Antonio's
Last inspected: Apr 6, 2026
45
Score
Antonio's appears in inspection records 12 times, starting in 2022. The most recent visit was on Apr 6, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
Looking across the full record, “food-contact surface soiled with food debris cut board” is the recurring theme, flagged nine times.
The city-wide average sits at 71, which Antonio's 45 doesn't quite reach. The pattern in the record is worth a careful look.
12
Inspections
0
Critical latest
4
Major latest
8
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris Cut board on cooks line has black marks
22-02-4
Intermediate - 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 5 employees working no CFM onsite
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dish machine
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual wrapped lasagna in low boy from Saturday not dated
02C-02-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door unit across from paper products in kitchen had some rust on shelves
14-33-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust Ceiling tiles in kitchen has dust buildup
36-34-5
Basic - Floor soiled/has accumulation of debris in walk-in-freezer
36-73-4
Basic - Food storage container/container lid cracked or broken. Containers in 2 door unit across from paper goods has cracked/broken areas
14-38-4
Basic - Food stored on floor in walk-in-freezer
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above make stations on cooks like has heavy grease/dust buildup and in areas in prep area
36-27-5
45
Nov 5, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on cooks line has heavy staining Can opener soiled **Repeat Violation** - From follow-up inspection 2025-11-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust Ceiling kitchen light covers has dust buildup - From follow-up inspection 2025-11-05: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut board on cooks line has heavy groove marks Cut board at desert station has heavy cut marks **Repeat Violation** - From follow-up inspection 2025-11-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelving to reach in cooler by paper goods has rusted shelves - From follow-up inspection 2025-11-05: **Time Extended**
14-33-4
78
Oct 28, 2025
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under washed leafy greens in pan - packaging does not state food grade **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on cooks line has heavy staining Can opener soiled **Repeat Violation**
22-02-4
Intermediate - 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
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk-in-cooler from previous day not dated **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust Ceiling kitchen light covers has dust buildup
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut board on cooks line has heavy groove marks Cut board at desert station has heavy cut marks **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipmemt
36-73-4
Basic - Floor tiles missing and/or in disrepair. Tiles on cooks line in front of cooking equipment are broken/missing Tiles missing in front of 3 compartment sink
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza slicers in water 98F - operator discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dough machine in prep area soiled Cooling rack soiled in walk-in-cooler Walk-in-cooler shelves has heavy food buildup **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Prep cook cutting leafy greens out of box on line- leafy greens were washed before cutting **Corrective Action Taken**
08B-39-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelving to reach in cooler by paper goods has rusted shelves
14-33-4
Basic - Towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment Wall soiled prep area **Repeat Violation**
36-27-5
35
Feb 17, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Jul 2, 2024
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
45
Jun 13, 2024
Complaint Full
1 major violation. 11 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board at desert deli heavily stained **Repeat Violation** - From follow-up inspection 2024-06-13: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by dry storage by dry goods not secured **Repeat Violation** - From follow-up inspection 2024-06-13: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance through pout back of house **Repeat Violation** - From follow-up inspection 2024-06-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Large salad cooler on cooks line not holding proper temp, foods between 50f and 53; thermometer reading 52f - From follow-up inspection 2024-06-13: Cooler has it been repaired, but not in service **Time Extended** **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Board to front desert station soiled Board on cooks line has cut marks **Repeat Violation** - From follow-up inspection 2024-06-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris, through prep area - From follow-up inspection 2024-06-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cooks line has cracked tiles and ware washing area **Repeat Violation** - From follow-up inspection 2024-06-13: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation** - From follow-up inspection 2024-06-13: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior salad cooler on cooks line soiled Interior of prep cooler soiled - From follow-up inspection 2024-06-13: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves to 2 door unit in kitchen has rust - From follow-up inspection 2024-06-13: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment Behind dough maker in prep area, and several areas throughout kitchen **Repeat Violation** - From follow-up inspection 2024-06-13: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink faucet leaking to sink on cooks line - From follow-up inspection 2024-06-13: **Time Extended**
29-11-4
52
Jun 12, 2024
Complaint Full
4 critical violations. 4 major violations. 16 minor violations.
View 24 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 Small flying insects at drink station/wait station at entrance to kitchen **Admin Complaint**
35A-02-6
High Priority - Pesticide-emitting strip present in food prep area. 4 fly strips hanging over drink station at entrance to kitchen each strip has multiple dead insects on strips 1 strip with dead insects over bread warmer in wait station area 2 strips with dead insects over dish machine Operator removed all strips from kitchen **Corrected On-Site**
41-24-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Numerous cold holding foods in salad cooler on cooks line, temps from 50f to 53 **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta salad 51f, cut tomatoes 51f, peeled hard boiled eggs 52f, chicken salad 52f, 8 pieces trout 53f, 9 breaded chicken53f, leafy greens 51f, 2 sets deli meats 53f, bruschetta 56f, shredded mozzarella 50f, per kitchen manager, food in cooler overnight, food has not been taken out, temp of unit was reading over 50f **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board at desert deli heavily stained **Repeat Violation**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked foods from previous day not dated in walk-in-cooler, pan of lasagna, individual servings of lasagna, cooked eggplant
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom in kitchen - door not self closing **Repeat Violation**
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by dry storage by dry goods not secured **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance through pout back of house **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Board to front desert station soiled Board on cooks line has cut marks **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris, through prep area
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cooks line has cracked tiles and ware washing area **Repeat Violation**
36-17-5
Basic - Food storage container/container lid cracked or broken. Food storage containers in walk-in-cooler are cracked **Repeat Violation**
14-38-4
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle to scoop of flour bin in product **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtain to cold unit in dining room has black substance on both curtains Side of fryer soiled on cooks line Flour bin soiled Exterior door to ice machine in kitchen soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior salad cooler on cooks line soiled Interior of prep cooler soiled
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves to 2 door unit in kitchen has rust
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment Behind dough maker in prep area, and several areas throughout kitchen **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink faucet leaking to sink on cooks line
29-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Large salad cooler on cooks line not holding proper temp, foods between 50f and 53; thermometer reading 52f
14-74-7
17
May 8, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, Small cut boards on line stained - From follow-up inspection 2024-05-08: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing - From follow-up inspection 2024-05-08: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 5 tanks by employee restroom not secured - From follow-up inspection 2024-05-08: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen and prep area - From follow-up inspection 2024-05-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. It board heavy cut marks desert cooler section - From follow-up inspection 2024-05-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles disrepair on cooks line and around dish machine - From follow-up inspection 2024-05-08: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Several food containers cracked - From follow-up inspection 2024-05-08: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall next to hand sink on cooks line - From follow-up inspection 2024-05-08: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment and several areas throughout kitchen - From follow-up inspection 2024-05-08: **Time Extended**
36-27-5
61
Apr 24, 2024
Routine - Food
1 critical violation. 3 major violations. 16 minor violations.
View 20 violations
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. Ran dish machine several times tested 0 ppm / also strip did not change, operator unsure which sanitizer is used **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, Small cut boards on line stained
22-02-4
Intermediate - No soap provided at handwash sink in kitchen **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles in facility not labeled **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. 5 tanks by employee restroom not secured
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen and prep area
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. It board heavy cut marks desert cooler section
14-09-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles disrepair on cooks line and around dish machine
36-17-5
Basic - Food storage container/container lid cracked or broken. Several food containers cracked
14-38-4
Basic - Food stored on floor. 3 cases cooking oil on floor by dry storage racks **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Hole in or other damage to wall. Hole in wall next to hand sink on cooks line
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in Walk-in-Freezer has no cover
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled in kitchen Flour bin not labeled
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment and several areas throughout kitchen
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled **Corrected On-Site**
02D-01-5
29
Dec 13, 2023
Routine - Food
2 major violations. 12 minor violations.
View 14 violations
Intermediate - Food-contact surface soiled with food debris Cut board line soiled
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous prepared foods previous day not dated
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured, tanks by office
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable to board online
14-09-4
Basic - Floor soiled/has accumulation of debris. Flour soiled numerous areas on line and prep area Walk-in-freezer floor soiled
36-73-4
Basic - Floor tiles missing and/or in disrepair on cooks line
36-17-5
Basic - Food storage container/container lid cracked or broken. Containers in walk-in-cooler cracked
14-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use knife/knives stored in cracks between pieces of equipment Knife between crack front counter **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Bottom shelving on cart right of cooks line holding spices
14-20-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink dish machine area leaking from faucet
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
45
Mar 1, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips to test dish machine **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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 operator with handout **Warning**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation** **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. To board on front line at bakery station **Warning**
14-09-4
Basic - Floor area(s) covered with standing water. Standing water on floor in front of oven Standing water by dish machine **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair on cooks line and dish washing area **Warning**
36-17-5
Basic - Food storage container/container lid cracked or broken. Crack containers holding pizza dough **Warning**
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cut board and cooler **Corrected On-Site** **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven soiled **Warning**
22-08-4
Basic - Ripped/worn tin foil used as shelf cover on shelf in prep area **Warning**
14-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by dish machine **Warning**
36-27-5
45
Aug 22, 2022
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle hanging on cooling rack by cooked potatoes **Corrected On-Site**
41-10-4
High Priority - Employee washed hands with no soap
12A-20-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line reach in cooler chicken 48°, cooked pastas 50° to 56°; pork 52°; trout 54°; salmon nuggets 60°; raw chicken 46 to 50° front counter Above Items see stopped sale, per Chef, foods in bottom in cooler from previous day, stacked on top of each other not allowing adequate air flow, cooler has standing water in cooler Top of cooler- per operator foods on top out of temp less than 4 hours, Shrimp 50°; sliced sausage 48°; butter 50°; operator placed on ice for immediate temperature recovery **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink by soda dispenser **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna individual portions not dated in walk-in-cooler
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on menu **Corrected On-Site**
02B-01-5
Basic - Floor tiles missing and/or in disrepair. In kitchen and warewashing **Repeat Violation**
36-17-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go deserts front counter has no labels
02D-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface to cooler by office
14-33-4
Basic - Standing water in bottom of reach-in-cooler on cooks line
29-49-6
Basic - Stored food not covered in Walk-in-freezer
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, in kitchen by reach in cooler
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor on cooks line **Corrected On-Site**
21-38-4
22
Frequently Asked Questions
When was Antonio's last inspected?
The most recent health inspection at Antonio's on file is from Apr 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at Antonio's?
Across the inspection record, “food-contact surface soiled with food debris cut board” has been cited nine times, more than any other issue at Antonio's.
How does Antonio's compare to other restaurants in Maitland?
Antonio's most recently scored 45 out of 100, which is lower than the Maitland average of 71.
Has Antonio's inspection record improved over time?
Results have been roughly steady. Inspections at Antonio's have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Antonio's 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 Antonio's inspected?
Based on the inspection history on file, Antonio's is inspected around three times per year on average.
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