THE ANCHOR
10135 Southeast 147th Place
Florida, 34491
Marion County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
2
Intermediate
4
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the outdoor bar with mold like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside corn mix and dressing container. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At the outside bar.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler drawers 48F. Employee will use another cooler until repair is completed.
- 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. Reach-in cooler at the cook line, three individually packaged raw fish (mahi) in a vacuum sealed package. Also, in walk-in cooler, case of mahi 10lb) and 12 individually package. (3-501.13(E) FC: (E) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section.) Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, Drawers heavily soiled. Hood soiled (dripping grease). Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves, also soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, employee moved to bucket. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reach-in cooler at the cook line, three individually packaged raw fish (mahi) in a vacuum sealed package. Also, in walk-in cooler, case of mahi 10lb) and 12 individually package.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cheese 44F, raw burgers 47F, raw beef 46F, burger sliders 47F, hotdogs 47F, corn 46F, cut tomatoes 44F, Cubans 46F. Employee moved all items to freezer, all temperatures dropped to 40-41F. Also at the bar area, half and half 44F, Manager voluntarily discarded. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee moved to dish machine. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the ware washing room blocked by big heavy box, manager moved. Corrected On-Site
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One male employee. Repeat Violation Admin Complaint
- 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. No current documentation on site.
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Six Lp gas between front door and side door to access outdoor bar.
Food safety inspection conducted on 12/4/2024 revealed 17 total violations (2 high priority, 4 intermediate, 10 basic).
Inspection on 1/11/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee working with facial hair and no beard guard or hair restraint. Employee placed hat on head. One male employee with facial hair and no beard guard. Repeat Violation Warning - From follow-up inspection 2023-11-01: No change. **Time Extended** - From follow-up inspection 2024-01-11: Two employees with no beard guards. Admin Complaint
Food safety inspection conducted on 1/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/1/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee working with facial hair and no beard guard or hair restraint. Employee placed hat on head. One male employee with facial hair and no beard guard. Repeat Violation Warning - From follow-up inspection 2023-11-01: No change. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. 0 ppm, primed then 0 ppm. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-01: No change, establishment sanitizing dishes in triple sink. Admin Complaint
- 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Pass thru located at front counter over counter area. Customers are able to walk up to pass thru with no barrier to prevent contamination. Warning - From follow-up inspection 2023-11-01: No change. Plexi glass added to side of pass thru during this inspection. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 11/1/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 10/30/2023
High Priority
6
Intermediate
5
Basic
11
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in blue cheese. Removed during this inspection. Corrected On-Site Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler near hand sink on cookline maintaining a temperature of 47F. Unit has trash can in front of vent area of cooler.
- 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. Fish 38F in reduced oxygen packaging in reach in cooler bearing a label to remove package prior to thawing. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee working with facial hair and no beard guard or hair restraint. Employee placed hat on head. One male employee with facial hair and no beard guard. Repeat Violation Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on shelf in ware wash area.
- 08B-38-4:Basic - Food stored on floor. Bucket of chili and bucket of ranch on floor in walk in cooler. Also, unwashed lettuce on shelf over ready to eat foods. Repeat Violation
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. One lid on dumpster is broken.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and prep table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in freezer soiled with mold like substance. Exterior of cooking equipment soiled with grease. Hood filters soiled with grease. Top of dish machine soiled with grease and food debris. Gaskets and around doors of reach in make table soiled. Fan and shelf under pass thru soiled with food debris and dust. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on prep table. Moved to shelf under grill. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At outdoor bar, simply syrup and pickle juice have no labels.
- 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. 0 ppm, primed then 0 ppm. Repeat Violation Admin Complaint
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Pass thru located at front counter over counter area. Customers are able to walk up to pass thru with no barrier to prevent contamination. Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler: ranch and chili in ace hardware buckets. Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In top portion of reach in make table: tomatoes 44-46F in unit overnight. In reach in make table near hand sink: fish dip 49F. Shredded cheese 47F. Boiled eggs 45F. Stop sale issued for cheese, eggs, and fish dip due to being in unit overnight. In reach in drawer unit on cookline: hot dogs 47F. Provolone cheese 48F. Swiss cheese 47F. Employee stated all items in unit overnight. Stop sale issued. On prep table next to grill: Bacon relish with cooked onions 99-101F. Manager stated the item has been at room temperature for multiple days. Stop sale issued. Ranch and blue cheese cups and creamer with no date mark and manager unaware of when product was prepared or open. Stop sale issued. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in make table: tomatoes 44-46F in unit overnight. In reach in make table near hand sink: fish dip 49F. Corn salsa 46F. Shredded cheese 47F. Boiled eggs 45F. Ham 47F. Stop sale issued for cheese, eggs, and fish dip due to being in unit overnight. Ice bags added to items placed in unit today. In reach in drawer unit on cookline: hot dogs 47F. Provolone cheese 48F. Swiss cheese 47F. Employee stated all items in unit overnight. Stop sale issued. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to grill: Bacon relish with cooked onions 99-101F. Manager stated the item has been at room temperature for multiple days. Stop sale issued.
- 02C-03-5:Intermediate - Commercially processed and/or prepared on site ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened Monday or Tuesday last week with no date mark at indoor bar. Stop sale issued. Ranch and blue cheese in reach in cooler at outdoor bar with no date mark, manager not aware of when ranch and blue cheese were made. Stop sale issued. Shredded cheese in walk in cooler opened yesterday morning with no date mark. Date added Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris. Interior of ice machine has mold like substance on deflector plate.
- 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/ Four employees currently working with no CFM on site.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Manager stated establishment has 11 employees that have been employed more than 60 days. One manager card and two FRLA safestaff certificates provided. Missing for eight employees.
Food safety inspection conducted on 10/30/2023 revealed 22 total violations (6 high priority, 5 intermediate, 11 basic).
Inspection on 7/6/2023
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 7/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/6/2023
High Priority
5
Intermediate
2
Basic
12
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bleu cheese in make table across from grill. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile falling over clean dishes in back room.
- 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. Mahi in reach in make table thawed in package that bears label to remove fish before thawing.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not running a sanitizer ion cycle. Washing then rinsing with chemical and shutting off.
- 13-04-4:Basic - Employee with no hair guard/restraint or beard guard/restraint while engaging in food preparation. Male employee in kitchen with beard.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf in back room.
- 08B-37-4:Basic - Food stored in a prohibited area. Fruit at bar has opened lid. Container of ranch on floor in walk in cooler. Unwashed tomatoes on shelf over boiled eggs. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of glass door cooler has build up of black substance. Fan on cookline soiled with dust. Fan in ware wash area soiled with dust. Hood filters soiled with grease build up. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of prep table.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of make table near hand sink on cookline.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Clear plastic drink straws not wrapped in holders across indoor bar and outdoor bar.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on cookline.
- 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. 0 ppm chlorine. Instructed manager to set up sanitizer in triple sink at bar. Repeat Violation Admin Complaint
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee sneezed on back of hand then touched single service items without washing hands.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Ranch dressing in white "ace hardware" bucket. Two white "ace hardware " buckets used with ice.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lettuce 47F in reach in make table overnight. Container of fish dip 47F in reach in make table overnight. Heavy cream at bar with no date mark, unable to determine when creamer was opened.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table near hand wash sink: Container of cut lettuce 47F. Container of fish dip 47F. Both items in reach in make table overnight, stop sale issued.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream at bar with no date mark. Stop sale issued due to not being able to determine date opened.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at bar with no towels. Sink in ware wash area has no towels. Repeat Violation
Food safety inspection conducted on 7/6/2023 revealed 19 total violations (5 high priority, 2 intermediate, 12 basic).