FRESH GREEN TOMATO CATERING
1701 SW 60 AVE, Ocala FL 34474 · 352.237.2154
Last inspected Apr 8, 2026 · 6 visits since September 2023
5 inspections trending up, 26 points better than where it started.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic and oil seasoning date marked more than 7 days
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cheese 110F Alfredo 124F, per Employee item being in steam cabinet for 1 hr, Manager moved to stove to reheated, temperatures reached 175F.
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 new male employees, manager provided paperwork during inspection.
Food storage container/container lid cracked or broken. In use lids cracked.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the end of the cook line, raw shell eggs stored above liquid eggs, manager moved.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic and oil seasoning date marked more than 7 days
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance inside ice machine.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries, celery, and cucumbers on shelf over cakes and trays. Moved all.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes, sanitizer 0 ppm. Manager added chemical then 75 ppm.
Raw animal food stored in same container as ready-to-eat food. Box that previously contained raw chicken holding pieces of wrapped prime rib. Manager removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler near grill overnight: large bin of wings 50F-51F. Large pot of beef broth 50F. Both items on bottom of unit with sheet pans of eggs and bacon stored on shelves above. Reach in cooler blows air from top, airflow blocked by large pans in unit. Stop sale issued for both products over 41F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near grill overnight: large bin of wings 50F-51F. Large pot of beef broth 50F. Both items on bottom of unit with sheet pans of eggs and bacon stored on shelves above. Reach in cooler blows air from top, airflow blocked by large pans in unit. Stop sale issued for both products over 41F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cowboy salad made OB Saturday with no date mark. Manager voluntarily discarded. Mushrooms in reach in cooler cooked two days prior. Date added.
Food not stored at least 6 inches off of the floor. Cases of tomatoes, pears, and liquid margarine. All were picked up.
Reuse of single-service or single-use articles. Wing box reused to store prime rib.
Single-service articles improperly stored. Cases of foam trays on floor in back room.
Nothing was found. The inspector recorded no violations at all.
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.