ANA COFFEE SHOP CORP
905 E 20 AVE STE B, Tampa FL 33605 · 813-223-7533
Last inspected Dec 22, 2025 · 6 visits since August 2023
AUG 23
MAR 24
SEP 24
DEC 25
— STEADY
4 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015033550 | Apr 21, 2015 | Aug 13, 2015 | $680 |
Inspection history
6 visits, newest first
Dec 22, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham and multiple items in reach in cooler and walk in cooler.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at front counter.
Show the remaining 1 finding ▾
Open dumpster lid.
Dec 17, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cut tomatoes 69 F, cut lettuce 70 F, Per operator items were cut at 8 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 69 F, cut lettuce 70 F, Per operator items were cut at 8 am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: spaghetti 89 F, yuca 92 F, ribs 106 F, Per operator items were put out at noon. Time temped 1 pm.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front counter.
No soap provided at handwash sink. Handwash sink at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham and multiple items in reach in cooler and walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on cutting board in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on reach in freezer in kitchen.
Food stored on floor. Bulk oil on floor in kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at front counter.
Open dumpster lid.
Jun 2, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Observed: Container of medicine improperly stored. Prilosec OTC medicine next to hot sauce and over avocados on shelf. 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/ Priority: High Priority
Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing dish in handwash sink. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink at front counter. Priority: Intermediate
Observed: No soap provided at handwash sink at front counter. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and multiple items in reach in cooler. Priority: Intermediate
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler in kitchen. Priority: Basic
Observed: Floors not maintained smooth and durable. Throughout kitchen. Priority: Basic
Observed: Food stored on floor. Bulk oil on floor in kitchen. Priority: Basic
Observed: Garbage on the ground and/or pad around dumpster. Priority: Basic
Observed: Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Priority: Basic
Observed: No handwashing sign provided at a hand sink used by food employees at front counter. Priority: Basic
Observed: Open dumpster lid. Priority: Basic
Sep 18, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Observed: Container of medicine improperly stored. Prilosec OTC medicine next to hot sauce and over avocados on shelf. 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/ Priority: High Priority
Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing dish in handwash sink. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Operator washing dishes in handwash sink. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink at front counter. Priority: Intermediate
Observed: No soap provided at handwash sink at front counter. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and multiple items in reach in cooler. Priority: Intermediate
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler in kitchen. Priority: Basic
Observed: Floors not maintained smooth and durable. Throughout kitchen. Priority: Basic
Observed: Food stored on floor. Bulk oil on floor in kitchen. Priority: Basic
Observed: Garbage on the ground and/or pad around dumpster. Priority: Basic
Observed: Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Priority: Basic
Observed: No handwashing sign provided at a hand sink used by food employees at front counter. Priority: Basic
Observed: Open dumpster lid. Priority: Basic
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
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.
Raw animal food stored over or with unwashed produce. Raw eggs over avocados I walk in cooler.
Toxic substance/chemical improperly stored. Hand sanitizer on shelf over condiments.
Handwash sink not accessible for employee use at all times. Front counter sink has bucket on it.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter sink.
No soap provided at handwash sink. Front counter sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on slicer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on reach in freezer.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
No handwashing sign provided at a hand sink used by food employees. Front counter sink.
Open dumpster lid.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Container of medicine improperly stored. Witch Hazel on top of shelf in dry storage area.
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. Employee touched flour tortilla with no gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced ham and cheese in reach in cooler.
Handwash sink used for purposes other than handwashing. Bowl in handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spaghetti, soup and multiple items in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on white reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on white reach in cooler in kitchen.
Exterior door has a gap at the threshold that opens to the outside at back door.
Floors not constructed to be easily cleanable in front of walk in cooler.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
No handwashing sign provided at a hand sink used by food employees. At sink at front counter.
Open dumpster lid.
Stored food not covered. Soup not covered in reach in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.