DirtyFLRestaurant Inspection Data

ANTONIO'S PIZZA RANT

ANTONIO'S PIZZA RANT maintains a 1.6/5 food safety rating based on 9 health department inspections in DAVIE. Food safety practices have remained consistent.

Last inspection: 1 months ago · 9 reports on file

13718 W SR 84

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 9 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13545078

Follow-up Inspection Required

5 high, 2 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior left and right side with accumulation of black/green mold-like substance Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Single glass reach in on cook line.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Located in kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed 2 cutting boards in kitchen. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal speaker stored on storage rack next to spices. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour.
  • 21-04-4:Basic - In-use wiping cloth/towel used under cutting board. In kitchen. Employee removed Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
  • 21-10-4:Basic - Soiled dry wiping cloth in use. At pizza station employee removed Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed chicken fingers and mozzarella sticks not covered low boy freezer on cook line. Multiple containers of food not covered in walk-in cooler Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef 27F stored in a stainless steel bowl on cook line out at room temperature. Employee placed in walk-in cooler. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 Ppm employed added chlorine rechecked 100 Ppm Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed margarita pizza and cheese pizza not properly protected from contamination. Operator covered pizzas with pizza pans. Corrected On-Site Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2025 "Establishment observed preparing, serving, or selling food. to customers with an expired license." Operator renewed at time of inspection Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked meatballs and peeled onions in walk-in cooler. Employee stored correctly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil (48-56F - Cold Holding) in a pan stored in another pan with little ice. Per employee held out of temperature less than 2 hours. Not portion or prepared today. Employee added more ice to the container to quickly chill. Observed in single glass door heavy cream (47F - Cold Holding) per employee removed from walk-in cooler and placed in cooler appropriately 1 hour not portion or prepared today. Employee placed in walk-in cooler for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce (127F - Hot Holding) per operator held out of temperature less than 30 minutes employee placed on stove to reheat. Rechecked 178F Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed sever wash hands in three compartment sink
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.

10/9/2025· 5mo ago

Visit ID: 10887738

Met Inspection Standards

5 high, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at beverage room. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers next to grill.
  • 36-36-4:Basic - Ceiling tile missing. Observed above dishwasher machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line and prepping top.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on dry storage rack - cell phone and speaker stored on top of box of spaghetti.
  • 08B-38-4:Basic - Food stored on floor. Observed near dishwasher- plastic bottles of sodas stored directly on the floor. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Observed by at beverage room. Wall in disrepair near water pipes.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed near dishwasher machine - pizza boxes stored directly on the floor. Employee stored item correctly.
  • 08B-12-5:Basic - Stored food not covered. Observed under prepping top - container of flour not covered, operator covered item. Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed on front counter - pepperoni and margarita pizza without not protected. Operator discarded items at will.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw chicken in same container as raw burger meat. Employee removed and stored correctly. Corrected On-Site
  • 01B-02-5:High Priority - 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. Observed at reach in cooler next to grill - grilled chicken (48F - Cold Holding) as per employee item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler next to grill - grilled chicken (48F - Cold Holding) as per employee item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale.
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. Observed at front counter - Pepperoni and margarita pizza without time mark, as per operator items held out of temperature for approximately 90 minutes. Operator discarded at will. Corrected On-Site

4/28/2025· 10mo ago

Visit ID: 10808282

Met Inspection Standards

1 high, 1 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -Observed container with marinara sauce and cases with chicken stored on walk in cooler floor. Warning - From follow-up inspection 2025-03-27: **Time Extended** - From follow-up inspection 2025-04-28: Sauce stored on walking cooler floor. **Time Extended**
  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils found at cookline. Warning - From follow-up inspection 2025-03-27: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**

3/27/2025· 11mo ago

2 high, 1 int, 2 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black substance buildup inside ice machine. Repeat Violation Warning - From follow-up inspection 2025-03-27: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -Observed container with marinara sauce and cases with chicken stored on walk in cooler floor. Warning - From follow-up inspection 2025-03-27: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. Observed chlorine sanitizer at 00 ppm. Warning - From follow-up inspection 2025-03-27: At the time of callback inspection, chlorine sanitizer found at 00 ppm. Admin Complaint
  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils found at cookline. Warning - From follow-up inspection 2025-03-27: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - 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. -Observed all employees training certification expired on1/24/2025. Warning - From follow-up inspection 2025-03-27: **Time Extended**

3/18/2025· 11mo ago

5 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black substance buildup inside ice machine. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. -Observed container with marinara sauce and cases with chicken stored on walk in cooler floor. Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket stored on food prep table next various food items. Operator removed and stored properly. Corrected On-Site Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -Observed pizza boxes stored on dry storage floor. Warning
  • 08B-12-5:Basic - Stored food not covered. -Observed several uncovered containers with TCS foods in walk in cooler. Operator covered all food items. Corrected On-Site Warning
  • 22-41-4:High Priority - 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. Observed chlorine sanitizer at 00 ppm. Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils found at cookline. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Observed case with raw shell eggs stored over cases with produce in walk-in cooler. Operator removed and stored properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fresh garlic in oil cold held at 69F at cookline. Per operator, item made 3 hours before the inspection. Operator placed item in reach in freezer for quick chill. After 2:05 p.m. temp at 40F. Corrected On-Site Repeat Violation Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Observed chlorine sanitizer solution exceed 200 ppm. Operator correct solution to 50 ppm. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on lasagna and chicken wings stored in walk-in cooler. Per operator, both items cooked yesterday more than 24 hours. Operator correctly dated marked Corrected On-Site Warning
  • 53B-05-5:Intermediate - 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. -Observed all employees training certification expired on1/24/2025. Warning

12/13/2024· 1y 2mo ago

4 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at beverage room. Repeat Violation Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed right above dishwasher machine. Repeat Violation Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed at front counter - Pizzas by the slice not protected.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prepping table in kitchen - garlic oil (69F - Cold Holding) items not portioned or prepared, items held out of temperature for approximately 1 hours, operator placed item in cooler. **Corrective Action Taken**
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. See stop sale. Observed Sicilian pizza (thick crust) on front counter without time mark. As per employee, item held for 2 hours. Operator placed time mark for remaining time. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to Dishwasher machine.

4/23/2024· 1y 10mo ago

Visit ID: 8523463

Met Inspection Standards

2 high, 2 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-07-4:Basic - Bathroom facility not clean. Observed clogged toilet. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above 3 compartment sink. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on shelf above expo station. Operator discarded. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection. Receipt # 236064064. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, raw shell eggs stored above ready to eat produce and sauces. Operator moved to bottom shelf. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in walk-in cooler more than 24 hours. Marinara sauce, pasta, lasagna, no date marks. Operator date marked prior to end of inspection. Corrected On-Site

10/12/2023· 2y 5mo ago

Visit ID: 8523264

Met Inspection Standards

3 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen- observed small leak on ceiling. - From follow-up inspection 2023-10-12: At call back violation not fixed- per operator- will be fixing it a soon as possible- **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling soiled. - From follow-up inspection 2023-10-12: At call back violation not fixed- per operator- will be fixing it a soon as possible- **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Exterior door with gap, and not self closing. Repeat Violation - From follow-up inspection 2023-10-12: At call back violation not fixed- per operator- will be fixing it a soon as possible- **Time Extended**

10/11/2023· 2y 5mo ago

Visit ID: 8370190

Follow-up Inspection Required

5 high, 5 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At sodas room.
  • 36-36-4:Basic - Ceiling tile missing. Observed missing ceiling tile at the soda storage.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen- observed small leak on ceiling.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling soiled.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.at kitchen and dry store area.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior door with gap, and not self closing. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled Wiping cloth store on counter. Educated operator of sanitizer procedures. Operator made a new sanitizer bucket and place new wiping cloths. Corrected On-Site
  • 22-41-4:High Priority - 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 at 0ppm strength. Employee set up the triple sink. Repeat Violation
  • 12A-29-4: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. Observed employee using personal cell phone , without gloves, then proceeded to touch clean utensils at kitchen area. Educate employee of proper hand washing. Employee clean hands, and put gloves. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach-in cooler -Observed raw beef, and shrimps over ready to eat cooked chicken and cheese fingers. Operator placed raw food items to lower drawer. Corrected On-Site
  • 01B-02-5:High Priority - 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. Reach in cooler ; ham (51F - Cold Holding); tuna (63F - Cold Holding); cheese (68F - Cold Holding); cooked lasagna (52F); cooked pasta (53F - Cold Holding); cooked eggplant (54F - Cold Holding); cooked chicken wings (57F - Cold Holding), prepared salads (49F). Food items not prepared or portioned today. Per employee items hold cold more than 4hours. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler ; ham (51F - Cold Holding); tuna (63F - Cold Holding); cheese (68F - Cold Holding); cooked lasagna (52F); cooked pasta (53F - Cold Holding); cooked eggplant (54F - Cold Holding); cooked chicken wings (57F - Cold Holding), prepared salads (49F). Food items not prepared or portioned today. Per employee items hold cold more than 4hours. See stop sale. Observed-cooked pizza (89F - Cold Holding-room temperature ). Per employee pizza was on ambient 30mn before inspection.
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Employees had no knowledge of BIG 6 procedures.
  • 11-27-4: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. No written procedure provided - on site/establishment. email and print written plan to employee. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At kitchen area. Hand washing blocked with containers.
  • 53A-05-6:Intermediate - 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 manager on site location, 4 employees handling food, and one employ at the cashier.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At kitchen- employee provided paper towel. Corrected On-Site