ANTHONY'S COAL FIRED PIZZA OF WELLINGTON

Name: ANTHONY'S COAL FIRED PIZZA OF WELLINGTON
Address: 1003 SR 7, VILLAGE OF WELLINGTO, FL, 33414, US
Rating: 35

1003 SR 7, VILLAGE OF WELLINGTO, FL 33414

License #6020226

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

35 Grade F / 100

Failing Health Score

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Quick take

ANTHONY'S COAL FIRED PIZZA OF WELLINGTON in VILLAGE OF WELLINGTO currently holds an InspectFL Health Score of 35 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 40 total violations — 24 critical, 5 major, 11 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 13, 2025

The latest inspection on April 3, 2026 included 3 critical violations, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Admin. complaint recommended
[29-19-4] Standing water in floor at the back door of kitchen.
[01B-02-5] At walk in cooler: cooked pasta (48F - Cold Holding) ; cooked mushrooms (47F - Cold Holding) Not prepped or portioned today. As per operator, stored in unit over night. See stop sale. At stove top: roasted bell peppers (97F at 4:45pm- Cooked Cooling) Cooked mushrooms (87F at 4:45pm- Cooked Cooling) As per operator, since 1:30pm. Products did not cool from 135F to 41F in a total of 2 hours. See stop sale.
[35A-09-4] Presence of insects, rodents, or other pests. Ant trail along the opening of the back door.
[03A-02-5] At walk in cooler: cooked pasta (48F - Cold Holding) ; cooked mushrooms (47F - Cold Holding) Not prepped or portioned today. As per operator, stored in unit over night. See stop sale. At double door stainless steel reach in cooler: sliced tomatoes (46F - Cold Holding) Not prepped or portioned today. Stored in cooler that isnt working 2 hours prior. Operator moved to quick chill.

Administrative complaint recommended
[29-19-4] Standing water in floor at the back door of kitchen.
[35A-09-4] Presence of insects, rodents, or other pests. Ant trail along the opening of the back door.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near dry storage: fresh mozzarella (48F - Cold Holding) At walk in cooler: cooked meatballs (48F - Cold holding) As per operator, items stored in units over night. Not prepped or portioned today. See stop Sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler near dry storage: chick peas (66F at 3:40pm; 66F at 4:10pm - Ambient Cooling) As per operator, since 12pm; boiled eggs (65F at 3:40pm- Ambient Cooling) As per operator, since 11:30am; cut lettuce (66F at 3:43pm- Ambient Cooling) As per operator, since 11am; cut lettuce (70F at 3:45pm- Ambient Cooling) As per operator,since 11am; cut tomatoes (68F at 3:45pm- Ambient Cooling) As per operator, since 10am. At stainless steel double door reach in cooler: sliced tomatoes (45F at 3:50pm- Ambient Cooling) As per operator, since 10am. On prep counter sitting in ice: house made dressing with fresh garlic and oil (65F at 4:05pm- Ambient Cooling) As per operator, since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: house made marinara (92F at 3:47pm- Cooked Cooling) As per operator, since 11am. Product did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near dry storage: fresh mozzarella (48F - Cold Holding) At walk in cooler: cooked meatballs (48F - Cold holding) As per operator, items stored in units over night. Not prepped or portioned today. See stop Sale.
[12A-29-4] 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 touch dirty shoes then handed box with cheese; no hand wash. Employee washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked wings (47F at 3:50pm; 46F at 4:25pm- Cooked Cooling) As per operator, item cooling since 11am; cooked onions (68F at 3:50pm; 62F at 4:25pm-Cooling) As per operator, item cooling since 12pm. At current rate of cooling item will not cool from 135F to 41F in a total of 6 hours. cooked spaghetti (62F at 3:50pm; 58F at 4:25pm - Cooling) As per operator, portioned at 1:30pm. At current rate of cooling item will not cool to 41F in a total of 4 hours. Advised operator to quick chill all items.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler near dry storage: chick peas (66F at 3:40pm; 66F at 4:10pm - Ambient Cooling) As per operator, since 12pm; boiled eggs (65F at 3:40pm- Ambient Cooling) As per operator, since 11:30am; cut lettuce (66F at 3:43pm- Ambient Cooling) As per operator, since 11am; cut lettuce (70F at 3:45pm- Ambient Cooling) As per operator,since 11am; cut tomatoes (68F at 3:45pm- Ambient Cooling) As per operator, since 10am. At stainless steel double door reach in cooler: sliced tomatoes (45F at 3:50pm- Ambient Cooling) As per operator, since 10am. On prep counter sitting in ice: house made dressing with fresh garlic and oil (65F at 4:05pm- Ambient Cooling) As per operator, since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher pull hand from between apron and top and handle clean glass tray from dish washer; no hand wash. Advised operator that employee should wash hands.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. See stop sale. At front counter cooked wings time marked 10:25-2:25 not discarded at end of time, discussed with operator see stop sale.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
[41-10-4] Toxic substance/chemical improperly stored. In dry storage bottle of degreaser stored above cans of food, discussed with operator who removed degreaser.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dishwasher has accumulation of soiled residues , discussed with operator to clean and sanitize.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and after without washing hands employee put on gloves and handled clean and sanitized knives, discussed with operator who educated employee and washed hands.
[35A-02-7] Live, small flying insects found In dish washing area approximately 5 live flying insects landing on soiled wash cloth, discussed with operator to kill flying insects and clean and sanitize area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table next to flip top pizza cooler pasta soup (107F - Hot Holding) per operator product prepared appropriately 2 hours ago on stove top, discussed with operator who moved product and reheated to 165F+.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace.
[11-27-4] 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. Emailed form to operator.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at front counter used to dump drinks. Discussed with operator.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Abound dish washing area ceiling tiles soiled, discussed with operator to repair or replace.

Emergency order recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dish washing area ceiling tile vents soiled with accumulated mold like substance, discussed with operator to clean and sanitize.
[41-10-4] Toxic substance/chemical improperly stored. At front counter server expo area sanitizer bucket stored above single service Togo pizza boxes, discussed with operator who removed sanitizer bucket.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at pizza station interior soiled with accumulation of food debris, discussed with operator to clean and sanitize.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink at dishwashing area and front counter pizza station heavily soiled with build out of food debris, discussed with operator to clean and sanitized areas.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked meatballs (61F - Cooling) at 11:20 per operator cooling since yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled rim of trash can to move it and after without washing hands employee handled cut onions and clean Utensils to prepare customer salad, see stop sale of cut onions, and two portions of mixed salad. Discussed with operator, employee washed hands.
[35A-02-7] Live, small flying insects found In kitchen Approximately 11 live flies on clean and sanitize dishes, paper towels, open single service boxes of single service to go items above three compartment sink. In kitchen Approximately 40 live flies under dish machine and on wall around dish machine. In kitchen Approximately 6 live flies on pizza boxes. In kitchen Approximately 5 live flies on bag of onions. In kitchen Approximately 4 live flies in soda syrup dispenser room on bags of syrup. In kitchen Approximately 2 live flies under food preparation table next to stove with dry seasonings. In kitchen Approximately 10 live flies at mop sink on mop heads and wall next to ice machine. In kitchen next to ice machine Approximately 17 live flies on clean metal trays and plastic food bins. In kitchen Approximately 2 live flies on food preparation table next to stove. Discussed with operator to eliminate all flying insects and clean and sanitize all areas of kitchen.
[08B-38-4] Food stored on floor. In walk in cooler multiple containers and boxes of food stored on floor, discussed with operator to remove products from floor.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled rim of trash can to move it and after without washing hands employee handled cut onions and clean Utensils to prepare customer salad, see stop sale of cut onions, and two portions of mixed salad. Discussed with operator, employee washed hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter pizza station hand washing sink used to store dirty dishes, discussed with operator who removed items from sink.

Community reaction

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ANTHONY'S COAL FIRED PIZZA OF WELLINGTON has a rough inspection history. Would you risk it?

F record

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