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Name: LAKESIDE ANCHOR INN License Number: SEA6021365
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Ownership Changed Secondary Status:
Location Address: 2412 FLORAL RD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/23/2021 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
8 5 7
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator....all reach in cooler at the establishment. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment, reach in cooler , shelvings at establishment. **Warning**
29-19-4    Basic - Standing water in floor drain/floor drain draining very slowly...operator vacuum the water at time of inspection. **Warning**
29-20-5    Basic - Standing water or very slow draining water in handwash sink at kitchen. **Warning**
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves and underneath soiled with encrusted food debris. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name....flour, sugar, bread crumbs. **Warning**
08B-56-4    High Priority - Food stored in ice used for drinks. Water bottle stored in drink ice at bar . Employee discarded ice. **Corrected On-Site** **Warning**
01B-07-4    High Priority - Food with mold-like growth...cheese in reach in cooler . See stop sale. Employee discarded food . **Corrected On-Site** **Warning**
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.....3 live flies flies flying around and landing on prep table at kitchen...4 live flies landing on squeezed sauce bottles at prep station. .one live roach in the slicer , one live roach on the wall at dishwashing area. **Warning**
08A-05-6    High Priority - Raw animal food stored over ready-to-eat food raw steak stored top of the flour next to kitchen. Employee moved. **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found....approximately over 20 roaches in unused reach in cooler at prep area by the kitchen. **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth...cheese in reach in cooler . **Warning**
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Rice 49°, , cheese 50°, cooked shrimp 50°, marinara sauce 49°, spinach dip 50° , garlic sauce 49° , lemon butter sauce 55°, Cole slaw 51°, blue cheese sauce in walk in cooler . Ambient temperature 43° . Operator not aware how long food being held out of temperature. **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees dip 59°, coleslaw 59°, cut tomatoes 61° in reach in cooler being held less than four hours. Operator discarded food. Rice 49°, , cheese 50°, cooked shrimp 50°, marinara sauce 49°, spinach dip 50° , garlic sauce 49° , lemon butter sauce 55°, Cole slaw 51°, blue cheese sauce in walk in cooler . . Operator not aware how long food being held out of temperature. Stop sale issue. **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue....all reach in cooler at the establishment....stagnated water stored in all reach in cooler at the establishment. **Warning**
53B-01-5    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. **Warning**
02C-02-5    Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....garlic sauce, lemon butter, spinach dip was cooked Tuesday at walk in cooler . Food make a stop sale due to temperature abuse. **Warning**
22-06-4    Intermediate - Slicer blade soiled with old food debris. **Warning**
22-18-4    Intermediate - Soil residue in food storage containers....mold like substance buildup in sauce containers in reach in coolers. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.