Ana's Restaurant
Last inspected: Mar 4, 2026
64
Score
Going back to 2022, Ana's Restaurant has 13 inspections in the public record. Ana's Restaurant was last inspected on Mar 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Restaurants in Arcadia average 77, so Ana's Restaurant trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2026-03-04: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed hard shell eggs sitting on counter, operator stated no written plan, printed a copy for the owner and explained. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees SafeStaff expired on 1/19/2026. **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket torn around walk in cooler door. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk in freezer around door. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
14-69-4
64
Feb 23, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Sep 8, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Temperature Measuring Devices Provided and Accurate
FL-46
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Apr 30, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter PC's (61F - Cold Holding), Pooled eggs (61F - Cold Holding); Shelled eggs (64F - Cold Holding) stored on the cook line area at room temperature. Manager stated the items had been stored at room temperature for approximately 2 hours. Manager placed the items in the reach in cooler. Supplied the operator with Time as a Public Health Control form and time marking procedure. **Corrective Action Taken**
03A-02-5
Intermediate - 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. Observed some illness reporting forms completed but not all. **Corrective Action Taken**
11-26-1
Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles missing throughout the kitchen.
36-17-5
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water around the floor drain under dishmachine.
29-19-4
70
Oct 2, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Food stored on floor. Several cases of food stored on the floor in the walk in freezer. **Warning** - From follow-up inspection 2024-10-02: Observed a pail of meat on floor. **Time Extended**
08B-38-4
82
Sep 19, 2024
Routine - Food
8 critical violations. 2 major violations. 2 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in the original packaging stored over ready to eat peas in the walk in freezer. Manager removed the chicken. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bacon fat (84F - Cold Holding) stored at room temperature on the cook line. Manager stated the bacon fat was stored at room temperature overnight. Manager discarded the bacon fat. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter PC's (80F - Cold Holding) stored in the wait station area at room temperature. Manager stared the butter had been stored at room temperature for approximately 2 hours. Manager placed the butter in the reach in cooler. Bacon fat (84F - Cold Holding) stored at room temperature on the cook line. Manager stated the bacon fat was stored at room temperature overnight. Manager discarded the bacon fat. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle container cleaning fluid stored next to food in the dry storage area. Manager removed the bottles. **Corrected On-Site** **Repeat Violation** **Warning**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200 chlorine. Manager adjusted the sanitizer new reading 100ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. 2 can of diced tomatoes rusted at the seams. 2 can of strawberry glaze dented at the seams. Manager discarded the cans. **Warning**
01B-01-4
High 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. Sanitizer reading of the dishwasher 00ppm chlorine. Manager stoped using the dishwasher, set up the three compartment sink to properly sanitize and called the technician. **Repeat Violation** **Warning**
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator **Warning**
11-27-4
Intermediate - 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. Provided the manager with form, manager filled out 1 form before the end of the inspection. **Corrective Action Taken** **Warning**
11-26-1
Basic - Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled. **Warning**
36-50-4
Basic - Food stored on floor. Several cases of food stored on the floor in the walk in freezer. **Warning**
08B-38-4
22
Dec 6, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher on handsink basin edge at waitstaff area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean dishes at dish dry area.
16-46-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons with food contact end up in stand up containers at waitstaff area. Must touch food contact end to retrieve. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed washed and cut peppers stored under unwashed vegetables in walk-in cooler. Operator moved cut peppers to top shelf. **Corrected On-Site**
08B-17-4
Basic - Stored food not covered. Observed cut peppers and cooked tomatillos stored uncovered in walk-in cooler.
08B-12-5
58
Sep 28, 2023
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed liquid chemical stored on shelf with cases ground coffee. Manager removed chemical to chemical storage area. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed single use butter stored on table at dining area. See stop sale. Single use time and temperature controlled foods may not be reused between customers.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter held on tables at dining area. 15 ea individual services.
01B-02-5
High 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. Found at 0ppm. Maintenance called will sanitize in 3 bay sink until DM is repaired. **Corrected On-Site**
22-41-4
Intermediate - 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. Inspector provided forms and manager had all employees onsite read and sign during inspection. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bottle. **Corrected On-Site**
41-17-4
45
May 4, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no handsink on cookline. **Warning** - From follow-up inspection 2023-05-04: **Time Extended**
31A-07-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing under handsink at back prep. **Warning** - From follow-up inspection 2023-05-04: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair at back area in front of walk-in cooler. Operator states plans are nderway to retire floor. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-05-04: **Time Extended**
36-17-5
82
May 3, 2023
Complaint Full
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two #10 cans of Lucky Leaf strawberry glaze dented on rim . See stop sale. Operator removed from use. **Corrective Action Taken** **Warning**
01B-01-4
High 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. Found at 0ppm Operator will hand sanitize in 3 bay sink until dishmachine is able to perform correctly. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook touching raw pooled eggs and change gloves without washing hands then put new gloves on and return to touch clean plates and spatulas and ready to eat foods. **Warning**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (47F - Cold Holding) on cookline on double pan . Food must be cooked and served by 1130am or discarded. Inspector advises that the pooled eggs be stored in a single metal pan placed on the well of the cooler on order to maintain the food at 41F or colder. Observed coked shredded peppers (52F - Cold Holding); shredded sausage (48F - Cold Holding); shredded ham (50F - Cold Holding) held out of temp for more than 4 hours. see stop sale. **Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed link sausage (110F - Hot Holding); sausage patties (120F - Hot Holding) at cookline. Foods under heat lamps for 2.5 hours. Must be served by 1130 or discarded. Inspector advised operator of time as a public health contro or keep sausage on grill at 135F or hotter. Observed brown gravy (120F - Hot Holding); chicken gravy (109F - Hot Holding) on steam table double panned found Operator reheated to 165F and put water in between pans to promote even heating between pans in double panned holding. Will maintain at 135 F or hotter. **Warning**
03B-01-6
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no handsink on cookline. **Warning**
31A-07-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handsink at back prep area with hot and cold water shut off. **Repeat Violation** **Warning**
27-16-4
Basic - Cove molding at floor/wall juncture broken/missing under handsink at back prep. **Warning**
36-03-4
Basic - Floor tiles missing and/or in disrepair at back area in front of walk-in cooler. Operator states plans are nderway to retire floor. **Corrective Action Taken** **Warning**
36-17-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachine unable to dispense sanitizer. **Warning**
16-55-4
Basic - Carbon dioxide/helium tanks not adequately secured.operator secured. **Corrected On-Site** **Warning**
51-11-4
27
Nov 28, 2022
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch egg batter dipping bread into egg wash and laying on grill then wipe hands on towel and continue to touch clean plates and utensils without changing gloves and washing hands. Manager discussed proper hand washing and glove changes. **Corrective Action Taken**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cooked bacon in walk-in cooler. Manager moved bacon to ready to eat foods shelf. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. Observed number 10 can of mushrooms,white beans with dents, also can of peas rusted.
01B-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook rinse hands in bucket of water on cookline then put on new gloves. Manager retrained cook. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with old food residue.
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed inadequate handwash sink allowance. No handsink conveniently located to cookline. Cook rinsing hands on bucket.
31A-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink used as dumpsink at wait station area as evidenced by heavy food particles and ice cubes in basin. Observed handsink at back mop sink area used for other purposes as evidenced by pot scrubber and food debris in basin.
31A-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pans,lids, utensils stored in bus pans on floor at dry storage area.
24-26-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed beverage glasses stored nested and still wet at waitstation area.
24-08-4
Basic - Food stored on floor. Observed case of syrup and case of hot sauce stored on floor at dry storage area. Observed bus pan of onions on floor on walk-in cooler. Manager relocated all to shelves. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris at bread station.
22-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed honey in jars sold on site with no labels.
02D-03-4
Basic - Single-service articles improperly stored. Observed open coffe/tea filters stored on top shelf uncovered at wait station area.
25-05-4
32
Jul 28, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.at cookline reachin preptop. **Warning** - From follow-up inspection 2022-07-28: Maintenance has been called for cooler, waiting on repair. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2022-07-28: **Time Extended**
22-16-4
90
Jul 25, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods on reach in prep top across from cookline found above 41F. See stop sale. reachin prep top cooler (); cheese (57F - Cold Holding); boiled egg (59F - Cold Holding); bluerries stewed (46F - Cold Holding); ham sliced (58F - Cold Holding); shredded cheese (51F - Cold Holding); cut tomatoes (53F - Cold Holding); shedded ham (48F - Cold Holding); sausage (53F - Cold Holding); diced tomatoes (56F - Cold Holding); slaw (57F - Cold Holding); cooked onions (89F - Cold Holding); cooked pepper (78F - Cold Holding); pooled eggs (69F - Cold Holding); cooked diced onions (61F - Cold Holding); feta cheese (61F); chorizo sausage (55F - Cold Holding); home style potatoes (48F - Cold Holding); corn beef hash (48F - Cold Holding); pancake batter (47F - Cold Holding); raw chicken breast (46F - Cold Holding); steak (51F - Cold Holding); hamburger sreak (50F - Cold Holding) operator will reset the thermosta to 45F and call repair **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.interior of microwave soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket of soaking spoons on handsink at wait station area . Manager removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Standing water in bottom of reach-in-cooler.at cookline reachin preptop. **Warning**
29-49-6
Basic - Stored food not covered. Cut lettuce stored under open shelves with no protection from above contamination in walk-in cooler. Manager placed plastic wrap over items. **Corrected On-Site** **Warning**
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
50
Frequently Asked Questions
When was Ana's Restaurant last inspected?
The most recent health inspection at Ana's Restaurant on file is from Mar 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at Ana's Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Ana's Restaurant.
How does Ana's Restaurant compare to other restaurants in Arcadia?
Ana's Restaurant most recently scored 64 out of 100, which is lower than the Arcadia average of 77.
Has Ana's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Ana's Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ana's Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ana's Restaurant inspected?
Based on the inspection history on file, Ana's Restaurant is inspected around four times per year on average.
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