Anna's Cafe

522 N Pine Island Rd, Plantation, FL 33324 · Permanent Food Service · License 1621636

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Food with mold-like growth.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
6 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 6 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  Observed container of moldy strawberries in the walk in cooler. Operator discarded. See stop sale.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed left cooler) shrimp (57°F - Cold Holding); salmon (58°F - Cold Holding); cut tomatoes (60°F - Cold Holding); right cooler) cheese (55°F - Cold Holding); raw pork (55°F - Cold Holding); raw ground beef (56°F - Cold Holding) on the cook line. As per operator, items were prepped and portioned approximately 2.5 hours ago. Operator placed all items to quick chill in the walk in cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed egg (121°F - Hot Holding) on the cook line under a food warmer. As per operator, item was placed under warmer approximately 30 minutes ago. Operator placed item on Time as a Public Health Control and held for no more than 4 hours.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shrimp and smoked salmon stored in the cook line flip top cooler in the back making it so the items can drip into ready to eat foods. Operator stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch their hat and then without changing their gloves or washing their hands scooped mushrooms and onions for a customers order with their hands. Employee washed their hands and changed their gloves.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for bacon on the cook line.
  Operator removed paper towels.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwashing sink at the coffee station used to bring water to the drip coffee machine.
  No paper towels or mechanical hand drying device provided at handwash sink on the cook line.
  Operator added paper towels.
  Fixed on the spot
  No soap provided at handwash sink by the walk in cooler.
  Operator added soap.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed oranges stored over ready to eat clean/diced mangos in the walk in cooler. Operator stored properly.
  Fixed on the spot
  Food stored on floor.
  Observed container of ginger stored on the floor. Operator stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a bowl used to scoop flour in the dry storage area. Operator removed bowl.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth used under cutting board.
  Operator removed wiping cloth.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed handwashing sink by the dishwashing area with a weak flow of water and at only 62°F.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.