ANA'S RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. Observed one can of black olives by Arrezzio and one can of black olives by Bellissimo dented, owner voluntarily discarded. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw fish in the reach in cooler on the cook line, cook corrected by moving fish to the top shelf. Corrected On-Site Repeat Violation Warning

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. Observed employees with no proof, owner corrected by having them read and sign the document. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed hard shell eggs sitting on counter, operator stated no written plan, printed a copy for the owner and explained. Corrective Action Taken Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees SafeStaff expired on 1/19/2026. Warning

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed the chlorine test strips expired in 2024, informed operator will need new test strips. Corrected On-Site Repeat Violation Warning

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. Observed dish machine not rinsing properly and read at 00ppm, operator set up 3-compartment sink and will call to have dish machine serviced. Warning

Basic - Equipment in poor repair. Observed gasket torn around walk in cooler door. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk in freezer around door. Repeat Violation Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine that is outside and on dirty surface, owner moved. Corrected On-Site Warning

Basic - No copy of latest inspection report available. Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools on the shelf in the walk in cooler next to tomatoes, operator removed. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two pans of beef on the floor by the mop sink, owner stated it is thawing, explained the proper way to thaw food. Warning

High Priority - Dented/rusted cans present. See stop sale. 2 can of diced tomatoes rusted at the seams. 2 can of strawberry glaze dented at the seams. Manager discarded the cans. Warning

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. Sanitizer reading of the dishwasher 00ppm chlorine. Manager stoped using the dishwasher, set up the three compartment sink to properly sanitize and called the technician. Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in the original packaging stored over ready to eat peas in the walk in freezer. Manager removed the chicken. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bacon fat (84F - Cold Holding) stored at room temperature on the cook line. Manager stated the bacon fat was stored at room temperature overnight. Manager discarded the bacon fat. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter PC's (80F - Cold Holding) stored in the wait station area at room temperature. Manager stared the butter had been stored at room temperature for approximately 2 hours. Manager placed the butter in the reach in cooler. Bacon fat (84F - Cold Holding) stored at room temperature on the cook line. Manager stated the bacon fat was stored at room temperature overnight. Manager discarded the bacon fat. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle container cleaning fluid stored next to food in the dry storage area. Manager removed the bottles. Corrected On-Site Repeat Violation Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200 chlorine. Manager adjusted the sanitizer new reading 100ppm. Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator Warning

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. Provided the manager with form, manager filled out 1 form before the end of the inspection. Corrective Action Taken Warning

Basic - Food stored on floor. Several cases of food stored on the floor in the walk in freezer. Warning

Basic - Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled. Warning

High Priority - Dented/rusted cans present. See stop sale. Observed two #10 cans of Lucky Leaf strawberry glaze dented on rim . See stop sale. Operator removed from use. Corrective Action Taken Warning

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. Found at 0ppm Operator will hand sanitize in 3 bay sink until dishmachine is able to perform correctly. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook touching raw pooled eggs and change gloves without washing hands then put new gloves on and return to touch clean plates and spatulas and ready to eat foods. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (47F - Cold Holding) on cookline on double pan . Food must be cooked and served by 1130am or discarded. Inspector advises that the pooled eggs be stored in a single metal pan placed on the well of the cooler on order to maintain the food at 41F or colder. Observed coked shredded peppers (52F - Cold Holding); shredded sausage (48F - Cold Holding); shredded ham (50F - Cold Holding) held out of temp for more than 4 hours. see stop sale. Corrective Action Taken Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed link sausage (110F - Hot Holding); sausage patties (120F - Hot Holding) at cookline. Foods under heat lamps for 2.5 hours. Must be served by 1130 or discarded. Inspector advised operator of time as a public health contro or keep sausage on grill at 135F or hotter. Observed brown gravy (120F - Hot Holding); chicken gravy (109F - Hot Holding) on steam table double panned found Operator reheated to 165F and put water in between pans to promote even heating between pans in double panned holding. Will maintain at 135 F or hotter. Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no handsink on cookline. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handsink at back prep area with hot and cold water shut off. Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured.operator secured. Corrected On-Site Warning

Basic - Cove molding at floor/wall juncture broken/missing under handsink at back prep. Warning

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. Observed dishmachine unable to dispense sanitizer. Warning

Basic - Floor tiles missing and/or in disrepair at back area in front of walk-in cooler. Operator states plans are nderway to retire floor. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods on reach in prep top across from cookline found above 41F. See stop sale. reachin prep top cooler (); cheese (57F - Cold Holding); boiled egg (59F - Cold Holding); bluerries stewed (46F - Cold Holding); ham sliced (58F - Cold Holding); shredded cheese (51F - Cold Holding); cut tomatoes (53F - Cold Holding); shedded ham (48F - Cold Holding); sausage (53F - Cold Holding); diced tomatoes (56F - Cold Holding); slaw (57F - Cold Holding); cooked onions (89F - Cold Holding); cooked pepper (78F - Cold Holding); pooled eggs (69F - Cold Holding); cooked diced onions (61F - Cold Holding); feta cheese (61F); chorizo sausage (55F - Cold Holding); home style potatoes (48F - Cold Holding); corn beef hash (48F - Cold Holding); pancake batter (47F - Cold Holding); raw chicken breast (46F - Cold Holding); steak (51F - Cold Holding); hamburger sreak (50F - Cold Holding) operator will reset the thermosta to 45F and call repair Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.interior of microwave soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket of soaking spoons on handsink at wait station area . Manager removed. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Standing water in bottom of reach-in-cooler.at cookline reachin preptop. Warning

Basic - Stored food not covered. Cut lettuce stored under open shelves with no protection from above contamination in walk-in cooler. Manager placed plastic wrap over items. Corrected On-Site Warning

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Warning

High Priority - Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm on test strip. Operator set up 3 compartment sink for wash, rinse, and sanitizer. Corrected On-Site Warning Priority: High Priority

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked onions. Operator switched the food items. Corrected On-Site Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cups at 81 F at multiple dining tables. Operator discarded the food item. Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food re-served to customers. Observed butter at multiple dining tables. Operator discarded the food items. Corrective Action Taken Warning Priority: High Priority

High Priority - Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning Priority: High Priority

Intermediate - Observed: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Emailed operator the Big 6 Foodborne Illnesses. Warning Priority: Intermediate

Intermediate - Observed: Certified food manager unable to answer basic questions about allergens. Emailed operator the Food Allergen Awareness sheet. Warning Priority: Intermediate

Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink. Observed in water bucket. Educated the employee. Warning Priority: Intermediate

Intermediate - Observed: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning Priority: Intermediate

Basic - Observed: Accumulation of residue build up in the interior of the ice machine/bin. Warning Priority: Basic

Basic - Observed: Equipment in poor repair. Observed Dish Machine inoperable. Warning Priority: Basic

Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Warning Priority: Basic

Basic - Observed: No Heimlich maneuver/choking sign posted. Warning Priority: Basic