Neighbourhood
Ocala34473
Restaurants45
Spotless inspections12%
Ordered shut0
Fines$5k
A 17B 2C 5D 6F 4Not rated 11
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.
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. Male employee doing dishes, jumped to front line and handled food and clean equipment, no hand wash occurred. Manager addressed situation with employee.
High priorityPOPEYES CHICKEN 12050 →Aug 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line, pizza sauce 48F, sausage 47F, liquid eggs 46F, manager moved to freezer, pizza sauce dropped to 42F, sausage 41F liquid eggs 41F. Margarine with fresh garlic 78F, per manager garlic margarine made at 11:00, will be discarded at 3:00pm.
High priority484 NEW YORK PIZZA →Aug 18, 2026
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, pork feet 46F, beef stew 49F.
High priorityEL SAZON DE MAMA →Aug 18, 2026
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, pork feet 46F, beef stew 49F.
High priorityEL SAZON DE MAMA →Aug 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near back door, Cold holding: raw pork 51F raw sausage 52F cheese 50F, cooler with an ambient air temperature of 51F, per employee food was at 40F at 9:00, employee moved food to cook line to started preparation process and cooking process. On cook line:
High priorityEL SAZON DE MAMA →Aug 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line, rice 52F, fish 55F, beef 48F, chicken 49F, per manager cooler have higher temperature (52F) due to the constant opening, manager moved items to freezer and add ice.
High priorityDIDDY'S CARIBBEAN RESTAURANT →Aug 14, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, fried chicken 98F, white rice 127F, manager will discarded at 7:30Pm. Time as a public health control form provided.
High priorityDIDDY'S CARIBBEAN RESTAURANT →Aug 14, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler on cook line, marinara sauce made 08/13/26 at 51F, stored in deep plastic container.
High priorityNO 1 NEW YORK PIZZA →Aug 14, 2026
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 on cook line, marinara sauce made 08/13/26 at 51F, stored in deep plastic container.
High priorityNO 1 NEW YORK PIZZA →Aug 14, 2026
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 started working with food and cleaned equipment, Inspector instructed to stop and wash his hands.
High priorityCHINA HOUSE →Aug 14, 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. Male employee cutting vegetables for latter use with bare hand, inspector instructed to stop, wash hands and use gloves
High priorityCHINA HOUSE →Aug 14, 2026
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026
High priorityCHINA HOUSE →Aug 14, 2026