THE ANCHOR

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings on floor in dry storage closet next to ice machine in outdoor bar. Outdoor bar opens at 4 PM. Operator was directed to not open outdoor bar until the Division of Hotels and Restaurants conducts a callback and establishment is in compliance. Admin Complaint - From follow-up inspection 2025-11-24: One rodent dropping on floor in dry storage area at out door bar. Three rodent droppings on floor next to reach in cooler at outdoor bar. Manager picked up all and discarded. Admin Complaint Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee placed raw portion of beef from a bag on grill with gloved hand touching interior of bag then continued to change gloves and touched bag of fries to dump in fryer basket without washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ranch dressing in walk in cooler dates 11/13, discard date is 11/19. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings on floor in dry storage closet next to ice machine in outdoor bar. Outdoor bar opens at 4 PM. Operator was directed to not open outdoor bar until the Division of Hotels and Restaurants conducts a callback and establishment is in compliance. Admin Complaint

High Priority - Rodent burrow or rodent nesting materials present. Small white pieces of insulation on floor in dry storage closet next to ice machine at outdoor bar. Outdoor bar opens at 4 PM. Operator was directed to not open outdoor bar until the Division of Hotels and Restaurants conducts a callback and establishment is in compliance. Admin Complaint

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Whipping cream in walk in cooler with no date mark. Whipping cream in cooler at bar with no date mark. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of unused drawer cooler soiled with food debris. Interior of back wall in reach in make table soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Manager filled sanitizer bucket at hand sink on cook line. Manager rinsed towel at hand sink on cook line. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for all ten employees. Employee health reporting forms provided. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and/or commercially processed and held more than 24 hours not properly date marked. In reach in cooler on cook line: bag of hot dogs opened on the 16th with no date mark. In reach in cooler at bar: container of whipping cream opened on undetermined day with no date mark. In walk in cooler: tomatoes sliced on the 16th with no date mark. In walk in cooler: Whipping cream opened on undetermined date with no date mark. In walk in cooler: wings prepared 11/16 with no date mark. Manager added dates to hotdogs, wings, and tomatoes. Stop sale issued on whipping cream. Corrective Action Taken Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Bar tender stated door is left open because it gets hot in there. Door closed during this inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank at outdoor bar.

Basic - Employee with no hair restraint while engaging in food preparation. Male employee

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On back wall of reach in freezer under steam table on cookline.

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in make tables soiled with slimy substance on cook line. Fan in dish area soiled with grease.

Basic - Water draining onto floor surface. Water dripping onto floor from pipe in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on partition by walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers stored above cooked bacon, employee moved. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. One live roach on reach-in cooler drawer, employee killed and cleaned. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, slaw 48-50F, slaw in cooler since the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, slaw 48-50F, slaw in cooler since the day before.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee cleaned during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink tat the cook line, cloth inside sink, employee moved. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for a total of ten employees. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Walk-in cooler, chicken wings no date marked, per employee wings cooked 06/06/25.

Intermediate - Spray bottle containing toxic substance not labeled. At the cook line, next to hand sink, spray bottles not labeled, also at the ware washing area.

Basic - Current Hotel and Restaurant license not displayed. June 1, 2025.

Basic - Equipment in poor repair. Ice machine lid broken and not attached to machine.

Basic - No copy of latest inspection report available.

Basic - Old food stuck to clean dishware/utensils. Spoon on top of steam table with old food, employe moved to dish machine Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go plates at the outdoor bar not inverted, also at the cook line and bar area.

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

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

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

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

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

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

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

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

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.

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

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.

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.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

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

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.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on shelf in ware wash area.

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

Basic - Grease receptacle lid open, broken, or missing. One lid on dumpster is broken.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and prep table.

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

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

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.

High Priority - Container of medicine improperly stored. At the cook line above handwash sink, ibuprofen and sanitizer tablets next to single service, employee moved. Corrected On-Site

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. Chlorine 0 ppm

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. Inspector provided a digital copy.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager Male manager onsite. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda guns soiled, also ice machine with mold like substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used for dumping drinks at the bar area. Repeat Violation

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No current certifications available at inspection time. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine and three compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the outdoor bar area, employee provided. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees, also one photocopy

Intermediate - Well water testing report/documentation is not available upon request. No current testing report available. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside cheese container, employee moved. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers gaskets soiled, also fan under prep table heavily soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (in front of grill) Repeat Violation

Basic - Stored food not covered. In walk-in cooler, chicken wings bowl not covered