ANITA'S RESTAURANT
441 S TAMIAMI TRL, Nokomis FL 34275 · 941.539.5506
Last inspected Apr 1, 2026 · 8 visits since August 2023
APR 24
AUG 24
JAN 25
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (63F - Cold Holding) outside of the reach in cooler at the front wait station. The operator stated the butter had been held for approximately 2 hours. The operator was emailed a time for public health control form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 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. Observed cooked quiche date marked 7/4 in the reach in cooler at the end of the cook line. Observed coleslaw date marked 7/3 in the glass door cooler on the server line. The operator discarded the above foods.
Dented/rusted cans present. See stop sale. Observed a dented can of cocktail sauce in dry storage. The operator discarded the dented can.
Nonfood-grade bags used in direct contact with food. Observed sugar stored in a non-food grade plastic bag in the prep area.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked quiche date marked 7/4 in the reach in cooler at the end of the cook line. Observed coleslaw date marked 7/3 in the glass door reach in cooler on the server line. The operator discarded the above foods.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves crack raw eggs the handle a biscuit without changing gloves. Educated the employee on proper gloves protocols.
Vacuum breaker missing at mop sink faucet with a splitter added to mop sink faucet.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked roast beef thawing in the walk in cooler without proper date marking of when removed from the walk in freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation surface at the reach in cooler at the end of the cook line. The operator discarded the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above the reach in cooler at the end of the cook line. The operator properly stored the cell phone.
Ice buildup on the floor of the walk-in freezer.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed 2 dented #10 cans of salsa in dry storage. The operator segregated the cans for return.
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. Observed the dishwasher chlorine sanitizer solution at 0ppm. The operator had the tree compartment sink set up for ware washing.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand sinks at the prep area and the cook line. The operator provided paper towels for the hand sinks.
Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for croutons on the cook line. The operator removed the ramekin.
Buildup of food debris/soil residue on equipment door handles. Observed the reach in cooler door handle at the end of the cook line soiled with an accumulation of food debris.
Forks stored upright with the food-contact surface up on the cook line. The operator properly stored the forks.
Open dumpster lid.
Walk-in cooler shelves have accumulation of soil residues.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitization.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over waffle mix in the reach in cooler at the entrance to the cook line. Observed raw cracked egg mix stored over cooked lobster in the reach in cooler at the end of the cook line. Observed raw sausage stored over cooked sausage in the walk in cooler. The operator properly stored the above raw foods.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle a cell phone then handle clean dishware without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding); cooked ham (46F - Cold Holding); French onion soup (45F - Cold Holding); raw chicken (46F - Cold Holding); sliced cheese (46F - Cold Holding); heavy cream (45F - Cold Holding); raw shell eggs ambient (46F - Cold Holding) in the walk in cooler. The daily temperature check log recorded an ambient temperature of 39 in the morning. The operator will monitor temperatures. Observed egg salad (46F - Cold Holding); raw chicken (44F - Cold Holding); cut tomatoes (50F - Cold Holding); shredded cheese (53F - Cold Holding); cut lettuce (54F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods have been stored for approximately 2.5 hours. The operator moved the foods to another reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Ice buildup on the walk-in freezer floor.
No handwashing sign provided at a hand sink used by food employees in the prep area.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean dishware without washing hands. The employee was educated on proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored over deli roast beef in the walk in cooler. The operator properly stored the raw sausage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (63F - Cold Holding) outside of the reach in cooler at the front wait station. The operator stated the butter had been held for approximately 2 hours. The operator was emailed a time for public health control form.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for croutons on the expo line. The operator discarded the portion cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and backpacks stored hanging near clean equipment in the storage area. The operator properly stored the employee belongings.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for salt and sugar not stored above the foods in the prep area. The operator properly stored the scoop handles.
Stored food not covered. Observed multiple foods not covered in the walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth solution at 0ppm at the front wait station. The operator discarded and ref the solution to 100ppm.
Wiping cloth sanitizing solution stored on the floor behind the cook line. The operator properly stored the sanitizer bucket.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Observed 2 dented #10 cans of garbanzo beans in the dry storage area. Observed 2 dented #10 cans of eggplant purée in the dry storage area. The operator discarded the canned foods.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a bucket containing a chlorine wiping cloth solution exceeding 200ppm stored over reach in cooler drawers on the cook line. The operator diluted the solution to 100ppm and properly stored the sanitizer bucket.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer off by approximately 20F.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad held for more than 24 hours not date marked. Observed Krab salad held for more than 24 hour not date marked. The operator placed date marks on the above items.
Spray bottle containing toxic substance not labeled near the handwashing sink in the dish area. The operator labeled the spray bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and backpacks hanging on a rack with clean equipment. The operator properly stored the employee belongings.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food product. The operator removed the scoop for sanitization.
Plumbing system in disrepair. Observed the handwashing sink faucet in the prep area in disrepair.
Wet wiping cloths stored in detergent and sanitizer mixed together at the entrance to the cook line. The operator discarded the solution.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed unpackaged raw chicken stored over ready to eat chicken Pattie's in the walk in freezer. Observed raw beef removed from the original packaging stored over cooked meatballs in the walk in freezer.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution for wiping cloths over 200ppm. The operator diluted the solution to 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed melted plastic food container stored with clean equipment. The operator removed the food container for uses other than food contact.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for wiping cloth sanitizer buckets.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink on the cook line. The operator provided paper towels for the handwashing sink.
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.
Clean linens stored on floor. Observed clean wiping cloths stored on the floor in the storage closet. The operator properly stored the wiping cloths.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored in a container with biscuit mix and grits mix. The operator properly stored the employee keys.
Food stored on floor. Observed boxes of potatoes stored on the floor in the dry storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop used for sugar not stored with the handle above the food. The operator properly stored the scoop handle.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the handwashing sink on the cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open employee beverage stored in the reach in cooler at the end of the cook line. The operator discarded the beverage.
Unnecessary items stored in garbage enclosure. Observed metal shelving stored in the dumpster area.
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.