Neighbourhood
Ocala34474
Restaurants116
Spotless inspections9%
Ordered shut12
Fines$18k
A 39B 18C 15D 12F 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.
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
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line, pooled eggs for chicken breading stored above beef, manager moved and stored properly.
High priorityLAKI'S RESTAURANT →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line, ham 47F, cut lettuce 78F. In Walk in cooler, turkey placed near door 47F, manager moved all food to freezer, temperatures dropped to 42F.
High priorityLAKI'S RESTAURANT →Aug 24, 2026
Toxic substance/chemical improperly stored. Spray bottles with liquid soap stored above cleaned containers at the ware washing area, employee moved the spray bottle.
High priorityOCALA POKE GO →Aug 21, 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. Servers cutting toast with bare hands, Manager instructed to stop, wash hands and use gloves.
High priorityMIMIS CAFE #131 →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line, sausage 55F, cut tomatoes 48F, manager moved to freezer, temperatures dropped to 38F. On front line slaw 46F, manager voluntarily discarded.
High priorityMIMIS CAFE #131 →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at the cook line, (next to oven): cream 44F, milk 44F, liquid eggs 50F, Manager moved to freezer, temperatures dropped to 38F. On cook line, make tables: cream 44F, milk 44F, liquid eggs 50F (moved to freezer, temperatures dropped to 38F), fish 38F, slaw 60F, cut tomatoes 59F and 56F, salsa with cooked onions 53F, oyster 52F, crab cakes 48F, lobster 49F, fish 51F, cooked scallops 48F, sauce with dairy 51F, tuna 47F, steak 48F, 48F and 47F, burgers 49F, pork chops 45F, chicken 44F, pasta 48F, cut tomatoes 51F, cheese 48F, vegetables 58F Stop sale. White sauce 51F manager add ice.
High priorityBONEFISH GRILL →Aug 21, 2026