ANTHONY'S PIZZA BROADWAY

Name: ANTHONY'S PIZZA BROADWAY
Address: 1811 E BROADWAY ST, OVIEDO, FL, 32765, US
Rating: 49.8

1811 E BROADWAY ST, OVIEDO, FL 32765

License #6903770

🍕 Pizza/Italian ℹ️

49.8 Grade F / 100

Failing Health Score

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Latest inspection

June 24, 2026 · 11 findings · 2 critical

Routine - Food

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Quick take

ANTHONY'S PIZZA BROADWAY in OVIEDO currently holds an InspectFL Health Score of 49.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 24, 2026. Across those visits, inspectors documented 73 total violations — 14 critical, 15 major, 44 minor.

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The latest inspection on June 24, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

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Inspector notes

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ANTHONY'S PIZZA BROADWAY 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.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - mens and womens restroom
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. - cooking oil stored in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave on cooks line
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters over cooking equipment - Exterior of pizza oven next to stove. - Exterior of microwave
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues in kitchen area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed vegetables stored over ready to eat foods in walk-in cooler
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of cleaner sterner at POS.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda machine.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. At the feta cheese and ground cooked beef at the make table not. Operator discarded it to.
[14-09-4] Cutting board has cut marks and is no longer cleanable. 2 of the make table at the kitchen.
[14-11-5] Equipment in poor repair. Gasket torn at the walk-in cooler door .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-38-4] Food stored on floor. Bucket of Chicken wings stored on floor at the walk-in cooler and fryer oil stored on floor at the kitchen. Operator removed it to the shelves.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a tongs stored on cart handle at the kitchen. Operator removed it .
[36-62-4] Light not functioning. 3 out by the hoods.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed raw onion at the make table not washed before used operator discarded it .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
[08B-12-5] Stored food not covered. Meatballs not covered at the reach-in freezer.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes and raw green peppers stored on top of ready to eat food (ham-butter-heavy cream )at the walk-in cooler .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored on top of butter at the walk-in cooler . Operator removed it to bottom shelves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table ; ricotta cheese (46F - Cold Holding); pizza sauce (46F); chicken cut (46F - Cold Holding) Operations stated that the last time check temperature was at 38 2 hours ago and he moved the food to the freezer second checked 42f for everything.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board the big make table the one facing the fryer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed white buckets stored at the employee hand sink at the kitchen.
[11-26-1] 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. Emailed it to operator and he start sign it while conducting my inspection.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense feta cheese.
[36-17-5] Floor tiles missing and/or in disrepair, by wash ware area.
[13-03-4] Food employee with no hair restraint while engaging in food preparation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with grime.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausages 46F at cookline , make table unit , placed overnight . Operator instructed to discard,
[01B-36-5] 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.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched agitprop lids and continued to handle food without changing gloves and washing hands. Educated operator.
[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. Provided operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Dough shredder soiled with food debris. -Make line unit cutting board soiled.
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared 24 hours ago in walk in cooler not date marked.