held on top of pizza oven for thawing for 20 minutes. Employee was informed of proper thawing methods and moved steak to reach-in cooler
  More time givenFixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Large bag of flour open on back floor near prep table
  More time givenFixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  More time given
- Code 21, Wiping cloths and linens: Wiping cloth used for food spills also used for other purposes.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  More time given
  Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 35, Insects, rodents, pests and animals: Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
  More time given
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- 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.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  observed
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
  No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
- 3 High priority
- 7 Intermediate
- 20 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Steak held on front line temped at 60°F 1:30PM. Employee moved steak to freezer. Steak Retemped at 2:33PM at 41°F.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Employee discussed pizza had gotten there at 12:30 PM. Employee created proper time marking for pizza held on time.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  (1) Single fly in kitchen seen. Inspector discussed the importance of no vermin in kitchen with employees. Employees have began using fly traps in dish area to prevent and flying insects.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Raw steak, mozzarella cheese and marinara sauce lacked proper date marking throughout kitchen
- 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.
  No written plan on site for food that is held on time.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  No probe thermometers on site in restaurant.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No test kit to check sanitizer levels present in restaurant.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener had buildup of food residue on blade.
  Repeat violation
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Current ownership was licensed march 21st 2025 No plans submitted from licensing Multiple parts of kitchen are different than original plan review. 2 cold holding reach ins have replaced prep tables in center of kitchen. Freezers are now in place of ovens and proofers that are on east wall of kitchen. Mixers have been removed and replaced with fryers along west side wall. Rolling pizza oven has been moved to west side wall as well.
Basic20
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Semolina flour unlabeled in back of kitchen near dish area.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient thermometers in any old holding units in restaurant.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Steak held on top of pizza oven for thawing for 20 minutes. Employee was informed of proper thawing methods and moved steak to reach-in coolerA for proper thawing.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Multiple cans of tomato sauce stored on floor throughout kitchen along with a single bag of flour closest to can storage area.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Two employees seen eating food in main kitchen area around prep station.
- Code 21, Wiping cloths and linens: Wiping cloth used for food spills also used for other purposes.
  Used rag seen on ground used to clean spill on floor.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  All reach-in coolers throughout kitchen had buildup of food residue on walls, shelves and racks.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  All handles throughout kitchen had buildup of food residue on inside of handle.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Clean pizza flats used for moving pizza stored in mop sink. Multiple clean pizza flats stored on floor in-between freezer and dry storage rack.
  Equipment and utensils not properly air-dried - wet nesting.
  Multiple clean containers seen wet nesting in dish washing area.
- Code 35, Insects, rodents, pests and animals: Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
  (1) vent screen open over top of cash register area.
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Fly strip seen hanging over dish area and clean dishes. Trap has excess amount of dead flies attached.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Cove molding broken near pizza oven located on the north side wall.
  Floor area(s) covered with standing water.
  Standing water seen near back in dish washing area closest to mop sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Walls have build up of dust and food debris.
  Floor soiled/has accumulation of debris.
  Floor throughout entirety of kitchen heavily soiled with food debris and used single use containers. Floor behind fryers has excessive amount of grease buildup.
  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.
  Employee cellphone on prep area table near front of kitchen.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Current license not displayed in restaurant.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No copy of latest inspection report available.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.