DirtyFLRestaurant Inspection Data

ANTHONY'S COAL FIRED PIZZA OF WELLINGTON

1003 SR 7, VILLAGE OF WELLINGTO 33414

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 1/4/2025

Inspection #: Visit ID: 10753255

  • 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soiled dishes then retrieved clean dishes; no hand wash. Operator advised employee to wash hands. **Corrective Action Taken** Warning - From follow-up inspection 2025-01-04: Observed dishwasher handle soiled dishes then retrieved clean dishes; no hand wash. Operator advised employee to wash hands. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table near pasta make table: pasta fagioli (133F - Hot Holding) As per chef, stored since 11am. Stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station: boiled eggs (47F - Cold Holding) As per operator, stored over 4 hours; cheese (47F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale. At walk in cooler: house made marinara (46F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At pizza station: sliced tomatoes (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) As per operator, both items stored since 11am; Not prepped or portioned today. Stored over stacked. See stop sale. Warning - From follow-up inspection 2025-01-04: At double door reach in cooler: salad dressing with fresh garlic and oil: (46F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At salad station: salad dressing with fresh garlic and oil(49 F at 3:15pm- Cooling) As per chef, cooling since 11am. Item did not cool to 41F in 4 hours. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station: boiled eggs (47F - Cold Holding) As per operator, stored over 4 hours; cheese (47F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale. At walk in cooler: house made marinara (46F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At pizza station: sliced tomatoes (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) As per operator, both items stored since 11am; Not prepped or portioned today. Stored over stacked. See stop sale. At pizza station: cooked sausage (54F - Cold Holding); cooked meatballs (52F - Cold Holding) As per operator, both items stored since 3pm. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2025-01-04: At double door reach in cooler: salad dressing with fresh garlic and oil: (46F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On side of pizza make table: roasted onions (54F at 3:30pm; 51F at 4:15pm- Cooling) As per chef, cooling since 12:00pm. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Item not properly situated in ice bath. Advised operator to quick chill. Warning - From follow-up inspection 2025-01-04: At salad station: salad dressing with fresh garlic and oil(49 F at 3:15pm- Cooling) As per chef, cooling since 11am. Item did not cool to 41F in 4 hours. See stop sale. Admin Complaint

Inspection Date: 1/3/2025

Inspection #: Visit ID: 8995196

  • 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 (Chlorine 0ppm) Operator primed. Chlorine- 100ppm. Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soiled dishes then retrieved clean dishes; no hand wash. Operator advised employee to wash hands. **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked wings held on time as a public health control since 11am not discarded at the end of time limit. See stop sale. Warning
  • 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table near pasta make table: pasta fagioli (133F - Hot Holding) As per chef, stored since 11am. Stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station: boiled eggs (47F - Cold Holding) As per operator, stored over 4 hours; cheese (47F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale. At walk in cooler: house made marinara (46F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At pizza station: sliced tomatoes (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) As per operator, both items stored since 11am; Not prepped or portioned today. Stored over stacked. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station: boiled eggs (47F - Cold Holding) As per operator, stored over 4 hours; cheese (47F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale. At walk in cooler: house made marinara (46F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At pizza station: sliced tomatoes (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) As per operator, both items stored since 11am; Not prepped or portioned today. Stored over stacked. See stop sale. At pizza station: cooked sausage (54F - Cold Holding); cooked meatballs (52F - Cold Holding) As per operator, both items stored since 3pm. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. Repeat Violation Admin Complaint
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked wings held on time as a public health control since 11am not discarded at the end of time limit. See stop sale. 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. Cooked wings no time mark. As per operator, 1 batch prepared 30 mins prior and 1 prepared 11am. Operator time marked. Corrected On-Site Warning
  • 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 steam table near pasta make table: pasta fagioli (133F - Hot Holding) As per chef, stored since 11am. Stored over 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On side of pizza make table: roasted onions (54F at 3:30pm; 51F at 4:15pm- Cooling) As per chef, cooling since 12:00pm. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Item not properly situated in ice bath. Advised operator to quick chill. Warning
  • 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. 1 employee. Warning

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8994856

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ricotta (53F - Cold Holding); garlic, mayo, cheese sauce (50F - Cold Holding) since 11am At make table unit near stovetop: boiled eggs (45F - Cold Holding) stored since 11am Pizza make table: whipped ricotta (53F - Cold Holding); cooked sausage (54F - Cold Holding); shredded mozzarella (49F - Cold Holding); cooked baby meatballs (45F - Cold Holding); tuna salad (45F - Cold Holding) stored since 11am As per operator, all items removed from walk in cooler and placed in make tables at 11am. Not prepped or portioned today. Operator placed items in water on time as a public health control and moved other items to quick chill. **Corrective Action Taken** Warning - From follow-up inspection 2024-10-04: At make table unit near stovetop: boiled eggs (45F - Cold Holding) As per operator, items moved from double door stainless steel cooler to flip top unit and stored since 10am. Not prepped or portioned today. Operator discarded. Admin Complaint Corrected On-Site

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8773305

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee go outside; return to kitchen, put gloves on then prepared pizza dough; no hand wash. Employee washed hands. Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler. Operator corrected. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ricotta (53F - Cold Holding); garlic, mayo, cheese sauce (50F - Cold Holding) since 11am At make table unit near stovetop: boiled eggs (45F - Cold Holding) stored since 11am Pizza make table: whipped ricotta (53F - Cold Holding); cooked sausage (54F - Cold Holding); shredded mozzarella (49F - Cold Holding); cooked baby meatballs (45F - Cold Holding); tuna salad (45F - Cold Holding) stored since 11am As per operator, all items removed from walk in cooler and placed in make tables at 11am. Not prepped or portioned today. Operator placed items in water on time as a public health control and moved other items to quick chill. **Corrective Action Taken** Warning
  • 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, stove top : cooked meatballs (119F - Hot Holding) As per operator, stored since 40 mins. Operator began reheating on stove top. **Corrective Action Taken** 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. No written procedure for items held using time as a public health control. Operator completed document. Corrected On-Site Warning

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8518867

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
  • 14-11-5:Basic - Equipment in poor repair. Plastic container on drying rack cracked
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Dry storage space storing pizza boxes
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen with gloves on to go outside and returned to work and began handling food. Gloves were not changed and hands were not washed. Educated employee on site.

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8518365

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit #1 at pizza station; Warning - From follow-up inspection 2023-10-06: **Time Extended**

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8372203

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- personal sunglasses stored hanging from shelves above food prep table at the back of the kitchen. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting- plastic food containers on the shelves above three compartment sinks. Educated operator Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit #1 at pizza station; Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use at pizza station Discarded Corrected On-Site Warning
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Leaf blower stored on top of flour and sugar containers by pizza boxes Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sink and surface Sanitizer Bucket (170); fixed to 700 ppm 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. Dishwasher (Chlorine 0ppm); Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (43-49F - Cold Holding); eggplant parmigiana (45F - Cold Holding); sautéed onions (49F - Cold Holding); mozzarella cheese (43-48F - Cold Holding); cooked cauliflower (46F - Cold Holding); cooked mushrooms (46F - Cold Holding);in cold holding unit #1 at pizza station; as per operator foods not prepared or portend today; foods out of temperature for approximately 2 hours; foods moved to walk-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- fresh garlic in oil and cooked wings at pizza station; per operator foods on 4 hour time since 10:30; operator marked; Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored next to clean bowls on the shelves next to dishwasher Removed Corrected On-Site Warning
  • 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. Milk in 2 door reach in cooler at the back of the kitchen- as per operator opened on Monday Dated Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sinks at the bar and front counter used for purposes other than handwashing- dump sink as per evidence off discarded straws Removed Corrected On-Site Warning
  • 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/ Manager walked in during inspection; Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area; provided Corrected On-Site Warning