EL SAZON DE MAMA
184 MARION OAKS BLVD UNIT M, Ocala FL 34473 · 352-387-7996
Last inspected Aug 18, 2026 · 9 visits since August 2023
JUL 24
MAY 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 18, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler at the end of the cook line, pork feet 46F, beef stew 49F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach in cooler at the end of the cook line, pork feet 46F, beef stew 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near back door, Cold holding: raw pork 51F raw sausage 52F cheese 50F, cooler with an ambient air temperature of 51F, per employee food was at 40F at 9:00, employee moved food to cook line to started preparation process and cooking process. On cook line:
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 near back door with ice build up (51F) also small unit in front of stove (48F).
Aug 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler at the end of the cook line, pork feet 46F, beef stew 49F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach in cooler at the end of the cook line, pork feet 46F, beef stew 49F.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler behind bar area, stew cut beef stored above pork, Employee moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near back door, Cold holding: raw pork 51F raw sausage 52F cheese 50F, cooler with an ambient air temperature of 51F, per employee food was at 40F at 9:00, employee moved food to cook line to started preparation process and cooking process. On cook line:
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, fried cheese 127F, fried eggs110F, fried beef 109F fried chicken 111F, per employee food made approximately at 10:00, food will be discarded before 2:00pm. Inspector provided Time as a public health control form. Also, beef and noodle soup 123F, beef stew 126F, employee reheated to 165F.
No probe thermometer provided to measure temperature of food products.
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 near back door with ice build up (51F) also small unit in front of stove (48F).
Current Hotel and Restaurant license not displayed. Expired license posted (June 1, 2026).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep table, employee moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, spoons and other utensils in 98F water, employee discarded and placed sanitized utensils back on stove to keep it hot.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food residue, employee cleaned during inspection.
No copy of latest inspection report available. No documents available at inspection time.
No handwashing sign provided at a hand sink used by food employees. No sign provided at the Female bathroom.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of the cook line, shelves soiled with food residue, also cooler behind bar soiled.
Feb 11, 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
Show 1 finding ▾
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. Missing for all employees
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Pork in black trash bag in reach in chest freezer. Pork in grocery bag in reach in chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: pastrami turkey 48F. Unit has ice build up on back wall. Operator moved to different unit during this inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 92F in pan at front counter. Provided Time as a Public Health Control (TPHC) form during this inspection.
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. Provided DBPR form during this inspection.
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. Missing for all employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made Monday with no date mark. Turkey opened Monday with no date mark
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over reach in cooler. Moved during this inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. On back wall of reach in make table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease.
Reuse of single-service or single-use articles. Aluminum pans being washed and reused to store food.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Male employee rinsed measuring cup in sink in kitchen.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Food prepared in a private home. See stop sale. Desserts made at a private residence being sold in restaurant.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over milk in reach-in cooler across from cook line. Manager removed beef from cooler.
Stop Sale issued due to food originating from an unapproved source. Desserts made at a private residence being sold in restaurant.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in reach-in cooler across from cook line: beef (51F - Cold Holding). Manager stated beef stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: beef (51F - Cold Holding). Manager stated beef stored in cooler overnight. Item stored in reach-in cooler across from cook line: cheese (51F - Cold Holding); ham (49F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-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. Item in warmer across from cook line: yellow rice (118F - Hot Holding). Manager stated rice placed in warmer one hour prior to temperature being taken. Manager turned up temperature in warmer to reheat rice.
Ceiling tile missing. Ceiling tiles missing in beach room with reach-in cooler.
Garbage on the ground and/or pad around dumpster. Grease receptacle behind building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler next to cook line.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Back wall inside stand up reach in cooler soiled with food debris
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato balls in reach in cooler made on Sunday. Manager added date mark.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023.
Food-contact surface soiled with food debris, mold-like substance or slime. Top of interior of microwave soiled with food debris. Cleaned.
Food storage container/container lid cracked or broken. Lid over plantains broken.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in two door cooler in kitchen area.
No handwashing sign provided at a hand sink used by food employees. Sink in employee restroom.
Reuse of single-service or single-use articles. Milk containers being reused for juice drinks in reach in cooler at front counter.
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.