THE ORIGINAL ANTHONYS PIZZA AND ITALIAN RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salad station cutting board soiled with food debris and grime

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing date of birth.

Basic - Hole in or other damage to kitchen wall by hand wash sink.

Basic - In-use tongs stored on equipment door handle between uses. Operator relocated . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with dust and grease

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in TRUE reach in cooler. Operator relocated . Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salad station make table cutting board soiled with dirt. Warning - From follow-up inspection 2025-07-16: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in storage area, freezer chest Warning - From follow-up inspection 2025-07-16: Time Extended

Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-07-16: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with dirt.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage in kitchen reach in cooler , prepared 48 hours ago. Operator updated. Corrected On-Site

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza station shelving soiled with food debris.

Basic - Wall soiled behind cook line , make table unit , with accumulated grease, food debris, and/or dust.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker wiped hands on pants and then handled food , without first washing hands. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza Make table Ricotta cheese 45F for 15 minutes. Operator recently returned to unit. Corrective Action Taken

High Priority - 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 . Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 400+. Corrective Action Taken

Intermediate - No soap provided at wash ware area handwash sink. Corrected On-Site

Intermediate - 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.

Basic - Coca Cola glass reach- in cooler shelves with rust that has pitted the surface.

Basic - Ice buildup in storage area ,freezer chest.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table soiled with dirt.

Intermediate - No paper towels or mechanical hand drying device provided at bathroom handwash sink. Corrected On-Site

Intermediate - No soap provided at wash ware handwash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and keys stored on top of make table . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cookline wearing watch, Corrected On-Site

Basic - Floor tiles missing and/or in disrepair, under mixer.

Basic - Food stored on floor. Boxes of frying oil stored on storage area floor. Corrected On-Site

Basic - Hand sink pipe disconnect, causing water draining onto washware area floor surface. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Kitchen ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On-Site

High Priority - 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 .Corrected On-Site** Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Salad station cutting boards soiled with dirt. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.p, in storage area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys placed on top of salad make table, Corrected On-Site

Basic - Food employee with no hair restraint while engaging in food preparation.

Basic - Hole in or other damage to men's bathroom wall.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Coca cola glass door reach in cooler

Basic - Standing water in bottom of pizza station reach-in-cooler.

Basic - Water leaking from pipe and/or faucet/handle, of washware hand sink. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced beef 54F stored on top of top level make-line containers overnight. Operator instructed to discard. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Cheesecake in glass door reach in cooler opened 24 hours ago, not date marked. Corrected On-Site

Intermediate - 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Makeline cutting board stained with dirt.

Intermediate - 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.

Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Intermediate - Paper towel dispenser at men's restroom handwash sink not working/unable to dispense paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen makeline station -Lasagna prepared 5 days ago not datemarked . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. Bags of flour stored on storage area floor. Corrected On-Site

Basic - Single-service articles improperly stored. -Box of takeout containers stored on storage area floor. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises Fryer stored outside by ac unit.. Operator placed in dumpster. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station Diced tomatoes 44-45F less than 4 hours. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza satiation make table lid insulation soiled with mold-lime substance.

Intermediate - Handwash sink used for purposes other than handwashing. Food employee used cookline hand sink to fill pitcher. Educated operator. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened beverage on food preparation table. Corrected On-Site

Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen vents by grill soiled with dirt and mold like substance, -ice chute spiked with dirt and food debris,

Basic - Single-service articles improperly stored. -Wrapped pizza boxes stored on dining area floor. -take out containers store n storage area floor. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 57-59F in reach in cooler, placed overnight. Operator instructed to discard. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -salad station cutting board stained with dirt .

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Removed from freezer 24 hours ago. Operator updated.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with grease and grime . -dough mixer base soiled with encrusted flour.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of lemons stored over dressing containers,in glass door reach in cooler. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3- dented cans of pizza sauce,

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male cook on cell phone and continued to prepare food without washing hands,

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Steam table Marinara sauce 128°F /45 minutes, meatballs and sausages 128°F/45 minutes. Operator reheated to Qp1650F, but did not have hot holding unit on correct temperature setting. Operator reheated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of containers of makeline unit. Chicken breast 63°F/1hour. Operator recently placed . placed inside unit. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -blue cheese dressings 24 hours ago not date marked, In glass door reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dough mixer head soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Soiled wiping cloth stored in washware Hand sink. Corrected On-Site

Intermediate - 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. Kolby F.

Basic - 1- Carbon dioxide/helium tanks not adequately secured, At rear storage area,

Basic - Employee eating while preparing food. Male cook drinking a beverage at pizza station .

Basic - Food not stored at least 6 inches off of the floor. 1- boxed container of frying oil oil stored improperly by storage area. Corrected On-Site

Basic - Food preparation area floor soiled/has accumulation of debris, under food preparation table.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled with food debris.