Anna Maria Oyster Bar Landside
Last inspected: Dec 16, 2025
52
Score
Inspectors have visited Anna Maria Oyster Bar Landside eight times, with records going back to 2022. The latest inspection on file is from Dec 16, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Anna Maria Oyster Bar Landside's latest score of 52 falls below the Bradenton average of 83. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee put on beard guard with gloves on hands and touched face. Employee touched clean utensil and failed to remove soiled gloves,wash hands and put on clean gloves before touching clean utensil.educated Person in charge on glove use and hand washing. Employee placed soiled utensil in dishwasher area,removed soiled gloves and washed hands. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on salad line Cole slaw,butter pats , tomato slices and cut lettuce not time marked . Person in charge voluntarily discard it all items.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
01B-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed on salad line Cole slaw,butter pats , tomato slices and cut lettuce not time marked . Person in charge voluntarily discard it all items.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in 2 nd bar area soda gun holder soiled with mold like substance. Person in charge cleaned holder.
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.employee put on beard guard. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.observed on waitstaff line by kitchen and waitstaff line by bar beverage cup wet nesting. Person in charge separated glasses.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
24-08-4
52
May 8, 2025
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on salad line Cole slaw not date marked . Person in charge voluntarily discarded.
01B-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed on salad line Cole slaw not date marked . Person in charge voluntarily discarded.
03F-02-5
Basic - Mayonnaise container stored on floor in dry storage. person in charge stated he had no deliveries today and removed it from the floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed over grill in the main kitchen area hood filters soiled with grease.
23-03-4
67
Mar 19, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cooks line cooked chicken (52F - Cold Holding). Educated Person in charge on cold holding food . Person in charge stated it had been in the reach in cooler for approximately 1.5 hours. Person in charge removed chicken to the fill line and placed in walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler in back kitchen area cooked rice (86F - Cooling) at 1:32 pm .Person in charge stated it was placed in the walk-in cooler at ll:00 am.educated Person in charge on cooling procedures. Person in charge voluntarily discard the cooked rice. **Corrective Action Taken**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler on cooks line raw seafood over cut mushrooms. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed seafood. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler in back kitchen area cooked rice (86F - Cooling) at 1:32 pm .Person in charge stated it was placed in the walk-in cooler at ll:00 am.educated Person in charge on cooling procedures. Person in charge voluntarily discard the cooked rice.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled.observed at patio bar a spray bottle of chemicals not labeled. Person in charge stated it was sanitizer and labeled it accordingly. **Corrected On-Site**
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - 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. Observed in walk-in cooler Commercially processed reduced oxygen packaged tuna fully intact that its packaging.educated Person in charge on ROP procedures Person in charge cut package. **Corrective Action Taken**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill hood filters soiled with grease.
23-03-4
Basic - Open dumpster lid on north end of building.Person in charge closed lid. **Corrected On-Site**
33-16-4
41
Sep 18, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on waitstaff food preparation line cut tomatoes and coleslaw time stamped 10:32am. At 3:05pm product had not been discarded.educated Person in charge on Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Person in charge voluntarily discarded products.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line in front kitchen area cooked chicken (56F - Cold Holding) Cooked chicken was stored above the fill line in the container. Person in charge stated it had been there for approximately one hour. person in charge removed product to the fill line and placed in the bottom of reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed on waitstaff food preparation line cut tomatoes and coleslaw time stamped 10:32am. At 3:05pm product had not been discarded.educated Person in charge on Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Person in charge voluntarily discarded products. **Corrected On-Site**
03F-01-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed in back kitchen area reach in cooler raw lobster with unwrapped flour tortillas shell in same container. Person in charge voluntarily discharged tortillas. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the hand out in English and Spanish.
08A-08-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in back kitchen area reach in cooler,raw lobster with unwrapped flour tortillas shell in same container. Person in charge voluntarily discharged tortillas. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the hand out in English and Spanish.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in front of 2 bar area beverages station handwashing sink used as a dump sink. Person in charge cleaned sink. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in main bar area drink glasses wet nesting. Person in charge separated glasses to air dry. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on cooks line employee engaging in food preparation with wrist watch. Employee removed watch and washed hands. **Corrected On-Site**
13-07-4
39
Feb 9, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of lime scale on the inside of the dish machine in main kitchen area.
16-23-4
Basic - 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. Observed in Walk in cooler Tuna and mahi-mahi thawing in ROP. Educated Person in charge on reduced oxygen packaging Fish thawing procedures. Person in charge stated they had just put fish to thaw in Walk in cooler approximately 3 hours ago and Person in charge cut end of ROP. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in service area by main kitchen wet nesting on plastic glasses. Educated Person in charge, Person in charge placed cup in dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water in dishwasher area in main kitchen and back kitchen area by Walk in freezer.
36-22-4
Basic - Ice buildup in walk-in freezer in back kitchen area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in bar next to outdoor patio soda gun holder soiled with mold like substance. Person in charge cleaned holder. **Corrected On-Site**
23-03-4
74
Sep 20, 2023
Routine - Food
3 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
86
Feb 20, 2023
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing dishes went from soiled dishes to clean dishes and failed to change gloves and wash hands. Educated employee on glove use and hand washing. Employee removed soiled gloves, washed hands and put on clean gloves. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Prime Rib Beef Roast (50F - Cold Holding). Person in charge stated it was prepared on 2/19/23 and placed in Walk in cooler at approximately 7 pm. Educated Person in charge on cooling procedures. Person in charge voluntarily discarded Rib Roast.
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed Over 200 ppm. Person in charge diluted solution and retested at 100ppm. **Corrected On-Site**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Prime Rib Beef Roast (50F - Cold Holding). Person in charge stated it was prepared on 2/19/23 and placed in Walk in cooler at approximately 7 pm. Educated Person in charge on cooling procedures. Person in charge voluntarily discarded Rib Roast.
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee preparing food put on beard guard and put on clean gloves no Handwashing. Educated employee on Handwashing and glove use. Employee removed soiled gloves, washed hands and put on clean gloves. **Corrected On-Site**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground Beef over raw shrimp in Walk in cooler in back area of kitchen. Educated Person in charge on cold holding food. Person in charge removed ground Beef. **Corrected On-Site**
08A-20-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee worked over 2 months no food handlers training. Wilson and Maria.
53B-10-4
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 Person in charge a copy.
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. Emailed Person in charge a copy.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at halfway bar soiled soda gun and holder. Person in charge cleaned soda gun and holder. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Stored food not covered cut lemons on waitstaff line not covered. Person in charge covered lemon. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area.
22-20-5
Basic - Carbon dioxide tank not adequately secured at main bar. Person in charge secured co2 tank. **Corrected On-Site**
51-11-4
Basic - 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.
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation in main kitchen area. Person in charge had him put on hair restraint. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
13-04-4
22
Sep 8, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook in main kitchen touched face with gloves on and continued to do food preparation. Stopped cook and educated on proper protocol for glove use and hand washing. Cook removed soiled gloves,washed hands and put on clean gloves. **Corrected On-Site**
12A-25-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups by fountain beverage station across from expo line wet nesting. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at halfway bar soiled soda gun and holder. Person in charge cleaned soda gun and holder. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed pies in Walk in cooler and cut lemons on waitstaff line not covered. Person in charge covered both items. **Corrected On-Site**
08B-12-5
70
Frequently Asked Questions
When was Anna Maria Oyster Bar Landside last inspected?
The most recent health inspection at Anna Maria Oyster Bar Landside on file is from Dec 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Anna Maria Oyster Bar Landside?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Anna Maria Oyster Bar Landside.
How does Anna Maria Oyster Bar Landside compare to other restaurants in Bradenton?
Anna Maria Oyster Bar Landside most recently scored 52 out of 100, which is lower than the Bradenton average of 83.
Has Anna Maria Oyster Bar Landside's inspection record improved over time?
Results have been roughly steady. Inspections at Anna Maria Oyster Bar Landside have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Anna Maria Oyster Bar Landside means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Anna Maria Oyster Bar Landside inspected?
Based on the inspection history on file, Anna Maria Oyster Bar Landside is inspected around two times per year on average.
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