DirtyFLRestaurant Inspection Data

ORIGINAL ANNA'S PIZZA

Dixie Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10721234

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed in walk-in refrigerator, and food shelf
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food service without hair restraints.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 74 F.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk-in refrigerator
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed oils in unlabeled bottles.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license ref# 246058330 Corrected On-Site Repeat Violation
  • 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. I printed and operator filled out form . Corrected On-Site

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8791174

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee beverages on prep table.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. At kitchen, employees eating in food prep area.
  • 08B-38-4:Basic - Food stored on floor. At walk in cooler, box of chicken stored on floor. Advised operator of proper storage. At kitchen, oil stored on floor. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water. Operator removed utensils. 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. Dish machine not properly sanitizing. Chlorine 0 ppm. Operator corrected to Chlorine 100ppm. Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At dish area, utensils washed rinsed not sanitized after cleaning. Advised operator of proper steps for wash rinse and sanitizing.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as liner for ready to eat foods. Advised operator of proper liner for ready to eat foods.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shell eggs stored over prepared salads. Advised operator of proper storage.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, sliced cheese (55F - Cold Holding); pizza sauce with added ingredients (61F - Cold Holding); not prepared or portioned today. Operator stated item held out of temperature for approximately. 2 hours. 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. At cook line, housemade marinara (118F - Hot Holding). Operator stated item held out of temperature for approximately 2 hours. Advised operator to reheat product to 165F
  • 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. At cook line, garlic knots, cooked stuffed eggplant,strombolis, pizza by the slice, calzones not on written plan for items held on 4 hour TPHC. Provided written plan to operator. Repeat Violation

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8511820

  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan observed at time of inspection. Time control procedure has been previously sent to operator upon most recent inspections. Inspector will print time control procedure for operator. Repeat Violation Warning - From follow-up inspection 2023-10-06: Written plan not present at time of inspection. **Time Extended**

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8510440

  • 08B-38-4:Basic - Food stored on floor. Observed at walk in cooler: pasta sauce, mozzarella in tubs, iceberg lettuce. Operator stored properly. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine, chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink, chlorine sanitizer. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed Raw shell eggs over basil at tall black reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (ingredients added) (56F - Cold Holding) Observed sitting out on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for 15 minutes. Operator returned to reach in cooler. Recommended to operator to put pizza sauce on time control. **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. No time mark observed for garlic and oil bread knots, Stromboli and stuffed bread knots. Per operator, out of temperature for 30 minutes. Advised operator to place time mark for all products. Repeat Violation Admin Complaint
  • 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. No written plan observed at time of inspection. Time control procedure has been previously sent to operator upon most recent inspections. Inspector will print time control procedure for operator. Repeat Violation Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer with operator on cooked chicken. Inspector temperature 170F, operator temperature 100F. Operator thermometer only has a low temperature range of 50F. Advised operator to purchase stem thermometer with at least a range of 32F-212F. Warning

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8498844

  • 16-55-4:Basic - - From initial inspection : 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. Operator not sanitizing at time of inspection. Chlorine sanitizer, 0ppm. Warning - From follow-up inspection 2023-09-19: Dish machine chlorine sanitizer 0ppm. Per operator, dish Machine not used to sanitize utensils. Recommend removing dish machine and contacting plan review to update plan with removal of dish Machine. **Time Extended**
  • 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed pizza dough being stored in trash bag at reach in cooler at cook line, cooked meatballs in thank you to go bags at walk in cooler. All products in direct contact with non food safe bags. Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2023-09-19: Observed cooked meatballs in thank you Togo bags black reach in freezer. Admin Complaint
  • 03F-02-5:High Priority - - From initial inspection : 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 for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Per operator, all products out of temperature for 30 minutes. Advised operator to place time stamp for remaining 3.5 hours. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-19: Same from last inspection. No time mark sliced pizza, Stromboli, fresh garlic and oil rolls, Pizza sauce (ingredients added) Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-19: No proof of employee training at time of inspection. Admin Complaint
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Time control procedure sent to operator. Warning - From follow-up inspection 2023-09-19: No written procedure at time of inspection. **Time Extended**

Inspection Date: 9/12/2023

Inspection #: Visit ID: 8496083

  • 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. Operator not sanitizing at time of inspection. Chlorine sanitizer, 0ppm. Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed pizza dough being stored in trash bag at reach in cooler at cook line, cooked meatballs in thank you to go bags at walk in cooler. All products in direct contact with non food safe bags. Operator stored properly. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cooked meatballs reach in freezer at cook line. Cooked meatballs not in commercial packaging. Operator stored properly. Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed Raw shell eggs over unwashed Basil reach in cooler at cook line. Operator 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. pizza sauce ingredients added (50F - Cold Holding) Observed large container of Pizza sauce (ingredients added) sitting on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for 30 minutes. Operator returned to reach in cooler. **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 for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Per operator, all products out of temperature for 30 minutes. Advised operator to place time stamp for remaining 3.5 hours. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (114F - Cooling) at 11:25 since 11:00 - 109F 11:55 ; sausage (88F - Cooling) at 11:30 since 11:00 - 85F 12:00 At this rate of cooling product will not reach 70F within 2 hours. Operator moved to walk in cooler. **Corrective Action Taken** Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Operator uses time control for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Time control procedure sent to operator. Warning