Anthony's Pizza
Last inspected: Feb 9, 2026
50
Score
The health department has logged 14 inspections at Anthony's Pizza, the earliest from 2022. The most recent visit was on Feb 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing eight times across the record.
Compared to other DeLand restaurants (averaging 73), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
14
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
50
Aug 18, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
43
Apr 7, 2025
Complaint Full
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at wait station 45F , less than 4 hours,. Operator placed in freezer.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over bag of mozzarella . Operator relocated.
08A-05-6
High 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. Food worker on cellphone , then continued to handle sanitized plates without washing hands first. Educated operator. **Corrective Action Taken**
12A-29-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut lettuce in make table not date marked from 24 hours ago. Operator updated. **Corrective Action Taken**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table unit, board stained by food.
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap,placed,incorrectly operator corrected. **Corrected On-Site**
31B-06-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys placed on shelf art pizza station operator removed . **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris., under cooking equipment and food preparation area,
36-73-4
Basic - Food employee wearing bracelets other than a plain ring on their hands/arms while preparing food. Operator removed .
13-07-4
Basic - Hole in or other damage to wall, by mixer and walk in cooler.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime.
23-03-4
Basic - Objectionable odors in men's bathroom .
36-64-5
32
Feb 12, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior and interior of warewashing machine. - From follow-up inspection 2025-02-12: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-02-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers and stove , soiled with grease and grime. -dough mixer soiled with food debris. -dish machine racks soiled with grime,. -container lids soiled with dirt and food debris, - From follow-up inspection 2025-02-12: -dough mixer soiled with food debris. -dish machine racks soiled with grime **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of kitchen make table unit. - From follow-up inspection 2025-02-12: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled behind dough mixer, with accumulated grease, food debris, and/or dust. - From follow-up inspection 2025-02-12: **Time Extended**
36-27-5
78
Feb 4, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Walk in cooler Pasta soup (56F - Cooling); marinara sauce (53-47F - Cold Holding);placed overnight. Operator instructed to discard **Corrective Action Taken** **Repeat Violation**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
01B-36-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris,
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink , stored pitcher.
31A-11-4
Basic - Wall soiled behind dough mixer, with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Stored food not covered. Container of croutons and floor on crates in kitchen not covered. **Corrective Action Taken**
08B-12-5
Basic - Standing water in bottom of kitchen make table unit.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers and stove , soiled with grease and grime. -dough mixer soiled with food debris. -dish machine racks soiled with grime,. -container lids soiled with dirt and food debris,
23-03-4
Basic - Floor soiled/has accumulation of debris, under three compartment sink, around dough mixer.
36-73-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 10 ppm. **Warning**
16-55-4
Basic - Ceiling/ceiling tiles/vents soiled throughout establishment, with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior and interior of warewashing machine.
16-21-4
33
Aug 5, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Italian soup 54F Cooling /overnight . operator instructed to discard. **Corrective Action Taken**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding)/5 minutes ; at wait station . Operator placed in reach in cooler.
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense soup in walk in cooler and soufflé cup used to dispense cheese in cook line make table. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, in food preparation area.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Food preparation areas soiled/has accumulation of debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with grime. -cookline shelving above make table soiled with food debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored at wait station reach in cooler.
12B-13-4
43
Feb 28, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-02-28: **Time Extended**
35B-01-4
95
Feb 27, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Pizza sauce 47F with spices placed overnight. Operator instructed to discard. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked meatballs (48F - Cooling ); marinara sauce (71F - Cold Holding); noodles (46F - Cooling) placed over night. Operator instructed to discard . **Corrective Action Taken** **Repeat Violation** **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked sausages in cookline make line unit. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausages in cook line make line unit, prepared 48 hours ago not date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
Basic - Stored food not covered. Sausage not covered in cook line make line unit. **Corrected On-Site** **Warning**
08B-12-5
39
Sep 22, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine racks soiled with dirt **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
23-03-4
95
Sep 20, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
35
Jun 19, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
82
Jun 15, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter pizza station sliced meatballs (45F - Cold Holding)20 minutes ; ricotta cheese (52F - Cold Holding); sausage (45F - Cold Holding)/20 minutes. Operator had top lid unit open, during lunch rush. -Kitchen makeline sausages (48F-Cold Holding ; 3 hours. Operator placed in another unit, -Walk in cooler lasagna (48F - Cold Holding); soup (46F - Cold Holding); ham (46F - Cold Holding); sliced tomatoes (52F - Cold Holding); cooked meatballs (46F - Cold Holding), food delivered 10 minutes ago as per Operator. **Corrective Action Taken** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute soiled with dirt. **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food. **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Food employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt. **Warning**
23-03-4
55
Nov 17, 2022
Complaint Full
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 44-45F in walk in cooler. Operator placed ice. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food employee started work without washing hands and handled food.
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lasagna 49F in walk in cooker cooling from overnight.
03D-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tiramisu opened 2 days ago not date marked in walk in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. Bag of onions stored on food preparation floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -base of dough mixer soiled with encrusted food debris.. -dish machine racks soiled with dirt. **Repeat Violation**
23-03-4
Basic - Throughout establishment ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
32
Jul 21, 2022
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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 . **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Bag of cooked chicken (45F - Cold Holding)/10 minutes . Front counter Butter (45F - Cold Holding)/10 minutes Placed o In an cold ho,ding unit.
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 2- food employees slicing tomatoes and deli meats without gloves.operator educated .
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head soiled with food
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food employees with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood laden with grease. -dish machine racks soiled with dirt.
23-03-4
43
Frequently Asked Questions
When was Anthony's Pizza last inspected?
The most recent health inspection at Anthony's Pizza on file is from Feb 9, 2026. The public record contains 14 inspections in total.
What is the most common violation at Anthony's Pizza?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at Anthony's Pizza.
How does Anthony's Pizza compare to other restaurants in DeLand?
Anthony's Pizza most recently scored 50 out of 100, which is lower than the DeLand average of 73.
Has Anthony's Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Anthony's Pizza have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Anthony's Pizza means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Anthony's Pizza inspected?
Based on the inspection history on file, Anthony's Pizza is inspected around four times per year on average.
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