PAPA ANTHONY’S PIZZA Inspection – September 3, 2025

High Priority 2

#5High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked pastas, lasagna in glass door coolers. All less than 7 days.

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta cheese on counter at cook line less than 1 hour 56°. Recommend container placed in ice bath or add to time plan if kept out of cooler during busy meal times.

Intermediate 2

#7Intermediate11-26-1

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. -latest employee. Server read and signed. **Corrected On-Site**

Corrected On-Site

#8Intermediate53B-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. -server employed 1 year.

Basic 4

#1Basic08B-38-4

Basic – Food stored on floor. -oil container on floor under pizza oven.

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust on some hood filters. -grease build up on sides of burner stove. -spice container above stove, exterior soiled.

#3Basic25-32-4

Basic – Reuse of single-service or single-use articles. -food products in feta, Parmesan cheese containers.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. -sausage thawing in standing water. Food interior 32, exterior 50. Product will be cooked immediately.

Florida Food Watch