Slim's Place
204 Palmetto Ave, Anna Maria, FL 34216 · Permanent Food Service · License 5101966
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection3 high priority (1 fixed by the Aug 31 follow-up, 2 fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 31, 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 visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 right side cooler: Coleslaw (53°F - Cold Holding); Cheese (52°F - Cold Holding); Potato salad (54°F - Cold Holding); Cooked mushrooms (56°F - Cold Holding); Sliced tomatoes (55°F - Cold Holding) Operator stated it had been there overnight. Operator willingly disposed of the product.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their right side cooler: Coleslaw (53°F - Cold Holding); Cheese (52°F - Cold Holding); Potato salad (54°F - Cold Holding); Cooked mushrooms (56°F - Cold Holding); Sliced tomatoes (55°F - Cold Holding) Operator stated it had been there overnight. Operator willingly disposed of the product.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over drinks.
Observed raw shell eggs stored over kegs in their walk in cooler. Operator removed the eggs.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed the bar hand sink used as a dump sink. Reviewed with the operator.
Basic2
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed multiple single service articles not properly stored. Operator inverted them.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed their bar hand sink missing a sign. Operator put up a sign.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.