ANTONIO’S HOUSE OF PIZZA Inspection – August 19, 2026

High Priority 3

#5High Priority22-48-5

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -lemon scented chlorine **Warning**

Warning

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Stop Sale

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza cheese (51F – Cold Holding); raw shell egg (51F – Cold Holding); garlic and oil (50F – Cold Holding); pasta (52F – Cold Holding); meatballs (39F – Cold Holding) fresh mozzarella (50F – Cold Holding) **Warning**

Warning

Intermediate 2

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to dough mixer

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. -hand wash sink next to dough mixer

Basic 4

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. -pizza cooler

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. -rear door

#3Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. -multiple cracked floor tiles

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. -pizza cooler

Florida Food Watch