ANNA MARIA OYSTER BAR LANDSIDE
6906 14 ST W
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Mayonnaise container stored on floor in dry storage. person in charge stated he had no deliveries today and removed it from the floor. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed over grill in the main kitchen area hood filters soiled with grease.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on salad line Cole slaw not date marked . Person in charge voluntarily discarded.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed on salad line Cole slaw not date marked . Person in charge voluntarily discarded.
Food safety inspection conducted on 5/8/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 3/19/2025
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk-in cooler Commercially processed reduced oxygen packaged tuna fully intact that its packaging.educated Person in charge on ROP procedures Person in charge cut package. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill hood filters soiled with grease.
- 33-16-4:Basic - Open dumpster lid on north end of building.Person in charge closed lid. Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler in back kitchen area cooked rice (86F - Cooling) at 1:32 pm .Person in charge stated it was placed in the walk-in cooler at ll:00 am.educated Person in charge on cooling procedures. Person in charge voluntarily discard the cooked rice. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler on cooks line raw seafood over cut mushrooms. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed seafood. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler in back kitchen area cooked rice (86F - Cooling) at 1:32 pm .Person in charge stated it was placed in the walk-in cooler at ll:00 am.educated Person in charge on cooling procedures. Person in charge voluntarily discard the cooked rice.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cooks line cooked chicken (52F - Cold Holding). Educated Person in charge on cold holding food . Person in charge stated it had been in the reach in cooler for approximately 1.5 hours. Person in charge removed chicken to the fill line and placed in walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.observed at patio bar a spray bottle of chemicals not labeled. Person in charge stated it was sanitizer and labeled it accordingly. Corrected On-Site
Food safety inspection conducted on 3/19/2025 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 9/18/2024
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on cooks line employee engaging in food preparation with wrist watch. Employee removed watch and washed hands. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in main bar area drink glasses wet nesting. Person in charge separated glasses to air dry. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed in back kitchen area reach in cooler raw lobster with unwrapped flour tortillas shell in same container. Person in charge voluntarily discharged tortillas. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the hand out in English and Spanish.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in back kitchen area reach in cooler,raw lobster with unwrapped flour tortillas shell in same container. Person in charge voluntarily discharged tortillas. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the hand out in English and Spanish.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on waitstaff food preparation line cut tomatoes and coleslaw time stamped 10:32am. At 3:05pm product had not been discarded.educated Person in charge on Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Person in charge voluntarily discarded products.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line in front kitchen area cooked chicken (56F - Cold Holding) Cooked chicken was stored above the fill line in the container. Person in charge stated it had been there for approximately one hour. person in charge removed product to the fill line and placed in the bottom of reach in cooler. **Corrective Action Taken**
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed on waitstaff food preparation line cut tomatoes and coleslaw time stamped 10:32am. At 3:05pm product had not been discarded.educated Person in charge on Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Person in charge voluntarily discarded products. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in front of 2 bar area beverages station handwashing sink used as a dump sink. Person in charge cleaned sink. Corrected On-Site
Food safety inspection conducted on 9/18/2024 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).
Inspection on 2/9/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dish machine in main kitchen area.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in Walk in cooler Tuna and mahi-mahi thawing in ROP. Educated Person in charge on reduced oxygen packaging Fish thawing procedures. Person in charge stated they had just put fish to thaw in Walk in cooler approximately 3 hours ago and Person in charge cut end of ROP. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in service area by main kitchen wet nesting on plastic glasses. Educated Person in charge, Person in charge placed cup in dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water in dishwasher area in main kitchen and back kitchen area by Walk in freezer.
- 14-69-4:Basic - Ice buildup in walk-in freezer in back kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in bar next to outdoor patio soda gun holder soiled with mold like substance. Person in charge cleaned holder. Corrected On-Site
Food safety inspection conducted on 2/9/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 9/20/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in Walk in cooler Tuna and mahi-mahi thawing in ROP. Educated Person in charge on ROP Fish thawing procedures. Person in charge stated they had just put fish to thaw in Walk in cooler approximately 3 hours ago and he removed from ROP. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing bracelets and watches engaging in food preparation. Educated Person in charge on jewelry. Person in charge had employee remove bracelets and watches and wash hands. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in auxiliary bar area and fountain beverage across from main kitchen.
Food safety inspection conducted on 9/20/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).