DirtyFLRestaurant Inspection Data

ANA'S BRAZILIAN KITCHEN

8865 COMMODITY CIR UNIT 101 STE 5

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10708373

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags hanging on food storage and cleaned dish rack/ Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut lettuce 45F, less than 4 hours.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./chemical spray bottles stored with unwrapped straws/ Corrected On-Site

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8750527

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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./employee backpacks hanging on storage rack/ Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair./kitchen reach in cooler and freezer.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food./missing name and address of the establishment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters heavily soiled.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, kitchen reach in freezer/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./some cleaned food containers with stained.

Inspection Date: 5/16/2024

Inspection #: Visit ID: 8632660

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./kitchen. - From follow-up inspection 2024-05-16: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation - From follow-up inspection 2024-05-16: **Time Extended**

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8440745

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on dry storage rack. Flour bags were open.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./home made tomato sauce hot holding at 120F, less than 4 hours/reheated to 165F/ **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/manager Gabriela not present. Walked in in the middle of the inspection/ Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two new employees/ Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./the establishment is doing meal prep in a sealed container/sealed on site and sell to the customers. Warning

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8365124

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer/front wait station reach in freezer.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food./two containers packaged on site with no date on the products.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./three door prep cooler gaskets soiled.
  • 22-16-4:Basic - Two door reach in freezer has accumulation of soil residues.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then put salt on top without washing hands/kitchen cook/advised.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed kitchen cook cut cooked chicken for salad with bare hands/advised.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw steak, two door reach in freezer.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./chemical spray bottle stored next to oranges, feint wait station/ Corrected On-Site