ANNA MARIA OYSTER BAR LANDSIDE

Name: ANNA MARIA OYSTER BAR LANDSIDE
Address: 6906 14 ST W, BRADENTON, FL, 34207, US
Rating: 69.2

6906 14 ST W, BRADENTON, FL 34207

License #5105008

🦞 Seafood ℹ️

69.2 Grade F / 100

Failing Health Score

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Latest inspection

May 6, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ANNA MARIA OYSTER BAR LANDSIDE in BRADENTON currently holds an InspectFL Health Score of 69.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 39 total violations — 14 critical, 4 major, 21 minor.

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The latest inspection on May 6, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

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Inspector notes

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ANNA MARIA OYSTER BAR LANDSIDE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed dish machine exterior soiled with food particles.
[08B-12-5] Stored food not covered.observed cut lemons on beverage station not covered. Person in charge covered.
[41-17-4] Spray bottle containing toxic substance not labeled. person in charge stated that it was sanitizer and labeled accordingly.

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.employee put on beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.observed on waitstaff line by kitchen and waitstaff line by bar beverage cup wet nesting. Person in charge separated glasses.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee put on beard guard with gloves on hands and touched face. Employee touched clean utensil and failed to remove soiled gloves,wash hands and put on clean gloves before touching clean utensil.educated Person in charge on glove use and hand washing. Employee placed soiled utensil in dishwasher area,removed soiled gloves and washed hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed on salad line Cole slaw,butter pats , tomato slices and cut lettuce not time marked . Person in charge voluntarily discard it all items.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[03F-02-5] 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. See stop sale. Observed on salad line Cole slaw,butter pats , tomato slices and cut lettuce not time marked . Person in charge voluntarily discard it all items.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.observed in 2 nd bar area soda gun holder soiled with mold like substance. Person in charge cleaned holder.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[06-09-1] 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. Observed in walk-in cooler Commercially processed reduced oxygen packaged tuna fully intact that its packaging.educated Person in charge on ROP procedures Person in charge cut package.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill hood filters soiled with grease.
[33-16-4] Open dumpster lid on north end of building.Person in charge closed lid.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler in back kitchen area cooked rice (86F - Cooling) at 1:32 pm .Person in charge stated it was placed in the walk-in cooler at ll:00 am.educated Person in charge on cooling procedures. Person in charge voluntarily discard the cooked rice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler on cooks line raw seafood over cut mushrooms. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed seafood.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler in back kitchen area cooked rice (86F - Cooling) at 1:32 pm .Person in charge stated it was placed in the walk-in cooler at ll:00 am.educated Person in charge on cooling procedures. Person in charge voluntarily discard the cooked rice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cooks line cooked chicken (52F - Cold Holding). Educated Person in charge on cold holding food . Person in charge stated it had been in the reach in cooler for approximately 1.5 hours. Person in charge removed chicken to the fill line and placed in walk-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled.observed at patio bar a spray bottle of chemicals not labeled. Person in charge stated it was sanitizer and labeled it accordingly.

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on cooks line employee engaging in food preparation with wrist watch. Employee removed watch and washed hands.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed in main bar area drink glasses wet nesting. Person in charge separated glasses to air dry. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed in back kitchen area reach in cooler raw lobster with unwrapped flour tortillas shell in same container. Person in charge voluntarily discharged tortillas. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the hand out in English and Spanish.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed in back kitchen area reach in cooler,raw lobster with unwrapped flour tortillas shell in same container. Person in charge voluntarily discharged tortillas. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the hand out in English and Spanish.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on waitstaff food preparation line cut tomatoes and coleslaw time stamped 10:32am. At 3:05pm product had not been discarded.educated Person in charge on Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Person in charge voluntarily discarded products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line in front kitchen area cooked chicken (56F - Cold Holding) Cooked chicken was stored above the fill line in the container. Person in charge stated it had been there for approximately one hour. person in charge removed product to the fill line and placed in the bottom of reach in cooler.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed on waitstaff food preparation line cut tomatoes and coleslaw time stamped 10:32am. At 3:05pm product had not been discarded.educated Person in charge on Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Person in charge voluntarily discarded products.ï¿¼
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed in front of 2 bar area beverages station handwashing sink used as a dump sink. Person in charge cleaned sink.