The Anchor
Last inspected: Apr 23, 2026
33
Score
The health department has logged 13 inspections at The Anchor, the earliest from 2022. The Anchor was last inspected on Apr 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 11 violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
The Anchor's latest score of 33 falls below the Summerfield average of 73. The pattern in the record is worth a careful look.
13
Inspections
2
Critical latest
6
Major latest
4
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
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. In walk-in cooler dressing made 04/15/2026
01B-28-5
High Priority - Live, small flying insects found At the kitchen area, one flying insect
35A-02-7
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one onsite female employee. **Repeat Violation** **Admin Complaint**
53B-02-5
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. For some employees
11-26-1
Intermediate - No soap provided at handwash sink. He's at the cook line, Manager provided. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees **Repeat Violation** **Admin Complaint**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. At the ware washing area, spray bottle with purple liquid not labeled, Manager labeled degreaser. **Corrected On-Site**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one female manager (C. Pearson, 3/11/2021).
53A-03-7
Basic - Dead roaches on premises. At the outdoor bar closet, two dead roaches on floor, Manager cleaned. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the ware washing area, employee jacket on top of soda syrup boxes, Employee moved. **Corrected On-Site**
40-06-5
Basic - No copy of latest inspection report available. No document available **Repeat Violation**
51-18-6
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At the ware washing area, drill and hammer stored above and on top of single service and soda syrup, Employee moved all. **Corrected On-Site**
42-03-5
33
Dec 5, 2025
Routine - Food
No violations found.
100
Nov 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings on floor in dry storage closet next to ice machine in outdoor bar. Outdoor bar opens at 4 PM. Operator was directed to not open outdoor bar until the Division of Hotels and Restaurants conducts a callback and establishment is in compliance. **Admin Complaint** - From follow-up inspection 2025-11-24: One rodent dropping on floor in dry storage area at out door bar. Three rodent droppings on floor next to reach in cooler at outdoor bar. Manager picked up all and discarded. **Admin Complaint** **Corrective Action Taken**
35A-04-4
86
Nov 20, 2025
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee placed raw portion of beef from a bag on grill with gloved hand touching interior of bag then continued to change gloves and touched bag of fries to dump in fryer basket without washing hands.
12A-12-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ranch dressing in walk in cooler dates 11/13, discard date is 11/19. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings on floor in dry storage closet next to ice machine in outdoor bar. Outdoor bar opens at 4 PM. Operator was directed to not open outdoor bar until the Division of Hotels and Restaurants conducts a callback and establishment is in compliance. **Admin Complaint**
35A-04-4
High Priority - Rodent burrow or rodent nesting materials present. Small white pieces of insulation on floor in dry storage closet next to ice machine at outdoor bar. Outdoor bar opens at 4 PM. Operator was directed to not open outdoor bar until the Division of Hotels and Restaurants conducts a callback and establishment is in compliance. **Admin Complaint**
35A-21-4
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Whipping cream in walk in cooler with no date mark. Whipping cream in cooler at bar with no date mark. **Repeat Violation** **Admin Complaint**
01B-17-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of unused drawer cooler soiled with food debris. Interior of back wall in reach in make table soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Manager filled sanitizer bucket at hand sink on cook line. Manager rinsed towel at hand sink on cook line. **Repeat Violation**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for all ten employees. Employee health reporting forms provided. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and/or commercially processed and held more than 24 hours not properly date marked. In reach in cooler on cook line: bag of hot dogs opened on the 16th with no date mark. In reach in cooler at bar: container of whipping cream opened on undetermined day with no date mark. In walk in cooler: tomatoes sliced on the 16th with no date mark. In walk in cooler: Whipping cream opened on undetermined date with no date mark. In walk in cooler: wings prepared 11/16 with no date mark. Manager added dates to hotdogs, wings, and tomatoes. Stop sale issued on whipping cream. **Corrective Action Taken** **Repeat Violation**
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. Bar tender stated door is left open because it gets hot in there. Door closed during this inspection. **Corrected On-Site**
32-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank at outdoor bar.
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On back wall of reach in freezer under steam table on cookline.
14-69-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in make tables soiled with slimy substance on cook line. Fan in dish area soiled with grease.
23-03-4
Basic - Water draining onto floor surface. Water dripping onto floor from pipe in walk in cooler.
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on partition by walk in cooler.
21-12-4
21
Jul 29, 2025
Routine - Food
No violations found.
100
Jun 10, 2025
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, slaw 48-50F, slaw in cooler since the day before.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers stored above cooked bacon, employee moved. **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One live roach on reach-in cooler drawer, employee killed and cleaned. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, slaw 48-50F, slaw in cooler since the day before.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee cleaned during inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink tat the cook line, cloth inside sink, employee moved. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for a total of ten employees. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Walk-in cooler, chicken wings no date marked, per employee wings cooked 06/06/25.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the cook line, next to hand sink, spray bottles not labeled, also at the ware washing area.
41-17-4
Basic - Current Hotel and Restaurant license not displayed. June 1, 2025.
50-09-4
Basic - Equipment in poor repair. Ice machine lid broken and not attached to machine.
14-11-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Old food stuck to clean dishware/utensils. Spoon on top of steam table with old food, employe moved to dish machine **Corrected On-Site**
16-48-4
Basic - Single-service articles not stored inverted or protected from contamination. To go plates at the outdoor bar not inverted, also at the cook line and bar area.
25-06-4
23
Dec 4, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Jan 11, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee working with facial hair and no beard guard or hair restraint. Employee placed hat on head. One male employee with facial hair and no beard guard. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-01: No change. **Time Extended** - From follow-up inspection 2024-01-11: Two employees with no beard guards. **Admin Complaint**
13-03-4
95
Nov 1, 2023
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Pass thru located at front counter over counter area. Customers are able to walk up to pass thru with no barrier to prevent contamination. **Warning** - From follow-up inspection 2023-11-01: No change. Plexi glass added to side of pass thru during this inspection. **Admin Complaint** **Corrective Action Taken**
08B-02-4
High Priority - - From initial inspection : 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. 0 ppm, primed then 0 ppm. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-01: No change, establishment sanitizing dishes in triple sink. **Admin Complaint**
22-41-4
Basic - - From initial inspection : Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee working with facial hair and no beard guard or hair restraint. Employee placed hat on head. One male employee with facial hair and no beard guard. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-01: No change. **Time Extended**
13-03-4
70
Oct 30, 2023
Complaint Full
6 critical violations. 5 major violations. 11 minor violations.
View 22 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. 0 ppm, primed then 0 ppm. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Displayed food not properly protected from contamination. Pass thru located at front counter over counter area. Customers are able to walk up to pass thru with no barrier to prevent contamination. **Warning**
08B-02-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler: ranch and chili in ace hardware buckets. **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In top portion of reach in make table: tomatoes 44-46F in unit overnight. In reach in make table near hand sink: fish dip 49F. Shredded cheese 47F. Boiled eggs 45F. Stop sale issued for cheese, eggs, and fish dip due to being in unit overnight. In reach in drawer unit on cookline: hot dogs 47F. Provolone cheese 48F. Swiss cheese 47F. Employee stated all items in unit overnight. Stop sale issued. On prep table next to grill: Bacon relish with cooked onions 99-101F. Manager stated the item has been at room temperature for multiple days. Stop sale issued. Ranch and blue cheese cups and creamer with no date mark and manager unaware of when product was prepared or open. Stop sale issued. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in make table: tomatoes 44-46F in unit overnight. In reach in make table near hand sink: fish dip 49F. Corn salsa 46F. Shredded cheese 47F. Boiled eggs 45F. Ham 47F. Stop sale issued for cheese, eggs, and fish dip due to being in unit overnight. Ice bags added to items placed in unit today. In reach in drawer unit on cookline: hot dogs 47F. Provolone cheese 48F. Swiss cheese 47F. Employee stated all items in unit overnight. Stop sale issued. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to grill: Bacon relish with cooked onions 99-101F. Manager stated the item has been at room temperature for multiple days. Stop sale issued.
03B-01-6
Intermediate - Commercially processed and/or prepared on site ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened Monday or Tuesday last week with no date mark at indoor bar. Stop sale issued. Ranch and blue cheese in reach in cooler at outdoor bar with no date mark, manager not aware of when ranch and blue cheese were made. Stop sale issued. Shredded cheese in walk in cooler opened yesterday morning with no date mark. Date added **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris. Interior of ice machine has mold like substance on deflector plate.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four employees currently working with no CFM on site.
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Manager stated establishment has 11 employees that have been employed more than 60 days. One manager card and two FRLA safestaff certificates provided. Missing for eight employees.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Cup in blue cheese. Removed during this inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler near hand sink on cookline maintaining a temperature of 47F. Unit has trash can in front of vent area of cooler.
14-74-7
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. Fish 38F in reduced oxygen packaging in reach in cooler bearing a label to remove package prior to thawing. **Repeat Violation**
06-09-1
Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee working with facial hair and no beard guard or hair restraint. Employee placed hat on head. One male employee with facial hair and no beard guard. **Repeat Violation** **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on shelf in ware wash area.
24-08-4
Basic - Food stored on floor. Bucket of chili and bucket of ranch on floor in walk in cooler. Also, unwashed lettuce on shelf over ready to eat foods. **Repeat Violation**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. One lid on dumpster is broken.
33-29-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and prep table.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in freezer soiled with mold like substance. Exterior of cooking equipment soiled with grease. Hood filters soiled with grease. Top of dish machine soiled with grease and food debris. Gaskets and around doors of reach in make table soiled. Fan and shelf under pass thru soiled with food debris and dust. **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on prep table. Moved to shelf under grill. **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. At outdoor bar, simply syrup and pickle juice have no labels.
02D-01-5
14
Jul 6, 2023
Routine - Food
5 critical violations. 2 major violations. 12 minor violations.
View 19 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee sneezed on back of hand then touched single service items without washing hands.
12A-29-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Ranch dressing in white "ace hardware" bucket. Two white "ace hardware " buckets used with ice.
14-15-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lettuce 47F in reach in make table overnight. Container of fish dip 47F in reach in make table overnight. Heavy cream at bar with no date mark, unable to determine when creamer was opened.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table near hand wash sink: Container of cut lettuce 47F. Container of fish dip 47F. Both items in reach in make table overnight, stop sale issued.
03A-02-5
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. 0 ppm chlorine. Instructed manager to set up sanitizer in triple sink at bar. **Repeat Violation** **Admin Complaint**
22-41-4
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 at bar with no date mark. Stop sale issued due to not being able to determine date opened.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at bar with no towels. Sink in ware wash area has no towels. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bleu cheese in make table across from grill. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile falling over clean dishes in back room.
36-32-5
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. Mahi in reach in make table thawed in package that bears label to remove fish before thawing.
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not running a sanitizer ion cycle. Washing then rinsing with chemical and shutting off.
16-55-4
Basic - Employee with no hair guard/restraint or beard guard/restraint while engaging in food preparation. Male employee in kitchen with beard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf in back room.
24-08-4
Basic - Food stored in a prohibited area. Fruit at bar has opened lid. Container of ranch on floor in walk in cooler. Unwashed tomatoes on shelf over boiled eggs. **Repeat Violation**
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of glass door cooler has build up of black substance. Fan on cookline soiled with dust. Fan in ware wash area soiled with dust. Hood filters soiled with grease build up. **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of prep table.
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of make table near hand sink on cookline.
29-49-6
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Clear plastic drink straws not wrapped in holders across indoor bar and outdoor bar.
25-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on cookline.
21-12-4
21
May 2, 2023
Routine - Food
2 critical violations. 9 major violations. 5 minor violations.
View 16 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. Chlorine 0 ppm
22-41-4
High Priority - Container of medicine improperly stored. At the cook line above handwash sink, ibuprofen and sanitizer tablets next to single service, employee moved. **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. Inspector provided a digital copy.
11-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager Male manager onsite. **Repeat Violation** **Admin Complaint**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda guns soiled, also ice machine with mold like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used for dumping drinks at the bar area. **Repeat Violation**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No current certifications available at inspection time. **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine and three compartment sink.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the outdoor bar area, employee provided. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees, also one photocopy
53B-14-5
Intermediate - Well water testing report/documentation is not available upon request. No current testing report available. **Repeat Violation**
27-02-4
Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside cheese container, employee moved. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers gaskets soiled, also fan under prep table heavily soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (in front of grill) **Repeat Violation**
29-49-6
Basic - Stored food not covered. In walk-in cooler, chicken wings bowl not covered
08B-12-5
23
Dec 15, 2022
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male manager on site.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at the bar area soiled.
22-02-4
Intermediate - Well water testing report/documentation is not available upon request. No current documents available at inspection time
27-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At the cook line, spoon and metal scrub inside sink, employee moved. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside container of slaw, blue cheese and seasoning, employee removed all bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table, Employee discarded **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. At the dry storage area, oil jugs and soda syrups on floor, Employee moved off the floor the soda syrups.
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers gaskets soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. At the three compartment sink area, box of cups on floor, employee moved off the floor. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
29-49-6
47
Frequently Asked Questions
When was The Anchor last inspected?
The most recent health inspection at The Anchor on file is from Apr 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Anchor?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Anchor.
How does The Anchor compare to other restaurants in Summerfield?
The Anchor most recently scored 33 out of 100, which is lower than the Summerfield average of 73.
Has The Anchor's inspection record improved over time?
Yes. Recent inspections at The Anchor have averaged around four violations per visit, down from roughly 11 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 four times per year on average.
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