ANITA'S RESTAURANT
Tamiami Trail
Florida, 34272
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for croutons on the cook line. The operator removed the ramekin. **Corrected On-Site**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed the reach in cooler door handle at the end of the cook line soiled with an accumulation of food debris.
- 24-18-4:Basic - Forks stored upright with the food-contact surface up on the cook line. The operator properly stored the forks. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented #10 cans of salsa in dry storage. The operator segregated the cans for return. **Corrected On-Site**
- 22-41-4:High Priority - 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. Observed the dishwasher chlorine sanitizer solution at 0ppm. The operator had the tree compartment sink set up for ware washing.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand sinks at the prep area and the cook line. The operator provided paper towels for the hand sinks. **Corrected On-Site**
Food safety inspection conducted on 1/8/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 8/28/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/27/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup on the walk-in freezer floor.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the prep area.
- 22-41-4:High Priority - 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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitization. **Corrective Action Taken** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over waffle mix in the reach in cooler at the entrance to the cook line. Observed raw cracked egg mix stored over cooked lobster in the reach in cooler at the end of the cook line. Observed raw sausage stored over cooked sausage in the walk in cooler. The operator properly stored the above raw foods. **Corrected On-Site** **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle a cell phone then handle clean dishware without changing gloves and washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding); cooked ham (46F - Cold Holding); French onion soup (45F - Cold Holding); raw chicken (46F - Cold Holding); sliced cheese (46F - Cold Holding); heavy cream (45F - Cold Holding); raw shell eggs ambient (46F - Cold Holding) in the walk in cooler. The daily temperature check log recorded an ambient temperature of 39 in the morning. The operator will monitor temperatures. Observed egg salad (46F - Cold Holding); raw chicken (44F - Cold Holding); cut tomatoes (50F - Cold Holding); shredded cheese (53F - Cold Holding); cut lettuce (54F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods have been stored for approximately 2.5 hours. The operator moved the foods to another reach in cooler. **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Food safety inspection conducted on 8/27/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).