NORTHGATE DINER
3541 NE JACKSONVILLE RD, Ocala FL 34479 · 3524010900
Last inspected Aug 18, 2026 · 15 visits since August 2023
DEC 25
MAR 26
APR 26
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at the kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019049117 | Sep 16, 2019 | Nov 12, 2019 | $400 |
Inspection history
15 visits, newest first
Aug 18, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor soiled/has accumulation of debris. Floor under flat top soiled with grease and old food.
Jun 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 1, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Floor under flat top soiled with grease and old food.
May 26, 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 ▾
No plan review submitted and approved - Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file for establishment. Inspector called and verified with the plan review office. Plans must be submitted and approved.
May 1, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 14, 2026Inspection 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 ▾
Employee with no hair restraint while engaging in food preparation. Male employee at the prep area working with food, no hair restraint. Manager provide a cap
Mar 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority4 Intermediate13 Basic
Show 23 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from outside and began handling clean dishes without washing hands. Manager had the employee stop and wash hands before continuing to handle dishes.
Evidence of mop/cleaning wastewater dumped onto ground. Evidence of mop water dumped onto ground outside beside grease receptacle.
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. Box containing raw frozen beef stored on shelf directly above ziplock bag containing fully-cooked hotdogs inside reach-in freezer. Employee moved the raw beef to the bottom shelf during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw beef 47F moved to freezer, temperature dropped to 43F.
Toxic substance/chemical improperly stored. Seven buckets of paint stored on shelf directly above clean wiping cloths and box containing single-use foam cups. Manager moved the wiping cloths and cups away from the paint during this inspection.
Evidence of feeding stray/wild animals - food/water bowls provided outside. Bowl filled with cat food on concrete pad near back door of kitchen. Inspector observed cats on property during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with mold-like substance.
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 six food handler employees, no manager on site. Manager arrived during inspection.
No plan review submitted and approved - Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file for establishment. Inspector called and verified with the plan review office. Plans must be submitted and approved.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.
Clean-out cap missing from plumbing line. Clean out cap missing from drain pipe in ground at back corner of building.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink can sitting on table beside pans of food at cookline. Manager removed the drink from the table during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above soda boxes in dry storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working at cookline and handling food wearing three bracelets on wrist.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet
Food storage container/container lid cracked or broken. In use containers broken.
Food stored on floor. Mesh bags containing onions stored directly on floor in prep area.
No mop sink or curbed cleaning facility provided at establishment. Establishment has no mop sink. Evidence of mop water being dumped behind restaurant.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.
Old labels stuck to food containers after cleaning. Several pans on clean dish rack with old labels still attached.
Open dumpster lid. Lid of dumpster left open.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. 1. Nonfood-grade power drill stored on shelf above containers of seasoning in prep area. 2. Nonfood-grade battery charger stored on shelf above cans of food in prep area.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank stored inside exterior food storage shed. Manager removed the propane tank from the area during this inspection.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 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 : shredded cheese placed on a chili dog with bare hands. The chili dog was replaced. ALSO, when pointing to sliced cheese, staff touched the top slice on 2 stacks.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed : cheese (shredded cheese and sliced) touched with bare hands.
Stop Sale issued due to food originating from an unapproved source. Observed : eggs in flats on the prep table, eggs of mixed colors on each flat, reorganized eggs being placed into egg cases. The owner called the egg supplier, he does not have any license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : shredded cheese cheese in a food pan and in an ice bath, 54°. Ice was requested to refill the bath.
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 and the time removed from temperature control cannot be determined. Observed : flats of eggs on the prep table, no time mark. 2 empty flats below. Staff relates these two were brought out 30 minutes ago. Items were marked. ALSO, slice cheese on the prep table, on plastic wrap, no time mark. Staff relates restocked after breakfast rush. Time marks being added. And pooled eggs lacking a time mark, a tape mark was being added for the time that was left.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. This was moved to dish.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed : the written plan was not available for review. Blank copies were in the folder.
Wall soiled with accumulated grease, food debris, and/or dust. Observed : the wall over the 3 compartment sink had dark foreign substance on it.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, baked beans date marked 8/22/25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 46F, sausage 45F, chicken salad 45F and 46F, Manager moved all to freezer. Also at the front line server area, milk 46F manager moved to freezer.
Toxic substance/chemical improperly stored. Cleaning wipes next to salt, manager moved.
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 two 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 two employees, employees sign during inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Reach-in cooler at the cook line, soups and meatloaf no date marked, Manager date marked.
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. For one female employee
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with dust
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 cooler at the cook line, sandwich cooler, ambient temperature 44F, one fan broken.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, manager moved.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves.
Feb 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 8 high priority.
8 High priority6 Intermediate2 Basic
Show 16 findings ▾
Container of medicine improperly stored. Ibuprofen container stored on top of sugar container, Manager moved.
Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, employee handled raw burger meat placed on grill, removed gloves, placed new gloves on and handled ready to eat food, Inspector instructed to wash hands between raw and ready to eat food.
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, female employee cutting ham for salad with bare hands, inspector instructed to wash hands and use utensils or gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the front counter, raw meatloaf container stored above green tomatoes and ready to eat cream cheese, employee 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. Reach-in cooler at the cook line, cut green tomatoes dated 1/27/25
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, left overnight, Frits 56-98F. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw sausage patties 60F, raw bacon 68F, Manager moved to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, left overnight, Frits 56-98F. Stop sale.
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/ One female certification posted expired, T Lolley (10/07/2019).
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in place with heavily soiled blade, employee moved to dish machine.
Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, white cloth inside sink, employee moved.
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 two new employees
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans on site, inspector provided a digital copy.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Reach-in cooler at the cook line, pinto beans, lama beans and pork no date marked, Manager dated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near triple sink area with mold like substance (white panel).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drink on prep table.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 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. Cook not wearing wiped nose and then handled cooking utensils without washing hands and putting on gloves. Discussed with manager
Dead roaches on premises. One dead roach in corner of kitchen. Manager removed dead roach
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on flip-top make table cooler cutting board. employee removed drink
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking on the cook line from an open container
Open dumpster lid. Behind establishment
Single-service articles not stored inverted or protected from contamination. Single service trays not inverted. Manager inverted
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( Tomato ) stored over ready-to-eat food (Bread and bagels ) in walk in cooler
Jun 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb on water heater with hose attached with no vacuum breaker in kitchen
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Manager placed drink on bottom shelf
Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
Single-service articles improperly stored. Observed box of cup lids and paper towels on the floor in back chef. Manager placed boxes on shelf.
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Container of medicine improperly stored. At the dish machine area, observed medicines stored above single service and sugar packets, employe moved.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at the kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, at room temperature, observed raw pork shops 51F,raw meatballs 50F, employee moved to cooler.
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.
Toxic substance/chemical improperly stored. At the dish machine area, observed soap and sanitizer wipes stored above sugar packets, Employe moved.
No soap provided at handwash sink. Handwash sink at the cook line, employe provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, soup made on 01/27/2024 no date marked.
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. For one female employee.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved.
Reach-in cooler interior/shelves have accumulation of soil residues. Double door reach-in cooler at the cook line, shelves soiled.
Aug 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Reach-in cooler at the cook line, rice cooked around 8:00am, at 2:30 temperature was 70F.
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. Reach-in cooler at the cook line, rice cooked around 8:00am, at 2:30 temperature was 70F.
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw eggs mixed above ham, manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, potato salad 46F, slaw 48F, tuna salad 49F, manager moved to freezer, temperatures dropped to 43F and below. Also ric behind steam table, observed raw meatballs with a temperature of 71F, manager established ice
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 cook line hash brown no time. Arles, manager voluntarily discarded.
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. Inspector provided a digital copy.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables and on top of cutting boards, manager discarded.
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.