Chateau Anna Maria

5325 Marina Dr, Holmes Beach, FL 34217 · Permanent Food Service · License 5105778

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Sep 8, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 complaint inspection
3 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic
-24
Complaint after follow-up on Sep 8
Counts in full until a follow-up finds the problems fixed
-20
Safety score56

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep32026

Complaint inspection

9 violations found · Inspector came back once

Follow-up visitSep 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in the same cooler: Milk 48°F cold holding. Operator stated it had been there for over 24hrs. Operator disposed of the product willingly.
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic1
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  More time given
Official report, on the Florida DBPR website
First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 3 Intermediate
- 3 Basic
What 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 a reach in cooler: Milk (50°F - Cold Holding); Butter (50°F - Cold Holding); Heavy whipping cream (50°F - Cold Holding) Operator stated they had been there for over a day. Operator willingly dispose of the product.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in a reach in cooler: Milk (50°F - Cold Holding); Butter (50°F - Cold Holding); Heavy whipping cream (50°F - Cold Holding) Operator stated they had been there for over a day. Operator willingly dispose of the product. Observed at the bar: Cheese olives (61°F - Cold Holding). Operator stated they had been out for approximately 2hrs. Operator placed them in a reach in cooler.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed chemical spray bottles improperly stored with alcohol bottles at the bar. Operator moved the chemicals.
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Observed no measuring device for their high temp dish machine.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed a hand wash sink blocked with a vacuum cleaner. Operator removed it.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 training for their 3 food handling employees.
Basic3
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed multiple single service articles not properly inverted in the kitchen and bar. 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 missing hand wash signs at two of their sinks. Operator placed temporary signs.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed an insect control device stored over their soda machine.
Official report, on the Florida DBPR website

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.