DirtyFLRestaurant Inspection Data

ANTONIO'S PIZZERIA RESTAURANT

Food safety records indicate ANTONIO'S PIZZERIA RESTAURANT in MIRAMAR has 8 inspections with a 2.9/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

6890 Southwest 69th Way
Miramar, Florida, 33023
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13501544

Met Inspection Standards

1 high, 1 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed pizza maker no hair restraint.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed no 2026 license. Operatpaid during inspection. Corrected On-Site
  • 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 marks in walk in cooler. Operator states Shredded mozzarella, tomato sauce all 25-36 hours since preparation.

8/22/2025· 6mo ago

Visit ID: 10942293

Met Inspection Standards

1 high, 3 basic

  • 08B-38-4:Basic - Case of lettuce stored on floor in walk in cooler. Manager elevated. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wears dangling bracelets.
  • 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site
  • 12A-07-5:High Priority - Employee handle raw meat and failed to wash hands before putting on gloves to initiate a task working with cooked food. Reviewed proper handwashing procedures. Employee stopped and washed hands correctly. Corrected On-Site

1/9/2025· 1y 2mo ago

1 high, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site
  • 08B-38-4:Basic - Gallon of oil stored on floor in front of flip top in cook line. Manager elevated. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm. Manager remade to 100ppm. Corrected On-Site

9/5/2024· 1y 6mo ago

2 basic

  • 08B-12-5:Basic - Stored marinara sauce in walk in cooler not covered. Manager covered during inspection. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

12/13/2023· 2y 3mo ago

Visit ID: 8572657

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket in flip top lower reach in torn and disrepair. Do not stored TCS item in reach in until unit is fixed. - From follow-up inspection 2023-12-13: Same- Not in used **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-12-13: Same **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. 10-09-2023 Expired - From follow-up inspection 2023-12-13: Same- **Time Extended**

12/12/2023· 2y 3mo ago

Visit ID: 8438358

Follow-up Inspection Required

5 high, 4 int, 9 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on shelf above triple sink.
  • 14-11-5:Basic - Equipment in poor repair. Gasket in flip top lower reach in torn and disrepair. Do not stored TCS item in reach in until unit is fixed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Next to dough machine and under triple sink.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Containers of sugar and salt next to triple sink
  • 29-08-4:Basic - Plumbing system in disrepair. Hand washing sink in kitchen plumbing in disrepair. No water provided in hands washing sink in kitchen.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen.
  • 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. 1) Walk in cooler- Marinara sauce (52F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed item in large deep pot. See stop sale. 2) Flip top in cook line- Flip top- ; Cut tomatoes at 2:55PM (55F - Cooling) since 11AM. Rechecked at 3:10PM to 55F See stop Sale
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) Walk in cooler- Marinara sauce (52F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed item in large deep pot. See stop sale. 2) Flip top in cook line- Cut tomatoes at 2:55PM (55F - Cooling) since 11AM. Rechecked at 3:10PM to 55F See stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower reach under salad station flip top next to triple sink in cook line- Ham (48-50F - Cold Holding); Sliced cheese (50F - Cold Holding); Butter (49F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed gasket torn. Manager moved to reach in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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.Manager time marked Marinara sauce and shredded cheese. 2:45PM- 6:45PM Corrected On-Site Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-03-4:Intermediate - No soap provided at handwash sink front counter. Manager replaced during inspection. Corrected On-Site
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Manager provided. Corrected On-Site
  • 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. 10-09-2023 Expired

7/6/2023· 2y 8mo ago

Visit ID: 8416466

Met Inspection Standards
  • N/A:No Violations Were Observed

7/5/2023· 2y 8mo ago

Visit ID: 8358068

Follow-up Inspection Required

3 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil in kitchen not . Manager labeled during inspection. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored over container of Marinara sauce and chopped garlic in walk in cooler. Manager inverted. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) True Salad station- ; Ham (48-50F - Cold Holding); Sliced cheese (50F - Cold Holding). 2) Small salad Refrigerator- ; Butter (55F - Cold Holding. Per Manager food item in unit less than 4 hours. Items not prepared nor portioned today. Manager lower temperature of unit and stored items in ice to quick chill. **Corrective Action Taken** Warning
  • 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. Manager time marked 11AM-3PM. Corrected On-Site Warning