IRON LAKE MANAGEMENT LLC
950 NW 75TH ST, Ocala FL 34475 · 352-400-4653
Last inspected Nov 13, 2025 · 7 visits since November 2023
NOV 23
JAN 24
OCT 24
APR 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 touched focaccia bread with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food storage container/container lid cracked or broken. Lid on flour cracked in main kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoops in graham crackers and sugar. Both were removed.
Old labels stuck to food containers after cleaning. Blue stickers on clean dishes.
Raw fruits/vegetables not washed prior to preparation. Avocado, tomatoes, and apples in make tables with stickers. Manager removed produce from make table.
Show the remaining 1 finding ▾
Single-service articles not stored inverted or protected from contamination. Coffee filters in server station.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 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. Employee touching cooked pizza in kitchen with bare hand.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over horseradish sauce in wait station reach-in cooler. Manager placed eggs on bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in reach-in cooler behind front counter: boiled egg (51F - Cold Holding). Manager stated eggs placed in cooler on 4/26.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler behind front counter: boiled egg (51F - Cold Holding). Manager stated eggs placed in cooler on 4/26.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Container of creamer and milk stored in wait station reach-in cooler.
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.
Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink across from pizza oven. Manager removed pan during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has two employee training certifications, manager stated there are 18 employees.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food, eggs, stored in wait station reach-in cooler. Manager moved eggs to walk-in cooler where personal items are stored.
Ice bucket/shovel stored on floor between uses. Ice bucket stored next to kitchen ice machine not inverted. Manager turned ice bucket over.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on kitchen prep table. Manager removed wiping cloth during inspection.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at dish area hand washing sink. Manager put up hand washing signs during inspection.
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 9 high priority.
9 High priority5 Intermediate6 Basic
Show 20 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee dropped chicken on floor and picked up with gloved hand then continued to change glove and prepare food without first washing hands.
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 touched focaccia bread with bare hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Eight portions of red snapper 38F in reach in make table near dining room.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near baking area: dish with egg wash containing raw shell eggs on shelf over small cakes. Moved during this inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Eight pieces of red snapper in vacuum sealed packages at 39F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roux made with real butter 109F held at room temperature overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roux made with real butter 109F held at room temperature overnight. Stop sale issued.
Toxic substance/chemical improperly stored. Magic eraser sponges on shelf over clean dishes in ware wash area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added. No device located on hose connection side of splitter.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Female employee washing dishes unaware of how machine is sanitizing and not aware of gages on machine. High temp dish machine utilized. Discussed requirements and machine functions with employee during this inspection.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment is vacuum sealing a combination of raw and cooked foods. Multiple items found sealed in walk in freezer missing minimum label requirements. Multiple ready to eat and raw items in reach in make table and walk in cooler in sealed packages. Fish found in sealed packages no longer frozen.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Sink behind bar with no towels. Sink in room behind bar with no soap or towels. Added during this inspection.
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 is vacuum sealing a combination of raw and cooked foods. Multiple items found sealed in walk in freezer missing minimum label requirements. Multiple ready to eat and raw items in reach in make table and walk in cooler in sealed packages. Fish found in sealed packages no longer frozen.
Carbon dioxide/helium tanks not adequately secured. One tank in back room.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf over prep table in kitchen near walk in freezer. Pans on top shelf not inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Small bag on table over clean dishes. Moved during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing watch while preparing food. Female employee working with clean dishes with multiple bracelets.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet.
Wiping cloth sanitizing solution stored on the floor. Bucket on floor behind bar.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed high temperature dishmachine reached a temperature of 137F
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk-in-cooler one container of tomato soup dated 15 days earlier, Three containers of Dijon dated 13 days earlier, five containers of Roasted Garlic dated 12 days earlier, 1 container of Pico de gallo dated 15 days earlier
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured at bar.
Employee eating in a food preparation or other restricted area. Observed employee eating pizza on the cook line on a prep table over a cutting board, and drinking from a soft drink out of the can.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored over container of cake flour in kitchen. Employee removed back pack.
Food stored on floor. Observed five boxes of oil stored on the floor in storage closet next to kitchen. Manager put boxes on shelf.
Ice scoop handle in contact with ice. Observed ice scoop handle touching ice in ice machine. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (strawberries) stored over ready-to-eat food ( Cheese ) in walk in cooler
Nov 27, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed two trays of raw shelled eggs stored on top of two containers of Parmesan cheese. Manager removed eggs and placed on bottom shelf.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector. Employee removed Y connector.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance. Manager placed can opener in dishwash area to be cleaned.d
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in storage areas. Manager placed chains on all the tanks
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex bathroom next to kitchen elevator. Manager placed covered tray can in unisex restroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and sunglasses on prep table. Manager removed keys and sunglasses
Ice bucket not stored inverted or in a protected mannerbetween uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager placed ice bucket on shelf inverted.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up by walk-in-freezer door. Manager has work order in to replace gasket around the door.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs in neither of the restrooms behind the bar area entering the tower. Manager had signs printed up and posted.
Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers after cleaning on the clean ware rack.
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.