ANCHOR
10135 SE SUNSET HARBOR RD, Summerfield FL 34491 · 352.510.0219
Last inspected Aug 13, 2026 · 13 visits since July 2023
DEC 24
JUN 25
NOV 25
APR 26
AUG 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. One live roach on reach-in cooler drawer, employee killed and cleaned.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 13, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Live, small flying insects found. At the cook line, one flying insect.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Walk in cooler, chicken wings 44F, stored stacked in a deep covered plastic container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Walk in cooler, chicken wings 44F, stored stacked in a deep covered plastic container.
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 documents available at inspection time.
Show the remaining 10 findings ▾
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 any employee at inspection time (seven).
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. No proof for any employee
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 were cooked 08/09-10/2026.
Carbon dioxide/helium tanks not adequately secured. At the outdoor bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line, employee moved.
Single-service articles improperly stored. Storage area at the outdoor bar, case of napkins on floor.
Single-service articles not stored inverted or protected from contamination. Plates and to go containers not inverted, employee inverted.
Unprotected ice machine in a customer/nonsecure area. New ice machine at the outdoor bar area not locked.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
Wet wiping cloth not stored in sanitizing solution between uses. One white wet cloth on prep table.
Apr 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. In walk-in cooler dressing made 04/15/2026
Live, small flying insects found At the kitchen area, one flying insect
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/ For one female manager (C. Pearson, 3/11/2021).
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one onsite female employee.
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. For some employees
No soap provided at handwash sink. He's at the cook line, Manager provided.
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
Spray bottle containing toxic substance not labeled. At the ware washing area, spray bottle with purple liquid not labeled, Manager labeled degreaser.
Dead roaches on premises. At the outdoor bar closet, two dead roaches on floor, Manager cleaned.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the ware washing area, employee jacket on top of soda syrup boxes, Employee moved.
No copy of latest inspection report available. No document available
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. At the ware washing area, drill and hammer stored above and on top of single service and soda syrup, Employee moved all.
Dec 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Carbon dioxide/helium tanks not adequately secured. Tank at outdoor bar.
Employee with no hair restraint while engaging in food preparation. Male employee
Ice buildup in reach-in freezer and/or walk-in freezer. On back wall of reach in freezer under steam table on cookline.
No copy of latest inspection report available.
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.
Water draining onto floor surface. Water dripping onto floor from pipe in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on partition by walk in cooler.
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
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.
Roach activity present as evidenced by live roaches found. One live roach on reach-in cooler drawer, employee killed and cleaned.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee cleaned during inspection.
Handwash sink used for purposes other than handwashing. Handwash sink tat the cook line, cloth inside sink, employee moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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.
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.
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.
Current Hotel and Restaurant license not displayed. June 1, 2025.
Equipment in poor repair. Ice machine lid broken and not attached to machine.
No copy of latest inspection report available.
Old food stuck to clean dishware/utensils. Spoon on top of steam table with old food, employe moved to dish machine
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.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 17 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Reach-in cooler at the cook line, three individually packaged raw fish (mahi) in a vacuum sealed package. Also, in walk-in cooler, case of mahi 10lb) and 12 individually package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cheese 44F, raw burgers 47F, raw beef 46F, burger sliders 47F, hotdogs 47F, corn 46F, cut tomatoes 44F, Cubans 46F. Employee moved all items to freezer, all temperatures dropped to 40-41F. Also at the bar area, half and half 44F, Manager voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee moved to dish machine.
Handwash sink not accessible for employee use at all times. Handwash sink at the ware washing room blocked by big heavy box, manager moved.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One male employee.
Well water testing report/documentation is not available upon request. No current documentation on site.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the outdoor bar with mold like substance.
Bowl or other container with no handle used to dispense food. Bowl no handle inside corn mix and dressing container.
Carbon dioxide/helium tanks not adequately secured. At the outside bar.
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 drawers 48F. Employee will use another cooler until repair is completed.
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. Reach-in cooler at the cook line, three individually packaged raw fish (mahi) in a vacuum sealed package. Also, in walk-in cooler, case of mahi 10lb) and 12 individually package. (3-501.13(E) FC: (E) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section.)
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, Drawers heavily soiled. Hood soiled (dripping grease).
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves, also soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, employee moved to bucket.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Six Lp gas between front door and side door to access outdoor bar.
Jan 11, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.
Nov 1, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
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.
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.
Oct 30, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority5 Intermediate11 Basic
Show 22 findings ▾
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.
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.
Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler: ranch and chili in ace hardware buckets.
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.
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.
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.
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
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.
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.
No probe thermometer provided to measure temperature of food products.
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.
Bowl or other container with no handle used to dispense food. Cup in blue cheese. Removed during this inspection.
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.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Several pans on shelf in ware wash area.
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.
Grease receptacle lid open, broken, or missing. One lid on dumpster is broken.
In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and prep table.
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.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on prep table. Moved to shelf under grill.
Working containers of food removed from original container not identified by common name. At outdoor bar, simply syrup and pickle juice have no labels.
Jul 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority2 Intermediate12 Basic
Show 19 findings ▾
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 chlorine. Instructed manager to set up sanitizer in triple sink at bar.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee sneezed on back of hand then touched single service items without washing hands.
Nonfood-grade containers used for food storage - direct contact with food. Ranch dressing in white "ace hardware" bucket. Two white "ace hardware " buckets used with ice.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lettuce 47F in reach in make table overnight. Container of fish dip 47F in reach in make table overnight. Heavy cream at bar with no date mark, unable to determine when creamer was opened.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table near hand wash sink: Container of cut lettuce 47F. Container of fish dip 47F. Both items in reach in make table overnight, stop sale issued.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream at bar with no date mark. Stop sale issued due to not being able to determine date opened.
No paper towels or mechanical hand drying device provided at handwash sink. Sink at bar with no towels. Sink in ware wash area has no towels.
Bowl or other container with no handle used to dispense food. Bowl in bleu cheese in make table across from grill.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile falling over clean dishes in back room.
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. Mahi in reach in make table thawed in package that bears label to remove fish before thawing.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not running a sanitizer ion cycle. Washing then rinsing with chemical and shutting off.
Employee with no hair guard/restraint or beard guard/restraint while engaging in food preparation. Male employee in kitchen with beard.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf in back room.
Food stored in a prohibited area. Fruit at bar has opened lid. Container of ranch on floor in walk in cooler. Unwashed tomatoes on shelf over boiled eggs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of glass door cooler has build up of black substance. Fan on cookline soiled with dust. Fan in ware wash area soiled with dust. Hood filters soiled with grease build up.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of prep table.
Standing water in bottom of reach-in-cooler. Standing water in bottom of make table near hand sink on cookline.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Clear plastic drink straws not wrapped in holders across indoor bar and outdoor bar.
Wet wiping cloth not stored in sanitizing solution between uses. Two on cookline.
Jul 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.