The Anchor
Last inspected: Nov 20, 2025
41
Score
Across the available record, The Anchor has 11 inspections on file, the first dated 2022. The latest inspection on file is from Nov 20, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
By comparison, the average Flagler Beach facility scores 75, putting The Anchor on the weaker side. This restaurant has more on its record than most do.
11
Inspections
2
Critical latest
1
Major latest
10
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside middle cooler overnight; butter 46F, blue cheese 45F. Cooler has water in it. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside middle cooler overnight; butter 46F, blue cheese 45F. Cooler has water in it.
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler not dated. Person in charge dated milk yesterday. **Corrected On-Site**
02C-03-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar. Person in charge secured it. **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. Trigger fish thawing is reduced oxygen bag. Still frozen. Instructed on new rules.
06-09-1
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on electrical outlet towards back hand washing sink.
14-71-4
Basic - Floor tiles missing and/or in disrepair. Tile in front of oven has cracked pooling water on floor.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. 1 pair of tongs hanging from oven doors. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on line is soiled. Person in charge wiped clean. **Corrected On-Site**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drinks in dessert cooler. Person in charge removed b **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Middle cooler on cook line has water on bottom shelf.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor is dish area is unsealed concrete. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine there is black mold like substance on wall.
36-27-5
41
Sep 17, 2025
Routine - Food
No violations found.
100
Jul 18, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at outside mop sink.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44F, butter 51F; ( - Cold Holding). Per person in charge he figured out door had been ajar because it was being blocked by a fruit caddy. He removed fruit caddy and door was sealed shut. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Some people are missing training. Several staff missing certificates. **Repeat Violation** **Warning**
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack sitting on bottles of beer. Person in charge removed backpack. **Corrected On-Site**
40-06-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish room; unsealed concrete. **Repeat Violation**
36-02-5
61
Feb 27, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
45
Sep 12, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in crab. Person in charge removed. **Corrected On-Site**
14-01-5
78
Jul 12, 2024
Routine - Food
No violations found.
100
Jul 11, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 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 Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
22
Dec 1, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 117F, cream sauce 115F, both reheated to 165F **Corrected On-Site**
03B-01-6
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. Missing on French fries. Person in charge time stamped 11 am. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 58F. Person in charge placed back into cooler. Chimi sauce in cooler overnight 46F. Chimi sauce discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chimi sauce in cooler overnight. 46F.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Crab over cooked onion rings in reach in freezer. Person in charge moved crab to store properly. **Corrected On-Site**
08A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In back of house. Person in charge fixed paper towels. **Corrected On-Site**
31B-05-4
Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from cart and oven doors. Person in charge removed all tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled on inside.
22-08-4
Basic - Open dumpster lid. Person in charge closed dumpster lid. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in middle reach in cooler. Person in charge wiped clean. **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back dish room and food pantry have unsealed concrete.
36-02-5
33
Jul 6, 2023
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Food stored in ice used for drinks. See stop sale. Establishment has container of lemons in drink ice. Person in charge removed lemons. **Corrected On-Site**
08B-56-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries 56F; ( - Cold Holding). Fries were placed on time/temperature control for safety control. Reach in cooler #2; 1/2&1/2 49F; ( - Cold Holding) 1/2and 1/2 had been sitting out. Placed into cooler **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Paint in kitchen near food. Person in charge picked up and moved. **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not dated. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish room. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Shrimp thawing under running water in hand washing sink. Person in charge removed shrimp and cleaned sink. **Corrected On-Site**
31A-11-4
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. Establishment has not done any training since 2020.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Under sink. Person in charge discarded spray bottle. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Box soda on floor in kitchen. Person in charge moved soda to shelf. **Corrected On-Site**
08B-38-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor behind cookline has debris.
36-01-4
Basic - Dead roaches on premises. Observed 1 dead roach by sink in back area. Person in charge swept up and disposed of roach. **Corrected On-Site**
35A-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank by back door not secured. Person in charge secured. **Corrected On-Site**
51-11-4
Basic - Stored food not covered. In reach in freezer; chicken not covered. Person in charge covered. **Repeat Violation**
08B-12-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink does not have hot water and is slow draining.
29-20-5
Basic - Standing water in bottom of reach-in-cooler. Both make #1, #2 and #3 have water in bottom.
29-49-6
Basic - No hot running water at mop sink. Mop sink does not have hot water. Person in charge turned on valve and sink has hot water. **Corrected On-Site**
27-10-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cart. Person in charge removed. **Corrected On-Site**
10-20-4
25
Jan 11, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
45
Aug 19, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In make 3; pasta 53F; ( - Cold Holding) In make 2; crab mix 47F, ; ( - Cold Holding). All items in cooler 4+ hrs. Person in charge discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make 3; pasta 53F; ( - Cold Holding) In make 2; crab mix 47F, ; ( - Cold Holding). All items in cooler 4+ hrs. Person in charge discarded. **Corrective Action Taken**
03A-02-5
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. Missing on French fries. Person in charge time stamped. **Corrected On-Site**
03F-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at bar only reaches 90F.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at bar have slime in them.
22-02-4
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. Establishment has not trained since 2020. Most people have certificates.
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar, co2 tank not secured. Person in charge secured. **Corrected On-Site**
51-11-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish wash room floor is unsealed concrete.
36-02-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in make #2 and #3.
29-49-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes on dish rack not inverted. Person in charge inverted. **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have accumulation of grease. **Repeat Violation**
23-03-4
Basic - Equipment in poor repair. Gaskets in make #2 are torn.
14-11-5
35
Frequently Asked Questions
When was The Anchor last inspected?
The most recent health inspection at The Anchor on file is from Nov 20, 2025. The public record contains 11 inspections in total.
What is the most common violation at The Anchor?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The Anchor.
How does The Anchor compare to other restaurants in Flagler Beach?
The Anchor most recently scored 41 out of 100, which is lower than the Flagler Beach average of 75.
Has The Anchor's inspection record improved over time?
No. Recent inspections at The Anchor have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at The Anchor 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 The Anchor inspected?
Based on the inspection history on file, The Anchor is inspected around three times per year on average.
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