Anita's Restaurant
Last inspected: Apr 1, 2026
100
Score
Going back to 2022, Anita's Restaurant has 10 inspections in the public record. The newest entry in the record is dated Apr 1, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
The city-wide average for Nokomis sits at 74, putting Anita's Restaurant on the better side of that line. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
No violations found.
100
Jul 14, 2025
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of cocktail sauce in dry storage. The operator discarded the dented can. **Corrected On-Site**
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed sugar stored in a non-food grade plastic bag in the prep area.
14-31-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked quiche date marked 7/4 in the reach in cooler at the end of the cook line. Observed coleslaw date marked 7/3 in the glass door reach in cooler on the server line. The operator discarded the above foods. **Corrected On-Site**
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves crack raw eggs the handle a biscuit without changing gloves. Educated the employee on proper gloves protocols. **Corrective Action Taken**
12A-09-4
High Priority - Vacuum breaker missing at mop sink faucet with a splitter added to mop sink faucet.
29-42-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked quiche date marked 7/4 in the reach in cooler at the end of the cook line. Observed coleslaw date marked 7/3 in the glass door cooler on the server line. The operator discarded the above foods. **Corrected On-Site**
01B-28-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked roast beef thawing in the walk in cooler without proper date marking of when removed from the walk in freezer.
02C-04-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation surface at the reach in cooler at the end of the cook line. The operator discarded the beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above the reach in cooler at the end of the cook line. The operator properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Ice buildup on the floor of the walk-in freezer.
14-69-4
32
Jan 8, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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. Observed the dishwasher chlorine sanitizer solution at 0ppm. The operator had the tree compartment sink set up for ware washing.
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented #10 cans of salsa in dry storage. The operator segregated the cans for return. **Corrected On-Site**
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand sinks at the prep area and the cook line. The operator provided paper towels for the hand sinks. **Corrected On-Site**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the reach in cooler door handle at the end of the cook line soiled with an accumulation of food debris.
23-24-4
Basic - Forks stored upright with the food-contact surface up on the cook line. The operator properly stored the forks. **Corrected On-Site**
24-18-4
Basic - Open dumpster lid.
33-16-4
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for croutons on the cook line. The operator removed the ramekin. **Corrected On-Site**
14-01-5
52
Aug 28, 2024
Routine - Food
No violations found.
100
Aug 27, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitization. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over waffle mix in the reach in cooler at the entrance to the cook line. Observed raw cracked egg mix stored over cooked lobster in the reach in cooler at the end of the cook line. Observed raw sausage stored over cooked sausage in the walk in cooler. The operator properly stored the above raw foods. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle a cell phone then handle clean dishware without changing gloves and washing hands.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding); cooked ham (46F - Cold Holding); French onion soup (45F - Cold Holding); raw chicken (46F - Cold Holding); sliced cheese (46F - Cold Holding); heavy cream (45F - Cold Holding); raw shell eggs ambient (46F - Cold Holding) in the walk in cooler. The daily temperature check log recorded an ambient temperature of 39 in the morning. The operator will monitor temperatures. Observed egg salad (46F - Cold Holding); raw chicken (44F - Cold Holding); cut tomatoes (50F - Cold Holding); shredded cheese (53F - Cold Holding); cut lettuce (54F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods have been stored for approximately 2.5 hours. The operator moved the foods to another reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
22-02-4
Basic - Ice buildup on the walk-in freezer floor.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees in the prep area.
31B-04-4
45
Apr 5, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
39
Dec 20, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Aug 16, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Feb 28, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed vegetables in the walk in cooler. Operator properly store the raw beef. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked ready to eat foods in the walk in cooler. Operator properly stored the cooked ready to eat items. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish in the walk in cooler. Operator properly stored the raw products. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse off a spatula in the hand sink on the cook line. Educated operator the hand sink is for handwashing only. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink on the cook line. Operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board on front line with cut marks and no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on and above food preparation tables. Operator discarded the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and backpacks stored on a wire rack storing clean dishes and utensils. Observed employee cell phone on prep table in the prep area.
40-06-5
Basic - Faucet/handle missing at plumbing fixture. Observed the faucet missing at the hand sink in the prep area.
29-09-4
Basic - Insect control device installed over food preparation area. Observed bug zapper stored on prep table in the prep area near the can opener. Operator removed the bug zapper. **Corrected On-Site** **Repeat Violation**
35B-02-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of reach in cooler drawers containing food. Operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on a cutting board on the cook line. Operator properly stored the wiping cloth.
21-12-4
33
Aug 24, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee touching apron while cooking on cook line. Educated employee on proper hand washing protocol. **Corrective Action Taken**
12A-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris in bowl of floor mixer in prep area. Operator cleaned bowl. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available to check sanitizer levels.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed raw shell eggs held at room temperature with no written plan for time as public health control. Operator stated the eggs were out for an hour. Operator moved eggs to cooler. Operator was given time as public health control sheet. **Corrective Action Taken**
03F-10-5
Basic - Ceiling tile missing. Observed ceiling tile missing above hand wash sink in dish area. **Repeat Violation**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards throughout kitchen with cut marks.
14-09-4
Basic - Equipment in poor repair. Observed stand up reach in cooler behind service line with torn gasket.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop touching sugar in prep area. Operator moved handle. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Insect control device installed over food preparation area. Observed bug zapper stored on food prep table. Operator moved bug zapper. **Corrected On-Site** **Repeat Violation**
35B-02-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water in hand wash sink in dish area draining slowly.
29-20-5
47
Frequently Asked Questions
When was Anita's Restaurant last inspected?
The most recent health inspection at Anita's Restaurant on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at Anita's Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Anita's Restaurant.
How does Anita's Restaurant compare to other restaurants in Nokomis?
Anita's Restaurant most recently scored 100 out of 100, which is higher than the Nokomis average of 74.
Has Anita's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Anita's Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Anita's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Anita's Restaurant inspected?
Based on the inspection history on file, Anita's Restaurant is inspected around three times per year on average.
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