HORSE & HOUNDS
6998 N US HWY 27, Ocala FL 34482 · 352 620 2500
Last inspected Feb 25, 2026 · 8 visits since August 2023
DEC 23
SEP 24
DEC 24
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: chicken pot pie (46F - Cooling). Manager stated chicken pot pie prepared the previous day.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025013539 | Dec 30, 2024 | Mar 20, 2025 | $320 |
Inspection history
8 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate12 Basic
What the inspector wrote — 22 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: soup (50F - Cooling). Manager stated soup was prepared the previous day and stored in cooler overnight.
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. Items stored in walk-in cooler: soup (50F - Cooling). Manager stated soup was prepared the previous day and stored in cooler overnight.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon being thawed under running water in kitchen
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken wings to 140F, then co9ls wings in walk-in cooler. Inspector provided operator with paperwork for procedure.
Show the remaining 18 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers throughout the kitchen stained. Ice bin for ice machine across from back door stained with black substance.
Handwash sink does not have enough water pressure to properly wash hands. Cook line hand washing sink has no running water. Manager turned water on to sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line and bar area hand washing sinks.
No soap provided at handwash sink. No soap at cook line hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of soup stored in walk-in cooler. Manager stated soup prepared the previous morning. Manager placed proper date mark on soup.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser in dish area. Manager placed proper label on bottle.
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. Salmon being thawed under running water in kitchen.
Employee eating in a food preparation or other restricted area. Employee eating on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of a case of cranberries on dry storage shelf next to back door. Manager removed purse during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish machine.
Equipment in poor repair. Door handle for reach-in freezer at end of cook line.
Food stored on floor. Plastic container of blue cheese dressing on floor in beer walk-in cooler. Employee placed blue cheese dressing on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in coolers throughout dusty.
Open dumpster lid. Dumpster behind building. Manager had employee close lid.
Single-service articles improperly stored. Case of to go utensils stored on kitchen floor across from salad reach-in cooler. Manager had employee place utensils on shelf.
Soiled floors/carpeting. Floors beneath cook line grill and fryers greasy.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Water leaking from pipe and/or faucet/handle. Pipe beneath cook line hand washing sink.
Sep 26, 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. Items stored in wait station reach-in cooler: blue cheese (49F - Cold Holding); ranch dressing (45F - Cold Holding); blue cheese dressing (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager had employee place items in ice bath to reduce temperature to 41F.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: chicken pot pie (46F - Cooling). Manager stated chicken pot pie prepared the previous day.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Beef stew stored in walk-in cooler dated 9/16.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish and proceeded to handle to go containers after changing gloves without washing hands. Manager had employee wash hands and change gloves.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter available. Manager had purveyor send a parasite destruction letter.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cooked chicken wings in cook line reach-in cooler. Manager moved hamburger to bottom drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: blue cheese (49F - Cold Holding); ranch dressing (45F - Cold Holding); blue cheese dressing (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager had employee place items in ice bath to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line steam table.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink at end of cook line removed.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals pork chops and sirloins for sous vide cooking.
Spray bottle containing toxic substance not labeled. Spray bottles stored in mop sink area.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Drain cover(s) missing. Drain for mop sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf outside of beer walk-in cooler. Manager removed bag during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler.
Open dumpster lid. Dumpster in corner of parking lot.
Jan 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler on the right side entering the cookline: Fish (48F - Cold Holding); Shrimp (52F - Cold Holding); The following items and cold holding temperatures in the reach-in Cooler under the grill on the cookline: beef (46,44, 45F - Cold Holding); salmon (48F - Cold Holding); Hamburger (46F - Cold Holding). Manager placed ice on all the items and advised that all the items had been stocked in the reach in coolers less than 90 minutes earlier
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed one desiccated rodent in a glue trap with three rodent droppings near the glue trap. The glue trap with the desiccated rodent was located in the air conditioning closet in the hallway next to the men's room. No other indications of rodent activity in the establishment.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves showing rust
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Dishwasher handled dirty dishes and placed them in three-compartment sink to soak then handled clean dishes from dishmachine, without washing hands and putting on clean gloves. Discussed with Manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portion chicken front part of in reach in cooler drawer under grill at 50F. Manager advised that Chicken had been placed there 3 hours earlier. All other items were at proper temperatures. Manager placed Chicken in walk-in-cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of marinara sauce prepared one day earlier with no date mark. Employee placed date mark on container
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard or hair restarint
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves showing rust
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the steam Bain on the cookline Marinara sauce at 120F and onion gravy at 115F. Employee removed both items from cook line and discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
Handwash sink not accessible for employee use at all times. Observed pitcher of water in hand wash sink on cook line. Manager removed pitcher.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for the dishmachine
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. Observed commercially processed reduced oxygen packaged fish ( Salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and wallet stored on top of microwave in kitchen. Observed employee jacket stored on on dry goods storage area. Manager removed keys, wallet and jacket.
Employee with no beard guard/restraint while engaging in food preparation. Observed male employee with beard and no beard guard in dishwash area.
Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust on air conditioner vent in corner of kitchen. Observed fan guard in walk-in-freezer soiled with dust.
Stored food not covered. Observed two trays of beef stored in walk-in-cooler not covered. Manager placed covers on the beef
Aug 17, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. Observed chemical cleaner spray bottle stored with sugar packets. Manager removed spray bottle.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed ribs cook one hour earlier cooling at ambient temperature. Ribs temperature 116. Cook placed ribs in walk-in-cooler
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. Observed commercially processed reduced oxygen packaged fish bearing a label indicating that product is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook had employee slice open reduced oxygen packages
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in one of the women's bathroom stalls..
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on meat slicer. Cook removed drink from slicer
Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Cook removed equipment and placed in dishwash area
Floor area(s) covered with standing water. Observed standing water on floor of walk-in-cooler. Cook advised that water infiltrates through wall from the outside during storm events. Observed at the exterior wall of the walk-in-cooler a pool of standing water along the base of the walk-in-cooler and a concrete curb that deflects more water from reaching the base of the walk-in-cooler. Water drains from parking lot down the steps and towards the base of the walk-in-cooler.
Food stored in a location that is exposed to splash/dust. Floor area(s) covered with standing water. Observed standing water on floor of walk-in-cooler. Cook advised that water infiltrates through wall from the outside during storm events. Observed at the exterior wall of the walk-in-cooler a pool of standing water along the base of the walk-in-cooler and a concrete curb that deflects more water from reaching the base of the walk-in-cooler. Water drains from parking lot down the steps and towards the base of the walk-in-cooler.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. Cook removed tongs and placed in dishwash area
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign at hand wash sink at bar. Inspector provided sign.
Toilet/urinal not flushing/functioning properly. Observed urinal out of service. Plumber arrived during inspection to repair.
Working containers of food removed from original container not identified by common name. Observed working container of food removed ( flour ) from original container not identified by common name in dry goods storage area
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.