DINER ON THE SQUARE
316 E SILVER SPRINGS BLVD, Ocala FL 34470 · 352.351-2233
Last inspected Mar 11, 2026 · 10 visits since November 2023
AUG 24
NOV 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Server in wait station handled toast with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019010635 | Feb 21, 2019 | Aug 7, 2019 | — |
| 5--2019016453 | Mar 19, 2019 | Aug 7, 2019 | — |
| 5--2019005486 | Jan 30, 2019 | Mar 20, 2019 | $800 |
| 5--2017048094 | Oct 4, 2017 | Mar 18, 2019 | — |
| 5--2017050343 | Oct 19, 2017 | Feb 12, 2018 | — |
| 5--2016055483 | Nov 29, 2016 | Jan 12, 2017 | $800 |
| 5--2016052280 | Nov 9, 2016 | Dec 2, 2016 | $400 |
Inspection history
10 visits, newest first
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. In walk-in cooler, raw ground beef juices around onion, Manager discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Onion sitting on raw ground beef juices.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cheese 46F, slaw 48F, manager moved to freezer, temperatures dropped to 40F.
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, raw shell eggs no time marked, manager marked.
Show the remaining 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, links 126F sausage 125F, per manager food cooked 45minutes to 1 hour ago. Manager will add these items to Time as a public health control and will be discarded at 1:00.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue, manager moved to dish machine.
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 two new male employees
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 white rice no date marked, per employee rice was cooked less than 5 days ago.
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 employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, also opened drink in freezer above customers food, Manager discarded all drinks.
Hole in or other damage to wall. At the cook line, large gap in wall above and around Air conditioning unit. Employee sealed with plywood during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables with food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled with food debris m
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment with grease.
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee wearing gloves went to mop sink and tried to fix plumbing and immediately after started working with food (liquid eggs) no hand washed occurred, Inspector addressed situation, employee washed his hands.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen beef stored above frozen wrapped portions of meatloaf inside reach-in freezer at cookline.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes 149F. Employee at the cook line stated the mashed potatoes began reheating at 7am. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, coleslaw 45F, cheese 47F, manager moved to walk-in cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, mashed potatoes 149F(10:00am), per employee mashed placed in steam table around 7:00am. Stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser in kitchen near mop sink.
Building components, attachments or fixtures in poor repair. 1. Cracked floor tiles throughout kitchen. 2. Screen on back door of kitchen torn. 3. Large gap in wall above air conditioning units on wall inside kitchen. Gap is loosely covered with cardboard, but still open to the outside.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table.
Equipment in poor repair. 1. Torn gaskets on cooler door in server station. 2. Top of table on right side of cookline top coating peeling.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board.
Unclean building components, attachments or fixtures. Floor inside walk-in cooler soiled with food debris.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cardboard on wall in kitchen above air conditioning unit.
Water leaking from pipe and/or faucet/handle. Water leaking onto the floor from mop sink when water is turned on.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table at cookline.
Working containers of food removed from original container not identified by common name. Container of sugar missing label on shelf in server station. Manager added the proper label during this inspection.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line drank his drink then immediately grabbed a clean plate and started dipping foods onto plate, inspector had employee change gloves and wash hands.
Toxic substance/chemical improperly stored. Bottle of degreaser by margarine in kitchen, operator moved degreaser to chemical storage.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior conveyer belt of toaster on server alley.
Handwash sink removed from food preparation/dishwashing area/bathroom. Must be reinstalled in the same location where removed. Employee bathroom located in back of kitchen missing a Handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee drink on top shelf in reach in cooler over bread, operator moved all drinks below.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on rack by air conditioning units in kitchen.
Equipment in poor repair. Double door reach in cooler on cooks line the gaskets are in disrepair.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink in kitchen and in men's restroom.
No mop sink or curbed cleaning facility provided at establishment. Mop sink missing from location next to ice machine.
Unclean building components, attachments or fixtures. Air conditioning units vents are soiled in kitchen. Air vent missing on air duct on server alley.
Working containers of food removed from original container not identified by common name. Pitcher with white powder inside employee labeled as powdered sugar.
Nov 6, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean utensils and plates on cook line. Manager had employee wash 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. Server in wait station handled toast with bare hands.
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk-in cooler added to back room with no plan review submitted.
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 10 high priority.
10 High priority5 Intermediate5 Basic
Show 20 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. Dish machine in dish area, 0 ppm. Employee primed dish machine, 50 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean cups in dish area without washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean utensils and plates on cook line. Manager had employee wash 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. Server in wait station handled toast with bare hands.
Pesticide/insecticide labeled for household use only present in establishment. Container of bug spray stored underneath three compartment sink in dish area. Employee removed bug spray from dish area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in wait station reach-in cooler next to office: cream cheese (51F - Cold Holding). Manager stated cream cheese stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in wait station reach-in cooler next to office: cream cheese (51F - Cold Holding). Manager stated cream cheese stored in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in cook line steam table: sausage (115F - Hot Holding); potatoes (123F - Hot Holding). Employee stated items placed in steam table thirty minutes prior to temperature being taken. Employee placed items on grill to reheat.
Toxic substance/chemical improperly stored. Sanitizer bucket stored on prepped table next to cooked potatoes. Employee placed bucket on shelf beneath prep table.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in kitchen, 200+. Employee changed sanitizer water, 75 ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham stored in walk-in cooler. Employee stated ham was sliced on 8/10. Employee added proper date to item.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available for establishment. Inspector provided operator with written procedure.
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk-in cooler added to back room with no plan review submitted.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training available.
Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket.
Single-service articles not stored inverted or protected from contamination. To go containers stored on top of kitchen reach-in cooler. Employee turned containers over.
Stored food not covered. Coffee stored on shelf in wait station. Employee placed lids on coffee containers.
Worn, torn and/or soiled floors/carpeting. Floor underneath cook line.
Jun 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the cook line, observed hand washed sink moved approximately 6-8 feet to another wall, also triple sink moved to another room.
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked multiple eggs and immediately after touched with dirty hand the spatula and flipped bacon, Manager addressed situation, employee washed his hands and inspector instructed to replaced spatula with a clean one.
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 tuna salad made 3/7/24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed ground sausage 66F, Employee was not able to determine for how long was kept out. Stop sale.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Reach-in cooler at the cook line, sausage, ham and corned beef hash no date marked, employee was not able to determined how long ago was prepared or opened. Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed ground sausage 66F, Employee was not able to determine for how long was kept out. Stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, sausage, ham and corned beef hash no date marked, employee was not able to determined how long ago was prepared or opened. Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at the cook line blade heavily oiled.
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/ Four food handlers employees, o manager on site, manager arrived during inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the cook line, observed hand washed sink moved approximately 6-8 feet to another wall, also triple sink moved to another room.
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. One male employee (prep employee).
Bowl or other container with no handle used to dispense food. Bowl no handle inside oatmeal container, manager moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, observed employee drink, no straw no lid on prep table next to customers bacon and ground sausage.
In-use wet wiping cloth/towel used under cutting board. At the prep area, wet cloth under cutting board
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler, cooking equipment soiled with grease and food debris.
Time/temperature control for safety food thawed in an improper manner. At the cook line, raw fish in standing water, employee moved to cooler.
Wall soiled with accumulated grease, food debris, and/or dust. At the server station, wall heavily soiled.
Working containers of food removed from original container not identified by common name. At the server station, powder sugar container not labeled, Employee labeled.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 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. In walk-in cooler observed Cole slaw made 11/07/23.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the dining area, observed multiple half and half at 65F.
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, raw shell eggs no time marked, Manager marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave at the cook line soiled, also can opener blade. Also interior of reach-in cooler at the cook line soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the server station dressing made with milk, no date marked, manager date marked 11/12/23.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the back area, employee jacket on top of clean wiping cloths
Food stored on floor. At the cook line, next to fryers, oil on floor, manager moved off the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers doors and some gaskets n
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.