The Anchor Bar INC

304 E Davis Blvd #A, Tampa, FL 33606 · Permanent Food Service · License 3916464

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 7, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. cooked beans and corn 47°F retemp 40°F main reach in cooler.High priority · fixed on the spot · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 complaint inspection
3 high priority (1 fixed by the Oct 7 follow-up, 2 fixed on the spot), 4 intermediate (1 repeat), 15 basic (1 repeat); basic violations cost 12 at most
-34
Safety score66

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep242026

Complaint inspection

22 violations found · Inspector came back once

Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 7 Basic
What was still cited
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 25, Single-service items: Single-service articles improperly stored.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  More time given
Official report, on the Florida DBPR website
First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 3 High priority
- 4 Intermediate
- 15 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked beans and corn 47°F retemp 40°F main reach in cooler.
  Manager moved to freezer
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef over shredded cheese in walk in cooler. Manager moved raw beef to bottom shelf
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp machine running at 141°F discussed with manager to use three comp sink until fixed
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Microwave inside on cooks line
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At bar
  No soap provided at handwash sink.at bar
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed for 1 employee
Basic15
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Oil case raw chicken boxes on floor cooks line. Manager moved raw chicken boxes from floor
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment shelf hanging off. between uses.
  Manager removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table cooks line employee removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Inside seasoning containers. Manager removed
  Fixed on the spot
  Equipment in poor repair.
  Left side of the garbage lid is broken unable to close
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Bar beer cooler kegs outside of the door side.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Oven pans on cooks line bottom shelf not inverted. Manager fixed
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Boxes of Togo cups on floor in back kitchen Restaurant single service items stored on a shelf in employee restroom.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Bar area cooler kegs.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At bar handed handwashing sign to manager to post
  Fixed on the spot
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in wall behind mop sink. Kitchen walls in despair that intercede in between prep area and cooks line.
  Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Inside back kitchen were ice machine and reach in coolers are stored
- 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 bike stored next to the reach in cooler back storage. Manager moved to liquor room. Employee phone stored on prep table. Employee removed from table
  Fixed on the spotRepeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Owner printed license and displayed.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug192026B83Routine inspection7 violations, 3 high priority No follow-up needed

First visitAug 19, 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:
- 3 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs, stored over ready to eat sliced provolone American and Swiss cheese at front line reach in cooler. Employee relocated raw eggs to an approved location at time of inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Cooked pizza bread are stored inside shopping bags in front line reach in cooler and walk in cooler.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  One container of Quaternary ammonia stored on dry storage shelf next to three compartment sink, located on top of clean plastic containers, and a cutting board. Operator relocated Quaternary ammonia to an app approved location at time of inspection.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Rust inside ice machine.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  2 Large chemical spray bottles not labeled, located next to deep fryers on front line cook and at kitchen prep table adjacent to pizza oven.
Basic2
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee personal beverage stored on top of several bags of ready to eat tortillas, glass bottles, and ginger beer, located adjacent to ice machine.
- 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 car keys, air pods, air pod chargers are stored on top of several bags of ready to eat tortillas, glass bottles, and ginger beer, located adjacent to ice machine.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.