ANTHONY'S PIZZA BROADWAY
1811 East Broadway Street
Florida, 32765
Seminole County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
3
Intermediate
3
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the feta cheese and ground cooked beef at the make table not. Operator discarded it to. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 of the make table at the kitchen.
- 14-11-5:Basic - Equipment in poor repair. Gasket torn at the walk-in cooler door .
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Bucket of Chicken wings stored on floor at the walk-in cooler and fryer oil stored on floor at the kitchen. Operator removed it to the shelves. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a tongs stored on cart handle at the kitchen. Operator removed it . Corrected On-Site
- 36-62-4:Basic - Light not functioning. 3 out by the hoods.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed raw onion at the make table not washed before used operator discarded it . Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
- 08B-12-5:Basic - Stored food not covered. Meatballs not covered at the reach-in freezer.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes and raw green peppers stored on top of ready to eat food (ham-butter-heavy cream )at the walk-in cooler .
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored on top of butter at the walk-in cooler . Operator removed it to bottom shelves. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table ; ricotta cheese (46F - Cold Holding); pizza sauce (46F); chicken cut (46F - Cold Holding) Operations stated that the last time check temperature was at 38 2 hours ago and he moved the food to the freezer second checked 42f for everything.Corrected On-Site Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board the big make table the one facing the fryer. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed white buckets stored at the employee hand sink at the kitchen.
- 11-26-1: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. Emailed it to operator and he start sign it while conducting my inspection. **Corrective Action Taken**
Food safety inspection conducted on 5/1/2025 revealed 19 total violations (3 high priority, 3 intermediate, 13 basic).
Inspection on 10/31/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense feta cheese. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair, by wash ware area.
- 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with grime.
- 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. Sausages 46F at cookline , make table unit , placed 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.
- 12A-10-4: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. Employee touched agitprop lids and continued to handle food without changing gloves and washing hands. Educated operator. Repeat Violation
- 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. Provided operator. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dough shredder soiled with food debris. -Make line unit cutting board soiled.
- 53B-13-5: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.
- 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. Lasagna prepared 24 hours ago in walk in cooler not date marked. Corrected On-Site
Food safety inspection conducted on 10/31/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 2/23/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - microwave door handle - cook line door handle
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling browned above ovens
- 08B-38-4:Basic - Food stored on floor. - bag of onions on floor in walk in cooler Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 25-05-4:Basic - Single-service articles improperly stored. - pizza boxes on floor in front area
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over dough balls Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at hand wash sink next to back door
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over fetta Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - cook line cooler. Chicken up top over pasta bottom side. Manager rearranged Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tcs pizza sauce (51 - Cold Holding). Observed on counter. Manager put back into cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board
Food safety inspection conducted on 2/23/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 8/28/2023
High Priority
3
Intermediate
0
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. - small empty tank at back door
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling browned above ovens
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter
- 25-05-4:Basic - Single-service articles improperly stored. - pizza boxes on floor in front area
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over brewed ice tea
- 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. - marinara 45f-53f held overnight in walk in cooler. See stop sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - ham 45f. Operator moved to lower part of cooler. **Corrective Action Taken**
Food safety inspection conducted on 8/28/2023 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).