The Anchor

10135 SE Sunset Harbor Rd, Summerfield, FL 34491 · Permanent Food Service · License 5203140

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Oct 14 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 complaint inspection
3 high priority (fixed by the Oct 14 follow-up, 1 repeat), 4 intermediate (2 repeats), 7 basic
-32
Administrative complaint on Aug 13, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
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

Aug132026

Complaint inspection

14 violations found · Inspector came back once

Follow-up visitOct 14, 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 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 3 High priority
- 4 Intermediate
- 7 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.
  In Walk in cooler, chicken wings 44°F, stored stacked in a deep covered plastic container.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In Walk in cooler, chicken wings 44°F, stored stacked in a deep covered plastic container.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  At the cook line, one flying insect.
  Repeat violationAdministrative complaint
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  In Walk in cooler, chicken wings no date marked, per employee wings were cooked 08/09-10/2026.
- 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.
  No proof for any employee
  Repeat violationAdministrative complaint
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at inspection time.
  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. No proof of training for any employee at inspection time (seven).
  Repeat violationAdministrative complaint
Basic7
- Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
  New ice machine at the outdoor bar area not locked.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table on cook line, employee moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler shelves.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  One white wet cloth on prep table.
- Code 25, Single-service items: Single-service articles improperly stored.
  Storage area at the outdoor bar, case of napkins on floor.
  Single-service articles not stored inverted or protected from contamination.
  Plates and to go containers not inverted, employee inverted.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  At the outdoor bar area.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.