ANTHONY'S PIZZA
100 Washington Street
Orlando, Florida, 32801
South Eola
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 40-06-5:Basic - 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 . **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris., under cooking equipment and food preparation area,
- 13-07-4:Basic - Food employee wearing bracelets other than a plain ring on their hands/arms while preparing food. Operator removed .
- 36-24-5:Basic - Hole in or other damage to wall, by mixer and walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime.
- 36-64-5:Basic - Objectionable odors in men's bathroom .
- 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. Food worker on cellphone , then continued to handle sanitized plates without washing hands first. Educated operator. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over bag of mozzarella . Operator relocated.
- 03A-02-5:High Priority - 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.
- 02C-03-5: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. Cut lettuce in make table not date marked from 24 hours ago. Operator updated. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table unit, board stained by food.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap,placed,incorrectly operator corrected. **Corrected On-Site**
Food safety inspection conducted on 4/7/2025 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).
Inspection on 2/12/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior and interior of warewashing machine. - From follow-up inspection 2025-02-12: **Time Extended**
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-02-12: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - 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, - From follow-up inspection 2025-02-12: -dough mixer soiled with food debris. -dish machine racks soiled with grime **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of kitchen make table unit. - From follow-up inspection 2025-02-12: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled behind dough mixer, with accumulated grease, food debris, and/or dust. - From follow-up inspection 2025-02-12: **Time Extended**
Food safety inspection conducted on 2/12/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 2/4/2025
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior and interior of warewashing machine.
- 22-20-5:Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled throughout establishment, with accumulated food debris, grease, dust, or mold-like substance.
- 16-55-4:Basic - 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. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris, under three compartment sink, around dough mixer.
- 23-03-4:Basic - 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,
- 29-49-6:Basic - Standing water in bottom of kitchen make table unit.
- 08B-12-5:Basic - Stored food not covered. Container of croutons and floor on crates in kitchen not covered. **Corrective Action Taken**
- 36-27-5:Basic - Wall soiled behind dough mixer, with accumulated grease, food debris, and/or dust.
- 03D-02-5:High Priority - 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 **Corrective Action Taken** **Repeat Violation**
- 01B-36-5:High Priority - 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.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris,
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink , stored pitcher.
Food safety inspection conducted on 2/4/2025 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 8/5/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - 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. **Corrected On-Site**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, in food preparation area.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 36-73-4:Basic - Food preparation areas soiled/has accumulation of debris.
- 23-03-4:Basic - 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.
- 12B-13-4:Basic - 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.
- 03D-02-5:High Priority - 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. **Corrective Action Taken**
- 01B-36-5:High Priority - 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.
- 03A-02-5:High Priority - 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.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
Food safety inspection conducted on 8/5/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).