ANNA'S ITALIAN TRATTORIA

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in very back is obstructed - From follow-up inspection 2026-06-04: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-06-04: Time extended 60 days to verify employee food handler training Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2026-06-04: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -area in front of 3 compartment sink - From follow-up inspection 2026-06-04: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2026-06-04: -walk in cooler Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink across from dough mixer - From follow-up inspection 2026-06-04: Time Extended

High Priority - Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings on ledge of large commercial dough mixer -1 dropping on floor next to mixer -manager cleaned up during inspection -violation must be in compliance upon next unannounced inspection, per Todd Mitten Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink obstructed next to prep sink in corner blocked by bin on top of crate

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made deserts

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling tiles missing. -near entrance to kitchen from front

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -area above dish machinr

Basic - Equipment in poor repair. -torn gaskets

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Floor soiled/has accumulation of debris. -area behind ice machine in back -behind cookline equipment

Basic - Floors not maintained smooth and durable. -in front of dish machine

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cookline

Basic - No handwashing sign provided at a hand sink used by food employees. -handsink next to prep sink in back

Basic - Screen in door torn/back door in poor repair - vermin present.

Basic - Working containers of food removed from original container not identified by common name. -bulk container used for flour in front of hand sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -house made marinara, 55F at edge, 74F in middle of deep pot from overnight, see stop sale. Provided flyer on rapid cooling/advised to use prep sink for adequate ice bath cooling.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -house made marinara

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep metal pans, hot food placed inside without means for expediting cooling to meet parameters. Advised about using ice bath method for rapid cooling prior to placing into walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. -obstructed by placement of flour in front of hand sink, next to prep sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna, cooked spinach, veal

Basic - Accumulation of soil/mold-like substance in the interior of the ice machine/bin. -stainless splash guard has accumulation of slimy substance.

Basic - Equipment in poor repair. -ripped/torn gasket at reach in freezer near coffee maker

Basic - Hole in or other damage to wall. -wall in disrepair in back corner next to ice machine

Basic - Ice buildup in reach-in freezer. -near coffee maker, unit with torn gasket

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to prep sink

Basic - Working containers of food removed from original container not identified by common name. -flour in back

Intermediate - Handwash sink not accessible for employee use at all times. -bin placed in front of handwashing sink next to prep sink in back

Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Equipment in poor repair. -gasket to wall in cooler

Basic - Floors not maintained smooth and durable. -in front of prep area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cook/prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of freezer/refrigerator in back

Basic - Working containers of food removed from original container not identified by common name. -large bin of flour

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date mark on in house lasagna, portioned inside refrigerator -tira misu Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -fresh mozz, inside stand up refrigerator behind cutting boards

Basic - Bathrooms located inside establishment not completely enclosed with fully functioning tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent in prep area above coffee makers

Basic - Clean plates, pots and pans not stored inverted or in a protected manner.

Basic - Cove molding at floor/wall juncture broken/missing. -juncture near office door below fire extenguisher

Basic - Equipment in poor repair. -oven ventilation

Basic - Food not stored at least 6 inches off of the floor. -cases of peeled tomato strips, under shelving/rack on cookline

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Employee began working with handling clean equipment or utensils without first washing hands. -employee entered kitchen from outside establishment prior to handling glasses/utensils/clean equipment without washing hands. Advises that employees entering kitchen from outside must always wash hands prior to engaging in handling clean equipment/food/single service items

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -manager removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in corner next to prep sink blocked by bin of flour located in front of access to hand sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned lasagna inside refrigerator in back -marinara in walk in cooler

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -mens restroom

Basic - Floors not maintained smooth and durable. -in front of warewashing area

Basic - Ice buildup in reach-in freezer. -2 door freezer in prep area

Basic - In-use knife/knives stored in cracks between pieces of equipment. -excess knife stored between cutting board and knife holder

Basic - In-use tongs stored on equipment door handle between uses. -hanging on handle for oven door

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to prep sink in back

Basic - Working containers of food removed from original container not identified by common name. -flour bulk container

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked lasagna, egg plant, veal parm - From follow-up inspection 2023-07-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust on air vent above coffee station in back - From follow-up inspection 2023-07-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in cooler door -old cutting board used as prep table surface. Deep groove - From follow-up inspection 2023-07-12: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cook area - From follow-up inspection 2023-07-12: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in back corner of kitchen - From follow-up inspection 2023-07-12: Time Extended

High Priority - Toxic substance/chemical improperly stored above 3 compartment sink.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -various pastas, cooked meats on site missing date marking.

Basic - Condensation or other drainage not disposed of according to law. -drainage from refrigeration/ac pvc leading into ground in front of walk in cooler out back.

Basic - Floor soiled/has accumulation of debris. -behind equipment in back

Basic - Ice buildup in reach-in freezer. -in back, stand up freezer near coffee maker

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -stand up fridge next to 3 door freezer

Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in back next to prep sink

Basic - Working containers of food removed from original container not identified by common name. -flour

Basic - Clean equipment and utensils not separated from soiled equipment and utensils. -soiled plate under prep table stored with clean plates. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

Basic - Food not stored at least 6 inches off of the floor. Cases of tomatoes

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Veal, fish, shrimp, manager stated less than 1 hour. Moved to cooler. Corrective Action Taken

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -manager stated hood being repaired

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -slicer blade guard

Basic - Time/temperature control for safety food thawed in an improper manner.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda dispenser

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Accumulation of dead insects,or other pests, in control devices. -underneath 3 compartment sink, 3 dead insects trapped on sticky trap. Manager removed

Basic - Floors not maintained smooth and durable. -under 3 compartment sink

Basic - Food not stored at least 6 inches off of the floor. -cases of tomato sauce

Basic - Ice buildup in reach-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pipes, equipment inside warewashing area