Anthonys Gourmet Catering
Last inspected: Mar 10, 2026
74
Score
Inspectors have visited Anthonys Gourmet Catering nine times, with records going back to 2023. The most recent report on file is from Mar 10, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around three violations each.
Looking across the full record, “grease receptacle/dumpster not” is the recurring theme, flagged five times.
That falls roughly in the middle of the pack for Orange Park restaurants. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
74
Sep 23, 2025
Routine - Food
1 minor violation.
View 1 violation
Proper Sanitizer Contact Time and Concentration
FL-33
95
Apr 22, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Small hole in ceiling in dishroom where air conditioner was repaired.
36-32-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on the ground near dumpsters. **Repeat Violation**
33-23-4
90
Sep 10, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank in dry storage area is unsecured.
51-11-4
Basic - Food stored on floor. Multiple cases of oil on floor in dry storage area.
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on ground/grass by dumpsters. **Repeat Violation**
33-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill has debris/food particles.
23-03-4
82
Feb 6, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked prime rib in walk in cooler dated 1/24. Operator voluntarily discarded prime rib. **Corrected On-Site**
02C-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by ice machine. Employee replenished towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink by ice machine. Employee replaced soap. **Corrected On-Site**
31B-03-4
Basic - Single-service articles improperly stored. Multiple cases of single service items at back storage area stored on the floor.
25-05-4
Basic - Garbage can located outside has no lid or lid open/broken. Left dumpster lid is broken off.
33-15-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both the left dumpster and the grease container is not on concrete, both on the ground.
33-23-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign by sink at ice machine. Inspector provided DBPR Form HR 5030-111. Operator hung sign during inspection. **Corrected On-Site**
31B-04-4
58
Dec 5, 2023
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 48 rodent droppings: Approximately 45 on top of dishmachine 3 under left oven by slicer near back of wall Operator removed and discarded all rodent droppings **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken at 57F and cream cheese at 66F on speed rack by side door. Employee states has been out on the rack for approximately one hour. Operator moved chicken and cream cheese to walk in cooler.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid with chemical storage in front room. Operator discarded bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Casey P hired over 60 days.
53B-02-5
Basic - Dead roaches on premises. Two dead roaches at hot water heater. Operator removed and discarded both dead roaches. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease bin by dumpsters not on concrete pad, placed on the ground. **Repeat Violation**
33-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
23-03-4
52
May 16, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
67
Jan 27, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Pesticide-emitting strip present in food prep area. Bar fly pesticide strips in food prep area under hand washing station, and triple sink. Employee removed strips from food prep area. **Corrected On-Site**
41-24-4
High 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. Dishmachine chlorine at 0ppm. Employee set up triple sink.
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Two racks of dishes ran through Dishmachine not sanitized. Employee set up triple sink and sanitized dishes. **Corrected On-Site**
22-45-4
Intermediate - 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. Provided paper written procedures and discussed with person in charge. **Corrected On-Site**
11-27-4
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. Provided employee reporting agreement and discussed with person in charge. **Corrective Action Taken**
11-26-1
Basic - Food pan dried with a towel/cloth. Food pans dried with paper towels after wash, rinse sanitize. Discussed with employee and they rewashed and sanitized pans. **Corrected On-Site**
24-17-4
Basic - Food stored on floor. 3 boxes of food on floor in walk-in cooler. Employee put food on shelves. **Corrected On-Site**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease container on ground and wooden boards. **Repeat Violation**
33-23-4
Basic - Single-service articles improperly stored. Single service items stored on floor near office. **Repeat Violation**
25-05-4
43
Frequently Asked Questions
When was Anthonys Gourmet Catering last inspected?
The most recent health inspection at Anthonys Gourmet Catering on file is from Mar 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Anthonys Gourmet Catering?
Across the inspection record, “grease receptacle/dumpster not” has been cited five times, more than any other issue at Anthonys Gourmet Catering.
How does Anthonys Gourmet Catering compare to other restaurants in Orange Park?
Anthonys Gourmet Catering most recently scored 74 out of 100, which is about the same as the Orange Park average of 73.
Has Anthonys Gourmet Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Anthonys Gourmet Catering have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Anthonys Gourmet Catering means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Anthonys Gourmet Catering inspected?
Based on the inspection history on file, Anthonys Gourmet Catering is inspected around three times per year on average.
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