The Happy Manatee
9908 Gulf Dr Ste 600, Anna Maria, FL 34216 · Permanent Food Service · License 5106198
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 high priority (1 fixed by the Sep 24 follow-up, 2 fixed on the spot), 3 intermediate, 2 basic-20
- Safety score80
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 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their make table cooler: Shredded cheese (50°F - Cold Holding); Chopped tomatoes (50°F - Cold Holding); Yogurt (49°F - Cold Holding) Operator stated it was setup approximately 2hrs ago. Operator moved what they could to their standing coolers and iced the rest.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in a oven hot holding: Cooked eggs (125°F - Hot Holding) Operator state they had been hot holding for approximately 2hrs. Operator turned the oven temperature up to get to proper temp.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed a vacuum breaker missing from the end of their mop sink splitter.
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed no proof of employee agreements. Emailed the operator a copy.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed no proof of a certified food manager.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of approved training for their 10 employees.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed their three cutting boards heavily grooved.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed their coffee filters unprotected. Operator stored them in a sealed container.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.