Neighborhood
Ocala34474
Restaurants116
Spotless inspections9%
Ordered shut12
Fines$18k
A 40B 16C 17D 11F 29Not rated 3
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach in cooler on cook line, spinach sauce date marked 7/24/26, crab salad 8/12/26, lobster 8/19/26, Alfredo sauce 8/19/26, grill gravy 8/13/26.
High prioritySHUCKIN SHACK →Aug 27, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employee working with food, moved trash can and continued working with with food, Manager instructed to stop and wash hands.
High prioritySHUCKIN SHACK →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to fryers, raw shrimp 47F, manager moved to freezer, temperature dropped to 36F.
High prioritySHUCKIN SHACK →Aug 27, 2026
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Reach in cooler on cook line batter made with liquid eggs date marked 8/12/26.
High priorityOCALA HILTON →Aug 27, 2026
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For desserts products
High priorityOCALA HILTON →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the breakfast buffet area, cream cheese 50F, manager voluntarily discarded.
High priorityOCALA HILTON →Aug 27, 2026
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pico de gallo 58F. In unit cooling for more than 4 hours per manager.
High priorityGRILL BOWL →Aug 25, 2026
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Pico de gallo 58F. In unit cooling for more than 4 hours per manager. Stop sale issued. Also, tomatoes 46F cooling for 3.5 hours. Placed in freezer to rapidly cool to 41F.
High priorityGRILL BOWL →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On rolling cart at cookline: chicken wings (52F - Cold Holding). An employee added ice to the chicken to cool it to 41F.
High priorityWINGMAN →Aug 25, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler near front counter, Cold holding: slaw 46F and 47F, dessert 46F, cut lettuce 71F, cheese 47F all items are overnight products, last ambient temperature recorded at 10:00AM.
High priorityPOPEYES →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near front counter, Cold holding: slaw 46F and 47F, dessert 46F, cut lettuce 71F, cheese 47F all items are overnight products, last ambient temperature recorded at 10:00AM.
High priorityPOPEYES →Aug 24, 2026
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. On cook line, female employee touched with bare hands dessert, also male employee cut tomatoes with bare hands, employee voluntarily discarded and started using gloves.
High priorityLAKI'S RESTAURANT →Aug 24, 2026