OCALA HILTON
3600 SW 36 AVE, Ocala FL 34474 · (352)854-1400
Last inspected Dec 17, 2025 · 10 visits since July 2023
JUL 24
JAN 25
FEB 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee touched fry pickles to place in cup with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cheese in reach in cooler. Chef removed cheese.
Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Manager place ca opener to be washed
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( all purpose cleaner ).Chef labeled spray bottle.
Bowl or other container with no handle used to dispense food. Food dispensed ( Seasoning, sugar,panko )with a bowl without a handle. Manager removed bowls.
Show the remaining 9 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen stained and bloated from leak. Chef advised that a work order has been placed to correct.
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. Commercially processed reduced oxygen packaged fish (tuna) not removed from the package while frozen as indicated on the package. Tuna at 40F and had been removed from freezer four hours earlier.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron hanging on clean ware rack. Chef removed apron.
Food stored on floor. Two boxes of oil received yesterday on the floor in dry goods storage area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on cooling unit of walk-in-freezer
Single-service articles improperly stored. Box of styrofoam cups and take out trays on floor in dry goods storage area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( strawberries, blueberries ) stored over ready-to-eat food ( dressings ) in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device. Mop draped over ringer to air dry.
Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labeled with name of contents. Manager labeled container.
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Food with mold-like growth. See stop sale. At the cook line, strawberries and grapes with mold like substance, also strawberries in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, crab cakes 47F, liquid eggs 67F, egg whites 66F, milk 45F and 44F, raw shell eggs 47F, half and half at the server station in melted ice 47F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, crab cakes 47F, liquid eggs 67F, egg whites 66F, milk 45F and 44F, raw shell eggs 47F, half and half at the server station in melted ice 47F
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 cook line, milk no date marked, also tomato aioli. Also in walk-in cooler observed food prepared on site refrigeration time not tracked for beer cheese and cheese sauce, per manager food pulled out 2 days ago.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line entrance, employee provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy.
Spray bottle containing toxic substance not labeled. At the server station, spray bottles not labeled.
Bowl or other container with no handle used to dispense food. Bowls no handle inside rice container, manager moved.
Ceiling tile missing. Near dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables also opened employee drinks inside reach-in cooler, Manager removed all.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items (cigarettes, lotion and keys) stored next to food and single service, employee moved.
Floor soiled/has accumulation of debris. Kitchen floor soiled (behind and underneath equipment). Also walk-in cooler doors soiled.
Food stored on floor. Bag of onion in front of walk-in cooler entrance, also inside walk-in cooler, bag of carrots on floor, manager moved all off the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers heavily soiled
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 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 ▾
Dead roaches on premises. At the buffet station, one dead roach on floor, Manager cleaned.
Jan 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Food with mold-like growth. See stop sale. In walk-in cooler, cream cheese with mold like substance.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line container with raw tuna stored above lettuce container, Manager moved.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the buffet station, shredded cheese and salsa in front of Hot holding: items, also pans with grits and oatmeal under heat lamp no sneeze guard.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, raw salmon at 38F in vacuum sealed bags (five individual portions), per manager salmon placed in cooler 1/29/25, also at the cook line, tuna (40F) in vacuum sealed bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server area, butter 62F reach-in cooler not working properly. Also at the cook line, liquid eggs 68F and 69F.
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, half and half, liquid eggs and chicken wings no date marked, Manager dated.
No soap provided at handwash sink. Handwash sink near walk-in coolers.
Spray bottle containing toxic substance not labeled. At the server counter, spray bottles with blue liquid not labeled.
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. Soda cooler at the server area, ambient temp 60F, (butter 62F).
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. In walk-in cooler, raw salmon at 38F in vacuum sealed bags (five individual portions), per manager salmon placed in cooler 1/29/25, also at the cook line, tuna (40F) in vacuum sealed bag.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, also drink above cleaned dishes, Manager removed.
Food storage container/container lid cracked or broken. Cleaned stacked containers and lids cracked (red lids).
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at the prep area, employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves and interior soiled.
Single-service articles improperly stored. Togo plastic containers not inverted, manager inverted.
Working containers of food removed from original container not identified by common name. At the dry storage area, flour, sugar and salt bins not labeled, manager labeled.
Jul 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on shelf over bag of pasteurized eggs. Moved during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at bar: half and half creamer 49-50F in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at bar: half and half creamer 49-50F in unit overnight.
Handwash sink not accessible for employee use at all times. Muffin pans over sink in ware wash area. Removed.
No soap provided at handwash sink. Sink at bar. Soap replaced.
Records/documents for required employee training do not contain all of the required information. Six certificates missing date of birth. Added during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in unit on cook line soiled with food debris. Around gaskets and gaskets soiled with slimey substance on reach in cooler on cook line.
Old food stuck to clean dishware/utensils. On two pans on clean fish shelf.
Unwashed fruits/vegetables stored with ready-to-eat food. Container of strawberries on shelf over small cakes. Moved during this inspection.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate10 Basic
Show 22 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee setting silverware in dining area touched face then continued to pick up hand full of clean silverware without washing hands.
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 wiped hands on soiled towel then continued to wrap bowl with plastic wrap 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 touched fry pickles to place in cup with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw bacon on shelf over chorizo. In reach in cooler on cookline: raw shell eggs stored over bag of cheese. Chef moved all.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw ground beef on shelf over pan of fish. Chef moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half creamer 46F at bar area. Unable to determine how long half and half was in cooler. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58F in pan on cookline. Chef stated item has been out for one hour. Discussed Time as a Public Health Control (TPHC) with Chef. Also, Half and half creamer 46F at bar area. Unable to determine how long half and half was in cooler. Stop sale issued.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half creamer with no date mark in reach in cooler at bar, employee not aware of when cream was opened. Stop sale issued for cream.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven in kitchen soiled with grease. Interior of reach in cooler on cookline soiled with food debris.
Handwash sink used for purposes other than handwashing. At bar, sink being used as a dump sink to strain left over drinks and ice. Also, female employee dumped cream down hand sink.
Records/documents for required employee training do not contain all of the required information. Seven certificates provided are missing date of birth.
Spray bottle containing toxic substance not labeled. Bottle with bleach has no label on shelf under mop sink.
Cardboard used to line nonfood-contact shelves. Shelves lined with cardboard containing mold like substance in wine cooler at bar.
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. Tuna in sealed original package containing label to open prior to thawing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cookline. Moved during this inspection.
Employee with no beard guard/restraint while engaging in food preparation. Missing for male employee on cookline.
Floor area(s) covered with standing water. On floor in front of two ice machines.
In-use tongs stored on equipment door handle between uses. Several pair on oven handle at cookline. Removed.
No handwashing sign provided at a hand sink used by food employees. Sink in prep area has no sign.
Old food stuck to clean dishware/utensils. Old food on several clean pans on shelf under prep table in prep area.
Unwashed fruits/vegetables stored with ready-to-eat food. Several packages of unwashed berries on shelf over dressings in walk in cooler. Chef moved all during this inspection.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on top of pack of bread. Moved during this inspection.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer at end of cook line: sausage (131F - Hot Holding). Manager stated item placed in warmer 1 hour prior to temperature being taken. Manager voluntarily discarded item.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of hot water machine in wait station. Blade of can opener on kitchen prep table.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples displayed for self service in buffet area.
Ceiling tile missing. Ceiling tile missing in dish area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee cup of yogurt in cook line reach-in cooler. Employee moved yogurt to pan for employee food.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Door to walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in prep area outside of walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in dish area. Gasket of reach-in freezer on cook line.
Jul 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.