DUGOUT FAMILY SPORTS BAR AND GRILL
6833 SE MARICAMP RD, Ocala FL 34472 · 352-680-0376
Last inspected Jul 17, 2026 · 8 visits since December 2023
OCT 24
MAY 25
OCT 25
APR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 placed garnish on top of spinach dip.
★ 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--2016047869 | Oct 12, 2016 | Nov 10, 2016 | $400 |
Inspection history
8 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and selling food to the public with a license that expired 6/1/2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bottom of reach in cooler near office: Pan of cooked chicken 45F. Case of raw shrimp 45F. Items were moved to walk in cooler then 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris and grease on fryer basket in kitchen.
Handwash sink used for purposes other than handwashing. Tobacco in hand washing sink near bag in a box sodas. Washed out during this inspection.
Show the remaining 5 findings ▾
Building components, attachments or fixtures in poor repair. Several holes in wall in back hallway. Hole in wall behind reach in freezer. Floor is not smooth in kitchen area. Paint peeling in back hallway. Several holes in ceiling tiles in back kitchen area.
Employee with no beard guard/restraint while engaging in food preparation. Two male employees in kitchen
Equipment in poor repair. Cutting board near glasses in server station has deep grooves. Front panel of reach in cooler missing at bottom. Interior of ice machine at bar has rust. Metal shelves in ware wash area are rust pitted. Handles of reach in units near office have duct tape. Unsealed wood attached to shelf over reach in chest freezer. Gasket torn on reach in cooler behind bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of upright reach in units soiled with grease and food debris. Shelves on cook line covered in aluminum soiled with food debris. Clean dish shelf soiled with food debris.
Standing water in bottom of reach-in-cooler. Interior of reach in coolers at bar area.
Apr 15, 2026Administrative 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 ▾
Nonfood-grade bags used in direct contact with food. At the cook line, flour mix, buttermilk and batter in thank you bags, Manager removed all food from bags.
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. Freezer near walk-in cooler, portioned bag of raw beef above cheese.
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, grilled peppers, grilled onions and mushrooms Manager time marked 10:45-2:45.
Toxic substance/chemical improperly stored. Cleaning toxic substances stored above food near back door, manager moved.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink near back door, splitter added, o back flow preventer installed at the non chemical side of the splitter with a green hose attached
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 cook line, corn no date marked, Manager voluntarily discarded.
No soap provided at handwash sink. At the bar areas, soap inaccessible, employee moved the trash can.
Bowl or other container with no handle used to dispense food. Bowl no handle inside Parmesan cheese, Manager removed the bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink next to chips, employee moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups above at the server station.
Floor soiled/has accumulation of debris. Floors under equipment heavily soiled with grease and old food buildup
Food stored on floor. At the storage area, oil jugs on floor, at the bar area juices and olives containers on floor, Employee moved all.
Ice scoop handle in contact with ice. At the bar areas, employee moved the scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and Hot holding equipment heavily soiled with grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook and prep area heavily soiled with food residue, Manager started cleaning
Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line.
Jan 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Container of medicine improperly stored. At the cook line medicine stored above presser next to steam table, manager moved.
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, egg rolls made with cheese jalapeños and bacon, date marked 10/10/25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw shrimp 44, raw chicken 45F manager moved to another cooler, items stored above filling line.
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, grilled onions and peppers, manager time marked.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink, splitter added, no backflow preventer installed at the non chemical side of the splitter
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/ One female manager certification, (M. Gay, 10/08/2020-10/08/2025).
No paper towels or mechanical hand drying device provided at handwash sink. At the cook line, manager provided.
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. For four 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 new on site female employee, Employee signed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep tables.
Equipment and utensils not properly air-dried - wet nesting.cleaned stacked cups.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knifes stored between reach-in cooler lid and side panel, Manager moved
In-use tongs stored on equipment door handle between uses. At the cook line two tongs on oven handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment, gaskets and under prep tables. Exterior of microwave
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves and bottom of cooler soiled.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line and bar area.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Medicine not labeled properly. At the service window, medicine spray stored above single service, Employee moved.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, corn date marked 04/17/25, also backed potatoes date marked 5/1/25.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, pork 130F, employee moved to grilled to reheated, also yellow rice 125F, placed on microwave and reheated to 168F.
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 bar area dairy products not dated, employee date,asked 5/7/25.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
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. One female employee certification expired.
Spray bottle containing toxic substance not labeled. At the bar area, spray bottle with pink solution not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and Ac vents heavily soiled.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container next to soda machine
Floor area(s) covered with standing water. At the cook line standing dirty water on floor.
Floor soiled/has accumulation of debris. Floor under equipment heavily soiled with food debris and grease build up.
Hood filter missing from automatic fire suppression/exhaust system. At the cook line above fryers.
In-use tongs stored on equipment door handle between uses. At the cook line three tongs on oven handle, employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled. Shelves holding utensils with grease build up net to steam table. Soda machine soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers heavily soiled shelves and interior
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (in front of fryers) with standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, diced tomatoes 50F, cheese 50F, Manager moved to freezer.
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, grilled onions, peppers and mushrooms no time marked, Manager marked 12:00-4:00.
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 bar area, heavy cream no date marked, unable to determine when was opened
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with blade heavily soiled. Also, at the cook line, interior of the oven soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the bar area with mold like substance
Equipment and utensils not properly air-dried - wet nesting. Next to soda machine, cleaned stacked cups wet.
Equipment in poor repair. Reach-in cooler at the cook line, gasket torn, also left door repaired with black tape.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the server area, soda machine (soda base behind nozzle) soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled with food debris and mold like substance on the back of cooler.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (chicken wing cooler).
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted, also soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Walls covered with grease and debris, also walk-in cooler walls dusty.
Apr 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
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 placed garnish on top of spinach dip.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line ham and roast beef stored above filling line at 40 and 51F, employee moved top portions to freezer n
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken 78F, Manager will placed on time. Chicken cooked at 1:45pm and will be discarded at 5:45.
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 male prep employee
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy.
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 server.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the server station, water at room temp.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled, also gaskets and reach-in coolers door frames.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior Reach-in coolers and shelves heavily soiled. Employee started cleaning the shelves.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (raw fish ).
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Fried chicken tender at 148F, employee moved back to fryer temperature came above 165F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 51F, per employee cooler being opened, all other items in cooler at 41F.
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, chicken wings, grilled peppers, grilled onions and grill mushrooms no time marked per Employee all items were cooked around 12:45.
Toxic substance/chemical improperly stored. Near back door area, observed soap containers stored on shelf above soda bags.
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 prep area, hot dogs no date marked, also at the cook line queso no date marked, employee dated.
Manager or person in charge lacking proof of food manager certification. Female employee on site.
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 employees, no manager on site.
Spray bottle containing toxic substance not labeled. At the server station, spray bottle not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance, also ice chute.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, employee moved, also drinks inside coolers above customers food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, employee back back above steam table.
Equipment and utensils not properly air-dried - wet nesting. At the server area, observed cleaned stacked cups with wet nesting.
Equipment in poor repair. Reach-in cooler at the cook line, top lid in disrepair, also observed duct take on left door.
Floor soiled/has accumulation of debris. Floor at the cook line and under cooking equipment heavily soiled with build up of grease.
Food stored on floor. At the dry storage area, oil jugs on floor.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed four soiled knife stored between reach-in cooler lids, inspector instructed to move knives to triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled, also soda base at the soda machine. Exterior of cooking equipment soiled.
Single-service articles not stored inverted or protected from contamination. At the cook line, above steam table, metal togo lids not inverted.
Standing water in bottom of reach-in-cooler. Multiple reach-in coolers with standing water.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables.
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.