Anna's Polish Restaurant
Last inspected: Dec 5, 2025
70
Score
Going back to 2022, Anna's Polish Restaurant has eight inspections in the public record. Inspectors last stopped by on Dec 5, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 12 violations earlier on.
The pattern that stands out is “bathroom located inside establishment not completely enclosed”, which has been cited three times.
That's lower than the typical Winter Park restaurant, which scores around 83. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to prep station **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Single-service articles improperly stored. Single service boxes On floor at dry storage
25-05-4
70
Jun 18, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
67
Jan 23, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over dressing in prep cooler. Next to griddle (corrected on site) -Raw pork over multiple ready to eat items in cooler Multiple dozens of raw shell Eggs over stuffed cabbage in cooler by dish machine - From follow-up inspection 2025-01-23: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 bay sink. Tested 00ppm for chlorine bleach. Advised operator to put correct amount of sanitizer . **Corrective Action Taken** - From follow-up inspection 2025-01-23: **Time Extended**
22-42-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-01-23: **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator thermometer was reading 5F. - From follow-up inspection 2025-01-23: **Time Extended**
05-06-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-01-23: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom over multiple ready to eat items in cooler by bag in a box sodas - From follow-up inspection 2025-01-23: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawed at room temperature. Advised to put under cool running water - From follow-up inspection 2025-01-23: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven doors and handles - From follow-up inspection 2025-01-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of alcohol on floor in storage area - From follow-up inspection 2025-01-23: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches in white cabnit by dish machine and entrance to back storage area. Operator cleaned and discarded **Corrected On-Site** - From follow-up inspection 2025-01-23: **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors - From follow-up inspection 2025-01-23: **Time Extended**
32-04-4
41
Nov 20, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over dressing in prep cooler. Next to griddle (corrected on site) -Raw pork over multiple ready to eat items in cooler Multiple dozens of raw shell Eggs over stuffed cabbage in cooler by dish machine
08A-05-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 bay sink. Tested 00ppm for chlorine bleach. Advised operator to put correct amount of sanitizer . **Corrective Action Taken**
22-42-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator thermometer was reading 5F.
05-06-4
Intermediate - 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.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven doors and handles
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawed at room temperature. Advised to put under cool running water
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom over multiple ready to eat items in cooler by bag in a box sodas
08B-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
32-04-4
Basic - Dead roaches on premises. Observed 2 dead roaches in white cabnit by dish machine and entrance to back storage area. Operator cleaned and discarded **Corrected On-Site**
35A-03-4
Basic - Food stored on floor. Cases of alcohol on floor in storage area
08B-38-4
41
Apr 19, 2024
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
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. Sausage kept on stove for less than 4 hrs with no time marked
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RW chicken stored over polish sausage in reach in cooler
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sourkrout Raw meat stored over sliced bread in reachin cooler
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed paper towel from floor, rinse a dirt dish then grabbed a salt container to start handling food. Then when asked to wash hands she wash hands with gloves on.
12A-13-4
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. **Corrected On-Site**
11-26-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on stove burners
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shut out on soda machine has debris
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a coffee cup
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing orders while wearing a diamond ring
13-07-4
Basic - Food stored on floor. Dill pickle bucket , fresh coconuts, butter gallons stored on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean serving spoons kept in cook line with food contact surface up.
24-18-4
25
Dec 6, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salad dressings in mini reach in cooler next to stove **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Pepto bismo stored in reach in fridge. **Corrected On-Site**
41-07-4
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. Printed operator hand out **Corrected On-Site**
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. Printed operator food employee reporting agreement **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical stored in spray bottle not labeled by mop sink
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. At dry storage area next to soda pouches
51-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to exit door
22-08-4
Basic - Unnecessary items/unused equipment on the premises. Unused display case in back room
33-31-5
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing cove molding next to reach in cooler in dry storage area
36-08-4
Basic - Ceiling tile missing. Over reach in fridge at dry storage area
36-36-4
43
Jun 8, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
70
Dec 9, 2022
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink located at kitchen blocked by chair **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink in the kitchen **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any items in facility
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler at prep area, has employee food with restaurant food
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle
10-20-4
67
Frequently Asked Questions
When was Anna's Polish Restaurant last inspected?
The most recent health inspection at Anna's Polish Restaurant on file is from Dec 5, 2025. The public record contains eight inspections in total.
What is the most common violation at Anna's Polish Restaurant?
Across the inspection record, “bathroom located inside establishment not completely enclosed” has been cited three times, more than any other issue at Anna's Polish Restaurant.
How does Anna's Polish Restaurant compare to other restaurants in Winter Park?
Anna's Polish Restaurant most recently scored 70 out of 100, which is lower than the Winter Park average of 83.
Has Anna's Polish Restaurant's inspection record improved over time?
Yes. Recent inspections at Anna's Polish Restaurant have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Anna's Polish 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 Anna's Polish Restaurant inspected?
Based on the inspection history on file, Anna's Polish Restaurant is inspected around three times per year on average.
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