DULCE JESUS MIO OCALA
618 - 620 S PINE AVE, Ocala FL 34471 · 352.670.4242
Last inspected Apr 15, 2026 · 12 visits since July 2023
JUN 24
DEC 24
APR 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found Observed one fly in front counter area. Observed three flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020039268 | May 28, 2020 | Sep 15, 2020 | $200 |
Inspection history
12 visits, newest first
Apr 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager for establishment.
Feb 11, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager for establishment.
Feb 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority6 Intermediate7 Basic
Show 19 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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and chicken stored over shredded cabbage in walk-in cooler. Employee moved cabbage to top shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Portioned salsa in reach-in cooler in front of walk-in freezer dated 1/7. Manager stated salsa portioned and placed in cooler on 2/5. Manager placed proper date mark on salsa.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: hot dog (49F - Cold Holding); sausage (51F - Cold Holding); tomatoes (50F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in breakfast bar warmer: chicken empanada (122F - Hot Holding); beef empanada (120F - Hot Holding). Manager stated items placed in warmer two hours prior to temperature being taken. Manager turned up warmer to reheat items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in front of breakfast bar warmer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager for establishment.
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/. No certified food manager present with nine employees working.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, soap and hand washing signs at breakfast bar hand washing sinks.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has four certificates available, manager stated there are seven employees.
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner at end of bar.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in breakfast bar area.
Floor tiles missing and/or in disrepair. Floor tile missing in front of breakfast bar soda machine.
Food stored on floor. Case of cooking oil stored on cook line floor.
Hole in or other damage to wall. Hole in wall next to breakfast bar hand washing sink.
In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handles. Manager placed tongs on top of oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container on cook line grill, 71F
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Employee turned containers over.
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority6 Intermediate13 Basic
Show 24 findings ▾
Live, small flying insects found Observed one fly in front counter area. Observed three flies in kitchen area.
Raw animal food stored over or with unwashed produce. Raw bacon stored over potatoes in walk-in cooler. Manager moved potatoes to another shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to steam table: ham (60F - Cold Holding); sausage (61F - Cold Holding); hot dog (58F - Cold Holding); cheese (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in front counter steam table: sausage (98F - Hot Holding); potatoes (118F - Hot ). Manager stated items placed in steam table three hours prior to temperature being taken. Manager returned items to kitchen to reheat. Item stored on cook line grill: rice (96F - Hot Holding). Manager stated rice placed on grill two hours prior to temperature being taken. Manager moved rice to oven to reheat.
Toxic substance/chemical improperly stored. Gas powered power washers stored next to bags of sugar in back storage area. Manager moved power washers outside.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Inter of grill drawers beneath cook line grill soiled with old food debris.
Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink at end of cook line and hand washing sink behind front counter. Employee removed pans from both hand sinks.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of any manager certification available.
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/. No certified food manager on site with six employees working.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice stored in walk-in cooler. Manager stated the rice was prepared on 10/13. Manager had employee place proper date marked on rice.
Bowl or other container with no handle used to dispense food. Cup used to scoop pepper on cook line. Manager discarded cup during inspection.
Carbon dioxide/helium tanks not adequately secured. CO2 tank behind front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on kitchen prep table. Employee removed coffee during inspection.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Food stored on floor. Empanadas stored in plastic container on floor in upstairs walk-in freezer. Case of cooking oil stored on floor in back storage room.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handles. Manager placed tongs on top of ovens.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line grill stored in standing water, 75F. Manager returned utensils to dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler dusty.
Screening is not 16-mesh to the inch. No screen for open window in second floor storage area.
Single-service articles improperly stored. To go cups stored on floor in upstairs storage area.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Upstairs walk-in freezer, no light provided inside of walk-in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and limes stored over milk in front counter reach-in cooler. Manager moved strawberries and limes to bottom shelf.
Worn, torn and/or soiled floors/carpeting. Walk-in cooler floor soiled with old food debris.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. employees hired more than 60 days have not completed food handler training
Apr 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. employees hired more than 60 days have not completed food handler training
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority4 Intermediate16 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over arepa in flip-top make table cooler in kitchen. Raw Hamburger stored over cheese in walk-in-cooler. Manager moved all items
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs stored on cookline at 56F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler drawer under grill: COLD HOLDING Chicken 44F; beef 45F. Manager placed ice bags on product and devised both product had been in drawer for less than 90 minutes.
Toxic substance/chemical improperly stored. Containers of bleach stored above lids used to cover food. Manager removed lids.
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/ Six food handler present at establishment but no food manager present.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap at front handwash sink in bakery
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. employees hired more than 60 days have not completed food handler training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. coleslaw made more than 24 hours earlier not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice ).Employee removed bowl.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in bakery and helium tank at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee water bottle on bakery prep table. Manager removed bottle water
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Food storage container/container lid cracked or broken. Cole slaw container lid cracked. Manager discarded.
Food stored on floor. Drink mix stored on floor in walk-in-cooler. Tray of bottled water stored on the floor in dry goods storage area.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cookline.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( flour). Employee removed handle from product.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in 90F standing water. Manager had water heated
Outer openings not protected with self-closing doors. No self closing mechanism by back door near restrooms.
Single-service articles not stored inverted or protected from contamination. Single service trays not inverted on cookline. Manager inverted trays
Stored food not covered. Container of beef in walk-in-freezer not covered
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries and mangos ) stored over ready-to-eat food ( Ready-To-Eat beans ) in walk in cooler. Manager moved beans
Waste line missing at soda gun holster. Missing waste line on soda gun holster at bar. Manager reconnected to holster
Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labeled with name of contents at bakery prep table.
Dec 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen
Handwash sink not accessible for employee use at all times. Hand wash sink at bar had a container of sugar and a pitcher. Employee removed items
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice ).
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom. Manager placed covered trash can in women's rest room.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table. Employee removed drink
Employee with no hair restraint while engaging in food preparation. Two cooks on cookline itch no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Equipment ( cups at bar )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
Food stored on floor. Two boxes of fryer oil on floor in kitchen. Manager placed on shelf.
Toilet/urinal not flushing/functioning properly. One of the two urinals in disrepair. Manager advised that they caked a plumber and are waiting their arrival.
Jul 25, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 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/. Approved plans on file from 7/28/2022 do not match layout of two bars. Operator added refrigeration units, dump sink, and coffee station in satellite bar. Hand sink moved to different wall. Triple sink moved to different wall. In bar area near kitchen, triple sink on different wall.
Jul 31, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority5 Intermediate5 Basic
Show 16 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. At the cook line, male employee touching bread with his bare hands, inspector and manager addressed situation, Employee stoped.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimps above yogurt opened container, Manager stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, chicken container date marked 03/04/23, per employee chicken was recently cooked (07/11/23).
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cold holding items at the buffet station (11:00-3:00pm) no sneezeguard, also utensils not covered or inverted. Observed also, soups and Hot holding items without hinges lids.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (in front of ovens), lentils 48F, chicken 47F and goat 48F, Manager moved items to walk-in freezer. Also at the buffet station, observed cabbage salad 52F, melon 51F, these items will be discarded at the end of the buffet hours (3:00pm)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the buffet station fried food items (fried cheese and mix pakora) 110F and 112F, per Manager all buffet items will be discarded at the end of the buffet hours (11:00-3:00pm).
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for the establishment. Manager on site hired more than 30 days ago. Seven employees, No manager with certification on site.
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 certification available.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, multiple food containers not labeled, per manager items were cooked no more than three day ago, Manager started writing down dates.
Spray bottle containing toxic substance not labeled. At the three compartment sink area, multiple spray bottles not labeled, per manager bottles contain bleach.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tab lees and above coolers, Manager discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
Old labels stuck to food containers after cleaning. In walk-in cooler observed black bin with chicken with a old sticker
Single-service articles not stored inverted or protected from contamination. At the storage area, to go containers not inverted, Manager inverted.
Working containers of food removed from original container not identified by common name. Multiple food containers removed from original bags not labeled.
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.