Which downtown Ocala restaurant was temporarily closed by the state?

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

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

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

Here's the breakdown for recent health inspections in Marion County for the week of March 18-24, 2024. Please note that some more recent, follow-up inspections may not be included here.

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

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

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

These restaurants met all standards during their March 18-24 inspections and no violations were found.

• Big Lee's - Serious About Barbecue , 431 NE First Ave., Ocala**
• Laki's Restaurant , 3405 SW College Rd, Ocala**
• Old San Juan , 184 Marion Oaks Blvd Unit M, Ocala

** 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 March 18-24 inspections and were temporarily closed. Follow-upinspections are required.

Big Lee's - Serious About Barbecue

431 NE First Ave., Ocala

Routine Inspection on March 19

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

10 total violations, with 2 high-priority violations

• High Priority - Live rodent present. Observed one live rodent on a glue trap under triple sink at the prep area. Employee removed the glue trap. **Corrective Action Taken** **Warning**
• High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 35 rodent droppings on floor at the bathroom. Near back door, observed nine rodent droppings around shelves with gloves. At the office area observed eight rodent droppings on floor under desk area. Employee vacuumed all the droppings. **Corrective Action Taken** **Warning**

Big Lee's - Serious About Barbecue

431 NE First Ave., Ocala

Routine Inspection on March 20

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

1 total violation, with 1 high-priority violation

• High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 35 rodent droppings on floor at the bathroom. Near back door, observed nine rodent droppings around shelves with gloves. At the office area observed eight rodent droppings on floor under desk area. Employee vacuumed all the droppings. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-20: Observed 50 rodent droppings on floor behind double cooler at the right side of the entrance, Manager cleaned. **Admin Complaint** **Corrective Action Taken**

Which Marion County restaurants had high priority violations?

Brooklyn's Backyard

2019 E. Silver Springs Blvd., Ocala

Routine Inspection on March 20

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

12 total violations, with 2 high-priority violations

• High Priority - Food with mold-like growth. See stop sale. Reach-in cooler at the cook line (pizza cooler) container with cut onions with mold like substance. **Repeat Violation** **Admin Complaint**
• High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, observed meatloaf date marked 3/12/24, cut tomatoes 3/08/24, meatballs 3/06/24, Mac salad 3/05/24, and in walk-in cooler, white sauce date marked 3/10/24.

Chicharron Y Mas

Mobile food dispensing vehicle

Routine Inspection on March 22

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 - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler: pork 50F. Cheese 52F. Pork 52F. Chicken 52F. Milk 50F. Pork 48F. Milk 50F. All items placed in unit today, moved to reach in freezer cooler and ice chest. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-28: In reach in cooler: Chicken 48F. Pork 49F. Beef 50F. Items were placed in reach in cooler at beginning of work day. Moved to reach in chest freezer. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-03-22: In reach in cooler: milk 45F. Cheese 51-52F. Pork 52F. Chicken 51F. Shell eggs ambient 52F. Al, items were moved to freezer and iced down. Manager stated cooler was maintaining temperature earlier in the day and food temperatures were all 41F and below. **Admin Complaint**

Cracker Barrel #603

13561 SW 17th Ct, Ocala

Routine Inspection on March 19

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

11 total violations, with 1 high-priority violation

• High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in ware washing area, 153F. **Warning**

Diner on The Square

316 E. Silver Springs Blvd., Ocala

Routine Inspection on March 19

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

17 total violations, with 5 high-priority violations

• High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked multiple eggs and immediately after touched with dirty hand the spatula and flipped bacon, Manager addressed situation, employee washed his hands and inspector instructed to replaced spatula with a clean one. **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. In walk-in cooler, observed tuna salad made 3/7/24 **Repeat Violation** **Admin Complaint**
• High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed ground sausage 66F, Employee was not able to determine for how long was kept out. Stop sale.
• High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Reach-in cooler at the cook line, sausage, ham and corned beef hash no date marked, employee was not able to determined how long ago was prepared or opened. Stop Sale
• High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed ground sausage 66F, Employee was not able to determine for how long was kept out. Stop sale.

Flying Boat Tap Room

9672 SE 58th Ave., Ocala

Routine Inspection on March 20

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

14 total violations, with 4 high-priority violations

• High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean containers in dish area without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
• High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
• High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flies in back of kitchen next to dish area. **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next cook line grill: turkey (49F - Cold Holding); American cheese (45F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**

Mary's Place

5035 SE Abshier Blvd., Belleview

Routine Inspection on March 19

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 - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over hash browns in reach-in cooler next to back door. Manager moved eggs to shelf where eggs are stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to three compartment sink: tomatoes (50F - Cold Holding); ham (45F - Cold Holding. Manager voluntarily discarded items. **Corrective Action Taken**
• 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. Eggs stored on prep table next to cook line fryer. Manager stated eggs placed on table thirty minutes prior, manager placed proper time mark on eggs. **Corrected On-Site**

Rj's Plaza

10705 U.S. 441, Belleview

Routine Inspection on March 19

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

13 total violations, with 7 high-priority violations

• High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm. Manager stated proper procedure for establishment is to wash dishes and pans in dish machine and sanitize dishes and pans in three compartment sink. Dishwasher hired on 3/18/2023, dishwasher still learning proper procedure. **Corrective Action Taken** **Warning**
• 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 proceeded to handle clean plate without washing hands. Inspector stopped employee and had employee wash hands before handling any additional clean plates. **Corrective Action Taken**
• High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes from dining room and proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
• High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in kitchen reach-in cooler next to kitchen reach-in freezer: hamburger (45F - Cold Holding). Employee stated item stored in cooler over night. **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen reach-in cooler next to kitchen reach-in freezer: hamburger (45F - Cold Holding). Employee stated item stored in cooler over night. Item in ice bath in wait station: butter (49F - Cold Holding). Manager stated item placed in ice bath two hours prior to temperature being taken. Manager placed butters in a smaller pan to sit in ice bath better. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food re-served to customers. Butter cups left in cups on tables in between customers. Manager removed cups of butter from tables and discarded. **Corrected On-Site**
• High Priority - Toxic substance/chemical improperly stored. Bottle of fryer cleaner stored next to case oand cooking oil on cook line shelf. Employee moved bottle of cleaner to area where chemicals are stored. **Corrected On-Site**

Rudy's Dawgs

Mobile food dispensing vehicle

Routine Inspection on March 21

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

5 total violations, with 2 high-priority violations

• High Priority - Employee with symptoms of vomiting and/or diarrhea working. Certified Food Manager or person in charge failed to exclude the employee. Provided DBPR form during this inspection. **Corrected On-Site**
• High Priority - Establishment operating with no potable running water. No running water at hand sink on hotdog cart. Male employee serving hotdogs without the ability to wash hands. Operator fixed during this inspection. **Corrected On-Site** **Admin Complaint**

Tony's Sushi Steakhouse

3405 SW College Rd #103, Ocala

Routine Inspection on March 22

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

29 total violations, with 12 high-priority violations

• High Priority - Displayed food not properly protected from contamination. Seaweed in containers on top of sushi display case not covered. Lids were placed over seaweed during this inspection. **Corrected On-Site**
• High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee in sushi bar put on gloves after rinsing towel without first washing hands. **Warning**
• High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee washed hands for 5 seconds from start to finish. **Warning**
• 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 server touched face then clean plate without washing hands. **Warning**
• 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 on cookline touched apron with gloved hands then continued to cook without washing hands. **Repeat Violation** **Admin Complaint**
• 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 picked up trash on floor then changed gloves and continued to touch single service items without washing hands. **Warning**
• High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink behind bar has 0 ppm quaternary ammonium. Manager added sanitizer then 200 ppm. **Corrected On-Site**
• High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: pan of raw beef on top of sliced raw onions. Manager moved to proper order. In walk in cooler: pan on raw fish on top of case of miso soup. Pan of raw fish on top of keg of beer. Pan of raw shrimp on shelf over butter. Manager moved all to proper order. In reach in make table on cookline: pan of raw beef on shelf over beans. Manager moved to proper order. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On hibachi carts: raw shell eggs 69F, manager stated eggs have been out for one hour and placed back in cooler. Discussed adding eggs to Time as a Public Health Control (TPHC) documents. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice on time documents has no time stamp. Employee added time. **Corrected On-Site**
• High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In sushi bar under heat lamp: fried shrimp 85F, employee stated shrimp was placed out 20 minutes prior to temperature being taken and began reheating. On cook line in rice cooker: rice 87F, manager stated rice cooked one hour before and began reheating. Discussed adding all items to Time as a Public Health Control (TPHC). **Corrective Action Taken**
• High Priority - Toxic substance/chemical improperly stored. Windex stored on shelf next to rum in sushi bar. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Waffle House #508

2065 SW Hwy 484, Ocala

Routine Inspection on March 20

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 - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked Shell eggs and proceeded to handle to go container and changed gloves without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
• High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server rewashed dishes in dish area and proceeded to handle clean dishes without washing hands.
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: steak (48F - Cold Holding); ham (49F - Cold Holding); cheese (48F - Cold Holding); milk (47F - Cold Holding); creamer (46F - Cold Holding); eggs (ambient) (47F - Cold Holding). Manager stated walk-in cooler was at 38F at 7 am and door had been propped open for deliveries. Manager produced temperature log with all appropriate temperatures being recorded. Manager propped open walk-in freezer door to reduce temperature of items to 41F. **Warning**

Wiseguys Pizzeria

2653 NE 35th St., Ocala

Routine Inspection on March 20

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

10 total violations, with 4 high-priority violations

• High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the cook line, observed pasta portion bags inside a container date marked 3/10/24, per manager and pasta in walk-in cooler, pasta was cooked 03/19/24 and today, manager fixed dates. **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. Reach-in cooler at the cook line, sausage date marked 3/12/24, cut tomatoes date marked 3/13/24
• High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on wall behind cook line sanitizer bucket, manager killed and cleaned. **Corrected On-Site** **Warning**
• High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chicken tenders at 98F, employee moved to fryer and reheated to 174F. **Corrected On-Site**

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: Which downtown Ocala restaurant was temporarily closed by the state?