LAKI'S RESTAURANT
3405 SW COLLEGE RD, Ocala FL 34474 · 2373090
Last inspected Aug 24, 2026 · 11 visits since November 2023
APR 25
SEP 25
DEC 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 06/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
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. On cook line, female employee touched with bare hands dessert, also male employee cut tomatoes with bare hands, employee voluntarily discarded and started using gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line, pooled eggs for chicken breading stored above beef, manager moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line, ham 47F, cut lettuce 78F. In Walk in cooler, turkey placed near door 47F, manager moved all food to freezer, temperatures dropped to 42F.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in coolers on cook line and prep area, shelves with food residue, also some with mold like substance. Microwave on cook line interior heavily soiled with food residue.
Show the remaining 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to Walk in cooler
Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container, Manager moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Employee drinks on prep tables, manager moved all.
Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler near Walk in cooler, employee personal items stored above customers food, manager moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, cellphone and shoes next to food and single service, manager moved all.
Employee with no hair restraint while engaging in food preparation. Male employee on cook line.
Food stored on floor. Next to dish machine, syrup boxes on floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Reach in cooler on cook line, spoon handle in direct contact with rice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves with food residue and mold like substance.
Time/temperature control for safety food thawed in an improper manner. In triple sink, raw beef thawed in standing water, manager turned on the water..
Apr 29, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by trash can and spice cart, also cloth stored inside sink. Manager removed all. Handwash sink next to dish machine with standing water.
Feb 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee started working with food, o hand washed occurred before wearing gloves.
Nonfood-grade bags used in direct contact with food. Freezer near back door ground beef stored inside thank you bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Near back door, raw shrimp portioned bags stored above cooked meatballs, manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 45F, ham 49F and 48F, manager moved to freezer, temperatures dropped to 40F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In walk-in cooler, pizza sauce 48F, stored in a deep covered plastic container.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by trash can and spice cart, also cloth stored inside sink. Manager removed all. Handwash sink next to dish machine with standing water.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, mousaka, ham, cheese and pizza sauce no date marked, manager dated all.
Spray bottle containing toxic substance not labeled. At the triple sink area, spray bottle with clear substance not labeled, Manager labeled soup water.
Bowl or other container with no handle used to dispense food. Bowl no handle inside cheese container, manager removed.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table at the cook line, manager removed.
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the prep area, employee food stored above customers food.
Employee with no hair restraint while engaging in food preparation. For two male employees also no beard guards.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the cook line heavily soiled with food residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves underneath prep tables soiled with food debris. Top of dish machine. Fan stored on top of microwave heavily soiled with grease and dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves and interior soiled with food residue and mold like substance on shelves.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to dish machine with standing dirty water.
Stored food not covered. In walk-in cooler mousaka tray.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by trash can. Trash can moved.
Bowl or other container with no handle used to dispense food. Food dispensed (marinara sauce )with a bowl without a handle in walk-in-cooler
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Wrapped silverware next to Front counter sink handwash sink exposed to splash.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on soft drink syrup boxes
Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has food on tray.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go cookies at hostess station lacking name and address of establishment.
Outer openings of establishment cannot be properly sealed when not in operation. Back door by restrooms does not seal along the entire length of the door.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
Container of medicine improperly stored. Pain killer pills stored above prep table, manager removed.
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 touches with bare hands ham (not for immediate use). Inspector instructed to wash hands and use gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw beef stored above portioned tzatziki sauce, Manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, ham 56F, manager moved to freezer to drop temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, meat sauce 122F and marinara sauce 129F, Manager moved to stove to reheated to 165F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the prep area, milk no date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave heavy soiled.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by trash can, employee moved.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the dish machine area, Manager provided.
Bowl or other container with no handle used to dispense food. Reach-in cooler at the cook line, bowl no handle inside cooked rice, manager moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table next to bread and margarine, Manager discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse above prep table, Employee moved.
Food stored on floor. At the storage area, oil jugs on floor, also soda bags on floor near dish machine.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Reach-in cooler at the cook line, handle touching rice, also knife handle touching musaka, Manager moved all utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of hood system with grease, also exterior part of equipments on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers heavily soiled, also with mold like substance.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at the server area.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted, manager inverted.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Two large jugs containing grill cleaner stored on shelf at cookline directly beside packages of bread and beside container of salt. Manager removed both bottles from shelving during this inspection.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted nails scooped ice without wearing gloves in server station.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom shelf inside reach-in cooler in prep area soiled with food debris.
Handwash sink not accessible for employee use at all times. Handwash sink at cookline completely blocked by trash can. Manager unblocked the handwash sink during this inspection.
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 in storage closet, directly beside bottles of oil and vinegar. Manager removed personal belongings from shelf during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on clean dish shelf in kitchen near dish machine.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelves of two prep tables in prep area of kitchen soiled with rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind nozzles of fountain machine in server station soiled with mold-like substance.
Unclean building components, attachments or fixtures. Floor in mop sink closet soiled with dirt and/or debris under and around equipment and shelving.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 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 0ppm. Manager primed machine, then 50ppm. Inspector instructed manager to resanitize all dishes that have been washing in the dish machine today.
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 at cookline handled cooked chicken with bare hands to slice it. Inspector instructed manager to place chicken back on the grill and heat to 145F.
Operating with an expired Division of Hotels and Restaurants license. License expired on 06/01/2024.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee at cookline with painted and/or artificial nails handling food without gloves. Manager had employee put on gloves during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline stained.
Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by a rolling cart. Manager moved cart to the side during this inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager provided 12 photocopies of FRLA food handler cards. Manager stated he ordered new books that have not arrived, so he trained the employees and photocopied the blank card for all 12 employees. Inspector provided a list of approved food handler training programs to manager Ian email during this inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several porous acoustic ceiling tiles in kitchen above walk-in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf above open pan of cooked potatoes inside reach-in cooler at cookline. Manager removed cup from shelf during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee phones and headphones stored on top of fountain soda boxes in kitchen near warewash area. Employee removed all items from top of boxes during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with several dangling bracelets on wrist handling plates of food in server station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of pizza oven soiled with grease and/or food debris. Back of fan in prep area soiled with dust. Area behind nozzles of fountain machine in server station soiled with mold-like substance. Gaskets on doors of reach-in freezer in back of kitchen soiled with food debris.
Unclean building components, attachments or fixtures. Front of hoods above cookline soiled with dust. Wall behind cookline soiled with grease.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in back of kitchen. Employee removed cloth from table during this inspection.
Working containers of food removed from original container not identified by common name. Bin of flour missing label near back door. Manager added proper label during this inspection.
Mar 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 1 high priority.
1 High priority5 Intermediate12 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middles top portion of reach in cooler: Provolone 50F. Pasta 48F. Ham 48F. Eggplant 50F. In bottom portion of reach in make table: Mushrooms 47F. Chicken 46F. Employee stated items were refilled within the last hour. Lids of unit were closed and items were iced down.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cookline has food debris on bottom. Interior of reach in freezer soiled with food debris. Interior of reach in make table soiled with food debris.
Handwash sink not accessible for employee use at all times. Trash can in front of sink on cookline. Moved during this inspection.
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/ Six employees working with no CFM, manager arrived during this inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Missing towels at sink on cookline.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes, lasagna, soup made yesterday morning with no date mark. Dates were added.
Bowl or other container with no handle used to dispense food. Bowl in rice in reach in cooler on cookline. Bowl in cheese in reach in cooler in back kitchen.
Ceiling tile missing. Several missing over walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline. Also, drink on shelf over potatoes in reach in cooler. All were moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Container of nicotine pouches on shelf over prep table. Moved.
Employee with no beard guard/restraint while engaging in food preparation. One male employee.
Floor soiled/has accumulation of debris. Under cooking equipment and under reach in freezer near back door.
Food storage container/container lid cracked or broken. Container holding eggplant broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler on cookline soiled with food debris. Gaskets soiled with food debris on cookline and near walk in cooler. Roll rack soiled with food debris on cookline.
Outer openings not protected with self-closing doors. Door near restrooms.
Reach-in cooler shelves with rust that has pitted the surface. Salad cooler racks
Single-service articles not stored inverted or protected from contamination. White trays in cookline.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink on cookline has a slow drain.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in kitchen reach-in cooler in front of pass through window: provolone cheese (51F - Cold Holding); ham (49F - Cold Holding). Employee stated item stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen reach-in cooler in front of pass through window: provolone cheese (51F - Cold Holding); ham (49F - Cold Holding). Employee stated item stored in cooler overnight. Items in kitchen reach-in cooler in front of pass through window: noodles (51F - Cold Holding); pork (50F - Cold Holding); chicken (52F - Cold Holding). Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Ice bin across from walk-in cooler. Blade of can opener on prep table across from walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or hand soap at hand washing sink across from oven.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in prep area next to walk-in cooler.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee in kitchen chewing gum.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from oven. Employee removed phone from table.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area next to walk-in cooler. Shelf above prep table across from walk-in cooler.
Single-service articles not stored inverted or protected from contamination. Aluminum pan lids stored on shelf in back of kitchen. Manager turned lids over.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in front of walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area.
Worn, torn and/or soiled floors/carpeting. Floor underneath fryer greasy.
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.