The Anchor Bar
514 N Franklin St, Unit 104, Tampa, FL 33602 · Permanent Food Service · License 3917496
What drove the grade
Can storage shelf tomato ketchup monarch Dented cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Can storage shelf tomato ketchup monarch Dented cans present.
See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Philly meat in walk in 7-17-26 dated
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over cut lettuce and raw shell eggs over cook chicken nuggets main reach in cooler on cooks line. Employee removed to proper storage
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Bartender dumping ice into a home depo orange bucket. Discussed only to use food grade buckets
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of lettuce in walk in cooler and boxed limes
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Coleslaw container in reach in cooler employee discarded
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on cutting board
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.