ANNA’S VEGAN PLATE Inspection – December 9, 2025

High Priority 2

#6High Priority35A-09-4

High Priority – Presence of small ants on back wall by cook line, approximately 5.

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu pie held in front reach in cooler at 48F cold holding for more than four hours. 7 half gallons of soy milk at 46F cold holding. Operator discarded.

Intermediate 1

#8Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Products such as vegimeat in bags not date marked, for more than 24 hours.

Basic 5

#1Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front reach in cooler had items at 46F-48F, to include tofu pie, soy milk, and soda temped to get average of cooler.

#2Basic14-11-5

Basic – Equipment in poor repair. Household style refrigerator missing cooler handle in kitchen.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 71F, operator removed. Educated water must be at 135F or greater. **Corrected On-Site**

Corrected On-Site

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table top soiled with food debris.

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled with food debris.

Florida Food Watch