Anna Maria Oyster Bar Ellenton
1525 E 51 Ave, Ellenton, FL 34222 · Permanent Food Service · License 5102845
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 Jul 22 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 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 22, 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.
10 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 Butter Chips in bowl at bar measuring (78°F - Cold Holding). Manager discarded butter.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Butter Chips in bowl at bar measuring (78°F - Cold Holding). Manager discarded butter.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Observed raw chicken stored on top of beer keg in walk in cooler. Manager corrected storage.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed chemical spray bottle storing sanitizer under fryer counter without proper labeling.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed Crab legs in walk in freezer uncovered.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed no handle on scoop stored in rice container in walk in cooler.manager removed scoop.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice Buildup on fan guard and floor of walk in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored next to slicer in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor of walk in cooler in back of kitchen.
Floor soiled/has accumulation of debris.
Observed floor behind fryer soiled.
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.