ANTONIO'S PIZZA RANT
13718 W SR 84 · DAVIE · Broward County · FL 33325
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High 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 at 0ppm strength. Employee set up the triple sink. **Repeat Violation**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using personal cell phone , without gloves, then proceeded to touch clean utensils at kitchen area. Educate employee of proper hand washing. Employee clean hands, and put gloves. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach-in cooler -Observed raw beef, and shrimps over ready to eat cooked chicken and cheese fingers. Operator placed raw food items to lower drawer. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler ; ham (51F – Cold Holding); tuna (63F – Cold Holding); cheese (68F – Cold Holding); cooked lasagna (52F); cooked pasta (53F – Cold Holding); cooked eggplant (54F – Cold Holding); cooked chicken wings (57F – Cold Holding), prepared salads (49F). Food items not prepared or portioned today. Per employee items hold cold more than 4hours. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler ; ham (51F – Cold Holding); tuna (63F – Cold Holding); cheese (68F – Cold Holding); cooked lasagna (52F); cooked pasta (53F – Cold Holding); cooked eggplant (54F – Cold Holding); cooked chicken wings (57F – Cold Holding), prepared salads (49F). Food items not prepared or portioned today. Per employee items hold cold more than 4hours. See stop sale. Observed-cooked pizza (89F – Cold Holding-room temperature ). Per employee pizza was on ambient 30mn before inspection.
Intermediate 5
11-03-5Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Employees had no knowledge of BIG 6 procedures.
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure provided – on site/establishment. email and print written plan to employee. **Corrected On-Site** **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. At kitchen area. Hand washing blocked with containers.
53A-05-6Intermediate – 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/. No manager on site location, 4 employees handling food, and one employ at the cashier.
31B-05-4Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At kitchen- employee provided paper towel. **Corrected On-Site**
Basic 7
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At sodas room.
36-36-4Basic – Ceiling tile missing. Observed missing ceiling tile at the soda storage.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. At kitchen- observed small leak on ceiling.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling soiled.
36-73-4Basic – Floor soiled/has accumulation of debris.at kitchen and dry store area.
35B-03-4Basic – Outer openings not protected with self-closing doors. Exterior door with gap, and not self closing. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Soiled Wiping cloth store on counter. Educated operator of sanitizer procedures. Operator made a new sanitizer bucket and place new wiping cloths. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 20, 2026 12:58 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.