Anthony's Pizza

2433 South Woodland Blvd Ste 111, Deland, FL 32720 · Permanent Food Service · License 7407390

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 complaint inspection
3 high priority (1 fixed by the Jul 28 follow-up, 2 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 5 basic (2 repeats)
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Jul212026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Front counter Shredded cheese 51°F/10 minutes . Wait station Ranch dressing 40°F
  More time given
Basic1
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 2 Intermediate
- 5 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.
  Wait station butter (57°F - Cold Holding)/3 hours . Operator placed in reach in freezer. Front counter by pizza station Bag of shredded cheese (52°F - Cold Holding)/30 minutes . Operator placed in cold holding unit.
  Fixed on the spotRepeat violation
  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 .
  Pizza , sausage at front counter . operator placed time .
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over noodles in walk in cooler . Operator relocated.
  Fixed on the spot
Intermediate2
- 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.
  Lasagna in walk in cooler prepared 24 hours ago, not date marked, operator updated
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket of spinach and and beans on kitchen floor. Operator relocated.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/.
  Open water bottle placed on rear , food preparation table next to slicer, on shelf above kitchen make table unit.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Soufflé cup used to dispense cheese at kitchen make table unit. Operator removed ,.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, in dining room area, duct work.
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.