Mademoiselle Paris
9906 Gulf Dr, Anna Maria, FL 34216 · Permanent Food Service · License 5105324
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Nov 4 complaint inspection5 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 8 basic (1 repeat)-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 4, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed on the cook line counter: Ambient Shell eggs (87°F - Cold Holding) Operator stated they had been out for approximately 2hrs. Operator put them back in the cooler.
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 shell eggs store over bags of shredded cheese in the outside storage shed. Operator moved the eggs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed an employee crack raw shell eggs then handle utensils without changing gloves or washing hands. Reviewed with the employee and they washed their hands and changed gloves.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed a container of pain medicine stored next to food products on the cook line. Operator removed it.
Fixed on the spot
Toxic substance/chemical improperly stored.
Observed chemical spray bottles improperly stored next to sugar packets. Operator moved the sugar.
Fixed on the spot
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed an employee wash their hands in the triple sink. Had them rewash their hands in their hand sink.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed their outside their front counter hand sink with dirty dishes inside. Operator removed them.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed multiple unlabeled chemical spray bottles in the kitchen. Reviewed with the operator proper labeling.
Basic8
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed their scoop for pooled eggs buried in the eggs. Operator removed the scoop.
Fixed on the spot
Ice scoop handle in contact with ice.
Observed their ice scoop handle buried in their ice. Operator removed it.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed their ice machine with brown buildup inside.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed the door to the outside storage shed not self closing and the door outside the kitchen not self closing
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed their sanitizer the floor of the outside storage shed with dust and building debris buildup.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed their outside food storage shed with unsealed concrete floor that broken in areas.
Hole in or other damage to wall.
Observed the walls damaged in multiple areas for their outside storage shed.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed their ceiling damaged and no tiles available for their outside storage shed.
Earlier inspections 1
B81Routine inspection8 violations, 5 high priority No follow-up needed
- First visitSep 14, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in their kitchen: Butter (78°F - Cold Holding) Operator stated it had been left out overnight and disposed of the product willingly.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their kitchen: Butter (78°F - Cold Holding) Operator stated it had been left out overnight and disposed of the product willingly.
Fixed on the spot
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 and the time removed from temperature control cannot be determined.
See stop sale. Observed their time as a public health control quiches not time marked properly. Operator stated they had been placed out approximately 1hr go and marked them accordingly.
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 cold smoked salmon improperly stored over ready to eat sauces in the cook line cooler. Operator placed the salmon in the bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed multiple containers of medicine improperly stored above their make table. Operator removed them.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed their can opener with debris buildup. Operator set it aside to wash.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed a spoon buried in a dip. Operator removed the spoon.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed their ice machine with black buildup inside.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.