HACIENDA COLOMBIANA 2
2409 NE JACKSONVILLE RD, Ocala FL 34470
Last inspected Apr 14, 2026 · 10 visits since November 2023
MAR 24
SEP 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At the prep area, one live roach inside freezer, employee killed and cleaned
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority5 Intermediate9 Basic
Show 19 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 prep area: inside deep cover containers: beans 52F inside deep container, mashed potatoes 60F, beef 56F.
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 prep area: inside deep cover containers: beans 52F inside deep container, mashed potatoes 60F, beef 56F.
Live, small flying insects found At the kitchen area near back door six flying insects, Employee killed two during inspection and started blowing out.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the prep area, raw chicken stored above vegetables and cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the prep area, pork 51F, raw chicken 42F-46F, raw pork 45F raw beef 46F, employee add ice on top of food.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line items stored inside sink employee moved all.
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/ Four food handler employees, no manager on site.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, no paper towel, employee provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No document available, inspector provided a digital copy.
Records/documents for required employee training do not contain all of the required information. No date of birth for one male employee certification.
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. Cooler at the prep area (three door cooler) with an ambient temperature of 48F.
Current Hotel and Restaurant license not displayed. Not available at inspection time.
Employee with no hair restraint while engaging in food preparation. For two male employees.
Food storage container/container lid cracked or broken. In use containers and lids cracked.
Food stored on floor. Oil jugs under oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled with food residue (oven, stove and shelves above Hot holding near back door.
Time/temperature control for safety food thawed in an improper manner. Raw beef inside igloo cooler 46F-38F, employee add ice.
Water leaking from pipe and/or faucet/handle. Under triple sink
Working containers of food removed from original container not identified by common name. In front of oven, container not labeled, employee labeled salt.
Jan 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 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 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/. At Front counter area, operator re designed and re located handwash sink to opposite wall.
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority7 Intermediate8 Basic
Show 22 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. Male employee touching cheese with bare hands, inspector addressed situation.
Food prepared in a private home. See stop sale. At the front counter, Desserts made at home, four egg flan and four tres leches.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the prep area, raw beef stored on top of opened bag of fries, also raw chicken stored above raw fish, employee stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At the prep area, raw beef and chicken above ready to eat desert topping, employee moved.
Roach activity present as evidenced by live roaches found. At the prep area, one live roach inside freezer, employee killed and cleaned
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the prep area, per employee freezer was disconnected overnight due to ice build up, at inspection time, temperature of chorizo 46F-64F, morzilla 51-56F, vegetables 52F, hot dogs 53F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the prep area, per employee freezer was disconnected overnight due to ice build up, at inspection time, temperature of chorizo 46F-64F, morzilla 51-56F, vegetables 52F, hot dogs 53F. Stop sale. Also at room temperature for approximately 2hrs, raw shell eggs 66F, employee moved to cooler, at the front counter, milk 47F employee moved to freezer.
Employee washed hands in a sink other than an approved handwash sink. Male employee rinsed hands after handling raw beef in triple sink.
Handwash sink not accessible for employee use at all times. Handwash sink at the front counter, blocked by items being stored inside sink, employee moved.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, employee provided.
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/. At Front counter area, operator re designed and re located handwash sink to opposite wall.
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 one new female employee
No soap provided at handwash sink. Handwash sink at the front counter.
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 (8/2025).
Dead roaches on premises. One dead roach inside freezer at the prep area, Employee cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table with costumers food, employee moved.
Food stored on floor. At the cook line, oil jug on floor, also at the front counter area, sodas and bottles of water on floor, employee moved all off the floor.
In-use tongs stored on equipment door handle between uses. At the cook line four tong on oven handle, employee moved.
Plumbing system in disrepair. Mop sink located outside, draining pipes not connected, mop water collected in a five gallon bucket.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at the prep area.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Left side of back door, single service and can food stored in a room that is not fully enclosed. Employee started moving food can products inside establishments.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at the cook line slow draining
May 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 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 prep area, beans cooked 05/06/25at 58F, stored in a deep container.
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 prep area, beans cooked 05/06/25at 58F, stored in a deep container.
Raw animal food stored over/not properly separated from ready-to-eat food. At the prep area, raw beef stored above pastries, Manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front counter area, milk 51F manager moved to freezer, also rice 73F Manager will place on time as a public health control.
Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, items stored inside, Manager moved.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, Manager provided.
Food stored on floor. At the cook line, oil jug on floor.
In-use tongs stored on equipment door handle between uses. At the cook line, tongs stored on oven handles, employee moved all
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle touching flour, Manager moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Orange scoop for rice in 81F water, Manager discarded the water.
Working containers of food removed from original container not identified by common name. At the prep area, bin not labeled, manager labeled flour.
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority2 Intermediate12 Basic
Show 20 findings ▾
Container of medicine improperly stored. Container of Excederin stored on dry storage shelf next to condensed milk and above container of flour. Manager removed Excederin during inspection.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Container of cooked chicken in kitchen reach-in cooler: chicken (48F - Cooling). Manager stated item prepared the previous day.
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 Container of cooked chicken in kitchen reach-in cooler: chicken (48F - Cooling). Manager stated item prepared the previous day.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs and raw pork stored over lettuce and tamales in kitchen reach-in cooler. Manager placed eggs and pork on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler: cheese (48F - Cold Holding); butter (47F - Cold Holding); pork (46F - Cold Holding). Manager stated items were at proper temperature when temperature taken at 10:00 am, and doors to reach-in cooler were frequently opened putting product away. Manager moved items to reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen prep table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in freezer next to kitchen reach-in cooler. Manager removed drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on dry storage shelf above flour. Manager removed purse during inspection.
Food stored on floor. Case of cooking oil stored on kitchen floor. Manager placed case of cooking oil on shelf.
Food stored outside. Can of butter beans and case of cooking oil stored outside.
Ice scoop handle in contact with ice. Ice scoop stored in front counter ice machine. Manager placed scoop in ice correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer across from kitchen reach-in cooler. Hood vents above cook line.
Reach-in cooler shelves with rust that has pitted the surface. Glass door kitchen reach-in cooler.
Screen in window torn/in poor repair. Screen for window in dish area.
Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over.
Stored food not covered. Container of beef stored in reach-in freezer across from kitchen reach-in cooler. Manager placed cover on container of beef.
Time/temperature control for safety food thawed in an improper manner. Fish and beef being thawed at room temperature. Manager placed items in reach-in cooler to continue cooling.
Working containers of food removed from original container not identified by common name. Containers of food on kitchen dry storage shelf.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed cook wipe bare hands on soiled apron and did not wash hands or put on gloves before handling cooking equipment and serving food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork covered with film stored over raw pastries in reach in freezer.
Handwash sink used for purposes other than handwashing. Observed bowl with food in hand wash sink in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on top of flour bin in kitchen
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
Food stored on floor. Observed 5 gallon bucket of guayaba stored on floor in kitchen
Single-service articles improperly stored. Observed coffee filter not converted in server area. Observed aluminum trays not inverted in kitchen
Wood food-contact surface not properly sealed. Observed wood support beams for window air conditioner in kitchen not properly sealed.
Working containers of food removed from original container not identified by common name. Observed container of sugar with no label next to ice machine. Manager placed label on container.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Container of medicine improperly stored. At the front counter area, observed medicine stored above single service and canned food, Manager moved.
Food with mold-like growth. See stop sale. Reach-in cooler at the prep area, observed two cucumbers with mold like substance.
Raw animal food stored over or with unwashed produce. At the prep area,raw beef and raw chicken stored above lemons, manager moved. Also in reach in freezer opened bags of: raw chicken stored above raw fish, Manager fixed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan de queso and pan cacho at room temperature since 11/29/23 Am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter area empanadas 126F, buñuelos 101F item prep at 10:00am, manager will place on time and will discarded at 2:00pm.
Handwash sink not accessible for employee use at all times. Handwash sink at the front counter, multiple items inside sink, also sink at the cook line with small pot inside, manager moved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the prep area, cooked plant food no date marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not connected, manager fixed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened employee drinks on prep tables, manager moved all.
Plumbing system in disrepair. Mop sink disconnected, Manager fixed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the prep area.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at the prep area three door cooler).
Single-service articles not stored inverted or protected from contamination. At the front counter area to go containers not inverted, manager inverted.
Time/temperature control for safety food thawed in an improper manner. At the prep area, beef at room temperature, manager moved back to cooler.
Working containers of food removed from original container not identified by common name. At the prep area, flour bin and sugar bin, not labeled, manager 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.