RED ROBIN GOURMET BURGERS & BREWS
3355 SW COLLEGE RD, Ocala FL 34474 · 352.433-4262
Last inspected May 19, 2026 · 10 visits since November 2023
JUL 24
JAN 25
AUG 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, grilled onions 48F, grilled peppers and onions 49F, manager voluntarily discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 19, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, grilled onions 48F, grilled peppers and onions 49F, manager voluntarily discarded
Original container of toxic substance or chemical does not bear the manufacturer's label. Ear walk-in cooler entrance spray bottle with yellow liquid not labeled, manager discarded.
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. Two certificate expired on October 2025.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers in front of triple sink.
Old food stuck to clean dishware/utensils. Cleaned stacked containers with food residue in front of triple sink, manager moved to dish machine.
Open dumpster lid. Behind restaurant, manager closed the lids.
Water leaking from pipe and/or faucet/handle. Handwash sink at the cook line.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 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. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager cleaned nozzle.
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. Two food handler certificates expired October 2025 (David and Isaiah)
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard. Manager instructed cook to put on beard guard, cook complied.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer by keg walk-in-cooler
Sep 2, 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. At the cook line, drawers underneath grilled with ice build up.
Aug 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers at the cook line: grilled mushrooms 47F, grilled onions 50F, raw fish 47F, raw chicken 44F, corn 44F, black beans 47F, cheese dip 46F queso 47F, manager moved items to freezer and or add ice.
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. At the cook line, drawers underneath grilled with ice build up.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers at the cook line: grilled mushrooms 47F, grilled onions 50F, raw fish 47F, raw chicken 44F, corn 44F, black beans 47F, cheese dip 46F queso 47F, manager moved items to freezer and or add ice.
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 eight to ten 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 8-10 employees
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. At the cook line, drawers underneath grilled with ice build up.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area.
Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, multiple cloth on prep tables.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer buckets with sink and sanitizer no color change, manager set up manually the buckets (700)
Jan 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority0 Intermediate12 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves cracked eggs and then handled cooking utensils and serving plates, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves scratched face and pulled down shirt and wipes hand on pant leg,then handled cooking equipment and serving dishes. without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves left kitchen to pull bag of lettuce from walk-in-cooler then retuned to flip-top make table cooler and cut open bag of lettuce and pulled lettuce out with gloved hand, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler: salmon 48F, Veggie burger 47F. Items had been in reach in cooler for less than 4 hours. Manager voluntarily discarded
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. Crispy onions on cook line with no time mark. Manager advised that crispy onions are discarded within an half hour of being cooked.
Cardboard used to line food. Washed uncut avocados placed in clean container,however original soiled cardboard separator from box used to store avocados.
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Equipment ( pans )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor not cleaned when the least amount of food is exposed. Floors soiled with food and cardboard pieces in walk-in-freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind cooling unit in walk-in-freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food particles on reach in freezer on cook line. Mold like substance on the underside of the food contact surface of the milk shake cup holder.
Old food stuck to clean dishware/utensils. Old food in clean containers on clean ware rack.
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. Bin with tools stored on prep sink. Manager removed bin.
Stored food not covered. Mudd pies not covered in walk-in-freezer.
Unnecessary items/unused equipment on the premises. Inoperable microwave on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (cucumbers ) stored over ready-to-eat food ( washed tomatoes ) in walk in cooler. Unwashed produce ( limes and oranges ) stored over ready-to-eat food ( whipped cream and tonic water bottles) in walk in cooler
Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets stored on floor. Manager removed buckets from floor.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 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. Employee at cookline reached into pants pocket with gloved hand, then handled a sandwich wrap with the same gloved hand. Manager had employee stop and wash hands before continuing to work at cookline.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated drawer below grill: chicken (47F - Cold Holding). Manager stated the chicken was filled from the walk-in cooler approximately one hour prior. Manager added ice to chicken to help cool to 41F. chicken (47F 11:50: 40F 12:40- Cooling)
Handwash sink used for purposes other than handwashing. Blender base stored inside handwash sink in bar area. Manager removed blender base from handwash sink during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food at cookline with several bracelets on wrist. Manager had employee remove bracelets during this inspection.
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.
Raw fruits/vegetables not washed prior to preparation. Avocados sliced in half without having stickers removed inside refrigerated make-table at cookline.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed. Observed current license not displayed at establishment. Manager obtained current license and posted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored above food prep area. employee removed keys from shelf.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from fryers: buttermilk (50F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager voluntarily discarded item.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification for one of the managers expired on 11/6/2023.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in back of kitchen. Soda gun in bar area. Water nozzle of tea machine in wait station.
Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
Ceiling vent cover tile missing. Air conditioner vent at the end of the cook line missing cover.
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.