ANTHONY'S COAL FIRED PIZZA
1003 SR 7, Village Ofwellington FL 33414
Last inspected Apr 3, 2026 · 15 visits since October 2023
JAN 25
JUL 25
SEP 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Approximately 20 flies flying around outside back door of kitchen. Observed 6 flies flying around in kitchen; 2 landing on dirty dishes. Observed 3 flies flying around office located inside kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039697 | Apr 3, 2026 | Jun 24, 2026 | $1,200 |
| 2--2026005113 | Nov 13, 2025 | Apr 27, 2026 | $560 |
| 2--2025067692 | Sep 12, 2025 | Jan 22, 2026 | $400 |
| 2--2024070690 | Oct 4, 2024 | Mar 19, 2025 | $800 |
| 2--2023058754 | Oct 5, 2023 | Oct 30, 2023 | $200 |
Inspection history
15 visits, newest first
Apr 3, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: house made marinara (92F at 3:47pm- Cooked Cooling) As per operator, since 11am. Product did not cool from 135F to 70F in a total of 2 hours. See stop sale.
Presence of insects, rodents, or other pests. Ant trail along the opening of the back door.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler near dry storage: chick peas (66F at 3:40pm; 66F at 4:10pm - Ambient Cooling) As per operator, since 12pm; boiled eggs (65F at 3:40pm- Ambient Cooling) As per operator, since 11:30am; cut lettuce (66F at 3:43pm- Ambient Cooling) As per operator, since 11am; cut lettuce (70F at 3:45pm- Ambient Cooling) As per operator,since 11am; cut tomatoes (68F at 3:45pm- Ambient Cooling) As per operator, since 10am. At stainless steel double door reach in cooler: sliced tomatoes (45F at 3:50pm- Ambient Cooling) As per operator, since 10am. On prep counter sitting in ice: house made dressing with fresh garlic and oil (65F at 4:05pm- Ambient Cooling) As per operator, since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: house made marinara (92F at 3:47pm- Cooked Cooling) As per operator, since 11am. Product did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near dry storage: fresh mozzarella (48F - Cold Holding) At walk in cooler: cooked meatballs (48F - Cold holding) As per operator, items stored in units over night. Not prepped or portioned today. See stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near dry storage: fresh mozzarella (48F - Cold Holding) At walk in cooler: cooked meatballs (48F - Cold holding) As per operator, items stored in units over night. Not prepped or portioned today. See stop Sale.
Show the remaining 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked wings (47F at 3:50pm; 46F at 4:25pm- Cooked Cooling) As per operator, item cooling since 11am; cooked onions (68F at 3:50pm; 62F at 4:25pm-Cooling) As per operator, item cooling since 12pm. At current rate of cooling item will not cool from 135F to 41F in a total of 6 hours. cooked spaghetti (62F at 3:50pm; 58F at 4:25pm - Cooling) As per operator, portioned at 1:30pm. At current rate of cooling item will not cool to 41F in a total of 4 hours. Advised operator to quick chill all items.
Standing water in floor at the back door of kitchen.
Apr 2, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: house made marinara (92F at 3:47pm- Cooked Cooling) As per operator, since 11am. Product did not cool from 135F to 70F in a total of 2 hours. See stop sale.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher pull hand from between apron and top and handle clean glass tray from dish washer; no hand wash. Advised operator that employee should wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty shoes then handed box with cheese; no hand wash. Employee washed hands.
Live, small flying insects found. Approximately 20 flies flying around outside back door of kitchen. Observed 6 flies flying around in kitchen; 2 landing on dirty dishes. Observed 3 flies flying around office located inside kitchen.
Presence of insects, rodents, or other pests. Ant trail along the opening of the back door.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler near dry storage: chick peas (66F at 3:40pm; 66F at 4:10pm - Ambient Cooling) As per operator, since 12pm; boiled eggs (65F at 3:40pm- Ambient Cooling) As per operator, since 11:30am; cut lettuce (66F at 3:43pm- Ambient Cooling) As per operator, since 11am; cut lettuce (70F at 3:45pm- Ambient Cooling) As per operator,since 11am; cut tomatoes (68F at 3:45pm- Ambient Cooling) As per operator, since 10am. At stainless steel double door reach in cooler: sliced tomatoes (45F at 3:50pm- Ambient Cooling) As per operator, since 10am. On prep counter sitting in ice: house made dressing with fresh garlic and oil (65F at 4:05pm- Ambient Cooling) As per operator, since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: house made marinara (92F at 3:47pm- Cooked Cooling) As per operator, since 11am. Product did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near dry storage: fresh mozzarella (48F - Cold Holding) At walk in cooler: cooked meatballs (48F - Cold holding) As per operator, items stored in units over night. Not prepped or portioned today. See stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near dry storage: fresh mozzarella (48F - Cold Holding) At walk in cooler: cooked meatballs (48F - Cold holding) As per operator, items stored in units over night. Not prepped or portioned today. See stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler near dry storage: chick peas (66F at 3:40pm; 66F at 4:10pm - Ambient Cooling) As per operator, since 12pm; boiled eggs (65F at 3:40pm- Ambient Cooling) As per operator, since 11:30am; cut lettuce (66F at 3:43pm- Ambient Cooling) As per operator, since 11am; cut lettuce (70F at 3:45pm- Ambient Cooling) As per operator,since 11am; cut tomatoes (68F at 3:45pm- Ambient Cooling) As per operator, since 10am. At stainless steel double door reach in cooler: sliced tomatoes (45F at 3:50pm- Ambient Cooling) As per operator, since 10am. On prep counter sitting in ice: house made dressing with fresh garlic and oil (65F at 4:05pm- Ambient Cooling) As per operator, since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked wings (47F at 3:50pm; 46F at 4:25pm- Cooked Cooling) As per operator, item cooling since 11am; cooked onions (68F at 3:50pm; 62F at 4:25pm-Cooling) As per operator, item cooling since 12pm. At current rate of cooling item will not cool from 135F to 41F in a total of 6 hours. cooked spaghetti (62F at 3:50pm; 58F at 4:25pm - Cooling) As per operator, portioned at 1:30pm. At current rate of cooling item will not cool to 41F in a total of 4 hours. Advised operator to quick chill all items.
Standing water in floor at the back door of kitchen.
Nov 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects found In dish washing area approximately 5 live flying insects landing on soiled wash cloth, discussed with operator to kill flying insects and clean and sanitize area.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace.
Nov 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and after without washing hands employee put on gloves and handled clean and sanitized knives, discussed with operator who educated employee and washed hands.
Live, small flying insects found In dish washing area approximately 5 live flying insects landing on soiled wash cloth, discussed with operator to kill flying insects and clean and sanitize area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At front counter cooked wings time marked 10:25-2:25 not discarded at end of time, discussed with operator see stop sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At front counter cooked wings time marked 10:25-2:25 not discarded at end of time, discussed with operator see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table next to flip top pizza cooler pasta soup (107F - Hot Holding) per operator product prepared appropriately 2 hours ago on stove top, discussed with operator who moved product and reheated to 165F+.
Toxic substance/chemical improperly stored. In dry storage bottle of degreaser stored above cans of food, discussed with operator who removed degreaser.
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. Emailed form to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler tray of cooked pasta (87F - Cooling) at 2:25 since 1:00 to 83F at 2:45, at this current rate of cooling protect will not reach 70F within 2 hours, discussed with operator to move product to additional trays to allow for adequate airflow cooling.
Handwash sink used for purposes other than handwashing. Hand washing sink at front counter used to dump drinks. Discussed with operator.
Accumulation of debris on exterior of warewashing machine. Exterior of dishwasher has accumulation of soiled residues, discussed with operator to clean and sanitize.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Abound dish washing area ceiling tiles soiled, discussed with operator to repair or replace.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace.
Floor soiled/has accumulation of debris. Floor area in dishwashing area soiled with accumulation of debris, discussed with operator to clean and sanitize area,
Sep 13, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate6 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked meatballs (61F - Cooling) at 11:20 per operator cooling since yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat and fixed hair and without washing hands employee handled clean and sanitized dishes, discussed with operator, employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled rim of trash can to move it and after without washing hands employee handled cut onions and clean Utensils to prepare customer salad, see stop sale of cut onions, and two portions of mixed salad. Discussed with operator, employee washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled rim of trash can to move it and after without washing hands employee handled cut onions and clean Utensils to prepare customer salad, see stop sale of cut onions, and two portions of mixed salad. Discussed with operator, employee washed hands.
Live, small flying insects found In kitchen Approximately 11 live flies on clean and sanitize dishes, paper towels, open single service boxes of single service to go items above three compartment sink. In kitchen Approximately 40 live flies under dish machine and on wall around dish machine. In kitchen Approximately 6 live flies on pizza boxes. In kitchen Approximately 5 live flies on bag of onions. In kitchen Approximately 4 live flies in soda syrup dispenser room on bags of syrup. In kitchen Approximately 2 live flies under food preparation table next to stove with dry seasonings. In kitchen Approximately 10 live flies at mop sink on mop heads and wall next to ice machine. In kitchen next to ice machine Approximately 17 live flies on clean metal trays and plastic food bins. In kitchen Approximately 2 live flies on food preparation table next to stove. Discussed with operator to eliminate all flying insects and clean and sanitize all areas of kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked meatballs (61F - Cooling) at 11:20 per operator cooling since yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Toxic substance/chemical improperly stored. At front counter server expo area sanitizer bucket stored above single service Togo pizza boxes, discussed with operator who removed sanitizer bucket.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on cooling rack cooked chicken wings (112F - Cooling) at 11:20 since 10:00 to 107F at 11:45, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator to move product to walk in cooler to rapid chill.
Handwash sink used for purposes other than handwashing. At front counter pizza station hand washing sink used to store dirty dishes, discussed with operator who removed items from sink.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter pizza station no paper towels provided, discussed with operator who provided paper towels.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dish washing area ceiling tile vents soiled with accumulated mold like substance, discussed with operator to clean and sanitize.
Floor soiled/has accumulation of debris. Throughout kitchen floors soiled with food debris under all equipment and along walls, discussed with operator to clean and sanitize kitchen floors.
Floors not constructed to be easily cleanable. Floors at front counter pizza station no longer easily cleanable as evident of standing water in between tiles with food debris, discussed with operator to clean and sanitize and repair flooring.
Food stored on floor. In walk in cooler multiple containers and boxes of food stored on floor, discussed with operator to remove products from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink at dishwashing area and front counter pizza station heavily soiled with build out of food debris, discussed with operator to clean and sanitized areas.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at pizza station interior soiled with accumulation of food debris, discussed with operator to clean and sanitize.
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm Operator moved sanitation procedures to 3 compartment sink 200 ppm quaternary
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was preparing food then touched apron, then proceeded to washed hands with gloves and just water than proceeded to keep preparing food with out properly washing hands first. Employee washed hands properly
Live, small flying insects found Approximately 15 observed by mop sink landing in walls, mop and vacuum
Raw animal food stored over or with unwashed produce. Walk in cooler Raw sausage stored above unwashed peppers Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw ground beef Operator stored properly
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. Cooked Chicken wings stored under pizza oven didn't have a time mark. Per operator stored for approximately 1 hour. Operator timed marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line inside pizza flip top cooler Deep covered container with Pizza sauce homemade at 11:25am(71F cooling) since 10am.at 12:10 pm same temperature. Prep area pantry flip top cooler Deep container with Flip top cooler #3 chick peas at 11:34am(71F cooling) since 15 minutes at 12:10 pm same temperature. At the current cooling rate both products will not cool to 41F within 4 hours. Operator moved to walk in cooler
Jan 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soiled dishes then retrieved clean dishes; no hand wash. Operator advised employee to wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table near pasta make table: pasta fagioli (133F - Hot Holding) As per chef, stored since 11am. Stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station: boiled eggs (47F - Cold Holding) As per operator, stored over 4 hours; cheese (47F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale. At walk in cooler: house made marinara (46F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At pizza station: sliced tomatoes (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) As per operator, both items stored since 11am; Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station: boiled eggs (47F - Cold Holding) As per operator, stored over 4 hours; cheese (47F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale. At walk in cooler: house made marinara (46F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At pizza station: sliced tomatoes (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) As per operator, both items stored since 11am; Not prepped or portioned today. Stored over stacked. See stop sale. At pizza station: cooked sausage (54F - Cold Holding); cooked meatballs (52F - Cold Holding) As per operator, both items stored since 3pm. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On side of pizza make table: roasted onions (54F at 3:30pm; 51F at 4:15pm- Cooling) As per chef, cooling since 12:00pm. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Item not properly situated in ice bath. Advised operator to quick chill.
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority2 Intermediate0 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator primed. Chlorine- 100ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soiled dishes then retrieved clean dishes; no hand wash. Operator advised employee to wash hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked wings held on time as a public health control since 11am not discarded at the end of time limit. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table near pasta make table: pasta fagioli (133F - Hot Holding) As per chef, stored since 11am. Stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station: boiled eggs (47F - Cold Holding) As per operator, stored over 4 hours; cheese (47F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale. At walk in cooler: house made marinara (46F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At pizza station: sliced tomatoes (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) As per operator, both items stored since 11am; Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station: boiled eggs (47F - Cold Holding) As per operator, stored over 4 hours; cheese (47F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale. At walk in cooler: house made marinara (46F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At pizza station: sliced tomatoes (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) As per operator, both items stored since 11am; Not prepped or portioned today. Stored over stacked. See stop sale. At pizza station: cooked sausage (54F - Cold Holding); cooked meatballs (52F - Cold Holding) As per operator, both items stored since 3pm. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked wings held on time as a public health control since 11am not discarded at the end of time limit. See stop sale.
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. Cooked wings no time mark. As per operator, 1 batch prepared 30 mins prior and 1 prepared 11am. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table near pasta make table: pasta fagioli (133F - Hot Holding) As per chef, stored since 11am. Stored over 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On side of pizza make table: roasted onions (54F at 3:30pm; 51F at 4:15pm- Cooling) As per chef, cooling since 12:00pm. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Item not properly situated in ice bath. Advised operator to quick chill.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee.
Oct 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ricotta (53F - Cold Holding); garlic, mayo, cheese sauce (50F - Cold Holding) since 11am At make table unit near stovetop: boiled eggs (45F - Cold Holding) stored since 11am Pizza make table: whipped ricotta (53F - Cold Holding); cooked sausage (54F - Cold Holding); shredded mozzarella (49F - Cold Holding); cooked baby meatballs (45F - Cold Holding); tuna salad (45F - Cold Holding) stored since 11am As per operator, all items removed from walk in cooler and placed in make tables at 11am. Not prepped or portioned today. Operator placed items in water on time as a public health control and moved other items to quick chill.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee go outside; return to kitchen, put gloves on then prepared pizza dough; no hand wash. Employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler. Operator corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ricotta (53F - Cold Holding); garlic, mayo, cheese sauce (50F - Cold Holding) since 11am At make table unit near stovetop: boiled eggs (45F - Cold Holding) stored since 11am Pizza make table: whipped ricotta (53F - Cold Holding); cooked sausage (54F - Cold Holding); shredded mozzarella (49F - Cold Holding); cooked baby meatballs (45F - Cold Holding); tuna salad (45F - Cold Holding) stored since 11am As per operator, all items removed from walk in cooler and placed in make tables at 11am. Not prepped or portioned today. Operator placed items in water on time as a public health control and moved other items to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, stove top : cooked meatballs (119F - Hot Holding) As per operator, stored since 40 mins. Operator began reheating on stove top.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for items held using time as a public health control. Operator completed document.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen with gloves on to go outside and returned to work and began handling food. Gloves were not changed and hands were not washed. Educated employee on site.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Equipment in poor repair. Plastic container on drying rack cracked
Floor soiled/has accumulation of debris. Dry storage space storing pizza boxes
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit #1 at pizza station;
Oct 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (43-49F - Cold Holding); eggplant parmigiana (45F - Cold Holding); sautéed onions (49F - Cold Holding); mozzarella cheese (43-48F - Cold Holding); cooked cauliflower (46F - Cold Holding); cooked mushrooms (46F - Cold Holding);in cold holding unit #1 at pizza station; as per operator foods not prepared or portend today; foods out of temperature for approximately 2 hours; foods moved to walk-in cooler;
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- fresh garlic in oil and cooked wings at pizza station; per operator foods on 4 hour time since 10:30; operator marked;
Toxic substance/chemical improperly stored. Bottle of bleach stored next to clean bowls on the shelves next to dishwasher Removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in 2 door reach in cooler at the back of the kitchen- as per operator opened on Monday Dated
Handwash sinks at the bar and front counter used for purposes other than handwashing- dump sink as per evidence off discarded straws Removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager walked in during inspection;
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area; provided
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- personal sunglasses stored hanging from shelves above food prep table at the back of the kitchen.
Equipment and utensils not properly air-dried - wet nesting- plastic food containers on the shelves above three compartment sinks. Educated operator
No conspicuously located ambient air temperature thermometer in holding unit #1 at pizza station;
Soiled dry wiping cloth in use at pizza station Discarded
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Leaf blower stored on top of flour and sugar containers by pizza boxes
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sink and surface Sanitizer Bucket (170); fixed to 700 ppm
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.