DIDDY'S CARIBBEAN RESTAURANT
166 MARION OAKS BLVD #7, Ocala FL 34473 · 352.480.4085
Last inspected Aug 18, 2026 · 8 visits since August 2023
NOV 24
MAY 25
NOV 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Plantains on top of steam table with no time mark. Manager added time to pan.
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Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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.
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.
Handwash sink used for purposes other than handwashing. Hand wash sink at the end of the cook line, spoon stored inside sink, employee removed.
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 one female employee (03/20/2023-03/20/2026)
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line, rice 52F, fish 55F, beef 48F, chicken 49F. Ambient air temperature, 52F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved.
Food storage container/container lid cracked or broken. In use lid cracked
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Open dumpster lid. Dumpster lid open on dumpster located at end of strip mall parking lot.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Container of medicine improperly stored. Bottle of Advil on shelf over prep table. Moved during this inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of steam table, pan of chicken (112F-131F - Hot Holding). Operator placed back in steam table to reheat.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mallet and scoops not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish shelf. Moved during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch and coffee creamer on shelf over clean dishes. Bag on prep table. Bag was moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty blowing onto pans of goat and chicken cooling. Hood filters soiled with dust.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line pan for plantains in tabletop warmer.
Equipment in poor repair. Gasket for reach-in cooler across from three compartment sink.
Food stored on floor. Cause of juice drinks stored on floor in closet. Manager placed juice drinks on shelf.
Silverware/utensils dried with a towel/cloth. Employee used a towel to dry ladle in kitchen.
Silverware/utensils stored upright with the food-contact surface up. Tenderizer stored on tabletop next to three compartment sink.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched hat with gloved hands then continued to cut vegetables without washing hands.
Cardboard used to line food-contact shelves. Cardboard lining table being used as a prep table in middle of kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cart over clean dishes.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
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. Plantains on top of steam table with no time mark. Manager added time to pan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of chicken 124F stinting on top of steam table. Manager placed in steam table to begin reheating then 10 minutes later 149F.
Toxic substance/chemical improperly stored. Windex on shelf over drinks on shelf at front counter. Moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table over onions and can goods. Moved during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Bag with grapes on shelf over clean dishes. Moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag and keys on prep table in kitchen. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust. Silver lines at top of partition wall in kitchen soiled with dust.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on clean dish shelf. Manager removed.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Manager added chlorine then 100 ppm.
Handwash sink used for purposes other than handwashing. Employee preparing pan of food over hand sink in kitchen upon arrival. Moved during this inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a Public Health Control (TPHC) utilized for plantains in kitchen. Written plan on site has food names but is missing procedures. Operator filled in procedures during this inspection.
Cardboard used to line food-contact shelves. Cardboard lining table in middle of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup with tea bag on shelf over clean dishes. Moved.
Employee personal food not properly identified and segregated from food to be served to the public. Bag of personal food on shelf over meats in reach in cooler. Operator moved bag to bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over clean dishes. Moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust.
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.