NEW WOLFYS
2159 E SILVER SPRINGS BLVD, Ocala FL 34470 · 3526571515
Last inspected Jun 22, 2026 · 22 visits since July 2023
MAY 25
OCT 25
JAN 26
JUN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At the kitchen area, one live roach on top of file cabinet, Killed and cleaned.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $650
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025041071 | Mar 24, 2025 | Sep 9, 2025 | $250 |
| 5--2017035172 | Jul 20, 2017 | Aug 3, 2017 | $400 |
Inspection history
22 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter added to mop sink.
Building components, attachments or fixtures in poor repair. 1. Several small holes in walls and ceiling in back of kitchen. 2. Missing vent cover in back of kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two stacks on pots not inverted on top shelf of clean dish rack. Manager inverted the pots during this inspection.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster sitting directly on grass in corner of parking lot.
Show the remaining 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on door and wall inside walk-in freezer.
Unclean building components, attachments or fixtures. Conduit in back of kitchen soiled with dust and/or insulation.
Jun 17, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at the triple sink and dish machine area removed.
Jan 14, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. At the kitchen area, one live roach on top of file cabinet, Killed and cleaned.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, grilled onions 45F, home fries 56F, employee moved back to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Hot holding: sausage gravy 130F, chicken 118F, gravy 120F, beans 90-102F, mashed potatoes 126F, soup 96F, employee moved to stove and started to reheating
Toxic substance/chemical improperly stored. At the back area, cleaner stored above can goods, Employee removed all chemicals
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one female employee M. Mcquown 12/06=2020-12/06/2025.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee cleaned during inspection.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at the triple sink and dish machine area removed.
Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bag.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drink on prep table, also at the cook line, Employee removed all.
Floor soiled/has accumulation of debris. Throughout the kitchen, floor soiled with grease and debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spatula in 68F water, employee removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior and shelves soiled with food debris.
Oct 22, 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, mashed potatoes 130F, gravy 133F, Manager moved to stove and reheated, links 121F manager will placed on time.
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the cook line ham container date marked 10/07/25, Manager fixed date.
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, stuffing (cooked rice and vegetables) date marked 10/06/25
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line rotisserie chicken(11:00am) 98 and 97F, placed in drawer at 8:30am. Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, room temperature: sausage 54F, home fries 56F, cooked onions 53F, per manager items were pulled out for use appropriately 30 minutes prior temperature were took. Manager moved food to freezer. Also at the cook line, cut tomatoes 50F diced tomatoes 46F placed in double containers, manager moved to freezer. On ice bath, cut lettuce 68F, liquid eggs 52F,.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, rotisserie chicken(11:00am) 98 and 97F, placed in drawer at 8:30am. Stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, mashed potatoes 130F, gravy 133F, Manager moved to stove and reheated, links 121F manager will placed on time.
Handwash sink used for purposes other than handwashing. Sink near server station used to dumped ice.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. Also no sign.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy (picture) for one female employee
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance, manager started cleaning ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, manager moved.
Floor soiled/has accumulation of debris. Kitchen floor heavily soiled (under equipment).
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers, cooking equipment and Hot holding equipment soiled with grease and food
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled, shelves and interior with food debris.
May 1, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. At the dinosaur area near bathrooms, soiled and sticky floors, Employee mop the floor during inspection.
Mar 25, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Sewage/wastewater backing up through floor drains. At the cook line, wastewater backing up through floor drain between reach-in cooler and flat top grill, also drain in front of triple sink and walk-in cooler when handwashing sink and triple sink are in use. Floor drain area unable to be avoided.
Dec 9, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line and prep area.
Floor soiled/has accumulation of debris. Floors under equipment heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and Hot holding equipment soiled. Walk-in cooler shelves soiled.
Oct 17, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At the cook line, observed male employee touching forehead and hair, immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves.
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. At the cook line, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At the cook line, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory not posted in a conspicuous place. Inspector provided a digital copy.
Sep 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority6 Intermediate7 Basic
Show 19 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked eggs and immediately after handle clean plates and touched the food contact surface. Inspector addressed situation, employee change plates and washed his hands properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the server station, boiled eggs date larked 9/09/24, per employee eggs were cooked and peel today, Employee fixed date marked.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed gravy at 92F, per employee gravy was placed at 7:00am. Gravy was prepared 09/22/24.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the server station butter packets no time marked, employee marked.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, observed gravy placed on top of steam table at 92F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chili 126-130F, Employee moved to stove to reheated.
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 cook line, milk no date marked, also chicken salad. In walk-in cooler, observed tray of lasagna no date marked, per employee lasagna was cooked 09/21/24, chicken and backed potatoes no date marked. Per employee items were prepared 09/20-22/24.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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/ Total of seven food worker employees, no manager on site.
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 four employees
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For multiple employees
No soap provided at handwash sink. Handwash sink at the cook line, also sink at the dish machine area, manager provided soap. Also no paper towels at the cook line and, server and dish machine area. Manager provided all.
Bowl or other container with no handle used to dispense food. In freezer, observed bowl no handle inside fries.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line and prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On server employee drink on prep tables, Employee moved all.
Equipment and utensils not properly air-dried - wet nesting.cleaned stacked cups at the server station.
Floor soiled/has accumulation of debris. Floors under equipment heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and Hot holding equipment soiled. Walk-in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled, also interior of microwave soiled.
Jul 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area.
Jul 9, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding) In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area.
Jul 3, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 8 high priority.
8 High priority6 Intermediate7 Basic
Show 21 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. 0 ppm. Manager primed then 100 ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee tied apron then continued to cook without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: two pans of raw shell eggs over buckets of hashbrowns.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding) In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (54F - Cold Holding); ham (55F - Cold Holding); mushrooms (54F - Cold Holding). Ice added to products. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding). Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler soiled with food debris. Dipper well in use soiled with food debris. Interior of microwave soiled with food debris.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for more than 16 employees.
No soap provided at handwash sink. Sink in kitchen. Soap added.
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. Missing for sixteen plus employees. One certificate provided.
Bowl or other container with no handle used to dispense food. Cup in marinara. Removed.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in make table Hans an ambient temperature of 56F
Floors not maintained smooth and durable. Several cracked tiles in floor in kitchen with standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on all units of reach in cooler.
Open dumpster lid. One lid on dumpster open.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade in cooler with glasses. Moved.
Unclean building components, attachments or fixtures. Walls heavily soiled with dust. Ceiling tiles soiled with dust.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line, cracked multiple eggs and immediately after started serving ready to eat food on a plate, Inspector addressed situation, employee washed his 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. At the prep area, observed male employee peeling boiled eggs with no gloves, Inspector addressed situation with employee.
Handwash sink used for purposes other than handwashing. Handwash sink at the dish machine area used to stored chemical spray bottles and other clean products, employee moved all.
No soap provided at handwash sink. Handwash sink at the cook line, also no paper towel at the server area, Manager provided all.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form not available at inspection time, Inspector provide digital copy.
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. Four employee certifications expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line and prep area, employee moved all.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container above dish machine.
Food storage container/container lid cracked or broken. Green lids cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled, also exterior of equipment and hood system.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Sep 21, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with black substance in dining area.
Jul 21, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands and continued to work without 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. Female employee adjusted lemon in drink with bare hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline near hand wash sink: turkey 50F. Roast beef 51F. Chicken 56F. Sausage 56F. All items in unit with an ambient temperature of 55F. Employee stated no temperatures were taken of the items in unit today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline near hand wash sink: turkey 50F. Roast beef 51F. Chicken 56F. Sausage 56F. All items in unit with an ambient temperature of 55F. Employee stated no temperatures were taken of the items in unit today.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose connection side of splitter at hot water nozzle in mop sink. Missing at cold water Bibb at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has black substance on deflector plate.
Handwash sink used for purposes other than handwashing. Scrub pads and utensils in sink in ware wash area.
Bowl or other container with no handle used to dispense food. Bowl in rice and bowl in okra.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with black substance in dining area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In walk in cooler: employee drink on shelf over tarter sauce. Employee drink on table with clean dishes in ware wash area. Employee drink on table next to slicer.
Equipment in poor repair. Reach in cooler near hand sink on cookline has an ambient temperature of 55F. Gaskets have been ordered for unit. Cutting boards on cookline have deep grooves and are no longer cleanable.
Floor area(s) covered with standing water. Standing water on floor in warewash area.
Food stored on floor. Several buckets of hash browns on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with food debris. Wall around mop sink has black substance.
Water leaking from pipe and/or faucet/handle. Leaking pipe under dish machine has a pan to catch water.
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.