Anthony's Pizza

1455 SR 436 #105, Casselberry, FL 32707 · Permanent Food Service · License 6904816

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate, 13 basic (5 repeats); basic violations cost 12 at most
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

18 violations found

First visitNov 3, 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.
18 violations found:
- 4 High priority
- 1 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Lasagna, minestrone soup, sliced ham, mozzarella cheese slices in walk in refrigerator.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  sliced ham (50°F - Cold Holding); sliced cheese (50°F - Cold Holding); feta cheese (51°F - Cold Holding); fresh garlic in oil (54°F - Cold Holding) per operator less than 4 hours. Put in freezer to rapid chill. All rechecks 37-38°F.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food,prepared a beverage or grab to go containers without washing hands.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Blue bottle of chemical over wine glasses by hand wash sink.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Dessert slices in glass door cooler not date marked when portioned.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Pan of flour by mixer on shelf not labeled or covered
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Bag of onions over cooked chicken wings in walk in cooler
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Pizza peel on top of soiled oven Operator put on pizza pan
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Operator has new ones ordered
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Walk in cooler or reach in interior/shelves have accumulation of soil residues.
  Walk in cooler shelves. Inside top part of sandwich table
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Under coke machine Interior of hand wash sink middle of make tables Gaskets pizza make table Vents in walk in cooler Reach in freezer bottom shelf
  Repeat violation
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Cooking utensils in a pot not inverted to protect food contact surface.
- Code 25, Single-service items: Single-service articles improperly stored.
  To go pizza boxes on floor by back door Operator moved
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Women's
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
  Insect control device installed over food preparation area.
  Over pizza to go boxes by back door Operator moved pizza boxes
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  By dough mixer Ceiling tiles and vents
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Fixed on the spot
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.
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.