ANNA'S POLISH RESTAURANT
3586 ALOMA AVE, Winter Park FL 32792 · 407.657.0020
Last inspected Jun 10, 2026 · 9 visits since December 2023
APR 24
NOV 24
JUN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority3 Intermediate2 Basic
Show 8 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. 00ppm chlorine. Operator will wash, rinse and sanitize at 3 compartment sink
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat in reach in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in cooler
Manager or person in charge lacking proof of food manager certification.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodle soup, stuffed cabbage and mash potatoes not dated marked
Accumulation of lime scale on the inside of the dishmachine.
Floor soiled/has accumulation of debris. Floors soiled under 3 compartment sink
Apr 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 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. 00ppm chlorine. Operator will wash, rinse and sanitize at 3 compartment sink
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat in reach in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in cooler
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to dish area
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 soap provided at handwash sink. Hand wash sink next to dish area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodle soup, stuffed cabbage and mash potatoes not dated marked
Accumulation of lime scale on the inside of the dishmachine.
Floor soiled/has accumulation of debris. Floors soiled under 3 compartment sink
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to prep station
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee with no hair restraint while engaging in food preparation.
Single-service articles improperly stored. Single service boxes On floor at dry storage
Jun 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed cabbage and cooked pasta with no date marking
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handlers
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over ready to eat
Jan 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 bay sink. Tested 00ppm for chlorine bleach. Advised operator to put correct amount of sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over dressing in prep cooler. Next to griddle (corrected on site) -Raw pork over multiple ready to eat items in cooler Multiple dozens of raw shell Eggs over stuffed cabbage in cooler by dish machine
Manager or person in charge lacking proof of food manager certification.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator thermometer was reading 5F.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
Dead roaches on premises. Observed 2 dead roaches in white cabnit by dish machine and entrance to back storage area. Operator cleaned and discarded
Food stored on floor. Cases of alcohol on floor in storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven doors and handles
Time/temperature control for safety food thawed in an improper manner. Sausage thawed at room temperature. Advised to put under cool running water
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom over multiple ready to eat items in cooler by bag in a box sodas
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. -Exit door blocked by cart and scooter in storage area
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 bay sink. Tested 00ppm for chlorine bleach. Advised operator to put correct amount of sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over dressing in prep cooler. Next to griddle (corrected on site) -Raw pork over multiple ready to eat items in cooler Multiple dozens of raw shell Eggs over stuffed cabbage in cooler by dish machine
Manager or person in charge lacking proof of food manager certification.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator thermometer was reading 5F.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
Dead roaches on premises. Observed 2 dead roaches in white cabnit by dish machine and entrance to back storage area. Operator cleaned and discarded
Food stored on floor. Cases of alcohol on floor in storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven doors and handles
Time/temperature control for safety food thawed in an improper manner. Sausage thawed at room temperature. Advised to put under cool running water
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom over multiple ready to eat items in cooler by bag in a box sodas
Marked exit/path to marked exit blocked. For reporting purposes only. -Exit door blocked by cart and scooter in storage area
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate7 Basic
Show 15 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. Employee grabbed paper towel from floor, rinse a dirt dish then grabbed a salt container to start handling food. Then when asked to wash hands she wash hands with gloves on.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sourkrout Raw meat stored over sliced bread in reachin cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RW chicken stored over polish sausage in reach in cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sausage kept on stove for less than 4 hrs with no time marked
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Debris on stove burners
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shut out on soda machine has debris
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a coffee cup
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing orders while wearing a diamond ring
Food stored on floor. Dill pickle bucket, fresh coconuts, butter gallons stored on floor.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles
Silverware/utensils stored upright with the food-contact surface up. Clean serving spoons kept in cook line with food contact surface up.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 11 findings ▾
Container of medicine improperly stored. Pepto bismo stored in reach in fridge.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salad dressings in mini reach in cooler next to stove
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. Printed operator hand out
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. Printed operator food employee reporting agreement
Spray bottle containing toxic substance not labeled. Chemical stored in spray bottle not labeled by mop sink
Carbon dioxide/helium tanks not adequately secured. At dry storage area next to soda pouches
Ceiling tile missing. Over reach in fridge at dry storage area
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing cove molding next to reach in cooler in dry storage area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to exit door
Unnecessary items/unused equipment on the premises. Unused display case in back room
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door at back room
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.