ANTHONY'S COAL FIRED PIZZA OF WELLINGTON
1003 SR 7 · VILLAGE OF WELLINGTO · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 8
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 (Chlorine 0ppm) Operator primed. Chlorine- 100ppm. **Corrected On-Site** **Warning**
12A-13-4High 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-13-4High 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-02-5High 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-02-5High 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-04-5High 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-02-5High 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-01-6High 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**
Intermediate 2
03D-15-4Intermediate – 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**
11-26-1Intermediate – 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**
Inspector observations synchronized from DBPR on September 18, 2026 12:17 PM.
Violation category totals
2 observation(s)
5 observation(s)
1 observation(s)
1 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.