DEPOT ON MAGNOLIA
533 NE 1 AVE, Ocala FL 34470 · 352-789-6699
Last inspected Apr 9, 2026 · 6 visits since November 2023
FEB 24
OCT 24
MAY 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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, observed slaw date marked 2/22/24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee moved trash can then moved pan of soup without first washing hands.
Raw animal food not separated from ready-to-eat food during preparation. In reach in freezer: opened case of raw beef on top of case of pasta. In reach in make table: pan of raw beef in top portion over cooked quiche. All were moved during this inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In dessert cooler: cheese cake made on 3/26, discard date is 4/1.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of make table: cheese (60-62F - Cold Holding). Cheese is on top of load limit in foam tray. Manager stated item was placed there an hour ago and moved to bottom of unit.
Show the remaining 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: chicken soup (109F - Hot Holding). Manager placed on stove to reheat.
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. Two employee training cards are expired.
Bowl or other container with no handle used to dispense food. Plate inside bin of sugar. Removed during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over bag in a box soda in server station. Moved during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over bag in a box soda in server pass thru. Moved during this inspection.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Bin with soiled dishes on top of bin with dry goods inside. Manager moved pan of dishes to floor.
Working containers of food removed from original container not identified by common name. No label on bin of sugar. Manager labeled.
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the kitchen entrance, raw beef stored above portioned bags of fruits and opened vegetables wontons, Manager moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler, meatloaf 45F, manager voluntarily discarded, cheese 52F manager moved to freezer items placed one hour ago above the cooling line. At the cook line, butter 48F, per manager butter moved from refrigerator around 10:45 am, manager will discarded at 2:45pm, Time as a public health control form provided.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Hot holding: grilled peppers 80F, burgers 108F, per manager items were heated one hour ago, Manager will use time as a public health control form. Inspector provided a digital copy of the form. Manager time marked 10:00-2:00 and 11:00-3:00.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer missing at the no chemical side of the splitter, Manager added one during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. At the front counter area (server station) ice chute soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
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 on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, white rice no date marked, manager voluntarily discarded.
Spray bottle containing toxic substance not labeled. At the mop sink area, spray bottle with purple liquid not labeled.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For burgers, inspector provided a digital copy.
Bowl or other container with no handle used to dispense food. Bowl no handle inside cheese, also inside sugar bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep table, employee moved all.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station.
Food stored on floor. Oil jugs underneath prep table n
Old labels stuck to food containers after cleaning. Cleaned in-use containers with old stickers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled, also can opener blade soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Working containers of food removed from original container not identified by common name. At the prep area, sugar and flour bin not labeled.
May 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over icing in reach in cooler on cooks line, operator moved eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade red sauce (67F - Cold Holding) items sitting on cooks line at room temperature, operator stated he had it out to made flatbreads and had not placed it back in cooler yet, he then placed item back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soups (123,125F - Hot Holding) items in steam table for no more than 2 hours, operator reheated items at 168 and 177.
Toxic substance/chemical improperly stored. Oven cleaner and simple green by seasonings on the cooks line, operator moved chemicals.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of the splitter with white hose attached at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on ice machine at front counter. Stained cutting board on cooks line reach in cooler. Operator started cleaning items during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using quaternary ammonia for spray bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler on cooks line, operator moved phone.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter.
Equipment in poor repair. Shelves in walk in cooler the paint is chipping of and exposing rust.
Floor area(s) covered with standing water. By the soda syrup boxes.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle outside back door area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. One knife in water at 79F and multiple scoops in water at 127F, operator replaced water 133F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler soiled.
Stored food not covered. Small container of coconut flakes with no lid above computer in kitchen, operator covered.
Unnecessary items/unused equipment on the premises. Old fryer outside of back door, operator stated someone is scheduled to pick it up.
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked hamburger in reach in freezer in kitchen Raw fish over raw fries in reach in freezer
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of water with ice on top of flip-top make table cooler in kitchen
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers stored above hot dogs, 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, observed slaw date marked 2/22/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw burgers 47F, Manager moved to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, hush puppies 72F, per employee hush puppies came out at 12:00-12:30, establishment closed at 3:00pm and item will be discarded. Inspector provided time as a Public Health control form during inspection. Also observed pulled pork at 120F, employee placed pork inside freezer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At inspection time, three servers and two kitchen employees handling food, no manager on site.
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 two female employees
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 female employee
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server/storage area, Employee personal items above cleaned containers, employee moved all.
Floor soiled/has accumulation of debris. Walk-in cooler floor soiled.
In-use wet wiping cloth/towel used under cutting board. At the cook line, employee removed towel.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the entrance of the cook line, employee cleaned during inspection.
Nov 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored. At the cook line, medicine stored above reach-in cooler, manager moved.
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 at the cook line touched heated bread with his bare hands, inspector addressed situation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, items stored above filling area, butter 48F, quiche 57F, manager moved below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, soup 119F, Manager moved to grilled to reheated.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reach-in cooler at the cook line, observed thawed mahi not removed from reduce oxygen package, Manager started removing fish from package.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the server station, observed knife and utensils in 74F and 79F water.
In-use wet wiping cloth/towel used under cutting board. Under cutting board at the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the server station soiled, employee cleaned during inspection.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
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.