OLIVE GARDEN ITALIAN RESTAURANT 1015
3363 SW COLLEGE RD, Ocala FL 34474 · 352.854.0900
Last inspected Jul 8, 2026 · 12 visits since December 2023
MAY 25
OCT 25
APR 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. One fly crawling on one breadstick in prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler drawer in server station: sliced tomatoes (48F-50F - Cold Holding). Manager stated the sliced tomatoes were held inside the walk-in cooler overnight and brought to the server station between 9:30-10am. Manager had an employee put the tomatoes on ice to rapidly cool them to 41F.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees wearing bracelets and/or watches on wrists while handling food throughout kitchen.
Food stored on floor. Bag of softener salt stored directly on floor in utility closet. An employee remove it from the floor during this inspection.
Garbage can located outside has no lid or lid open/broken. Top portion of grease receptacle left open, manager closed it during this inspection.
Show the remaining 5 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on bottom of condensing unit in back of walk-in freezer.
Missing drain plug at dumpster. Missing drain plug on dumpster inside enclosure.
Unclean building components, attachments or fixtures. Floor below fountain soda rack in back of kitchen soiled with sticky substance.
Unwashed fruits/vegetables stored with ready-to-eat food. Open box containing unwashed oranges stored on shelf above ranch dressing inside walk-in cooler. Manager moved the produce to another shelf during this inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer bucket in bar area quaternary 0ppm. Manager emptied and refilled the sanitizer, then quaternary 200ppm.
May 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Microwave missing fan guard cover/splatter shield. No fan guard in cookline microwave.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups in wall hanger at server station not covered or protected. Manager located and placed lid over cups.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Manager had cook remove watch.
Employee with no beard guard/restraint while engaging in food preparation. Cook with no beard guard. Manager had cook don beard guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Horizontal plate surrounding soda machine nozzles soiled with mold-like substances.
Apr 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 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. Male employee at the prep area, touched face and submerge his hand in ice bath to grab a bag of base, no hand wash occurred.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermal dish machine, no color change, with a maximum temperature of 143F. Manager set up triple sink, quaternary ammonium 200-300ppm.
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 112-130F, per employee sauce was placed in Hot holding u it approximately 30 minutes prior, Employee moved to stove and reheated to 169F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. At the bar area, quaternary ammonium 500ppm, employee diluted to 300ppm.
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 server station milk and half and half no date marked, Manager voluntarily discarded.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Per manager, issues with water heater, at inspection time water on handwash sink at 75F, also in triple sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on top of dish machine.
Floor area(s) covered with standing water. At the dry storage room near back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled, also with mold like substance.
Old labels stuck to food containers after cleaning. In use lids and containers with old stickers residue.
Single-service articles not stored inverted or protected from contamination. At the prep area near triple sink, to go containers not inverted, Manager inverted, also at the server area, cups in holder not covered, Manager covered.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 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. Observed : dish wash machine area staff go from soiled dishes to clean dishes, no hand wash. Manager redirected to staff to wash hands and then add gloves, and staff complied.
Floor area(s) covered with standing water. Observed : standing water by the bulk sodas.
Floor tiles missing and/or in disrepair. Observed : the floor in front of the bag sealer is uneven.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : a red sanitizer bucket(200 ppm quaternary ammonia) stored next to cans of sauce on the prep line.
May 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate10 Basic
Show 13 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Employee washing dishes actively, operators thermometer and inspectors thermometer ran in dish machine 3 times at 157F. Operator continued testing dish machine throughout inspection and dish machine reached 163F.
Live, small flying insects found. One fly crawling on one breadstick in prep area.
Stop Sale issued due to food not being in a wholesome, sound condition. One breadstick contaminated by a fly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the corner of the pass through window near plastic wrap and stack of clean plates, operator discarded drink.
Floor area(s) covered with standing water. On floor in back dry storage hallway and in front of ice machines.
Food storage container/container lid cracked or broken. Lid and container cracked holding raw onions in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle directly touching seasoning in bulk container in prep area, operator placed scoop on hook.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior bottom and rolling door tracks of bowl warmer on server alley soiled. Salad reach in cooler door jam soiled. Clean dish rack soiled. Walk in cooler food racks and cooling racks soiled.
Open dumpster lid. Grease trap lid also open.
Unnecessary items/unused equipment on the premises. 2 discarded pieces of equipment outside in refuse area, operator stated they are waiting on bulk pick up.
Wall soiled with accumulated grease, food debris, and/or dust. In back dry storage hallway. Ceiling air vents in prep area soiled.
Water softener salt (food) stored in a location that is not clean and dry. Bags of softener salt on a pallet outside near outside storage closets.
Working containers of food removed from original container not identified by common name. Bulk container by can opener in prep area no label, operator stated it is Alfredo powder.
Mar 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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, ambient temperature of 50F. Cold holding: pasta 47F, 49F 51F, 52F and 50F, manager moved to freezer.
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers) Cold holding: pasta 47F, 49F 51F, 52F and 50F, manager moved to freezer, items placed around 10:30am.
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 125F and 122F, manager moved sauce to reheated to 165F.
Handwash sink not accessible for employee use at all times. Handwash sink at the dish machine area blocked by cup cart, employee moved.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill reduced oxygen packaged food. Cook-chill items, cooling chart not filled out completely with time and temperatures, also missing temperatures and time for reheating.
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, ambient temperature of 50F. Cold holding: pasta 47F, 49F 51F, 52F and 50F, manager moved to freezer.
Employee with no beard guard/restraint while engaging in food preparation. For two male employees at the cook line and prep area.
Plumbing system in disrepair. Handwash sink at the dish machine area, also with leak.
Single-service articles not stored inverted or protected from contamination. At the prep,area, to go containers not inverted, employee inverted.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 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. Employee fixed their hair several times then put on two sets of gloves, then fixed their hair again then handled clean pans and placed the on the cook line, without removing gloves, washing hands and putting on clean gloves before handling clean pans.
Employee with no beard guard/restraint while engaging in food preparation. Male employee on back cook line with beard and no beard guard.
Outdoor refuse area not curbed and graded to drain. Trash receptacle has a puddle of polluted water around it and is draining out and across the back parking lot
Waste line missing at soda gun holster. Soda gun holster missing drain line.
Water draining onto floor surface. Water draining on floor from hand wash sink next to cookline.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back room
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on back wall behind unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.
Open dumpster lid. Observed dumpster lids open.
Jan 10, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in steam table across from cook line grill: lasagna (89F - Hot Holding). Manager stated item placed in steam table one hour prior to temperature being taken. Manager voluntarily discarded item.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of kitchen ice machine. Shelves in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils stored in standing water, 108F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill.
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.