ANTHONY'S PIZZA
2433 SOUTH WOODLAND BLVD STE 111, Deland FL 32720 · 386-873-6767
Last inspected Jul 28, 2026 · 12 visits since September 2023
FEB 25
APR 25
AUG 25
FEB 26
JUL 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023047501 | Jun 15, 2023 | Oct 26, 2023 | $400 |
| 4--2022002004 | Oct 19, 2021 | Feb 4, 2022 | $200 |
Inspection history
12 visits, newest first
Jul 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station butter (57F - Cold Holding)/3 hours. Operator placed in reach in freezer. Front counter by pizza station Bag of shredded cheese (52F - Cold Holding)/30 minutes. Operator placed in cold holding unit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jul 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station butter (57F - Cold Holding)/3 hours. Operator placed in reach in freezer. Front counter by pizza station Bag of shredded cheese (52F - Cold Holding)/30 minutes. Operator placed in cold holding unit.
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.
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 and Lodging Association (SafeStaff) 866-372-7233.
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense cheese at kitchen make table unit. Operator removed,.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, in dining room area, duct work.
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.
Food stored on floor. Bucket of spinach and and beans on kitchen floor. Operator relocated.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 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. 10 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stacked containers in walk in cooler Pizza sauce (43-44F - Cold Holding )/ placed overnight.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. corrected to 100 ppm.
Bowl or other container with no handle used to dispense food. Bowl used to dispense soup in walk in cooler. Operator removed.
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch bag stored on top of box of sliced mushrooms in walk in cooler.
Floor soiled/has accumulation of debris under cooking equipment and wash ware area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease and grime.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 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. 10 ppm, operator corrected to 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen make table unit, raw shell eggs stored over heavy cream. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler Placed 15 minutes ago from walk in cooler, butter (49F - Cold Holding)15 minutes Pizza. Station counter top fresh garlic in oil (73F - Cold Holding); ricotta cheese (70F. - Cold Holding), placed 1 hour ago. Operator placed inside cold holding unit.
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. Operator placed time mark for pizza.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mandy.
Accumulation of pink mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public. Lunch box placed on top of food container in walk in cooler and employee lunch stored in kitchen reach in cooler. Operator removed
Standing water in bottom of kitchen reach-in-cooler.
Apr 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 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. Food worker on cellphone, then continued to handle sanitized plates without washing hands first. Educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over bag of mozzarella. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at wait station 45F, less than 4 hours,. Operator placed in freezer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut lettuce in make table not date marked from 24 hours ago. Operator updated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table unit, board stained by food.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap,placed,incorrectly operator corrected.
Accumulation of debris inside warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys placed on shelf art pizza station operator removed.
Floor soiled/has accumulation of debris., under cooking equipment and food preparation area,
Food employee wearing bracelets other than a plain ring on their hands/arms while preparing food. Operator removed.
Hole in or other damage to wall, by mixer and walk in cooler.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime.
Objectionable odors in men's bathroom.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of debris on exterior and interior of warewashing machine.
Accumulation of pink mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers and stove, soiled with grease and grime. -dough mixer soiled with food debris. -dish machine racks soiled with grime,. -container lids soiled with dirt and food debris,
Standing water in bottom of kitchen make table unit.
Wall soiled behind dough mixer, with accumulated grease, food debris, and/or dust.
Feb 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Walk in cooler Pasta soup (56F - Cooling); marinara sauce (53-47F - Cold Holding);placed overnight. Operator instructed to discard
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Dented/rusted cans present. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris,
Handwash sink used for purposes other than handwashing. Kitchen hand sink, stored pitcher.
Accumulation of debris on exterior and interior of warewashing machine.
Accumulation of pink mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled throughout establishment, with accumulated food debris, grease, dust, or mold-like substance.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 10 ppm.
Floor soiled/has accumulation of debris, under three compartment sink, around dough mixer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers and stove, soiled with grease and grime. -dough mixer soiled with food debris. -dish machine racks soiled with grime,. -container lids soiled with dirt and food debris,
Standing water in bottom of kitchen make table unit.
Stored food not covered. Container of croutons and floor on crates in kitchen not covered.
Wall soiled behind dough mixer, with accumulated grease, food debris, and/or dust.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Italian soup 54F Cooling /overnight. operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding)/5 minutes; at wait station. Operator placed in reach in cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bowl or other container with no handle used to dispense food. Bowl used to dispense soup in walk in cooler and soufflé cup used to dispense cheese in cook line make table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, in food preparation area.
Covered waste receptacle not provided in women's bathroom.
Food preparation areas soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with grime. -cookline shelving above make table soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored at wait station reach in cooler.
Feb 28, 2024□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked meatballs (48F - Cooling ); marinara sauce (71F - Cold Holding); noodles (46F - Cooling) placed over night. Operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked sausages in cookline make line unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Pizza sauce 47F with spices placed overnight. Operator instructed to discard.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausages in cook line make line unit, prepared 48 hours ago not date marked.
Exterior door has a gap at the threshold that opens to the outside.
Food employee with no hair restraint while engaging in food preparation.
Stored food not covered. Sausage not covered in cook line make line unit.
Sep 22, 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine racks soiled with dirt
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 46F and soup 49F, in walk in cooler, cooked overnight. Operator discarded.
Dented/rusted cans present. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above sauce in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 44F in kitchen pizza station.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda chute soiled with food debris l
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine racks soiled with dirt
Wall soiled behind mixer,, soiled with accumulated grease, food debris, and/or dust.
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.