FLYING BOAT TAP ROOM
9672 SE 58 AVE, Ocala FL 34420 · 352-545-2337
Last inspected Mar 18, 2026 · 9 visits since November 2023
JUL 24
DEC 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Female employee at bar touched clothes then continued to make drink without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine. Employee refreshed then, 100 ppm chlorine.
Stop Sale issued due to food not being in a wholesome, sound condition. 10 pieces of salmon in walk in cooler at 37F. In package bearing label to keep frozen while in package. Stop sale issued.
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. 10 pieces of salmon in walk in cooler at 37F. In package bearing label to keep frozen while in package. Stop sale issued.
Show the remaining 1 finding ▾
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. On grass and gravel at end of parking lot
Aug 20, 2025Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On speed rack near pizza oven: Potato wedges 60F. Wings 65F. Items were placed out at 12:30. Employee stated they get discarded in four or five hours. No filled out Time as a Public Health Control (TPHC) documents available. At 4:45 establishment using same product at room temperature. Stop sale issued.
Aug 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 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. Male employee touched beard guard to put on face multiple times and did not wash hands before continuing to prepare pizzas. Male employee wiped nose then placed spatula under pizza slice without washing hands.
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 clothes then continued to plate and serve food without washing hands multiple times.
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. At bar, female employee placing glasses and pitchers in sanitizer for 2-3 seconds.
Live, small flying insects found Three flying insects observed in kitchen area. One fly landed on pizza being made. Stop sale issued.
Stop Sale issued due to adulteration of food product. Fly landed on pizza at front counter. Employee discarded pizza.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings and wedges held at room temperature for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On speed rack near pizza oven: Potato wedges 60F. Wings 65F. Items were placed out at 12:30. Employee stated they get discarded in four or five hours. No filled out Time as a Public Health Control (TPHC) documents available. At 4:45 establishment using same product at room temperature. Stop sale issued.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Male employee at front counter portioning dressing and placing utensils on plates of food without wearing intact gloves over painted nails.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table in kitchen: 1.) Bin of corn dip 115F at 3:20 then, 122F at 3:35. Dip is cooling in a large deep bucket with lid over it. 2.) Bin of chicken breasts 96-103F at 3:20 then 96-102F at 3:35. Chicken is in a large deep container. Manager placed items in thin layer on sheet pans and placed in cooler.
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue bottle of soap in ware wash area.
Carbon dioxide/helium tanks not adequately secured. One tank not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over walk in cooler soiled with dust.
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. Ahi tuna in walk in cooler bears label to remove fish from package prior to thawing.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened can drink on shelf under prep table at cookline. Plastic cup with drink on prep table. All were moved during this inspection.
Employee with no beard guard/restraint while engaging in food preparation. One male employee at front counter. Also, male employee washing dishes with no hair restraint.
Floor soiled/has accumulation of debris. Under ice machine. Also, area near dish machine has standing water.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Two dumpsters in grass. Manager provided letter from contracted company that will lay new pad for dumpster.
Standing water in bottom of reach-in-cooler. In the bottom of two make tables on cookline.
Stored food not covered. Meatballs in metal pan in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. One on clean dish shelf. Also, one wet towel under cutting board on prep table.
Jan 31, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 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 slice onions before washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table near back door: Mexican street corn 120F. In steam table near bar: meatballs 124F and 108F. All items were reheated to 165-190F and placed back in steam tables.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
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. Package of yellowfin tuna placed in cooler today. Employee opened package.
Condensation or other drainage not disposed of according to law. Grease from smoker is dumped in dumpsters.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee preparing vegetables wearing a watch.
Employee with no beard guard/restraint while engaging in food preparation. Several male employees in kitchen with beards. Placed beard guards on during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Plastic bins stacked together in ware wash area.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Two dumpsters located over pebbles and grass near storage unit building.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease accumulated on hood around filters over cooking equipment.
Old labels stuck to food containers after cleaning. Old labels on clean dishes.
Raw fruits/vegetables not washed prior to preparation. Male employee peeling and slicing onions from onion bag without washing.
Water leaking from pipe and/or faucet/handle. Faucet leaking in hand sink at bar area.
Oct 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 3 high priority.
3 High priority6 Intermediate12 Basic
Show 21 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. 0 ppm chlorine. Manager replaced then 100 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee walked into kitchen from hallway then continued to scoop ice for drink then put on gloves to prepare food then touched drink on line and continued to make food without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately six live flies in kitchen area.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 86F-113F on table at room temperature for 1-1.5 hours, then 85-110F in 30 minutes, manager placed in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two oven soiled with food debris. Interior of ice machine has slime substance on deflector plate.
Handwash sink used for purposes other than handwashing. Metal scrub pad in sink in kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen. Added towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggs boiled yesterday morning with no date mark in reach in cooler on cookline
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. Three cases of mahi mahi in walk in freezer with packaging stating to open prior to thawing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of Dr Pepper in reach in cooler at front counter. Opened bottle of soda on make table on cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Male employee drinking from cup on cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Front loops cereal on top shelf in walk in cooler. Yogurt on shelf over wine in reach in cooler at bar area. Manager moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf over make table near exit door in kitchen area.
Employee with no beard guard/restraint while engaging in food preparation. Several employees with beards and no beard guards.
Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish shelf placed together wet.
In-use knife/knives stored in cracks between pieces of equipment. Knife between box and table. Removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on two make tables on cook line.
Standing water in bottom of reach-in-cooler. In two reach in coolers near cooking equipment.
Wet wiping cloth not stored in sanitizing solution between uses. Two towels in kitchen area. Placed in buckets.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar 0 ppm. Bucket was dumped.
Mar 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean containers in dish area without washing hands. Manager had employee wash hands.
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 in dish area handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flies in back of kitchen next to dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next cook line grill: turkey (49F - Cold Holding); American cheese (45F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
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. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler behind front counter.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop onions from reach-in cooler next to pizza oven.
Cardboard used to line food-contact shelves. Cardboard lining shelves in dry area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus tubs stored on top of dish machine, bus tubs also wet nesting.
Employee personal food not properly identified and segregated from food to be served to the public. Box of Capn Crunch cereal on shelf in walk-in cooler.
Food stored on floor. Case of cooking oil on floor behind cook line oven. Cases of soda on floor in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Back of cook line ovens. Top of dish machine.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager changed sanitizer water, 250 ppm.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
Show 19 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 tied apron with gloved hands then continued to prepare customer order without washing hands and changing gloves. Manager had employee wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw shell eggs stored over dressings. In walk in cooler: raw shell eggs stored over dressings. Moved all during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven on cookline soiled with food debris. Female employee wiping prep area with mixture of soap and water rather than sanitizer, employee refreshed bucket with sanitizer then wiped surfaces again.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine at triple sink at bar and dish machine. Missing for quaternary ammonium for sanitizer buckets and triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and/or commercially processed opened and held more than 24 hours not properly date marked. In reach in coolers on cookline: eggs and lunchmeat opened on Monday with no date mark. Steak cooked on Sunday with no date mark. Dates were added during this inspection.
Spray bottle containing toxic substance not labeled. Bottle of sanitizer next to clean dish shelf not labeled.
Bowl or other container with no handle used to dispense food. Bowl in cornmeal.
Carbon dioxide/helium tanks not adequately secured. Small tank near fountain machine not secured.
Cleaned and sanitized equipment or utensils not properly stored. Plates near bar have food contact surface up. Pans on top shelf in kitchen not inverted. Plastic pans are wet nested.
Current Hotel and Restaurant license not displayed. Current license is in a binder.
Cutting board has cut marks and is no longer cleanable. Three boards on cookline not smooth and easily cleanable. Several bread boards with deep grooves. Colored boards on clean dish shelf have deep grooves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to clean dishes near pizza oven. Moved during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on top shelf over condiment bottles across from fountain machine. Manager moved.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on oven door handle. Rice scoop on top of visibly soiled lid of pan.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One bucket on shelf at bar area under spray bottle of window cleaner. One bucket on cart next to clean dishes.
Standing water in bottom of reach-in-cooler. In bottom of reach in make table near grill.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over lunchmeat in reach in make table. Unwashed berries on shelf over desserts in walk in cooler. Moved all.
Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline. Two towels on clean dish shelf. All were moved.
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.