ORIGINAL ANNA'S PIZZA
150 NE DIXIE HWY, Stuart FL 34994 · 772.692.4600
Last inspected Jul 16, 2026 · 11 visits since September 2023
NOV 24
MAR 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating and opened to public at time of inspection with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023055770 | Sep 19, 2023 | Mar 20, 2024 | $800 |
| 2--2023057449 | Sep 28, 2023 | Nov 13, 2023 | $400 |
| 2--2015032777 | Jul 7, 2015 | Sep 1, 2015 | $520 |
Inspection history
11 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 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. At prep area employees handle trash cans then proceeded to handle food without washing their hands- educated operator- employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At prep area non food grade paper towels used in direct contact to store cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tell reach in cooler - Cream 53F-cold holding, butter 50F-cold holding, mozzarella cheese 45-47F-cold holding,- food not prepared or portioned today- food out of temperature for 2 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tall reach in cooler - cut salad 55F at 2:50 to 54F at 3:10 ( cooling since 2:00)- at current rate of cooling food will not reach to 41F within remaining time - operator placed in walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Large strainer in handwash sink by walk in cooler - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open bottle of water stored above prep counter - operator removed.
Employee with no hair restraint while engaging in food preparation. No employees wearing hair restraints
Single-service articles improperly stored. At pizza station- pizza boxes stored on floor.
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cook line non food grade paper towels used in direct contact with chicken cutlets- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- sliced cheese 55F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food stored above fill line- operator placed inside cooler to quick chill.
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/
No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored above flip top cooler - operator removed.
Food stored on floor. At walk in cooler pan of lasagna stored on the floor.
Single-service articles improperly stored. Single service pizza boxes stored on the floor.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter- operator removed.
Feb 11, 2026Call 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 ▾
Operating and opened to public at time of inspection with an expired Division of Hotels and Restaurants license.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Operating and opened to public at time of inspection with an expired Division of Hotels and Restaurants license.
Observed Employee wash hands in triple sink in back kitchen not approved hand washing sink Operator reviewed proper hand washing for employees to wash hands correctly
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Multiple containers of tomato sauce stored on floor of walk in cooler.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first inside walk in cooler
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid for license ref# 246058330
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I printed and operator filled out form.
Cardboard used to line food-contact shelves. Observed in walk-in refrigerator, and food shelf
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food service without hair restraints.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 74 F.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk-in refrigerator
Working containers of food removed from original container not identified by common name. Observed oils in unlabeled bottles.
Nov 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority1 Intermediate4 Basic
Show 11 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. Dish machine not properly sanitizing. Chlorine 0 ppm. Operator corrected to Chlorine 100ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At dish area, utensils washed rinsed not sanitized after cleaning. Advised operator of proper steps for wash rinse and sanitizing.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as liner for ready to eat foods. Advised operator of proper liner for ready to eat foods.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shell eggs stored over prepared salads. Advised operator of proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, sliced cheese (55F - Cold Holding); pizza sauce with added ingredients (61F - Cold Holding); not prepared or portioned today. Operator stated item held out of temperature for approximately. 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, housemade marinara (118F - Hot Holding). Operator stated item held out of temperature for approximately 2 hours. Advised operator to reheat product to 165F
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line, garlic knots, cooked stuffed eggplant,strombolis, pizza by the slice, calzones not on written plan for items held on 4 hour TPHC. Provided written plan to operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee beverages on prep table.
Employee eating in a food preparation or other restricted area. At kitchen, employees eating in food prep area.
Food stored on floor. At walk in cooler, box of chicken stored on floor. Advised operator of proper storage. At kitchen, oil stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water. Operator removed utensils.
Oct 6, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan observed at time of inspection. Time control procedure has been previously sent to operator upon most recent inspections. Inspector will print time control procedure for operator.
Sep 28, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine, chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink, chlorine sanitizer.
Raw animal food stored over or with unwashed produce. Observed Raw shell eggs over basil at tall black reach in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (ingredients added) (56F - Cold Holding) Observed sitting out on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for 15 minutes. Operator returned to reach in cooler. Recommended to operator to put pizza sauce on time control.
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. No time mark observed for garlic and oil bread knots, Stromboli and stuffed bread knots. Per operator, out of temperature for 30 minutes. Advised operator to place time mark for all products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan observed at time of inspection. Time control procedure has been previously sent to operator upon most recent inspections. Inspector will print time control procedure for operator.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer with operator on cooked chicken. Inspector temperature 170F, operator temperature 100F. Operator thermometer only has a low temperature range of 50F. Advised operator to purchase stem thermometer with at least a range of 32F-212F.
Food stored on floor. Observed at walk in cooler: pasta sauce, mozzarella in tubs, iceberg lettuce. Operator stored properly.
Sep 19, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed pizza dough being stored in trash bag at reach in cooler at cook line, cooked meatballs in thank you to go bags at walk in cooler. All products in direct contact with non food safe bags. 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 for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Per operator, all products out of temperature for 30 minutes. Advised operator to place time stamp for remaining 3.5 hours.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Time control procedure sent to operator.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator not sanitizing at time of inspection. Chlorine sanitizer, 0ppm.
Sep 12, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed pizza dough being stored in trash bag at reach in cooler at cook line, cooked meatballs in thank you to go bags at walk in cooler. All products in direct contact with non food safe bags. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cooked meatballs reach in freezer at cook line. Cooked meatballs not in commercial packaging. Operator stored properly.
Raw animal food stored over or with unwashed produce. Observed Raw shell eggs over unwashed Basil reach in cooler at cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce ingredients added (50F - Cold Holding) Observed large container of Pizza sauce (ingredients added) sitting on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for 30 minutes. Operator returned to reach 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 for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Per operator, all products out of temperature for 30 minutes. Advised operator to place time stamp for remaining 3.5 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (114F - Cooling) at 11:25 since 11:00 - 109F 11:55; sausage (88F - Cooling) at 11:30 since 11:00 - 85F 12:00 At this rate of cooling product will not reach 70F within 2 hours. Operator moved to walk in cooler.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Time control procedure sent to operator.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator not sanitizing at time of inspection. Chlorine sanitizer, 0ppm.
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.