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Annie's Bistro

Annie's Bistro
311 Barefoot Blvd
Suite 4
Barefoot Bay, FL 32976
(772)664-5599

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: ANNIE'S BISTRO
License Number: 1506359
License ID: 5869090
Inspection Visit ID: 5441015
Inspection Date: Friday, October 17, 2014
Inspection Number: 2459261
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
29-18-4 Basic.Drain cover(s) missing.
36-11-4 Basic.Floors not maintained smooth and durable.
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. / lettuce
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cole slaw chef had out for lunch- discarded itDiscussed time as public control
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in refrigerator/ whole shell eggs and raw shrimp over gravy
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / at 20° re-calibrated
22-06-4 Intermediate.Slicer blade moderately soiled with old food debris.

Inspection For: ANNIE'S BISTRO
License Number: 1506359
License ID: 5869090
Inspection Visit ID: 5341420
Inspection Date: Friday, September 19, 2014
Inspection Number: 2433382
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. - ice cream cones **Corrected On-Site**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - milk 51°f, cooked pasta 47°f
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. -milk 51°f, 1/8 gallon
14-80-4 Intermediate.Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. - ambient 48°f, had very minimal amount of TCS food in unit, moved to another cooler

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: ANNIE'S BISTRO
License Number: 1506359
License ID: 5869090
Inspection Visit ID: 5255095
Inspection Date: Wednesday, June 11, 2014
Inspection Number: 2386163
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
22-19-4 Basic.Interior of microwave soiled with encrusted food debris.
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / ceiling tiles in kitchen and bathroom
03D-01-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. / beef roast 8am started cooling, at 11:00 am 78°f, put in freezer to rapidly cool it.
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / beef kabob 115°f, reheated to 165°f
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. /potato salad 3 hrs 63°f, recommended uncover to promote rapid chill

Inspection For: ANNIE'S BISTRO
License Number: 1506359
License ID: 5869090
Inspection Visit ID: 5236889
Inspection Date: Thursday, March 27, 2014
Inspection Number: 2381904
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 1
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
50-08-4 High Priority.January 24th 2014 facility was inspected and cited 50-08-4 for operating without a license from the Division of Hotel and Restaurant. As of 03-27-14 no application, fees submitted. Ac requrested.

Inspection For: ANNIE'S BISTRO
License Number: 1506359
License ID: 5869090
Inspection Visit ID: 5236882
Inspection Date: Friday, January 24, 2014
Inspection Number: 2381904
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 8
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
02C-03-4 Intermediate.Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened bodies of deli meats in cooler **Warning**Priority: Intermediate
22-05-4 Intermediate.Observed: Cutting board(s) stained/soiled. **Warning**Priority: Intermediate
50-08-4 High Priority.Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St. , Tallahassee, FL 32399-0783. **Warning**Priority: High Priority
53A-01-4 Intermediate.Observed: Manager lacking proof of food manager certification. **Warning**Priority: Intermediate
53B-01-4 Intermediate.Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**Priority: Intermediate
03F-10-4 Intermediate.Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**Priority: Intermediate
03A-02-4 High Priority.Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Counter: cooked pasta 74° cooked cabbage 69° French onion soup 64° recommend rapid chill. Front counter cheese cake 64° apple pie 67° manager discarded items **Warning**Priority: High Priority
02C-01-4 High Priority.Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Corrected On-Site** **Warning**Priority: High Priority

Inspection For: ANNIE'S BISTRO
License Number: 1506359
License ID: 5511666
Inspection Visit ID: 4962607
Inspection Date: Monday, August 12, 2013
Inspection Number: 2289023
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
25-14-4 Basic.Case of single-service articles stored on floor in kitchen.
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
14-09-4 Basic.Cutting board has bad cut marks and is no longer cleanable.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
51-18-4 Basic.No copy of latest inspection report available. Found **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. In reach in cooler. **Corrected On-Site**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: ANNIE'S BISTRO
License Number: 1506359
License ID: 5511666
Inspection Visit ID: 4962607
Inspection Date: Monday, August 12, 2013
Inspection Number: 2289023
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
25-14-4 Basic.Case of single-service articles stored on floor in kitchen.
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
14-09-4 Basic.Cutting board has bad cut marks and is no longer cleanable.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
51-18-4 Basic.No copy of latest inspection report available. Found **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. In reach in cooler. **Corrected On-Site**

Inspection For: ANNIE'S BISTRO
License Number: 1506359
License ID: 5511666
Inspection Visit ID: 4870211
Inspection Date: Thursday, February 14, 2013
Inspection Number: 2263319
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. Reach in freezers **Corrected On-Site**
08B-44-4 Basic.bag of potatoes stored on floor in kitchen. **Corrected On-Site**
24-07-4 Basic.Cleaned and sanitized equipment or utensils not properly stored. **Corrected On-Site**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm. 50ppm **Corrected On-Site**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Less than 60 days has the materials for training.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Annie's Bistro in Barefoot Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Barefoot Bay's Annie's Bistro.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Annie's Bistro may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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