These are the most recent restaurant inspection reports in Marion County-from September 13th to 18th-submitted by the state safety and health inspector.
The Florida Department of Commerce and Professional Regulation described the inspection report as a "snapshot" of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections conducted on any given day may not represent the overall long-term status of the enterprise.
Please note that some recent follow-up inspections may not be included here.
Restaurant News: Ocala/Marion Growth: Retail, restaurant and residential planned near CR 484 Industrial Park
A total of 13 violations, 6 of which were high-priority violations:
- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Four flying insects in the preparation area
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. The cooler on the cooking line, the raw chicken wings above the lettuce, and the raw chicken above the raw shrimp container are properly stored by the manager. **On-site corrections**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Cooler within reach, 57° for sweet peas and 58° for boiled eggs. On the cooking line, children's burger 52°, bell pepper cheese 52°, **Warning**
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Cooler on the cooking line, (overnight product) sweet peas 57°, boiled eggs 58°, sliced tomatoes 50° (40°), drawers on the cooking line: children's burger 52°, sweet pepper cheese 52°, raw Sausage 52°, raw fish 49°, raw burger 47° **Warning**
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp. There is no time stamp for the butter bag at the server station, and the employee time stamp. **On-site corrections**
- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. Add flow divider, no backflow preventer (red hose)
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. There are mold-like substances upstairs and downstairs, and there is a freezer downstairs
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. Downstairs sink **repeated violation**
- Basic-The refrigeration equipment is not well maintained. Before the equipment is repaired, please do not store the time/temperature controller for safe food in the equipment. The hand cooler on the cooking line under the flat-top grill (drawer), with an ambient temperature of 57°. **warn**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Several employees were drinking at the preparation table on the cooking line, and all the employees moved away. **On-site corrections** **Repeated violations**
- Basic-equipment and utensils are not properly air-dried-wet nesting. The container is stored in front of the dishwasher area. **Repeat violations**
- Basic-Cracked or damaged food storage container/container lid. Multiple containers and lids were broken. **Repeat violations**
- Basic-The inside of the refrigerator or freezer is in disrepair/exposed insulation. Freeze on the cooking line. **Repeat violations**
2145 E. Silver Springs Blvd, Ocala
A total of 20 violations, 5 of which were high-priority violations:
- High priority-Stop selling due to food adulteration. At the bar, the soda line runs through the ice cubes in the trash can. In addition, 130° chili peppers are placed on the steam table. **warn**
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Reach in the preparation table: Cabbage 46°-47°. Cheese 46-47°. In the drawer unit: cheese 50°. Chicken 46-47°. The unit is maintaining temperature for all other foods. **warn**
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. The chili pepper on the steam table is 130°. Discontinued sales. **warn**
- High priority-improper storage of toxic substances/chemicals. Spray anti-rust agent on the top of the ice machine.
- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. Added splitter. The hose connection side is missing. **Repeat violations** **Administrator complaints**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Make the table within the cooking line. In addition, the substance inside the ice maker. In addition, please take it from the cooler in front of the counter.
- Intermediate-a sink used for purposes other than washing hands. There is ice in the sink of the server station.
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. The salad in the making table made two days ago. **Repeat violations**
- Basic-A bowl or other container without a handle for distributing food. Salad in a bowl within reach in the cooler.
- Basic-The carbon dioxide/helium tank is not sufficiently secured. Two water tanks in the kitchen
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. Employees drink beverages on the shelves on the shelves, and put them in the cooler in front of the counter, which contains sub-packaged condiments. In addition, the dirty apron is hung on the clean plate rack.
- Basic-equipment and utensils are not properly air-dried-wet nesting. Several plastic pots
- Basic-Food is stored on the floor. In the tortilla freezer on the floor. The manager took it. In addition, the chicken on the rack is not covered. Manager coverage. **On-site corrections** **Repeated violations**
- Basic-An ice bucket/shovel stored on the floor between uses. On the first floor. In addition, the two buckets are not inverted **repeated violation**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The outside of the paper towel dispenser on the kitchen line. Around the door reached in the crafting table. Make the washers that are accessible in the table. Around the steam table.
- Basic-the old label stuck on the food container after cleaning. On several clean pans. **Repeat violations**
- Basic-Open the lid of the trash can. **Repeat violations**
- Basic-Dirty building components, accessories or fixtures. There are accumulations on floors, walls, ceilings and vents. **Repeat violations**
- Basic-Drain to the floor surface. In the sanitary ware washing area, there is drainage on the floor.
- Basic-The wipe disinfectant is stored on the floor. On the cooking line.
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 11 violations, 5 of which are high priority violations:
- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. 0 ppm chlorine. The chef runs the machine and then 0 ppm. Instruct the chef to use a triple sink for sanitation. **Repeated Violation** **Repeated Violation** **Administrator Complaint**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Walk-in freezer: The opened raw fish box is stored on the bread bag. In a walk-in cooler: Store raw eggs on a rack on top of the sauce. The managers have all moved away. **On-site corrections**
- High priority-ready-to-eat, time/temperature control, safe food that has not been eaten/sold within 7 days after opening/preparation. See discontinued sales. The noodles within reach of the cooler near the pass thru are dated 9/7 and the discard date is 9/13.
- High priority-Live cockroaches found prove that there is cockroach activity. Eight live cockroaches are among the wooden drying storage shelves in the drying storage room. **Administrator Complaints**
- High priority-the presence of cockroach excrement and/or feces. Metal clamps for several wooden drying storage racks near the drying storage room **Administrator's complaint**
- Intermediate-a sink used for purposes other than washing hands. Sponge in the sink near the dishwasher. Remove. **On-site corrections** **Repeated violations**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. Within reach in the cooler on the cooking line: beef made on Sunday without date marking. In addition, there is no date stamp for milk in walk-in coolers that are open on Sundays. The chef added a date for everyone. **On-site corrections**
- Intermediate-The employee training required by some employees has expired. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three certificates have expired. In addition, the two certificates are photo copies.
- Basic-The ceiling/ceiling tiles show damage or disrepair. Hole in the ceiling near the office area.
- Basic-There are dead cockroaches indoors. Four dead cockroaches are on the dry storage shelf in the dry storage room. **Administrator Complaints**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Prepare the Bang Bang drink on the table. Blue cup on the shelf of the preparation table. Two opened drinks on the fish shelf in the walk cooler. During this inspection, all beverages were diverted. **On-site corrections**
1801 E Silver Springs Blvd, Ocala
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 14 violations, 4 of which were high priority violations:
- High priority-The cooking/heating time/temperature control of the safe food did not cool from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. The meat sauce stays in the cooler overnight at 46°. Fix the condensate on the pot and lid. Discontinued sales. **Administrator Complaints**
- High priority-employees switch from handling raw food to ready-to-eat food without washing their hands. The male employee who distributes raw chicken turns to filling a pot of sauce without washing his hands first. The male employee touched his hat and apron and continued to work without washing his hands. The male employee touched the rag and continued cooking without washing his hands. **warn**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. The sauce is left overnight in a cool cooler at 46°. In the cooler of the server station within reach: crime pudding, blue cheese, ranch, cheesecake, butter, ranch, tomatoes, luncheon meat, cheddar cheese, in the cooler with an ambient air of 52° in the server station. **Repeat violations** **Administrator complaints**
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Within reach of the cooler at the entrance of the kitchen: blue cheese 51°. Caramel Pudding 52°. Cheddar cheese 52°. Ham 52°. Tomato 50°. Cheesecake 50°. Luncheon meat 52°. Pasture 52°. Discontinued sales on all releases. **Correct the scene** **Repeat violations** **Administrator complaints**
- Intermediate-The clam/mussel/oyster label does not indicate the last supply date.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Inside the ice maker.
- Intermediate-a sink used for purposes other than washing hands. The tray is blocking the hand slot. Have moved away. **On-site corrections**
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. A few tiles in the kitchen area
- Basic-The refrigeration equipment is not well maintained. Before the equipment is repaired, please do not store the time/temperature controller for safe food in the equipment. The ambient temperature of the cooler within reach is 52°. All food in the unit is 50° and above.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Prepare a bottle of water on the table. Prepare a bottle of soda on the table.
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. The phone is on the croutons.
- Basic-Employees have no beard protection/restrictions when preparing food. Male employee
- Basic-The pliers in use stored on the device door handle between uses. One is on the rack. One is on the basket. Have moved away. **On-site corrections**
- Basic-The wet rag/towel in use is used under the cutting board. On the cooking line. Remove. **On-site corrections**
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 15 violations, 3 of which were high-priority violations:
- High priority-Operate with expired hotel and restaurant department licenses. The operator does not show the current license, nor the current department. **Administrator Complaints**
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Observed in the cooler next to the roasted tomatoes (62°F-refrigerated); lettuce (65°F-refrigerated);
- High priority-improper storage of toxic substances/chemicals. Observe the disinfectant bucket next to the cleaning chemicals on the shelf under the cash register.
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. The sauerkraut container was observed on the cooking line without a date. The manager said that the project was placed in the preparation table when it opened, and it was prepared yesterday. The date added during the inspection.
- Basic-Black/green mold-like substance accumulates inside the ice machine/trash bin. The accumulation of mold-like substances near the baffle inside the ice maker was observed. Dirt accumulation was also observed under the soda dispensers in the lobby and driving areas.
- Basic-Scale accumulation inside the dishwasher. In addition, debris was observed to accumulate on the outside of the machine and on the wall area behind the dishwasher.
- Basic-The equipment is poorly maintained. Touch the cooler on the opposite side of the grill that is not currently in use. The manager stated that the device is not in use and work instructions are in place. **Corrective Actions Taken**
- Basic-Food is stored on the floor. Observe the container of ice cream mix and kimchi on the floor in the walk-in cooler on the floor.
- Basic-The automatic fire extinguishing/exhaust system lacks a hood filter. The hood filter on the system below the kitchen grill area was not observed. The manager said that the filter was cleaned the day before.
- Basic-There is no conspicuous ambient air thermometer in the holding unit. No ambient thermometer was observed in the cooler located next to the grills on both sides. **On-site corrections**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. The entire restaurant was observed in the cooler, with dirt on the shelves, and old food scraps around the gaskets.
- Basic-Dry wipes soiled during use. A soiled rag was observed on the preparation table next to the pass-through machine.
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. Observe in the large lettuce container of the walk-in cooler, which is stored on a shelf above the container of cut tomatoes and cut lettuce.
- Basic-A food working container that has not been identified by a common name taken out of the original container. Observe the plastic seasoning container on the shelf next to the frying station. The employee said that there are deep-fried seasonings in the container. Employees put labels on during inspections. **On-site corrections**
- Basic-worn, torn and/or soiled floors. Fragments of floor coverings were observed throughout the refrigerator/freezer compartment of the restaurant. Dirty floors and old food scraps under counters and grills were also observed throughout the restaurant. Old dried tomato paste was observed on the floor of the dry storage area.
A total of 6 violations, 3 of which are high priority violations:
- High priority-The cooking/heating time/temperature control of the safe food did not cool from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In a 49° walk-in cooler chicken wings container, the chicken wings were cooked on September 14, 21 (afternoon).
- High priority-The cooking/heating time/temperature of safe food is controlled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See discontinued sales. In a 49° walk-in cooler chicken wings container, the chicken wings were cooked on September 14, 21 (afternoon).
- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. 0 ppm, employees set a three-compartment sink sink with 50 ppm chlorine.
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. The cooler within reach of the chef line, the turkey is marked with the date, and the manager's date is marked 9/12/21. **On-site corrections**
- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. For chlorine
- Intermediate-Spray bottles containing unmarked toxic substances. At the pizza station, spray bottles with yellow chemicals, with a manager label on them. **On-site corrections**
3001 E Silver Springs Blvd, Ocala
There were four violations in total, three of which were high-priority violations:
- High priority-The cooking/heating time/temperature control of safe food will not reheat to 165 degrees Fahrenheit within two hours. See discontinued sales. Reheat the pepper pot at 109° for 3.5 hours. The manager said that the pepper was taken at 7 am and the temperature was taken at 10:30 am.
- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. There are two live flies in the kitchen area
- High priority-safe food reheating time/temperature control does not reach 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheat the pepper pot at 109° for 3.5 hours. The manager said that the pepper was taken at 7 am and the temperature was taken at 10:30 am.
- Basic-The pliers in use stored on the device door handle between uses. Plastic tongs are hung on the drawer handle.
11150 N Williams St Unit 103, Dunnellon
A total of 11 violations, 2 of which were high priority violations:
- High priority-Improper storage of medicine containers. On the cook line, the medicine was above the cooler within reach, and the manager moved. **On-site corrections**
- High priority-raw animal food is stored on or with unwashed produce. In the walk-in cooler, the raw shrimp container on top of the cabbage box, the manager moved. **On-site corrections**
- Intermediate-a sink used for purposes other than washing hands. The items stored in the hand-washing sink in the front area have been moved by the manager **On-site correction**
- Intermediate-The required employee training records/documents do not contain all the required information. There is no training date. Each manager employee will receive training in March 2021. The manager writes down the date. **On-site corrections**
- Basic-A bowl or other container without a handle for distributing food. The bowl used to scoop the chicken does not have a handle, and the container in the raw beef does not have a handle. The manager is moved. **Repeat violations**
- Basic-Cardboard for arranging non-food contact shelves. On the cooking line, under the preparation table, the cardboard was heavily soiled. **Repeat violations**
- Basic-no copy of the latest inspection report is available.
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. The sink is located in the front sink. **Repeat violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The gasket and the outside of the device are dirty (handles). There are also dusty walk-in cooler fans.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. The inside of the extendable cooler is dirty.
- Basic-A food working container that has not been identified by a common name taken out of the original container. In the front desk area, the container is unlabeled and the manager has a sugar label. **On-site corrections**
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 10 violations, 2 of which were high-priority violations:
- High priority-Operate with expired hotel and restaurant department licenses. The manager stated that the agency is undergoing a change of ownership but has not yet done so. **Administrator Complaints**
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Observed in the cooler next to the waffle maker's batter container: waffle batter (60°F-refrigerated). The manager said that the container is in continuous use, and the inspector suggested that in the future, consider using time as a public health control product to provide paperwork. **Corrective Actions Taken**
- Intermediate-Time/temperature control for ready-to-eat, safe food, thawed and stored at refrigerated temperature, incorrectly dated. In the cooler opposite the waffle station, you can see: chocolate lava cake, quiche, and apple pie without a date. The manager said that the items were thawed in the past 48 hours. The date added during the inspection. Also in the walk-in cooler, the garlic container was observed to be ready indoors within 48 hours, without a date stamp. The date added during the inspection. **On-site corrections**
- Basic-Debris accumulated in the dishwasher. It was observed that dirt accumulated inside the dishwasher and on the door of the machine.
- Basic-Tape used to repair non-food contact surfaces. Observed while holding the unit door on the cooking line. **Repeat violations**
- Basic-The equipment is poorly maintained. It was observed in the kitchen that all the refrigerator drawers on the left side of the kitchen grill and under the stove top were in disrepair. The manager said that the unit was not used.
- Basic-The pliers in use stored on the device door handle between uses. The tongs used are hung on the stove handle in the preparation area. The manager was dismissed during the inspection. **On-site corrections**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Observe through kitchen areas, dirty shelves, and old food scraps in in-use and unused reach coolers.
- Basic-Store silverware/appliances upright with the food contact surface facing up. The knife and fork container observed at the server station was not properly inverted for protection. The manager corrected it during the inspection. **On-site corrections**
- Basic-A food working container that has not been identified by a common name taken out of the original container. Observe the unlabeled white cream in the squeeze bottle. The manager said that the squeeze bottle was filled with sour cream. The label added when checking. **On-site corrections**
A total of 10 violations, 2 of which were high-priority violations:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Within reach of the production table on the cooking line: raw pork on the rack is placed on top of the cooked pork. Moving. In addition, in the cooler of the server station, raw ground beef and a bag of raw chicken are placed on the raw pork barbecue. Have moved away. **On-site corrections**
- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. Beside the mop sink, the hose is connected.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The interior within reach in the refrigerator of the server station.
- Intermediate-Employees cannot use the sink at any time. A cart in front of the sink in the kitchen area. Moving. **On-site corrections**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. The cooler on the cooking line is within reach: the pork cooked yesterday. Date added. In addition, it can be reached in the cooler of the server station: salsa, milk and cream that opened yesterday. Date added. **On-site corrections**
- Basic-The carbon dioxide/helium tank is not sufficiently secured. Two tanks. **Repeat violations**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drinking at the server station on the preparation table. Two drinks on the kitchen preparation table. It's all moved. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Around the door reached in the crafting table. The freezer opens nearby. **Repeat violations**
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. In the cooler of the server station within reach: unwashed grapes on the salsa shelf. Tomatoes and lettuce are put in the tea.
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 10 violations, 2 of which were high-priority violations:
- High priority-employees touch dirty surfaces and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The male employee touched his face and the trash can, and continued to pour the pasta without washing his hands. The female employee scratched her head and continued to prepare the paper-lined pan to serve. **Repeat violations** **Administrator complaints**
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. The onion passes through the window 75°. Employees voluntarily discard. **Repeat violations** **Administrator complaints**
- Intermediate-The employee training required by some employees has expired. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Five certificates expired on August 20, 21
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. On top of a bag of soda water. Moving. **On-site corrections**
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. The apron on top of the bag in a box of soda. Moving. **On-site corrections** **Repeated violations**
- Basic-The food contact surface is not smooth and easy to clean. The inside of the ice maker near the ice tray is repaired with tape.
- Basic-The knives/knives and/or shovel in use are stored in the cracks between the equipment. Spatula and knife between the press and the preparation table. Both of them were moved. In addition, the tongs on the stove are 97° in the water. **Corrective Actions Taken**
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. Sink on the cooking line. The manager has changed. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The shelf of the table making table on the cooking line is full of dust. The soda holster on the drink ice is dirty. Near the door near the cooler and freezer on the cooking line.
- Basic-Single-use items are not stored upside down or protected from contamination. White tray for the bar.
3790 E Silver Springs Blvd, Ocala
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 9 violations, including two high-priority violations:
- High priority-employees touch their face/hair and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. Male employees on the cooking line adjusted their masks wearing gloves and continued to work without washing their hands. The manager stopped the employees and washed their hands properly.
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. In the preparation table: a pot of raw shrimp, topped with chili and sauce. The managers have all moved away. Walk-in cooler: The raw bacon on the rack is placed on the sauce. The managers have all moved away. **Correct the scene** **Repeat violations** **Administrator complaints**
- Intermediate-The employee training required by some employees has expired. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three certificates have expired.
- Intermediate-Spray bottles containing unmarked toxic substances. Blue degreaser. Manager tag. **On-site corrections** **Repeated violations**
- Basic-Commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will no longer be frozen and will not be taken out of the low-oxygen package. The fish is thawed in the cooler. The message that the manufacturer opened the package before thawing. The manager instructs the employee to open. **Corrective Actions Taken**
- Basic-Food is stored on the floor. Dry fries crates on the floor of the storage area. Have moved away. **On-site corrections**
- Basic-The grease container/trash bin is not on a suitable mat/non-absorbent surface. Two grease containers in the grass. In addition, the trash can lid is open.
- Basic-The knives/knives in use are stored in the cracks between the equipment. Between the steam table and the production table. Remove. **On-site corrections**
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. There is no sign at the sink near the front desk. **Repeat violations**
Need to follow up: detect high-priority violations and recommend administrative action.
There are a total of eight violations, of which there are two high-priority violations:
- High priority-Live cockroaches found prove that there is cockroach activity. A live cockroach was observed under the kitchen sink. **Administrator Complaints**
- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. The faucet is next to the sink at the back of the building, outside the faucet on the south side of the building.
- Basic-The ceiling/ceiling tiles show damage or disrepair. There are signs of water stains on the ceiling of the kitchen caused by a leaking roof.
- Basic-There are dead cockroaches indoors. A dead cockroach was observed in the cabinet behind the bar. **warn**
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Employees drink in the walk-in cooler behind the bar area.
- Basic-Do not clean the floor when food exposure is minimal. The floor and grill under the fryer are greasy.
- Basic-The grease container/trash bin is not on a suitable mat/non-absorbent surface. One of the bins at the back of the building is not on the mat.
Need to follow up: detect high-priority violations and recommend administrative action.
There are a total of seven violations, of which there are two high-priority violations:
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. In-line cooler on the cooking line: chicken wings 57°, turkey 49°, chicken 50°, sausage 50°, ribs 50°. **Repeat violations** **Administrator complaints**
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Cooler on the cooking line: chicken wings 57°, turkey 49°, chicken 50°, sausage 50°, ribs 50°, raw burger 48° (move to the freezer). **Repeat violations** **Administrator complaints**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Ice maker with mold-like substance
- Intermediate-Failure to provide the required state-approved employee training certificate for employees hired 60 days ago. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For a female employee
- Intermediate-soap is not provided in the sink. Hand wash basin in preparation area, staff provide **on-site correction** **repeated violation**
- Basic-The refrigeration equipment is not well maintained. Before the equipment is repaired, please do not store the time/temperature controller for safe food in the equipment. The extended cooler at the cooking line, the ambient temperature is 50°. **Repeat violation** **Warning**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The walk-in cooler fan is dirty.
8399 SW 80th St, Suite 16, Ocala
There were a total of four violations, including two high-priority violations:
- High priority-food that grows like mold. See discontinued sales. In the walk-in cooler, cut open the moldy tomatoes.
- High priority-The quaternary ammonium disinfectant does not reach the minimum strength suitable for manual dishwashing. Do not use equipment/appliances that have not been properly disinfected. Quaternary ammonium salt is 100 ppm, and employees add more disinfectant, 200-400 ppm. **On-site corrections**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. In the walk-in cooler, cut the tomatoes, undated.
- Basic-Ice accumulates in the reach and/or walk-in freezer. **Repeat violations** in the walk-in freezer
Follow-up action required: Suggest an administrative complaint.
There were 3 violations in total, 2 of which were high priority violations:
- High priority--From the initial inspection: High priority-Ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. The cooler at the end of the cooking line, the sweet pepper cheese date marked 8/21/21 **Warning**-From the follow-up inspection on September 16, 2021: the cooler in the cooking line, the white sauce date marked 8/ 21/21. **Administrator Complaints**
- High priority--From the initial inspection: High priority-Ready-to-eat, time/temperature control of safe food that has not been eaten/sold within 7 days after opening/preparation. See discontinued sales. The extendable cooler at the end of the cooking line is marked with the date 8/21/21 **Warning**-from the follow-up inspection on September 16, 2021: the extended cooler at the cooking line is marked with white The sauce date is August 21, 21. **Administrator Complaints**
- Intermediate--From the initial inspection: Intermediate-All employees' required employee training has expired. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certificates expire in May 2021. **Warning**-From the follow-up inspection on September 16, 2021: The operator ordered the book. **Prolonged**
A total of 17 violations, one of which was a high priority violation:
- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Three flies were observed in the kitchen area.
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. Part of the cheesecake is stored in a walk-in cooler. The manager said that the cheesecake was distributed on 9/13. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The gyro cooker was soiled with old food residue. The white cutting board stored in the kitchen is dirty.
- Intermediate-a sink used for purposes other than washing hands. The tray is stored in the sink next to the hand-held freezer. The manager removed the tray from the sink. **On-site corrections**
- Intermediate-no certified food manager. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager was established. **warn**
- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. Chemical test kit without chlorine disinfectant. **Repeat violations**
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is no employee training certificate. **warn**
- Intermediate-soap is not provided in the sink. There is no soap in the sink next to the walk-in cooler. There is no soap in the sink next to the pull-in freezer. The manager provides soap in the sink. **On-site corrections**
- Basic-The cardboard used as a non-slip measure on the floor will not be replaced every day or when it is heavily soiled, whichever comes first. Old wet cardboard on the floor in front of the fryer and oven. The manager discarded the old cardboard and replaced it with a new one. **On-site corrections**
- Basic-There are dead cockroaches indoors. A dead palm worm was observed on the floor below the three compartment sinks. The manager discarded the dead palm beetle. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Employees drink at the preparation table in front of the passage window. Drinks discarded by the manager. **On-site corrections**
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. The employee’s personal food is stored in the extendable cooler at the rear corner of the kitchen. The manager discarded the employee's food. **On-site corrections**
- Basic-Do not clean the floor when food exposure is minimal. The floor under the fryer and grill is greasy. Food scraps on the floor under the extendable cooler and the extendable freezer in the kitchen.
- Basic-Food is stored on the floor. Distribute the sauce on the floor of the walk-in cooler. Chicken on the floor of the walk-in cooler. Example of cooking oil on the kitchen floor.
- Basic-The automatic fire extinguishing/exhaust system lacks a hood filter. A range hood filter is missing above the grill on the cooking line.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The top of the stove and the top of the oven are dirty with old food residue. The bottom of the extendable cooler and the extendable freezer are soiled with old food debris. The range hood and the filter hood above the range hood are greasy.
- Basic-Single-use items are not stored upside down or protected from contamination. Styrofoam containers placed on kitchen shelves. The manager turned the container over. **On-site corrections**
4414 SW College Road, Suite 600, Ocala
A total of 6 violations, one of which was a high priority violation:
- High priority-improper storage of toxic substances/chemicals. Lysol and Windex tanks were observed in the server station area next to the dishwashing water. The manager was dismissed during the inspection. **On-site corrections**
- Intermediate-Time/temperature control for ready-to-eat, safe food is opened/prepared, frozen, then thawed and kept at a refrigerated temperature that is not properly dated. You can see it in cool desserts: lime pie and chocolate cake without date marking. The manager said that the project was added on 9.12. **On-site corrections**
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. Observe the employee wallet on the cooler in the bar area. The manager was dismissed during the inspection. **On-site corrections** **Repeated violations**
- Basic-equipment and utensils are not properly air-dried-wet nesting. Observe the stack of clean cups in the server station, there is moisture in the middle. **Repeat violations**
- Basic-the handle of the ice scoop in contact with the ice. Observe the handle in the ice box in the bar area. The manager was dismissed during the inspection. **On-site corrections**
- Basic-Single-use items are not stored upside down or protected from contamination. It was observed that the go container was improperly stored in the bar area. The manager corrected it during the inspection. **On-site corrections**
5400 SW College Road, Suite 304, Ocala
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 5 violations, one of which was a high priority violation:
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. Observe the bags of cooked frozen pork under the frozen raw chicken tray. The manager took out the pork and put it on top of the chicken. **On-site corrections** **Repeated violations**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. Observe in the walk-in cooler and the extended cooler near the cooking line box of the prepared egg rolls and wontons, there is no date. The manager stated that the food was thawed and/or prepared on Monday, September 13. The manager added a date during the inspection. **On-site corrections**
- Basic-Bathroom facilities are in disrepair. The build bathroom is malfunctioning. There is no automatic closing mechanism for the bathroom door.
- Basic-Ice accumulates in the refrigerator within reach. Some ice was observed to accumulate around the door and on the inner wall of the cabinet freezer.
- Basic-Single-use items are not stored upside down or protected from contamination. Observe that the takeaway container near the cooking line is not upside down. The manager corrected it during the inspection.
11943 N Williams St, Suite D, Dunnellon
A total of 5 violations, one of which was a high priority violation:
- High priority-Improper storage of medicine containers. At the front desk, above the cooler within reach, the manager moved. **On-site corrections**
- Intermediate-no certified food manager. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certification expired 06/2021 No other certifications. **warn**
- Intermediate-Required employee training provided by a third-party employee training program, and the operator cannot provide the original certificate for the trained employee. Photocopy, **repeated violation**
- Basic-Ice accumulates in the reach and/or walk-in freezer. Reachable freezer on top of the freezer.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The outside of the plunge cooler is dirty.
There are two violations in total, one of which is a high priority violation:
- High priority-The time/temperature control of safe food identified in the written procedure is food that uses time as public health control, there is no time stamp, and time has nothing to do with temperature. Observe the single-serving butter container on the counter of the preparation table. The manager said that the items should be stored on time and be online 1 hour ago. The manager added time during the inspection. **On-site corrections**
- Basic-Ice accumulates in the reach and/or walk-in freezer. Excessive ice was observed to accumulate on the inside near the gasket and on the shelf where the cooking line arrived in the cooler.
2145 E. Silver Springs Blvd, Ocala
Follow-up action required: Suggest an administrative complaint.
One violation, one high priority violation:
- High priority--From the initial inspection: High priority-Time/temperature control for safe food refrigeration that is kept above 41 degrees Fahrenheit. Reach in the preparation table: Cabbage 46°-47°. Cheese 46-47°. In the drawer unit: cheese 50°. Chicken 46-47°. The unit is maintaining temperature for all other foods. **Warning**-From the follow-up inspection on September 16, 2021: within reach in the cooler on the cooking line: cheese 42-43°. Put in a drawer, cheese 49-50°. The manager removed the tray from under the cheese. The temperature was checked at 9:15 in the morning, and the temperature was below 41°. **Administrator Complaints**
There were a total of seven violations and no high-priority violations.
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. Employees were observed drinking at the preparation counter near the hot steam table. The manager was dismissed during the inspection. **On-site corrections**
- Basic-The equipment is poorly maintained. The walk-in cooler on the left side of the three-compartment sink was observed and reached the cooler located in the same corner, which was not well maintained. The manager stated that the refrigeration unit was not used and a maintenance work order had been created. Unit safety food does not have time and temperature control. **Corrective measures taken** **Corrective measures taken**
- Basic-The floor area is covered by stagnant water. Observe the standing water on the floor in the corner, and the soda syrup is connected in the drive area on the opposite side. In addition, water was observed in the walk-in cooler in the corner area where the whole chicken was stored. **Repeat violations**
- Basic-The inside of the refrigerator or freezer is in disrepair/exposed insulation. It was observed that the walk-in cooler door near the mop sink was in disrepair, and the metal covering of the door was separated from the door frame. **Repeat violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The cooker hoods in the front and back of the house are seriously dirty. The vents of the entire restaurant were also heavily soiled by dust. **Repeat violations**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Dirt on the cooler shelf and debris accumulated on the gasket can be observed throughout the front and back kitchens. **Repeat violations**
- Basic-Dry wipes soiled during use. Observe on the preparation stage near the front desk. **Repeat violations**
3130 E Silver Springs Blvd, Ocala
There were a total of seven violations and no high-priority violations.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Built on the slicer blade. The manager said that the slicer was not used today. **Repeat violations**
- Basic-Cardboard is used for the lining of food contact shelves. The cardboard box puts the product within reach of the cooler. delete all. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Have a drink in the kitchen area. Moving. **On-site corrections**
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. Prepare the wallet on the table. The mouthwash and 3-in-1 oil are placed on the shelf of the preparation table. Were moved. **On-site corrections**
- Basic-The floor is dirty/debris accumulation. The floor behind the freezer and dishwasher is dirty
- Basic-Floor-standing equipment that is not easy to move is not sealed to the floor, and its legs provide a gap of less than 6 inches between the floor and the equipment. Freezer in the kitchen area. The manager declares that the unit cannot be moved.
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. Several boxes of produce are stored on the sauce and placed in the cooler. The staff washes all items and puts them in the pot. **On-site corrections**
3130 E Silver Spgs Blvd, Ocala
There were a total of six violations and no high-priority violations.
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. Within reach of the cooler: yesterday's hot dog bag. The turkey slices two days ago.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The hot dog roller is dirty. The hot dog roller cover is dirty. The inside of the microwave in the kitchen is dirty.
- Basic-The carbon dioxide/helium tank is not sufficiently secured. One is in the back room, next to it is a soda rack in a box.
- Basic-clean disposable gloves that are not handled in a hygienic manner. Black gloves were used on the counter near the wine bottle.
- Basic-Employees have no hair restrictions when preparing food. Female employee
- Basic-Food is stored on the floor. There are cans of soda and beer on the floor in the back room. **Repeat violations**
2705 E Silver Springs Blvd, Ocala
There were a total of five violations and no high-priority violations.
- Basic-poorly repaired building components, accessories or fixtures. There are broken tiles on the floor under the sink. In addition, the walls of the dishwashing area were soiled **repeated violations**
-Basic-The trash bin overflows with trash. Bags of trash sticking out between the trash can and the lid. In addition, the boxes and bags are padded around the trash can.
- Basic-The utensils in use are not stored in safe food and the handle above the top of the time/temperature control on the edge of the container. Ham spoon handle.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Around the door where the table is made. Near the door of the walk-in cooler. Make the washers that are accessible in the table. **Repeat violations**
- Basic-Disposable items stored in the bathroom/dressing room/trash room/machine room. A box of paper towels and a box of napkins stored in the bathroom.
4414 SW College Road Unit 1910, Ocala
There were a total of four violations and no high-priority violations.
- Intermediate-a sink used for purposes other than washing hands. A dirty server spoon was observed in the sink on the left side of the cooking line near the walk-in cooler. The employee was removed during the inspection. **On-site corrections**
- Intermediate-The required employee training records/documents do not contain all the required information. The employee training certificate does not include the "trainer CFPM certificate number". A manager was added during the inspection. **On-site corrections**
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. Observe employee mobile phones and covered drinks in the preparation table server/exhibition area. The manager was dismissed during the inspection. A beverage container with a lid was observed on the prep rack in the kitchen area. The manager was dismissed during the inspection. **On-site corrections** **Repeated violations**
- Basic-Single-use items are not stored upside down or protected from contamination. Improper storage of containers on the cooking line was observed. The manager corrected it during the inspection. **On-site corrections**
There were a total of 3 violations and no high-priority violations.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white cutting board on the extended cooler opposite the grill is stained.
- Intermediate-a sink used for purposes other than washing hands. A container stored in the sink at the front desk. Towels are stored in the sink next to the back door. The manager took the items from the sink. **On-site corrections**
- Basic-The damp cloth is not stored in the disinfectant between uses. Wipe the cloth on the extended cooler on the opposite side of the grill. The employee puts the cloth in the disinfectant bucket. **On-site corrections**
There were two violations in total, and there were no high-priority violations.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Observe in a dry storage area, put your hand into the refrigerator, the side door shelf is dirty.
- Basic-A food working container that has not been identified by a common name taken out of the original container. Observe the squeeze bottle on the chef line at the pizza station. There are various sauces in it and there is no label. Employee tag during inspection. **On-site corrections**
Need to follow up: detect high-priority violations and recommend administrative action.
There were two violations in total, and there were no high-priority violations.
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. Hot dogs are not dated, and the operator's date is marked **correction site**
- Intermediate-no certified food manager. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/, no documents are available at the time of inspection. **Repeat violations** **Administrator complaints**
There were two violations in total, and there were no high-priority violations.
- Basic-The carbon dioxide/helium tank is not sufficiently secured. Observe that a water tank next to the bar area reaches the unfixed cooler.
2135 SW 19 Ave Road,, Suite 102, Ocala
One violation, no high-priority violations.
- Intermediate-Spray bottles containing unmarked toxic substances. In the front area, spray the bottle with an unmarked pink solution, marked by the operator as "disinfectant". **On-site corrections**
One violation, no high-priority violations.
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. Downstairs sink **repeated violation**
Follow-up action required: Suggest an administrative complaint.
One violation, no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None of the employees had any documents available at the time of the inspection. **Warning**-From the follow-up inspection on September 16, 2021: No documents are available at the time of the inspection. **Administrator Complaints**
One violation, no high-priority violations.
- Basic-Current hotel and restaurant licenses are not displayed. No DBPR license is displayed. Provide handouts to operators to retrieve licenses through the department’s website. **Corrective actions have been taken** **Repeated violations**
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
1801 E Silver Springs Blvd, Ocala
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
3130 E Silver Springs Blvd, Ocala
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
2426 E Silver Springs Blvd, Ocala
Meets the standard; the previous problem is corrected.
14400 E Hwy 40, Silver Springs Fl
Meets the standard; the previous problem is corrected.