5 Marion County restaurants cited for high-priority violations (2024)

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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, Florida, for the week of July 1-7, 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.

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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 July 1-7 inspections and no violations were found.

  • Beckwith Catering, Mobile food dispensing vehicle**
  • Big Fellas Eatery, Mobile food dispensing vehicle**
  • Big Red Cook Trailer, Mobile food dispensing vehicle**
  • Darrell's Diner 14, 1031 S. Pine Ave., Ocala**
  • , 15790 SE 134th Ave., Weirsdale**
  • Live Fire Chefs, 506 S. Pine Ave., Ocala**
  • , 2015 SW 17th St., Ocala**
  • Papa Johns Pizza #2800, 9470 S. U.S. 441, Ocala**

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

Which Marion County restaurants had high priority violations?

Darrell's Diner 14

1031 S. Pine Ave., Ocala

Complaint Inspection on July 2

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 - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the steamtable: Gravy (128F - Hot Holding); grits (118F - Hot Holding); mushroom gravy (121F - Hot Holding); beans (125F - Hot Holding). All the items had been in the steam table for 5 hours.
  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items and cold holding temperatures in the steamtable: Gravy (128F - Hot Holding); grits (118F - Hot Holding); mushroom gravy (121F - Hot Holding); beans (125F - Hot Holding). All the items had been in the steam table for 5 hours. **Warning**

Fuji Sushi and Hibachi

17860 SE 109th Ave., Unit 618, Summerfield

Complaint Inspection on July 2

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

29 total violations, with 9 high-priority violations

  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from outside and began working without washing hands.
  • High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair and ears then packaged food in bags without washing hands.
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Make employee washed and rinsed pot then continued to dry with paper towel without sanitizing pot.
  • High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Whisk in white washed water at 86F near stove in kitchen area.
  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately ten live flies in kitchen area. **Warning**
  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen: packs of raw pork over bin of vegetables. In walk in cooler: raw fish thawing on myself over case of lemons. In sushi bar: raw fish stored on same pan with cooked eel. Pan of raw fish on shelf over vegetables. All were moved during this inspection. **Corrective Action Taken** **Warning**
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw beef on shelf over pan of raw shrimp in reach in cooler near back door. **Warning**
  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 109F. Operator added time stamp of 1 pm and will discard at 5 pm. **Corrective Action Taken**
  • High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Sink in back room.

Live Fire Chefs

506 S. Pine Ave., Ocala

Routine Inspection on July 2

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

15 total violations, with 3 high-priority violations

  • High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook on cookline wipe hands on pant pocket then handle cooking equipment and preparing food without washing hands and changing gloves.
  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the reach-in Cooler in kitchen hallway: beef (47F - Cold Holding); Hamburger (48F - Cold Holding); bacon (46F - Cold Holding). All items had been in the reach in cooler overnight.
  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler in kitchen hallway: beef (47F - Cold Holding); Hamburger (48F - Cold Holding); bacon (46F - Cold Holding). All items had been in the reach in cooler overnight. **Warning**

Ocala Hilton

3600 SW 36th Ave., Ocala

Complaint Inspection on July 3

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 - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on shelf over bag of pasteurized eggs. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at bar: half and half creamer 49-50F in unit overnight. **Repeat Violation** **Admin Complaint**
  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at bar: half and half creamer 49-50F in unit overnight. **Repeat Violation** **Admin Complaint**

Wolfy's Restaurant

2159 E. Silver Springs Blvd., Ocala

Complaint Inspection on July 3

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

21 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. Manager primed then 100 ppm. **Corrected On-Site**
  • 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 tied apron then continued to cook without washing hands. **Repeat Violation** **Admin Complaint**
  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area. **Warning**
  • High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: two pans of raw shell eggs over buckets of hashbrowns.
  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding) In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. **Warning**
  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (54F - Cold Holding); ham (55F - Cold Holding); mushrooms (54F - Cold Holding). Ice added to products. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding). Stop sale issued. **Warning**
  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. **Warning**

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.

5 Marion County restaurants cited for high-priority violations (2024)
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