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Ocala area restaurant/food truck inspections: Sept. 23-29, 2024

VaselineOctober 1, 2024

0 8 minutes read

Ocala area restaurant/food truck inspections: Sept. 23-29, 2024

Staff reports
| Ocala StarBanner

You can use the database to search by county or by restaurant name.

Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Marion County restaurant inspections site.

Here’s the breakdown for recent health inspections in Marion County, Florida, for the week of Sept. 23-29, 2024. Please note that some more recent, follow-up inspections may not be included here.

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our Marion County restaurant inspection site.

Which Marion County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their Sept. 23-29 inspections and no violations were found.

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which Marion County restaurants had high priority violations?

1239 E. Silver Springs Blvd., Ocala

Complaint Inspection on Sept. 24

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 1 high-priority violation

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer on the hose side (non chemical side of the splitter). **Repeat Violation** **Admin Complaint**

6823 SE 12 Cir, Ocala

Routine Inspection on Sept. 24

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

14 total violations, with 4 high-priority violations

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands. **Corrective Action Taken**
High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Containers of tuna salad in walk-in cooler dated 9/14. Containers of cooked onions in reach-in cooler across from cook line dated 9/11. **Repeat Violation** **Admin Complaint**
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: butter (48F – Cold Holding). Manager stated butter placed in cooler thirty minutes prior to temperature being taken. Manager moved butter to inside part of cooler to reach41F. **Corrective Action Taken**
High Priority – Toxic substance/chemical improperly stored. Spray bottle of surface sanitizer stored next to bottles of water in wait station. Manager removed spray bottle during inspection. **Corrected On-Site**

4414 SE College Rd #310-315, Ocala

Routine Inspection on Sept. 25

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 3 high-priority violations

High Priority – – From initial inspection : High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Male employee cutting raw beef immediately after went to walk-in cooler and handle container with cut carrots. Inspector instructed to wash his hands. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-09-25: Male employee used triple sink for rinsing his hands and immediately after started wearing gloves and handled clean utensils, employee also placed hand inside oil to removed container. Inspector instructed to properly wash hands. **Admin Complaint**
High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. **Warning** – From follow-up inspection 2024-09-25: Hibachi Reach-in cooler at the cook line, raw chicken 52F (overnight product). **Admin Complaint**
High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi reach-in cooler at the kitchen area, chicken 52F, shrimp 52. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-09-25: Hibachi Reach-in cooler at the cook line, raw chicken 52F (overnight product). **Admin Complaint**

8510 NW 17 Lane Unit J, Ocala

Routine Inspection on Sept. 23

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 2 high-priority violations

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Reach-in Cooler located at front counter: Quiche (50F – Cold Holding); Ham Egg and cheese sandwich (48F – Cold Holding); Sausage egg and cheese sandwich (49F – Cold Holding). All the items were placed in reach in cooler at5 hours earlier. Ambient Temperature 44F **Warning**
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Reach-in Cooler at front counter: Quiche (50F – Cold Holding); Ham Egg and cheese sandwich (48F – Cold Holding); Sausage egg and cheese sandwich (49F – Cold Holding). All the items were placed in reach in cooler 5 hours earlier. Ambient Temperature 44F **Warning**

Mobile food dispensing vehicle

Routine Inspection on Sept. 24

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

1 total violation, with 1 high-priority violation

High Priority – Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024 **Admin Complaint**

3600 SW 38th Ave., Ocala

Routine Inspection on Sept. 25

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 3 high-priority 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, Employee set triple sink, chlorine 50-100ppm. **Repeat Violation** **Admin Complaint**
High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, pizza sauce date marked 9/18/24, turkey 9/18/24, ham 9/18/24, chicken wings 9/17/24 and water melon date marked 9/9/24.
High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken 130-132F Manager moved to oven to reheated to 165F. **Corrective Action Taken**

7651 SW Sr 200 Unit 201-204, Ocala

Routine Inspection on Sept. 24

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 4 high-priority 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. Dish machine next to three compartment sink,0ppm. **Warning**
High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in cook line cooler next to microwave: beans (45F – Cold Holding); chili (45F – Cold Holding); chicken salad (44F – Cold Holding); pasta salad (44F – Cold Holding); coleslaw (44F – Cold Holding). Employee stated items stored in cooler overnight.
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line cooler next to microwave: beans (45F – Cold Holding); chili (45F – Cold Holding); chicken salad (44F – Cold Holding); pasta salad (44F – Cold Holding); coleslaw (44F – Cold Holding). Employee stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
High Priority – 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. Potatoes and hash browns stored on cook line. Employee stated items placed on cook line thirty minutes prior. Employee placed proper time mark on items. **Corrected On-Site**

2159 E. Silver Springs Blvd., Ocala

Complaint Inspection on Sept. 23

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

19 total violations, with 6 high-priority violations

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked eggs and immediately after handle clean plates and touched the food contact surface. Inspector addressed situation, employee change plates and washed his hands properly. **Corrected On-Site**
High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the server station, boiled eggs date larked 9/09/24, per employee eggs were cooked and peel today, Employee fixed date marked. **Corrected On-Site**
High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed gravy at 92F, per employee gravy was placed at 7:00am. Gravy was prepared 09/22/24. **Repeat Violation** **Admin Complaint**
High Priority – 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. At the server station butter packets no time marked, employee marked. **Corrected On-Site**
High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, observed gravy placed on top of steam table at 92F
High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chili 126-130F, Employee moved to stove to reheated.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.

Get the whole story at our restaurant inspection database.

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: “Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over.”

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

VaselineOctober 1, 2024

0 8 minutes read

Vaseline