ELEVATION 89 AT THE OCALA AIRPORT
1770 SW 60 AVE, Ocala FL 34474 · 352-655-2880
Last inspected Jun 3, 2026 · 10 visits since September 2023
NOV 24
APR 25
NOV 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects (10) trap on sticky trap near back door, Manager discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found One flying insects at the cook line lying on bread.
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 6 high priority.
6 High priority3 Intermediate18 Basic
Show 27 findings ▾
Container of medicine improperly stored. At the bar area, medicine and supplements stored next to single service, also sanitizer packets stored above soda syrup, employee moved all.
Live, small flying insects found One flying insects at the cook line lying on bread.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For seared fresh halibut no asterisk halibut.
Stop Sale issued due to food not being in a wholesome, sound condition. Flying insect landing on bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature, rice 54F, heavy cream 55F, per manager items were brought out from cooler at 11:30, Manager added to Time as a public health control form and will be discarded at 3:30pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, mashed potatoes 120F, grilled mushrooms 68F, per manager items placed around 11:00, Manager voluntarily discard the mushrooms.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared halibut no asterisk.
No soap provided at handwash sink. At the bar area, employee provided.
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 two employees
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the kitchen area with mold like substance
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects (10) trap on sticky trap near back door, Manager discarded.
Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside seasoning.
Carbon dioxide/helium tanks not adequately secured. Near back door, CO2 tanks not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles near AC vents and AC vents soiled with dust
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Drinks on prep tables, also opened drinks above breading station near handwash sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items (electronic cigarettes and cellphones) next to seasonings.
Food stored on floor. In walk-in cooler containers with sauces on floor. Also at the bar area soda syrup box on floor.
Hood filter missing from automatic fire suppression/exhaust system. Above grill.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under in use cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter heavily soiled with grease. Walk-in cooler shelves soiled with food residue and mold like substance.
Old labels stuck to food containers after cleaning. Cleaned stacked container with old stickers residue. Also old food on clean plates at the front line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled with food residue and build up of food.
Single-service articles improperly stored. Near back door, lid case on floor, manager moved off the floor.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on prep tables.
Wiping cloth sanitizing solution stored on the floor. At the bar area, sanitizer solution on floor, Employee moved off the floor.
Dec 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F.
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. In walk-in cooler shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F.
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F.
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. In walk-in cooler shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F.
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 portioned cut tomatoes with bare hands, inspector instructed to wash hand and use gloves.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk-in cooler, seared tuna stored above cooked rice, manager moved.
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, rice, cut tomatoes and chimmi churro no time marked, manager time marked 10:45-2:45.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chili 125F manager moved to stove and reheated to 182F.
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, milk no date marked, employee dated.
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/ For two male managers on site.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the kitchen area with mold like substance.
Hood filter missing from automatic fire suppression/exhaust system. One filter missing above grill.
Old labels stuck to food containers after cleaning. Cleaned stacked containers with old sticker residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, soiled with food residue, also standing water in the bottom of the reach-in cooler.
Apr 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 8 high priority.
8 High priority2 Intermediate11 Basic
Show 21 findings ▾
Container of medicine improperly stored. Medicine stored near handwashing sink above cart with chips, manager moved.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line handling equipment and white cloths started wearing gloves, o hand washed occurred
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cut tomatoes date marked 3/4/25, Manager relabeled 4/14/2025.
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, ribs date marked 4/6/25, also in walk-in cooler ribs dated 4/625 and chicken wings containers date marked 4/6-7/25
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler six vacuum seal bags of raw tuna (40.6F), per manager tuna placed in walk-in cooler Saturday night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, ham 50F, manager moved to freezer to dropped temperature down, also risotto on prep table 52F, rice 48F moved to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken 130F, manager voluntarily discarded.
Toxic substance/chemical improperly stored. Container of Sanitizer solution on top of ice machine, also scrubbing pads, Manager moved all.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chili made 4/12/25 and fish dip 4/12/25 no date marked. Also at the cook line, chimichurri no date marked, manager dated 4/12/25.
Bowl or other container with no handle used to dispense food. Bowl no handle inside salt container, employee moved.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler six vacuum seal bags of raw tuna (40.6F), per manager tuna placed in walk-in cooler Saturday night.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables at the cook line, manager discarded all.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets and personal items above single service near back door, also cellphones on cutting board at the cook line, manager moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container on shelves near back door.
Floor soiled/has accumulation of debris. Floor under equipments soiled.
Hood filter missing from automatic fire suppression/exhaust system. Above grill.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the cook line heavily soiled with black substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and baskets heavily soiled.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (near walk-in cooler) with standing water.
Working containers of food removed from original container not identified by common name. At the bar area, container with salt or sugar not labeled, employee labeled sugar.
Nov 5, 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 failed to wash hands before putting on gloves to initiate a task working with food. Male employee working with raw shrimp started wearing gloves, o hand washed occurred, inspector instructed to wash hands before wearing gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at the server area.
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, cooked chicken wings date marked 11/28/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shrimp 44F, chicken wings 45F, butter milk 46F, butter 44F, raw chicken 45F, raw shrimp 52F, per manager delivery received around 2:00pm. Ambient air temperature 39F (in front of the fan). Temperatures dropped to 43F
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, cut tomatoes and lettuce no time, manager time marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at the server cooler no date marked, manager dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke Nachos (sesame seared tuna) no asterisk on menu and next to consumer advisory. During inspection employee marked all menus
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 employees
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy.
Bowl or other container with no handle used to dispense food. Bowl no handle inside corn, manager moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above single service, Manage moved all.
Employee with no beard guard/restraint while engaging in food preparation. One male employee at the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and baskets with mold like substance.
Single-service articles not stored inverted or protected from contamination. At the server station, foil pans not inverted, manager inverted.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawed at room temperature inside sink, employee turned on the water.
Working containers of food removed from original container not identified by common name. At the server station, container with white substance not labeled, manager labeled cornstarch.
Dec 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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 adjusted pants, placed hand in pocket, and continued to move around containers of food in reach in cooler without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Three pans of chicken wings 46F in walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three pans of chicken wings 46F in walk in cooler overnight. Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Slimey substance on two soda gun nozzles. Interior of oven soiled with grease.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings in walk in cooler cooked at operators other location on Monday with no date mark. Chili cooked onsite yesterday with no date mark.
Carbon dioxide/helium tanks not adequately secured. Two tanks near server station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over sauce near hand sink. Moved during this inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water 109F. Manager removed.
In-use wet wiping cloth/towel used under cutting board. Under three cutting boards. All were removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled with slimy substance. Cleaned.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 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 apron then continued to work without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 68F on cookline, employee stated butter is placed back under refrigeration if not used. Chef added to Time as a Public Health Control (TPHC) and will discard at the end of four hours.
Toxic substance/chemical improperly stored. Bottle of bleach on top of ice machine. Moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance. Interior of oven on cookline soiled with grease.
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/ Five employees working with no certified food manager on site. Manager arrived during this inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: chili cooked yesterday with no date mark. Wings cooked Sunday with no date mark. Also, in reach in cooler in server station: milk opened yesterday with no date mark.
Cloth used as a food-contact surface. Scoop for ice on towel on top of ice machine. Removed and placed on sheet pan.
Food stored in a prohibited area. Chili on floor in walk in cooler. Unwashed produce on shelf over cream and milk in walk in cooler. Unwashed squash on top of wings in walk in cooler. Chili uncovered in walk in cooler. Tortilla chips on shelf over make table not covered. Pitchers of water near entrance in dining room with no overhead protection.
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.