IVY ON THE SQUARE
53 S MAGNOLIA AVE, Ocala FL 34471 · 3522339658
Last inspected Mar 25, 2026 · 12 visits since December 2023
APR 24
JUL 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One flying insect in the 'bear rug' Lounge, next to dish.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Call 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 grill line drawers beneath cook line grill: noodles (51F - Cold Holding); hamburger (49F - Cold Holding); chicken (48F - Cold Holding); shrimp (49F - Cold Holding); salmon (50F - Cold Holding); cheese (50F,49F - Cold Holding); tomatoes (51F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F and stated going forward ice bags would be used to maintain temperature. Item stored in salad prep reach-in cooler next to kitchen prep sink: cheese (45F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager placed cheese deeper in cooler to reduce temperature to 41F.
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and handled container of bread crumbs without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pans on shelf above three compartment sink still had soap suds. Manager had employee rewash, rinse and sanitize pans.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored over prepped carrots in walk-in cooler. Manager placed crab under carrots.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in grill line drawers beneath cook line grill: noodles (51F - Cold Holding); hamburger (49F - Cold Holding); chicken (48F - Cold Holding); shrimp (49F - Cold Holding); salmon (50F - Cold Holding); cheese (50F,49F - Cold Holding); tomatoes (51F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F and stated going forward ice bags would be used to maintain temperature. Item stored in salad prep reach-in cooler next to kitchen prep sink: cheese (45F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager placed cheese deeper in cooler to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Bottle of soap stored next to bag of flour on shelf next to cook line hand washing sink. Employee removed bottle of soap.
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 written procedure to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on wait station reach-in cooler. Deflector plate inside of dish area ice machine.
No soap provided at handwash sink. Dish area hand washing sink. Manager provided soap at hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked roast beef stored in walk-in cooler. Manager stated roast beef was cooked the previous morning.
Accumulation of debris inside warewashing machine. Inside and top of dish machine.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in pan with butter in walk-in cooler. Manager removed drinks during inspection.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
Food stored on floor. Plastic container of bread crumbs on floor beneath prep table across from back door. Employee placed bread crumbs on shelf.
In-use tongs stored on equipment door handle between uses. Tongs hanging from handle below cook line steam table. Employee placed tongs on top of steam table.
No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority7 Intermediate8 Basic
Show 19 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 area dish machine, 0 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began scooping ice without washing hands. Manager had employee wash hands.
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. Fish stored in cook line grill drawer. Fish stored in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in kitchen reach-in cooler next to prep sink: blue cheese (46F - Cold Holding). Manager stated blue cheese placed in cooler one hour prior to temperature being taken. Manager placed blue cheese farther down in cooler to reduce temperature to 41F. Item stored in reach in cooler next to kitchen entrance: sour cream (46F - Cold Holding). Manager stated sour cream placed in cooler one hour prior to temperature being taken. Manager placed blue cheese farther down in cooler to reduce temperature to 41F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken in reach-in cooler at end of cook line: chicken (3 hours) (50F - Cooling); chicken (3 hours 45 minutes) (48F - Cooling). Employee placed chicken in kitchen reach-in freezer to reduce temperature to 41F within 4 hours of being prepped.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on reach-in cooler next to kitchen entrance.
Handwash sink used for purposes other than handwashing. Employee dumped ice in kitchen hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No soap provided at handwash sink. Hand washing sink in prep room next to dish area.
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. Manager provided three employee training certificates. Manager stated there are 15 employees.
Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer in prep room next to dish area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area.
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. Fish stored in cook line grill drawer. Fish stored in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back of reach-in cooler next to kitchen entrance. Employee removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Can of Red Bull stored in reach-in freezer at end of cook line. Employee removed can of Red Bull during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored on cook line grill, 110F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on kitchen shelf. Employee turned pans over.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
May 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the walk-in cooler: block butter 45, raw chick 45, beef 47. The cook line chef table is not in use, items for the grill are stored in the walk-in cooler. Today was truck day. The fans guards are dusty.
Floor area(s) covered with standing water. Observed: standing water pooled by the ice maker.
May 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects found One flying insect in the 'bear rug' Lounge, next to dish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the walk-in cooler: block butter 45°, raw chick 45°, beef 47°. The cook line chef table is not in use, items for the grill are stored in the walk-in cooler. Today was truck day. The fans guards are dusty.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade.
Handwash sink not accessible for employee use at all times. Observed: the hand wash sink in the bake area was blocked by a stack of food pans. The pans were relocated.
Handwash sink used for purposes other than handwashing. Observed: the hand wash sink in the dish wash machine area had cloths in it. These were removed. ALSO, the hand was sink in the bake area had cloths in it. These were removed.
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed: the hand wash sink by the walk-in cooler, when water is over 85° for handwashing, as another faucet is opened in the kitchen, the water drops below 85°.
No soap provided at handwash sink. Observed: lack of soap and paper towels at the bake area hand wash sink. These were added.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the restroom by the office, the door is not self closing.
Current Hotel and Restaurant license not displayed. Observed: the license offered was for the Williston location.
Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed: 2 plates on the rack pulled out of dish wash machine, still soiled. Staff put them thru for another wash.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a can of Red Bull stored over guest food in the cook line reach-in freezer. This was moved to the bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: camo backpack stored over containers of oil in the kitchen, on the rolling rack.
Floor area(s) covered with standing water. Observed: standing water pooled by the ice maker.
In-use knife/knives stored in cracks between pieces of equipment. Observed: a bread cutting knife stored between tables on the salad prep line. This was moved to dish.
No handwashing sign provided at a hand sink used by food employees. Observed: lack of a sign at the far end hand wash sink on the cook line. A sign was added.
Sanitizer bucket/spray bottles stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: in the bake area, 2 spray sanitizer bottles stored over the slicer and next to a Crisco can. These were discarded by the MANAGER.
Jul 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed dishwasher wipe face with paper towels then put on gloves without washing hands and then handle clean dish ware. Discussed with manager and they spoke to employee.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for dishmachine
Bowl or other container with no handle used to dispense food. Observed container of food removed ( sugar ) from original container not labelled with name of contents. Manager put label on container
Cutting board has cut marks and is no longer cleanable. Observed groves incurring board.
Dead roaches on premises. Observed one dead roach in a pan of after under the ice machine by the server station. Observed three dead roaches in the bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of dishmachine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave on cookline soiled with grease and food. Observed gasket in reach in freezer soiled with food.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At the end of the cook line, observed opened container with raw chicken stored above portion bags of raw beef, Manager moved and stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, observed orange sauce made 04/06/2024, dressing made with fresh milk date marked 04/09/24.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the end of the cook line, pasta 108, manager moved to oven to reheated, also backed potatoes 123F, manager placed on time.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the bar area, observed half and half no date marked, bartender unable to determine when was opened. Employee voluntarily discarded.
Handwash sink not accessible for employee use at all times. Handwash sink at the bar area blocked by big tray full of garnishes, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the bar area and two female employees at the kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the kitchen area and bar with mold like substance, employee started cleaning the ice machines.
Current Hotel and Restaurant license not displayed. No documents available
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above prep tables, and cleaned containers, Manager moved all.
Employee with no beard guard/restraint while engaging in food preparation. For one male employee at the cook line.
No handwashing sign provided at a hand sink used by food employees. At the end of the cook line and server station.
Single-service articles not stored inverted or protected from contamination. At the bar/dessert station, to go black containers not inverted, employee inverted.
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 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. Observed employee cutting limes for drinks with bare hands. Manager spoke to employee and had them wash hands and put on gloves.
Employee washed hands with no soap. Observed two employee bring dirty dishes to dishwash area area and wash hand at hand wash sink that does not have soap, and then proceeded to take orders to customers. Manager spoke to employee to told them to use soap.
Toxic substance/chemical improperly stored. Observed jug of Fabuloso stored with soda syrup boxes. Manager removed Fabuloso.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with grooves and stained in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment does not have test strips available.
No soap provided at handwash sink. Observed no soap at hand wash sink in dishwash area. Manager stocked dispenser.
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. Observed several employee with expired
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored above prep table in kitchen and server area. Manager removed all the drinks.
Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers after cleaning on the clean ware rack.
Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted or protected. Manager inverted trays
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (strawberries ) stored over ready-to-eat food ( butter ) in walk in cooler
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water.
Working containers of food removed from original container not identified by common name. Observed container of food removed ( sugar) from original container not labelled with name of contents. Manager put label on container
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.