PAPA ANTHONY’S PIZZA Inspection – April 21, 2026

High Priority 1

#5High Priority03F-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. Pizzas at front counter less than 4hrs per operator .

Intermediate 2

#6Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Hand sink on line blocked by trash can. Removed **Corrected On-Site**

Corrected On-Site

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked noodles made 4/19 per operator.

Basic 4

#1Basic24-27-4

Basic – Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bowls for salad stored under paper towel dispenser at hand sink on cook line. Operator removed **Corrected On-Site**

Corrected On-Site

#2Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Prep person. Operator put on beard guard **Corrected On-Site**

Corrected On-Site

#3Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. -Cooked spinach thawing in standing water.

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. -Sugar, flour , simelina

Florida Food Watch