HOMEWOOD SUITES AT HEATHBROOK
4610 SW 49 RD, Ocala FL 34474 · 352/369-4610
Last inspected Feb 9, 2026 · 6 visits since October 2023
OCT 23
MAY 24
FEB 25
FEB 26
— STEADY
4 inspections within 40 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the buffet station, scrambled eggs 131F, pulled pork 130F, chicken sausage 127F home fries 128F, per manager all items are discarded at the end of the breakfast time (4hrs total), Manager placed items on time as a public health control, manager discarded all at 10:00am.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the buffet area, taco bar with sour cream, shredded cheese, jalapeños, onions, red salsa and salsa verde in opened containers no sneeze guard. 3-306.11 FC: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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. Dish machine in use, 0ppm, triple sink set up with quaternary ammonium 300ppm.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the buffet area, taco bar with sour cream, shredded cheese, jalapeños, onions, red salsa and salsa verde in opened containers no sneeze guard. 3-306.11 FC: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line butter (clarified) at 54F, employee placed back in Cooler. Also at the buffet station, boiled eggs on ice bath 50F, shredded cheese 60, cream cheese 59F, butter 56F, sour cream 66F, per manager all items will be discarded at the end of breakfast (4hr). Inspector provided time as a public health control form, manager filled out during inspection, all items were discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the buffet station, scrambled eggs 131F, pulled pork 130F, chicken sausage 127F home fries 128F, per manager all items are discarded at the end of the breakfast time (4hrs total), Manager placed items on time as a public health control, manager discarded all at 10:00am.
Spray bottle containing toxic substance not labeled. At the cook line, Spray bottles with green and pink solution not labeled
May 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Observed spray bottles with chemical cleaner and spray can stored over beer bottles in closet. Observed spray bottle with cleaning solution on top of bananas. Manager removed spray bottle.
Toxic substance/chemical on premise that is not required for the operation of establishment.
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.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored on floor in closet..
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Quaternary Ammonium tables and hand sanitizer on shelf over clean dishes. Moved. Carpet fragrance powder on shelf over seasonings. Moved.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf near triple sink. Manager flipped over.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries and tomatoes on shelf over drinks and cheese. Manager moved.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher near kitchen door in recharge zone.
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.