How many health inspections has ANTHONYS ON THE BLVD had?

ANTHONYS ON THE BLVD has had 26 inspections according to Florida DBPR records.

Has ANTHONYS ON THE BLVD ever been shut down?

No, ANTHONYS ON THE BLVD has no emergency closures on record.

What are the most common violations at ANTHONYS ON THE BLVD?

The most frequently cited violations at ANTHONYS ON THE BLVD are: Proper ventilation, Proper hand/arm washing, Clean multi-use utensils.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

ANTHONYS ON THE BLVD

1303 DEL PRADO BLVD S, Cape Coral, FL 33990

Lee County · Permanent Food Service · Owner: ANTHONYS ON THE BLVD INC · License: SEA4604980

ANTHONYS ON THE BLVD in Cape Coral, FL has 26 inspections on record with 211 total violations (8.1 per inspection) and 0 emergency closures.

26Inspections

211Violations

0Closures

Data current as of April 29, 2025

Inspection History (26)

Apr 29, 2025 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

Dec 10, 2024 — Routine - Food· 1 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

Dec 3, 2024 — Routine - Food· 4 violations (1 high priority)· Warning Issued

High Priority Violations

V14 Food contact surfaces

V21 Time as control

Basic Violations

V50 Adequate lighting

V53 Outer openings protected

May 10, 2023 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V11 Food in good condition

Basic Violations

V53 Outer openings protected

Sep 6, 2022 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

ANTHONYS ON THE BLVD

Inspection History (26)

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