BRAISED ONION
754 NE 25 AVE, Ocala FL 34470 · 352.620.9255
Last inspected May 26, 2026 · 11 visits since December 2023
MAY 25
OCT 25
FEB 26
MAR 26
MAY 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Roach activity present as evidenced by live roaches found. At the server area, three live roaches inside crevice on cove molding, manager cleaned all.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021052633 | Sep 14, 2021 | Jan 10, 2022 | $400 |
Inspection history
11 visits, newest first
May 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler batter with raw shell eggs stored above cooked potatoes, Manager moved and stored properly.
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 cool line, Caesar dressing date marked 05/05/2026.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, corn 47F, butter 49F potatoes 47F, liquid eggs 47F, manager moved all items to freezer, temperatures dropped to 38F. Also at the expo line, mango salsa with cut tomatoes 57-76F, Manager add to time as a public health control form, salsa will be discarded at 2:30pm, also at the server station half and half 46F, manager add to time as a public health control form.
Handwash sink not accessible for employee use at all times. Handwash sink at the bar area, blocked by items being stored inside sink, manager moved all.
Show the remaining 1 finding ▾
Uncovered food stored near sink exposed to splash. In walk-in cooler on first shelf, portion cups with butter not covered, manager moved and stored properly.
Mar 6, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. At the server area, three live roaches inside crevice on cove molding, manager cleaned all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, dressings 47F and 46F, cut tomatoes 52F, potatoes 56F manager moved to freezer.
Dead roaches on premises. At the kitchen area, three dead roaches under prep table, Manager cleaned.
Mar 4, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Four live roaches at the server area inside cabinet crevices. Two live roaches underneath triple sink.
Dead roaches on premises. Total of eight dead roaches on floor throughout kitchen area and server areas.
Feb 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At the front line raw shell eggs above cream cheese, employee moved and stored properly.
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, Marinara sauce with water and spices date marked 2/17/26, Marsala sauce 2/11/26, Cesar dressing 2/18/26
Roach activity present as evidenced by live roaches found. At the server area, three live roaches inside crevice on cove molding, manager cleaned all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, dressings 47F and 46F, cut tomatoes 52F, potatoes 56F manager moved to freezer.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one male manager T Baker (expired on 03/05/2025)
Dead roaches on premises. At the kitchen area, three dead roaches under prep table, Manager cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables, manager moved all.
Oct 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority8 Intermediate3 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. In walk-in cooler, garlic bread stored in direct contact with thank you bags.
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, boiled (peeled) eggs date marked 10/15/25, also in walk-in cooler in house marinara sauce date marked 10/15/25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line lobster mix 44F, manager moved to freezer, temperature dropped to 40F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, fresh grilled onions 114F, manager reheated to 165F.
Clam/mussel/oyster tags not marked with last date served. For oysters, Manager date marked.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one male manager (T. Baker, 03/05/2020-03/05/2025).
Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line, cloth inside sink, manager removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No soap provided at handwash sink. Handwash sink at the server station, also no paper towels, Manager provided. At the bar area, no soap, manager refilled container.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. At inspection time, oysters not part of the menu. Manager correct the verbiage on the digital menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, garlic and oil mixture, in house dressing and lobster mix no date marked, manager dated 10/18/25.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table at the cook line, manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food debris and milk like substance
Single-service articles not stored inverted or protected from contamination. At the dry storage area, also near prep area, manager inverted.
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated they do serve undercooked salmon at the customers request, Operator contacted distributer and received the parasite letter during the inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken in reach in cooler drawers on cooks line. Raw beef and fish over crab cakes in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (46F - Cold Holding); cheese (45F - Cold Holding) items in middle flip top cooler. Tomatoes 38, cheese 44. corn (45F - Cold Holding); cheese (45F - Cold Holding); potatoes (46F - Cold Holding); mushrooms (44F - Cold Holding); sausage (44F - Cold Holding) items in reach in cooler at the end of cooks line, operator placed ice on all items do rapidly drop in temperature. Corn 43, sausage 40, potatoes 44, mushrooms 43.
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 and the time removed from temperature control cannot be determined. On cooked potatoes on cooks line, operator time marked.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 backflows missing from faucets at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained.
Handwash sink used for purposes other than handwashing. Manager filled buckets at Handwash sink with water. Green utensil in Handwash sink at back server station, employee moved item.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in the walk in cooler near fans.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of reach in cooler on cooks line, manager discarded drink.
Equipment in poor repair. Cutting board on cooks line with deep cut marks.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in water 97F on cooks line.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink between cook line and dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box stored on top of fruit in walk-in-cooler /. Manager removed.
Food storage container/container lid cracked or broken. Two plastic bin with cracks on rack. Manager discarded
Food stored on floor. Box of icing stored on floor in walk-in-freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on side of cooling unit in walk-in-freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( flour ). Manager removed scoops from container
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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. Observed dishmachine at 0ppm CL.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack, keys and cellphone stored on and above flip-top make table cooler. Manager removed all the items.
Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
Food stored on floor. Observed open box of shrimp stored on floor in walk-in-freezer
Open dumpster lid. Observed open dumpster lid.
Single-service articles improperly stored. Observed single service trays on top of ice machine not inverted or protected. Observed coffee filters in dry goods storage area not protected.
Stored food not covered. Observed ham and lamb in walk-in-cooler not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (strawberries) stored over ready-to-eat food ( salad dressing) in walk in cooler
Dec 6, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the cook line, started wearing gloves no hand washed occurred, employee washed her hands properly.
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. Female employee at the cook line, cutting carrots for salad with her bare hands, Inspector instructed to washed hands and use gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw shrimp above eggplant, Manager moved.
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 in house dressing date marked 11/21/23.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the salad station, Caesar dressing made with ready to eat egg yolk 51F, manager moved to freezer to dropped temperature.
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. At the cook line on the side of the grill, butter no time marked, Manager time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, under prep table creole sauce 89F, manager reheated to 173F, also onion soup on stove 98F, manager turned on, temperature reaches 208F. Also aju 120F manager reheated to boiled.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the dessert station milk no date marked, employee date 12/04/23.
Handwash sink used for purposes other than handwashing. Employee discarded liquid in sink at the end of the cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy (female employee).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line, manager discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee jacket on top of soda bags, Manager moved.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, spoon handle touching crab and corn salad, manager removed the spoon.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the dessert station, utensils in 98F water, employee discarded the water and washed the utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with some rust
Old food stuck to clean dishware/utensils. Observed some soup bowls food residue, Manager moved to dish machine
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.