ANITA'S RESTAURANT
Tamiami Trail
Florida, 34272
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 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).
Inspection on 4/5/2024
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for croutons on the expo line. The operator discarded the portion cup. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and backpacks stored hanging near clean equipment in the storage area. The operator properly stored the employee belongings. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for salt and sugar not stored above the foods in the prep area. The operator properly stored the scoop handles. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed multiple foods not covered in the walk in cooler.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth solution at 0ppm at the front wait station. The operator discarded and ref the solution to 100ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor behind the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean dishware without washing hands. The employee was educated on proper hand washing procedures.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored over deli roast beef in the walk in cooler. The operator properly stored the raw sausage. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (63F - Cold Holding) outside of the reach in cooler at the front wait station. The operator stated the butter had been held for approximately 2 hours. The operator was emailed a time for public health control form. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/5/2024 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).