Compass by Margaritaville Anna Maria Sound
12324 Manatee Avenue West, Bradenton, FL 34209 · Permanent Food Service · License 5105888
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 6 basic-18
- Safety score82
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 24, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over milk in the walk in cooler. Operator moved the eggs.
Fixed on the spot
Displayed food not properly protected from contamination.
Observed baked goods not stored under their sneeze guard at the buffet. Operator disposed of the food of their own volition.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written plan for their 3hr disposal buffet. Emailed the operator a plan and they filled it out.
Fixed on the spot
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 employee health agreements. Had the operator print them out and have the employees sign them.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed the dish are hand sink filled with tools. Operator removed the tools.
Fixed on the spot
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed the chef working without a hair restraint.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed multiple single service cups left on sauce containers. Operator removed them.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed debris buildup on top of the dish machine.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed multiple single service articles not properly protected. Operator inverted the boxes and covered the coffee filters.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed the sign missing from the dish area hand sink.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed dust buildup on the walk in cooler fan covers.
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.