Anna's Italian Trattoria
Last inspected: Sep 23, 2025
41
Score
Inspectors have visited Anna's Italian Trattoria seven times, with records going back to 2022. Inspectors last stopped by on Sep 23, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
The most common issue across all inspections has been “ready-to-eat”, showing up five times.
The city-wide average sits at 71, which Anna's Italian Trattoria's 41 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Sep 23, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
41
Apr 3, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -house made marinara
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -house made marinara, 55F at edge, 74F in middle of deep pot from overnight, see stop sale. Provided flyer on rapid cooling/advised to use prep sink for adequate ice bath cooling.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep metal pans, hot food placed inside without means for expediting cooling to meet parameters. Advised about using ice bath method for rapid cooling prior to placing into walk in cooler.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. -obstructed by placement of flour in front of hand sink, next to prep sink **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna, cooked spinach, veal
02C-02-5
Basic - Accumulation of soil/mold-like substance in the interior of the ice machine/bin. -stainless splash guard has accumulation of slimy substance.
22-20-5
Basic - Equipment in poor repair. -ripped/torn gasket at reach in freezer near coffee maker
14-11-5
Basic - Hole in or other damage to wall. -wall in disrepair in back corner next to ice machine
36-24-5
Basic - Ice buildup in reach-in freezer. -near coffee maker, unit with torn gasket
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to prep sink
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. -flour in back
02D-01-5
41
Nov 19, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
67
Feb 20, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date mark on in house lasagna, portioned inside refrigerator -tira misu Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -fresh mozz, inside stand up refrigerator behind cutting boards
02C-02-5
Basic - Bathrooms located inside establishment not completely enclosed with fully functioning tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent in prep area above coffee makers
36-34-5
Basic - Clean plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. -juncture near office door below fire extenguisher
36-03-4
Basic - Equipment in poor repair. -oven ventilation
14-11-5
Basic - Food not stored at least 6 inches off of the floor. -cases of peeled tomato strips, under shelving/rack on cookline
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
64
Oct 25, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee began working with handling clean equipment or utensils without first washing hands. -employee entered kitchen from outside establishment prior to handling glasses/utensils/clean equipment without washing hands. Advises that employees entering kitchen from outside must always wash hands prior to engaging in handling clean equipment/food/single service items
12A-16-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. -manager removed **Corrected On-Site**
41-05-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in corner next to prep sink blocked by bin of flour located in front of access to hand sink
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned lasagna inside refrigerator in back -marinara in walk in cooler
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -mens restroom
32-04-4
Basic - Floors not maintained smooth and durable. -in front of warewashing area
36-11-4
Basic - Ice buildup in reach-in freezer. -2 door freezer in prep area
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -excess knife stored between cutting board and knife holder
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. -hanging on handle for oven door
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to prep sink in back
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. -flour bulk container
02D-01-5
43
Jul 12, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked lasagna, egg plant, veal parm - From follow-up inspection 2023-07-12: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in back corner of kitchen - From follow-up inspection 2023-07-12: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust on air vent above coffee station in back - From follow-up inspection 2023-07-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in cooler door -old cutting board used as prep table surface. Deep groove - From follow-up inspection 2023-07-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cook area - From follow-up inspection 2023-07-12: **Time Extended**
38-07-4
74
Dec 14, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored above 3 compartment sink.
41-10-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -various pastas, cooked meats on site missing date marking.
02C-02-5
Basic - Condensation or other drainage not disposed of according to law. -drainage from refrigeration/ac pvc leading into ground in front of walk in cooler out back.
28-02-4
Basic - Floor soiled/has accumulation of debris. -behind equipment in back
36-73-4
Basic - Ice buildup in reach-in freezer. -in back, stand up freezer near coffee maker
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -stand up fridge next to 3 door freezer
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in back next to prep sink
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. -flour
02D-01-5
50
Frequently Asked Questions
When was Anna's Italian Trattoria last inspected?
The most recent health inspection at Anna's Italian Trattoria on file is from Sep 23, 2025. The public record contains seven inspections in total.
What is the most common violation at Anna's Italian Trattoria?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Anna's Italian Trattoria.
How does Anna's Italian Trattoria compare to other restaurants in Daytona Beach?
Anna's Italian Trattoria most recently scored 41 out of 100, which is lower than the Daytona Beach average of 71.
Has Anna's Italian Trattoria's inspection record improved over time?
Results have been roughly steady. Inspections at Anna's Italian Trattoria have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Anna's Italian Trattoria 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's Italian Trattoria inspected?
Based on the inspection history on file, Anna's Italian Trattoria is inspected around three times per year on average.
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