ANTONIO'S

Name: ANTONIO'S
Address: 611 S ORLANDO AVE, MAITLAND, FL, 32751, US
Rating: 19.5

611 S ORLANDO AVE, MAITLAND, FL 32751

License #5808328

🍕 Pizza/Italian ℹ️

19.5 Grade F / 100

Failing Health Score

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Latest inspection

April 6, 2026 · 12 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ANTONIO'S in MAITLAND currently holds an InspectFL Health Score of 19.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 139 total violations — 8 critical, 25 major, 106 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 6, 2026 shows 12 observation rows: no critical rows, 4 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

139

Coverage note

Inspector notes linked where available

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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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust Ceiling tiles in kitchen has dust buildup
[36-73-4] Floor soiled/has accumulation of debris in walk-in-freezer
[14-38-4] Food storage container/container lid cracked or broken. Containers in 2 door unit across from paper goods has cracked/broken areas
[08B-38-4] Food stored on floor in walk-in-freezer
[14-33-4] 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
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[36-27-5] 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
[22-02-4] Food-contact surface soiled with food debris Cut board on cooks line has black marks
[53A-05-6] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at dish machine
[02C-02-5] 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

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust Ceiling kitchen light covers has dust buildup
[14-09-4] 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
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under cooking equipmemt
[36-17-5] 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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza slicers in water 98F - operator discarded water
[23-03-4] 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
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Prep cook cutting leafy greens out of box on line- leafy greens were washed before cutting
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelving to reach in cooler by paper goods has rusted shelves
[21-04-4] Towel used under cutting board.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment Wall soiled prep area
[14-86-1] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on cooks line has heavy staining Can opener soiled
[53A-05-6] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on cooks line
[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 in walk-in-cooler from previous day not dated

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting board at bakery front counter. Operator states this cutting board is only used as a prepping station to bag orders. -cutting board at salad station
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf next to clean plastic containers . Operator immediately discarded
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee meal over clean dishes on rack. Operator immediately removed
[14-11-5] Equipment in poor repair. Gaskets in pizza prep cooler
[36-73-4] Floor soiled/has accumulation of debris. -under fryer. -behind ice machine -Floor under back cooler across from plastic storage shelf
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Operator had one hood filter installed backwards. Operator immediately corrected
[10-18-5] In-use utensil stored in sanitizer between uses. tongs stored in container of sanitizer. Advised operator to either keep utensils in dry container and wash every 4hrs or keep utensils in water of 135F . Operator immediately removed utensils from sanitizer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Unused Cooler under bread warmer -Hood filters -Gaskets dirty in center prep station in back kitchen -Dust on rack clean with dishes
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed greens over carrots, cooked potatoes and sauces containers in back cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.above stove
[35A-02-7] Live, small flying insects found 2 flying insects in kitchen by ice machine
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pomadora sauce 123F hot holding in crockpot at front counter less than 4hrs per operator. Operator immediately reheated to 181F for temperature recovery.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment is making chaser salad in house using raw egg as ingredients. Not indicated on menu. Operator immediately reprinted all menus
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sundried tomatoes sauce, and cream sauce in walk in cooler both dated 1/3. Per operator they were made 2/15. . Operator immediately removed wrong dates and put correct dates

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Cooks line has cracked tiles and ware washing area
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom in kitchen - door not self closing
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks by dry storage by dry goods not secured
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance through pout back of house
[14-74-7] 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Board to front desert station soiled Board on cooks line has cut marks
[36-73-4] Floor soiled/has accumulation of debris, through prep area
[14-38-4] Food storage container/container lid cracked or broken. Food storage containers in walk-in-cooler are cracked
[33-19-4] Garbage on the ground and/or pad around dumpster.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-01-5] 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
[23-03-4] 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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior salad cooler on cooks line soiled Interior of prep cooler soiled
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves to 2 door unit in kitchen has rust
[36-27-5] 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
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink faucet leaking to sink on cooks line
[35A-02-6] 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
[41-24-4] 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
[01B-02-5] 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
[03A-02-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cut board at desert deli heavily stained
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on cooks line
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] 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

Disposition: Warning Issued
[16-46-4] Old labels stuck to food containers after cleaning.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 5 tanks by employee restroom not secured
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen and prep area
[14-09-4] Cutting board has cut marks and is no longer cleanable. It board heavy cut marks desert cooler section
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles disrepair on cooks line and around dish machine
[14-38-4] Food storage container/container lid cracked or broken. Several food containers cracked
[08B-38-4] Food stored on floor. 3 cases cooking oil on floor by dry storage racks
[33-19-4] Garbage on the ground and/or pad around dumpster.
[36-24-5] Hole in or other damage to wall. Hole in wall next to hand sink on cooks line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
[38-07-4] 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled in kitchen Flour bin not labeled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment and several areas throughout kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour not labeled
[22-41-4] 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
[22-02-4] Food-contact surface soiled with food debris, Small cut boards on line stained
[31B-03-4] No soap provided at handwash sink in kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. Several spray bottles in facility not labeled