ANNA MARIA OYSTER BAR NORTH PORT

Name: ANNA MARIA OYSTER BAR NORTH PORT
Address: 14132 TAMIAMI TRAIL, NORTH PORT, FL, 34287, US
Rating: 58.4

14132 TAMIAMI TRAIL, NORTH PORT, FL 34287

License #6802433

🦞 Seafood ℹ️

58.4 Grade F / 100

Failing Health Score

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Latest inspection

May 29, 2026 · 5 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ANNA MARIA OYSTER BAR NORTH PORT in NORTH PORT currently holds an InspectFL Health Score of 58.4 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 29, 2026. Across those visits, inspectors documented 52 total violations — 12 critical, 8 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 9, 2024

The latest inspection on May 29, 2026 shows 5 observation rows: 3 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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ANNA MARIA OYSTER BAR NORTH PORT 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
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for coleslaw on the expo line not stored above the food. The operator removed and replaced with a clean scoop.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the wiping cloth sanitizer solution for the bucket on the expo line at 0ppm. The operator discarded the solution and refilled with a solution at 200ppm.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sheet pans washed then rinsed and stacked to be stored without sanitizing. The operator sanitized the pans.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (46F - Cold Holding) in the low boy cooler on the cook line. The operator removed the container and placed it in the walk in cooler.
[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. Observed butter held under time as public health control with no time marking. The operator stated the butter has been held for less than 4 hours and is put out at the same time everyday. The operator updated the time as public health control form.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for dry calamari breading. The operator removed the bowl.
[10-08-5] Ice scoop handle in contact with ice at the server station at the entrance to the kitchen. The operator properly stored the ice scoop.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for hush puppy mix not stored above the food. The operator removed the scoop.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees behind the bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw grouper stored over sauce squeeze bottles in the reach in cooler at the end of the cook line. The raw grouper was properly stored.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle soiled dishware then handle clean dishware without changing gloves and washing hands. Observed an employee wearing gloves touch clothing then handle food to be cooked without changing gloves and washing hands. The operator educated the employees on proper gloves and handwashing procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (68F - Cold Holding) on the server expo line. The operator stated the butter packets had been held for approximately 3 hours. Observed hush puppy mix (66F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the mix had been held out for approximately 3 hours. The operator voluntarily discarded the above potentially hazardous foods. The operator was emailed a time as public health control form.
[41-10-4] Toxic substance/chemical improperly stored. Observed a canister of stainless steel cleaner stored on a shelf near foods at the server expo line. The operator properly stored the chemical.

Disposition: Warning Issued
[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 thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch and bracelet. The employee removed the jewelry.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for coleslaw not stored above the food on the server expo line. The operator properly stored the scoop handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use oyster knife and protective gloves stored in 71F standing water. The operator removed the utensils from the standing water.
[33-11-4] Missing drain plug at dumpster.
[25-39-4] Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. Observed schucked oyster shells stored in water at the raw bar. The operator stated the shells are reused for garnish.
[25-05-4] Single-service articles improperly stored. Observed single-use straws stored on the floor in the server station. The operator properly stored the straws.
[29-17-4] Waste line missing at soda gun holster behind the bar.
[21-38-4] Wiping cloth sanitizing solution stored on the floor behind the bar. The operator properly stored the sanitizer bucket.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed hoses for detergent and sanitizer submerged in water at the three compartment sink. The operator cut the hoses allowing proper air gap.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flies in the kitchen near a dish rack with clean equipment. Observed 4 flies in the prep area. Observed approximately 12 small flies on a window near the entrance to the restaurant.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a soiled wiping cloth then handle clean cut lettuce. The operator discarded the lettuce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (51F - Cold Holding) in the reach in cooler at the end of the cook line. The operator voluntarily discarded the rice.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine sanitizer bucket with a solution exceeding 200 ppm stored near unwashed onions in the prep area. The operator discarded the solution and properly stored the sanitizer bucket.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Operator stated tags were marked with the day box was opened. Observed some tags missing date.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by detergent containers. The operator moved the containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a handwashing sink behind the bar used as a dump sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna poke bowl with no reminder leading to the consumer advisory.