THE ANCHOR
10135 SE SUNSET HARBOR RD · SUMMERFIELD · Marion County · FL 34491
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, primed then 0 ppm. **Repeat Violation** **Admin Complaint**
08B-02-4High Priority – Displayed food not properly protected from contamination. Pass thru located at front counter over counter area. Customers are able to walk up to pass thru with no barrier to prevent contamination. **Warning**
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. In walk in cooler: ranch and chili in ace hardware buckets. **Repeat Violation** **Admin Complaint**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. In top portion of reach in make table: tomatoes 44-46F in unit overnight. In reach in make table near hand sink: fish dip 49F. Shredded cheese 47F. Boiled eggs 45F. Stop sale issued for cheese, eggs, and fish dip due to being in unit overnight. In reach in drawer unit on cookline: hot dogs 47F. Provolone cheese 48F. Swiss cheese 47F. Employee stated all items in unit overnight. Stop sale issued. On prep table next to grill: Bacon relish with cooked onions 99-101F. Manager stated the item has been at room temperature for multiple days. Stop sale issued. Ranch and blue cheese cups and creamer with no date mark and manager unaware of when product was prepared or open. Stop sale issued. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in make table: tomatoes 44-46F in unit overnight. In reach in make table near hand sink: fish dip 49F. Corn salsa 46F. Shredded cheese 47F. Boiled eggs 45F. Ham 47F. Stop sale issued for cheese, eggs, and fish dip due to being in unit overnight. Ice bags added to items placed in unit today. In reach in drawer unit on cookline: hot dogs 47F. Provolone cheese 48F. Swiss cheese 47F. Employee stated all items in unit overnight. Stop sale issued. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to grill: Bacon relish with cooked onions 99-101F. Manager stated the item has been at room temperature for multiple days. Stop sale issued.
Intermediate 5
02C-03-5Intermediate – Commercially processed and/or prepared on site ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened Monday or Tuesday last week with no date mark at indoor bar. Stop sale issued. Ranch and blue cheese in reach in cooler at outdoor bar with no date mark, manager not aware of when ranch and blue cheese were made. Stop sale issued. Shredded cheese in walk in cooler opened yesterday morning with no date mark. Date added **Repeat Violation**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris. Interior of ice machine has mold like substance on deflector plate.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four employees currently working with no CFM on site.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated establishment has 11 employees that have been employed more than 60 days. One manager card and two FRLA safestaff certificates provided. Missing for eight employees.
Basic 11
14-01-5Basic – Bowl or other container with no handle used to dispense food. Cup in blue cheese. Removed during this inspection. **Corrected On-Site** **Repeat Violation**
14-74-7Basic – 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. Reach in cooler near hand sink on cookline maintaining a temperature of 47F. Unit has trash can in front of vent area of cooler.
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish 38F in reduced oxygen packaging in reach in cooler bearing a label to remove package prior to thawing. **Repeat Violation**
13-03-4Basic – Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee working with facial hair and no beard guard or hair restraint. Employee placed hat on head. One male employee with facial hair and no beard guard. **Repeat Violation** **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Several pans on shelf in ware wash area.
08B-38-4Basic – Food stored on floor. Bucket of chili and bucket of ranch on floor in walk in cooler. Also, unwashed lettuce on shelf over ready to eat foods. **Repeat Violation**
33-29-4Basic – Grease receptacle lid open, broken, or missing. One lid on dumpster is broken.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and prep table.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in freezer soiled with mold like substance. Exterior of cooking equipment soiled with grease. Hood filters soiled with grease. Top of dish machine soiled with grease and food debris. Gaskets and around doors of reach in make table soiled. Fan and shelf under pass thru soiled with food debris and dust. **Repeat Violation**
21-44-1Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on prep table. Moved to shelf under grill. **Corrected On-Site** **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. At outdoor bar, simply syrup and pickle juice have no labels.
Inspector observations synchronized from DBPR on October 19, 2026 2:29 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.