On May 7, Anthony’s Coal Fired Pizza in Coral Gables was ordered to temporarily close following a health inspection that revealed 28 violations. Among the most critical issues were live flies landing on food preparation surfaces and improper food temperatures, posing significant risks to public health. The inspection also highlighted objectionable odors, mold buildup, and unsanitary conditions throughout the kitchen. Two other establishments—Pikliz Resto and Bar in Fort Lauderdale and Arties Sportsmen Lounge in Hollywood—were similarly shut down on May 5 due to roach infestations, misuse of pesticides, poor sanitation, and inadequate employee training. All three locations were permitted to reopen after addressing the identified issues and passing follow-up inspections.
In an unexpected turn of events for Anthony’s Coal Fired Pizza, known as a popular dining destination in South Florida, inspectors discovered alarming lapses in food safety protocols. More than 30 live flies were observed settling on food items such as eggplant and pizza dough in the back kitchen area. Additionally, pasta and chicken wings were measured at unsafe temperatures of 66°F, raising concerns about proper storage and handling practices. The inspection report further noted objectionable odors emanating from the pizza station, along with mold-like residue on kitchen equipment. Floors and ceilings were found covered in grease and debris, exacerbating the already grim picture.
The challenges faced by Anthony’s Coal Fired Pizza were not isolated incidents, as two additional restaurants experienced similar fates. Pikliz Resto and Bar in Fort Lauderdale encountered severe violations, including live and dead roaches spotted both inside and outside food preparation areas. Inspectors also flagged the inappropriate use of household pesticides near sinks, underscoring a lack of understanding or disregard for proper chemical management. Meanwhile, Arties Sportsmen Lounge in Hollywood struggled with its own set of problems, including extensive roach activity across multiple zones, unclean hood filters, and no evidence of state-approved employee training. These findings collectively pointed to systemic failures in maintaining basic hygiene standards.
Following these discoveries, all three establishments underwent thorough cleanups and re-inspections before being allowed to resume operations. While the closures served as wake-up calls for these businesses, they also underscored the importance of rigorous oversight in ensuring food safety. Public health officials emphasized the necessity of regular compliance checks and staff education to prevent future outbreaks of contamination or pest-related issues. For now, customers can rest assured knowing corrective measures have been implemented, but vigilance remains crucial in safeguarding community well-being.