Restaurant at Paddock Mall food court temporarily closed after rodent droppings found
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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 for the week of Oct. 30-Nov. 5, 2023. 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 Oct. 30-Nov. 5 inspections and no violations were found.
Eaton's Beach Sandbar & Grill, 15790 SE 134 Ave., Weirsdale**
Hampton Inn & Suites, 2075 SW Hwy 484, Ocala
J Rocks Pizzeria, 2606 SW 19 Ave Road #103, Ocala**
Legacy Country Club, 17135 Buena Vista Blvd., The Villages**
McDonald's 7231, 3595 W. Silver Springs Blvd., Ocala
Oasis at Home, Mobile food dispensing vehicle
Sbarro, 3100 SW College Road Space 202-2, Ocala**
Shan's Kitchen Goodness, 809 N. Magnolia Ave., Ocala
Taqueria El Jarocho, Mobile food dispensing vehicle**
** Restaurants that failed an inspection and aced a follow-up inspection in the same week
Which Marion County restaurants were temporarily closed by inspectors?
These restaurants failed their Oct. 30-Nov. 5 inspections and were temporarily closed. Follow-upinspections are required.
Sbarro
3100 SW College Road Space 202-2, Ocala
Routine Inspection on Nov. 2
Facility Temporarily Closed: Operations ordered stopped until violations are corrected.
14 total violations, with 4 high-priority violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee handling onions that were previously sliced in half with bare hands.
High Priority - Food prepared with soiled equipment/utensil. Trays of dough sitting on top of trash can near pizza make table.
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings on shelf under front counter where food is displayed. Manager began cleaning. **Corrective Action Taken** **Warning**
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 mark. Pizzas on front line and near oven have yesterdays time marks on board. Employee updated times. **Corrected On-Site**
Which Marion County restaurants had high priority violations?
Back Porch Mulberry
8761 SE 165 Mulberry Lane, The Villages
Routine Inspection on Oct. 30
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
23 total violations, with 8 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. 0 ppm chlorine. Machine has chemical attached but chemical is not reaching dishes. **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched pants and towel and continued to prepare food without washing hands.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee on cookline touched bread of two Reuben sandwiches with bare hands when removing from grill and placing on cutting board.
High Priority - Nonfood-grade bags used in direct contact with food. Thank you style grocery bag with ice on top of fish on roll cart located on cookline. Thank you style grocery bag contains bread in walk in cooler.
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In triple sink, 0 ppm quaternary ammonium. Manager called other location and employee brought bottle of sanitizer to establishment, then 100 ppm chlorine. **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter in reach in cooler with a date mark of 10/15. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprout In pan on counter: Bean sprouts 62F on front line. Chef stated they were laced there 20 minutes prior, with the intent of being placed in ice bath, ice was then added. **Corrective Action Taken**
High Priority - Toxic substance/chemical improperly stored. Yellow chemical on shelf over single service items. Chef removed. **Corrected On-Site**
Big Man's Cafe
1009-1011 NE 14th St., Ocala
Routine Inspection on Nov. 1
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
11 total violations, with 3 high-priority violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the end of the cook line: food prep yesterday night; rice 51F and 58F, Mac and cheese 48F and 56F, oxtail 47F, sweet potatoes 46F, green beans 49F and 54F, mashed potatoes 61F, 57F, 58F, 59F and 62F, beans 53F, gravy 67F and 56F. **Repeat Violation** **Admin Complaint**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the end of the cook line: food prep yesterday night; rice 51F and 58F, Mac and cheese 48F and 56F, oxtail 47F, sweet potatoes 46F, green beans 49F and 54F, mashed potatoes 61F, 57F, 58F, 59F and 62F, beans 53F, gravy 67F and 56F. **Repeat Violation** **Admin Complaint**
High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023 **Admin Complaint**
Bob Evans Farms Rest 153
3535 SW College Road, Ocala
Routine Inspection on Oct. 31
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
4 total violations, with 1 high-priority violation
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and handled clean plate on cook line without washing hands. Inspector stopped employee and had employee wash hands and change plate. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Burger King 3070
2696 SW College Road, Ocala
Routine Inspection on Nov. 1
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
6 total violations, with 3 high-priority violations
High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed Male employee working with food with open wound near wrist not covered.
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 cook line, cut tomatoes and cut lettuce, Manager time marked. **Corrected On-Site**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, o vacuum breaker installed on the non chemical side of the splitter. **Repeat Violation** **Admin Complaint**
Charlie Horse
2426 E. Silver Springs Blvd., Ocala
Routine Inspection on Nov. 3
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
12 total violations, with 3 high-priority violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened container of mahi above fries, Manager moved and stored 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. In walk-in cooler, observed crab cake mixed date marked 10/22/2023, per manager item was pulled out of the freezer Tuesday October 31.
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, grilled onions 121F, Manager moved to flat top grilled to reheated to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Chili's Grill & Bar #189
3501 SW 36th Ave., Ocala
Routine Inspection on Oct. 31
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
6 total violations, with 1 high-priority violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to fryers: chicken (45F,46F - Cold Holding). Employee stated items placed in cooler 3 hours and 30 minutes prior to temperature being taken. Manager placed items in walk-in freezer to reduce temperature. **Repeat Violation** **Admin Complaint**
County Line Smokehouse
17474 S. County Road 25, Weirsdale
Routine Inspection on Nov. 1
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
15 total violations, with 4 high-priority violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched beard guard with gloved hands and continued to prepare food without washing hands. **Repeat Violation** **Admin Complaint**
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employees at bar dipping glasses in sanitizer for two-three seconds.
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Several ace hardware buckets being used to store food.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peppers and onions 85F cooked two hours prior next to grill. Time as a Public Health Control (TPHC) used on site, manager will add to documents, add time and discard in four hours. **Corrected On-Site**
Culver's Of Ocala
4836 SW College Road, Ocala
Routine Inspection on Oct. 31
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 3 high-priority violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Item cooked in cook line fryer: chicken (70F - Cooking). Manager placed item back in fryer, 178F. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to grill: chicken (50F - Cold Holding); corned beef (49F - Cold Holding); hamburger (47F - Cold Holding). Employee stated items placed in cooler 1 hour 30 minutes prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from pass through window: Swiss cheese (45F - Cold Holding); lettuce (47F - Cold Holding). Employee stated items placed in cooler 1 hour 30 minutes prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuuming breaker on hose side of splitter.
Depot on Magnolia
533 NE First Ave., Ocala
Routine Inspection on Nov. 1
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
9 total violations, with 4 high-priority violations
High Priority - Container of medicine improperly stored. At the cook line, medicine stored above reach-in cooler, manager moved. **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line touched heated bread with his bare hands, inspector addressed situation. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, items stored above filling area, butter 48F, quiche 57F, manager moved below. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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, soup 119F, Manager moved to grilled to reheated. **Corrective Action Taken**
Dominos 5123
261 Marion Oaks Blvd., Ocala
Routine Inspection on Oct. 31
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
3 total violations, with 1 high-priority violation
High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee consistently wipes hands on clothes then continues to remove pizza from oven and cut without washing hands. Female employee touched face and clothes and continued to prepare pizza without washing hands. **Warning** - From follow-up inspection 2023-10-31: Male employee touched apron and continued to open box and garnish food and stretch dough without washing hands. **Admin Complaint**
Eggs Up Grill
4414 SW College Road, Ocala
Routine Inspection on Oct. 30
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
9 total violations, with 4 high-priority violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pasteurized eggs in walk-in cooler. Manager moved pasteurized eggs to shelf above Shell eggs. **Corrected On-Site**
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Three cracked shell eggs stored with shell eggs in reach-in cooler across from grill. Manager discarded cracked shell eggs. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line prep table with waffle irons: chicken salad (48F - Cold Holding); tomatoes (50F - Cold Holding); crab cakes (47F - Cold Holding); turkey (47F - Cold Holding). Manager stated items stored in cooler over night.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line prep table with waffle irons: chicken salad (48F - Cold Holding); tomatoes (50F - Cold Holding); crab cakes (47F - Cold Holding); turkey (47F - Cold Holding). Manager stated items stored in cooler over night. **Repeat Violation** **Admin Complaint**
Pizza Hut
9264 Maricamp Road, Ocala
Complaint Inspection on Oct. 30
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
2 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 vacuum breaker installed on the non chemical side of the splitter. **Repeat Violation** **Admin Complaint**
Sammy Joe's
8760 SE 165th Mulberry Lane, The Villages
Routine Inspection on Oct. 30
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
16 total violations, with 5 high-priority violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched pants and continued to done gloves without first washing hands. Female employee touched apron and wiped face then continued to cook eggs without washing hands.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen area. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cookline: pan of French toast batter on shelf over packages of bread. Moved during this inspection. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Meatball sitting directly on soiled shelf in reach in cooler in cookline. Employee discarded. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast egg mix 60F in ice bath at end of cookline. Ice has melted. Employee stated placed out an hour prior and added ice to bath.
Southern Pig and Cattle Co II
6105 SW State Road 200, Ocala
Complaint Inspection on Oct. 31
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 - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands and continued to cook without washing hands. Male employee on cookline touched pants with gloved hands and continued to pull food from hot box without washing hands. Male employee on cookline touched phone then placed hands on food contact cutting board without washing hands. Male employee on cookline cleaned cutting board with sanitizer then moved clean plates without washing hands. Male employee on cookline touched face and continued to put on gloves and make plates without washing hands. Male employee on cookline closed mouth piece of drink with gloved hands and continued to prepare food without washing hands. **Warning** - From follow-up inspection 2023-10-31: Male employee placed dirty dishes in dish machine, touched clothes, phone, and face then continued to remove clean dishes without washing hands. Male employee on cook line slicing meat with gloved hands then wiping hand on soiled wiping cloth and continuing to slice meat without washing hands. **Admin Complaint**
The Anchor
10135 SE Sunset Harbor Road, Summerfield
Complaint Inspection on Oct. 30
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
22 total violations, with 6 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. 0 ppm, primed then 0 ppm. **Repeat Violation** **Admin Complaint**
High Priority - Displayed food not properly protected from contamination. Pass thru located at front counter over counter area. Customers are able to walk up to pass thru with no barrier to prevent contamination. **Warning**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler: ranch and chili in ace hardware buckets. **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In top portion of reach in make table: tomatoes 44-46F in unit overnight. In reach in make table near hand sink: fish dip 49F. Shredded cheese 47F. Boiled eggs 45F. Stop sale issued for cheese, eggs, and fish dip due to being in unit overnight. In reach in drawer unit on cookline: hot dogs 47F. Provolone cheese 48F. Swiss cheese 47F. Employee stated all items in unit overnight. Stop sale issued. On prep table next to grill: Bacon relish with cooked onions 99-101F. Manager stated the item has been at room temperature for multiple days. Stop sale issued. Ranch and blue cheese cups and creamer with no date mark and manager unaware of when product was prepared or open. Stop sale issued. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in make table: tomatoes 44-46F in unit overnight. In reach in make table near hand sink: fish dip 49F. Corn salsa 46F. Shredded cheese 47F. Boiled eggs 45F. Ham 47F. Stop sale issued for cheese, eggs, and fish dip due to being in unit overnight. Ice bags added to items placed in unit today. In reach in drawer unit on cookline: hot dogs 47F. Provolone cheese 48F. Swiss cheese 47F. Employee stated all items in unit overnight. Stop sale issued. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to grill: Bacon relish with cooked onions 99-101F. Manager stated the item has been at room temperature for multiple days. Stop sale issued.
The Anchor
10135 SE Sunset Harbor Road, Summerfield
Complaint Inspection on Nov. 1
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
3 total violations, with 2 high-priority violations
High Priority - - From initial inspection : 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. 0 ppm, primed then 0 ppm. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-01: No change, establishment sanitizing dishes in triple sink. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Pass thru located at front counter over counter area. Customers are able to walk up to pass thru with no barrier to prevent contamination. **Warning** - From follow-up inspection 2023-11-01: No change. Plexi glass added to side of pass thru during this inspection. **Admin Complaint** **Corrective Action Taken**
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.
This article originally appeared on Ocala Star-Banner: Ocala area restaurant/food truck inspections: Oct. 30-Nov. 5, 2023
