ANTHONY & LUCA'S PIZZA KITCHEN

Name: ANTHONY & LUCA'S PIZZA KITCHEN
Address: 4687 PARK BLVD, PINELLAS PARK, FL, 33781, US
Rating: 0

4687 PARK BLVD, PINELLAS PARK, FL 33781

License #6217214

🍕 Pizza/Italian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 30 findings · 3 critical

Routine - Food (follow-up)

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Quick take

ANTHONY & LUCA'S PIZZA KITCHEN in PINELLAS PARK currently holds an InspectFL Health Score of 0 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 September 14, 2026. Across those visits, inspectors documented 123 total violations — 15 critical, 29 major, 79 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 21, 2025

The latest inspection on September 14, 2026 shows 30 observation rows: 3 critical, 7 major, and 20 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

123

Coverage note

Inspector notes linked where available

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ANTHONY & LUCA'S PIZZA KITCHEN has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak held on front line temped at 60F 1:30PM. Employee moved steak to freezer. Steak Retemped at 2:33PM at 41F.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometers on site in restaurant.
[06-01-5] Steak held on top of pizza oven for thawing for 20 minutes. Employee was informed of proper thawing methods and moved steak to reach-in cooler
[16-37-1] Quaternary No test kit to check sanitizer levels present in restaurant.
[21-30-4] Wiping cloth used for food spills also used for other purposes. Used rag seen on ground used to clean spill on floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener had buildup of food residue on blade.
[23-24-4] All handles throughout kitchen had buildup of food residue on inside of handle
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple clean containers seen wet nesting in dish washing area.
[35A-02-8] 4 flying insects in dish pit area.
[36-22-4] Floor area(s) covered with standing water. Standing water seen near back in dish washing area closest to mop sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls have build up of dust and food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[51-18-6] No copy of latest inspection report available.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan on site for food that is held on time. Sent to front desk operator email
[12B-02-4] Employee eating in a food preparation or other restricted area. Two employees seen eating food in main kitchen area around prep station.
[35B-07-4] Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. (1) vent screen open over top of cash register area.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not displayed in restaurant.
[02D-01-5] Working containers of food removed from original container not identified by common name. Semolina flour unlabeled in back of kitchen near dish area.
[02C-02-5] mozzarella cheese and marinara sauce lacked proper date marking throughout kitchen
[03F-02-5] 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. Employee discussed pizza had gotten there at 12:30 PM. Employee created proper time marking for pizza held on time.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in any old holding units in restaurant.
[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. Lori Nov 2026 Andrew Aug 2026
[22-16-4] All reach-in coolers throughout kitchen had buildup of food residue on walls, shelves and racks.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean pizza flats used for moving pizza stored in mop sink. Multiple clean pizza flats stored on floor in-between freezer and dry storage rack.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep area table near front of kitchen.
[08B-38-4] Large bag of flour open on back floor near prep table
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip seen hanging over dish area and clean dishes. Trap has excess amount of dead flies attached.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding broken near pizza oven located on the north side wall.
[36-73-4] Floor soiled/has accumulation of debris. Floor throughout entirety of kitchen heavily soiled with food debris and used single use containers. Floor behind fryers has excessive amount of grease buildup.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Current ownership was licensed march 21st 2025 No plans submitted from licensing Multiple parts of kitchen are different than original plan review. 2 cold holding reach ins have replaced prep tables in center of kitchen. Freezers are now in place of ovens and proofers that are on east wall of kitchen. Mixers have been removed and replaced with fryers along west side wall. Rolling pizza oven has been moved to west side wall as well.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak held on front line temped at 60F 1:30PM. Employee moved steak to freezer. Steak Retemped at 2:33PM at 41F.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit to check sanitizer levels present in restaurant.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All handles throughout kitchen had buildup of food residue on inside of handle.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple clean containers seen wet nesting in dish washing area.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding broken near pizza oven located on the north side wall.
[36-22-4] Floor area(s) covered with standing water. Standing water seen near back in dish washing area closest to mop sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls have build up of dust and food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[51-18-6] No copy of latest inspection report available.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan on site for food that is held on time.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in any old holding units in restaurant.
[08B-38-4] Food stored on floor. Multiple cans of tomato sauce stored on floor throughout kitchen along with a single bag of flour closest to can storage area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers throughout kitchen had buildup of food residue on walls, shelves and racks.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip seen hanging over dish area and clean dishes. Trap has excess amount of dead flies attached.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not displayed in restaurant.
[02D-01-5] Working containers of food removed from original container not identified by common name. Semolina flour unlabeled in back of kitchen near dish area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw steak, mozzarella cheese and marinara sauce lacked proper date marking throughout kitchen
[21-30-4] Wiping cloth used for food spills also used for other purposes. Used rag seen on ground used to clean spill on floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Steak held on top of pizza oven for thawing for 20 minutes. Employee was informed of proper thawing methods and moved steak to reach-in coolerA for proper thawing.
[03F-02-5] 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. Employee discussed pizza had gotten there at 12:30 PM. Employee created proper time marking for pizza held on time.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometers on site in restaurant.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean pizza flats used for moving pizza stored in mop sink. Multiple clean pizza flats stored on floor in-between freezer and dry storage rack.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Current ownership was licensed march 21st 2025 No plans submitted from licensing Multiple parts of kitchen are different than original plan review. 2 cold holding reach ins have replaced prep tables in center of kitchen. Freezers are now in place of ovens and proofers that are on east wall of kitchen. Mixers have been removed and replaced with fryers along west side wall. Rolling pizza oven has been moved to west side wall as well.
[12B-02-4] Employee eating in a food preparation or other restricted area. Two employees seen eating food in main kitchen area around prep station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep area table near front of kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener had buildup of food residue on blade.
[35A-02-8] Live, small flying insects found. (1) Single fly in kitchen seen. Inspector discussed the importance of no vermin in kitchen with employees. Employees have began using fly traps in dish area to prevent and flying insects.
[35B-07-4] Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. (1) vent screen open over top of cash register area.
[36-73-4] Floor soiled/has accumulation of debris. Floor throughout entirety of kitchen heavily soiled with food debris and used single use containers. Floor behind fryers has excessive amount of grease buildup.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All coolers in kitchen handles soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed. License not displayed confirmed ownership with employees.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board during activity prep.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-38-4] Food stored on floor. Box of oil under conveyor, bag of flour on floor near back hand wash sink
[33-19-4] Garbage on the ground around dumpster. Pizza boxes, oil container and gloves on ground rear of restaurant and near dumpsters.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[12B-07-4] Multiple Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[51-18-6] No copy of latest inspection report available. Last inspection not available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on all reach in coolers.
[22-16-4] Reach-in cooler interior have accumulation of soil residues.
[29-49-6] Standing water in bottom of reach-in-cooler. Across from cook line below screen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop sink in rear of restaurant.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed chef at cook line prep cook line gave recite to customer then went back to preparing pizza.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with build up of food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Broom and pizza rack front of front hand wash sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Emergency order recommended
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on clean equipment table next to bream in plastic bins
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour in rear.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[35A-03-4] Dead roaches on premises. 2 Dead roaches under counter next to deli cooler.
[08B-38-4] Food stored on floor. Open Bag of flour on floor dry storage area.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[33-29-4] Grease receptacle, broken. Using trash can lid to replace broken lid.
[23-03-4] Nonfood-contact surface soiled and torn deli cooler at cook line. Hood filter soiled
[35B-03-4] Outer openings not protected with self-closing doors. Rear door open during inspection. Employee closed door.
[25-05-4] Single-service articles improperly stored. Pizza boxes on floor front counter.
[41-07-4] Container of medicine improperly stored. Employee moved
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands after touching soiled surfaces before putting on gloves. Educated employee and he washed his hands and put on clean gloves.
[35A-02-7] Live, small flying insects found 1 live flying insect near front counter 1 live flying insect back deli cooler. 1 live flying insect under hand wash sink. 1 live flying insect near bag of old rags.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach under shelves under deli cooler. 2 live roach under deli cooler. 1 live roach under deli cooler. 3 live roach under glass reach in cooler. 6 live roaches near three compartment sink. 2 live roaches under bags of bread on shelves bags are open and in use. 1 live roach under pizza oven. 1 live roach under dining room table.
[35A-23-4] Roach excrement and/or droppings present. On electrical socket under hand wash sink.
[03F-02-5] 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. Pizza at Front counter
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Front hand wash sink blocked with broom and pizza boxes
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Made sauce and milk in glass cooler no date marked open and prepared yesterday.