What is John Anthony's Pizzeria's health inspection score?

John Anthony's Pizzeria has a SafeDine safety score of 92 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was John Anthony's Pizzeria last inspected?

John Anthony's Pizzeria was last inspected on May 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does John Anthony's Pizzeria have?

John Anthony's Pizzeria has 23 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is John Anthony's Pizzeria safe to eat at?

Yes, John Anthony's Pizzeria has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does John Anthony's Pizzeria serve?

John Anthony's Pizzeria serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

John Anthony's Pizzeria

Name: John Anthony's Pizzeria
Address: 1056 FRANKLIN AVENUE, Valley Stream, 11580
Rating: 92

1056 FRANKLIN AVENUE, Valley Stream

Last Inspected: 5/22/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

5 inspections

Last: May 22, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

4.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (92/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1056 FRANKLIN AVENUE, Valley Stream, FL 11580

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Violation Timeline

Dec 2024

2 inspections

3 high priority

3 basic

Dec

Sep 2025

2 inspections

3 high priority

10 basic

May 2026

1 inspections

4 basic

May

Inspection History

5 records on file

3 Inspection2 Re-Inspection

May 26

Inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−8 pts

Sep 25

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14AInsects, rodents present−2

Base deductions−4 pts

Sep 25

Inspection Inspection

3 High8 Basic

11 total

54/100inspection score

−46 pts

High Priority (3)

−30 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10
1GCracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (8)

−16 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12AHot, cold running water not provided, pressure inadequate−2
14AInsects, rodents present−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−46 pts

Dec 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Dec 24

Inspection Inspection

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (3)

−6 pts

8FImproper thawing procedures used−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14AInsects, rodents present−2

Base deductions−36 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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