DirtyFLRestaurant Inspection Data

THE ANCHOR BAR

THE ANCHOR BAR in TAMPA has 7 health inspections on record with an overall food safety rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

514 N FRANKLIN ST, UNIT 104

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13643507

Met Inspection Standards

1 high

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2026-03-04: **Time Extended**

3/3/2026· 1mo ago

Visit ID: 10981569

Follow-up Inspection Required

4 high, 1 int

  • 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. Bartender was cutting limes with no gloves on.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hotdogs 51F see stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line ambient on bottom 43F Cold holding: Mexican cheese 47F mozzarella cheese 46F cut tomatoes 45F potato salad 48F marina sauce 48F hotdogs 51F see stop sale-discussed with manager to add Ice to the food.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Eric jones issued 12-17-25

7/1/2025· 9mo ago

Visit ID: 10940961

Met Inspection Standards

2 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Food in clear container on floor in walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs in package over ready to eat chili main reach in cooler.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cook chili shows 6-3 employee discarded.
  • 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. Missing for bartender over 60 days

1/28/2025· 1y 2mo ago

Visit ID: 10706044

Met Inspection Standards

5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

10/28/2024· 1y 5mo ago

Visit ID: 8774632

Met Inspection Standards

1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen and bar area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In walk in cooler Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Rear wall in kitchen Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink at bar Corrected On-Site Repeat Violation

3/5/2024· 2y 1mo ago

Visit ID: 8545931

Met Inspection Standards

1 int, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Back wall of kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink at bar.

11/6/2023· 2y 5mo ago

Visit ID: 8373727

Met Inspection Standards

1 high, 1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen and bar areas Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Door to office has large hole in it. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cigarettes stored on shelf with food items, employee moved them Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Behind bar has strainer and being used as dump sink.