BROOKLYNS BACKYARD
2019 E SILVER SPRINGS BLVD, UNIT 201, Ocala FL 34470
Last inspected May 1, 2025 · 6 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
MAR 24
SEP 24
APR 25
▼ IMPROVING
4 inspections trending up, 52 points better than where it started.
Food with mold-like growth. See stop sale. Reach-in cooler at the cook line (pizza cooler), American cheese with mold like substance.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 1, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/. Change of ownership, new owners started on April 4, 2025, application received on April 22, 2025
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored on top of butter, operator moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, ham 46F and 46F, cheese 44F, chicken 50F sausage 46F, employee closed lids and added ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with build up of food, employee moved to triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the dish machine area.
Spray bottle containing toxic substance not labeled. At the mop sink, spray bottle for cleaning not labeled, operator labeled.
Bowl or other container with no handle used to dispense food. Bowl no handle inside Parmesan cheese, operator removed the bowl.
Covered waste receptacle not provided in women's bathroom. On both bathrooms (unisex).
Dead roaches on premises. Two dead roaches inside disconnected old beer cooler, employee cleaned all.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables, no lid, Operator discarded all.
Ice scoop handle in contact with ice. At the bar area, operator moved.
Single-use gloves not stored in a clean, protected location. At the dry storage area, box of gloves stored on floor, Operator moved off the floor.
Standing water in bottom of reach-in-cooler. Reach-in cooler facing walk-in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Wall and floors soiled.
Working containers of food removed from original container not identified by common name. Near walk-in cooler, bulk container not labeled, Operator labeled sugar.
Sep 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pans of rice in reach-in cooler across from dish machine dated 8/27.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese (48F - Cold Holding); ham (48F - Cold Holding); cheese (47F - Cold Holding); shrimp (51F - Cold Holding); cheese (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from pizza oven: cheese (46F - Cold Holding); ham (48F - Cold Holding); chicken (47F - Cold Holding); cheese (52F - Cold Holding); sausage (49F - Cold Holding). Manager stated items placed in cooler 3 hours and 30 minutes prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in cook line drawers: cheese 48F - Cold Holding); ham (48F - Cold Holding); cheese (47F - Cold Holding); shrimp (51F - Cold Holding); cheese (51F - Cold Holding). Manager stated items stored in cooler overnight.
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. Pizza on top of pizza oven stored with no time mark. Employee stated pizza was prepared one hour prior to. Employee added time mark to pizza.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line grill. Manager discarded drink during inspection.
Equipment in poor repair. Gasket for reach-in cooler across from cook line grill.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from cook line grill. Manager placed bucket on shelf.
Mar 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
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.
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.
Handwash sink not accessible for employee use at all times. Handwash sink at the dish machine area blocked by fryer filter and trash can manager moved.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the pizza station, manager provided. Also no sign at the dish machine sink, manager posted.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new male employee, and one female employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables, no lid no straws, also opened drink in cooler and drink above cleaned containers, Manager moved all drinks.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.
Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers and also sone containers with old food residue.
Single-service articles not stored inverted or protected from contamination. To go containers at the bar area, manager inverted.
Working containers of food removed from original container not identified by common name. Next to ice machine, observed bulk container with white substance not labeled, manager labeled sugar.
Nov 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 9 high priority.
9 High priority2 Intermediate9 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, marinara sauce cooked 11/27/23(PM) at 11:50, temperature was 45F and 48F.
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. In walk-in cooler, marinara sauce cooked 11/27/23(PM) at 11:50, temperature was 45F and 48F.
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 and hand washed never occurred, Inspector instructed to washed her hands and use gloves, female employee washed her hands.
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. At the cook line, observed Male employee working with cheese (shredding) no gloves, Inspector instructed to washed his hands and use gloves. Also observed two female employees touching toast with her bare hands, Inspector instructed to stopped and use utensils or gloves.
Food with mold-like growth. See stop sale. Reach-in cooler at the cook line (pizza cooler), American cheese with mold like substance.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Near walk-in cooler entrance, observed raw beef packaged(opened) stored above opened container of ice cream, manager 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 cook line, meatloaf date marked 11/21/23 and egg salad date marked 11/20/22.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, mashed Potatoes cooked today at 10:00am, at 11:45 temperature was 129F, manager placed in the oven to reheated, temperature reached 165F.
Toxic substance/chemical improperly stored. Cleaner stored on top of soda bags, manager moved.
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, chicken container no date marked, manager dated 11/26/23.
Spray bottle containing toxic substance not labeled. At the bar area, two spray bottles not labeled, per manager bottles had sanitizer solutions.
Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container and cheese container, manager removed all.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved all.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Reach-in cooler at the cook line, scoop handle touching the egg salad, also in freezer near walk-in cooler entrance, observed spoon handle touching the ice cream, manager removed all scoops.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar and triple sink area, manager posted one.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves near pizza oven soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line and bar area soiled.
Single-service articles not stored inverted or protected from contamination. At the prep area, observed to go containers not inverted, manager inverted.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area and reach-in cooler at the cook line with standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted.
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.