TAVERN AT THE GLEN
1450 SW 154 STREET RD, Ocala FL 34473 · 570.380.8092
Last inspected Aug 18, 2026 · 7 visits since December 2023
DEC 23
MAR 24
AUG 25
APR 26
≈ ERRATIC
4 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 three flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Call Back - Extension given, pendingRoutine Inspection
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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 21 employees.
Apr 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
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 placed gloved hands on hips then continued cooking without washing hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Behind bar quaternary amonium 0 ppm. Employee refreshed then 200 ppm.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pan of potato salad in walk in cooler prepared on 4/21, discard date of 4/27.
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. Provided DBPR form.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for quaternary ammonium.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 21 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. Missing for all employees. Provided DBPR form.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in hallway pass not protected. Plates on bar not protected. Operator moved all stacks.
Equipment and utensils not properly air-dried - wet nesting. Glasses in server station and plastic pans on shelf near server station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table.
Aug 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no device on hose connection side.
Apr 17, 2024Call 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 ▾
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. Dish machine next to three compartment sink, 155F.
Mar 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority5 Intermediate11 Basic
Show 22 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. Employee picked up pen from floor and proceeded to handle clean pans without washing hands. Employee stopped and washed hands.
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. Dish machine next to three compartment sink, 155F.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken wings stored in walk-in cooler. Manager stated item was prepared on 3/18 as item was date marked 3/18.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table along back wall of kitchen: meatballs (125F - Hot Holding). Manager stated item reheated and placed in steam table two hours prior to temperature being taken. Manager reheated item on stove top, 181F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head in wait station. Water nozzles for tea machines in wait station. Blade of can opener on kitchen prep table.
Handwash sink used for purposes other than handwashing. Scrub pad stored in hand washing sink next to back door. Manager removed scrub pad from hand washing sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory available. Manager placed consumer advisory on wall at host stand.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for dish machine next to three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Hand towels not dispensing properly at hand washing sink next to office. Employee removed towels from dispenser and placed towels on counter.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Chafing dishes stored outside behind building.
Dead roaches on premises. Observed four dead roaches on top of dish machine. Owner discarded dead roaches.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and phone stored on prep table next to office. Employee removed items from prep area.
Food storage container/container lid cracked or broken. Lid for sausage in reach-in cooler next to steam table in back of kitchen.
Food stored on floor. Case of cooking oil stored on floor next to three compartment sink. Bag of sweet potato fries stored on floor in walk-in freezer. Manager placed items on shelves.
Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters above cook line.
In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of ice machine. Employee washed, rinsed, and sanitized ice scoops then placed scoops in a pan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ovens across from walk-in cooler. Top of dish machine next to three compartment sink.
Old labels stuck to food containers after cleaning. Containers stored on shelf in dry storage room next to ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line. Manager placed wet towel in sanitizer bucket.
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 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. Female employee touched hair and face and continued to touch clean equipment without washing hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler on cookline: Cooked shrimp with a date 11/28, discard date 12/4. Feta cheese with a date of 11/26, discard date 12/2. Boiled eggs with a date 11/26, discard date 12/2. Goat cheese with a date 11/26, discard date 12/2.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table near back door: Marinara 110F. Chicken 81F. Meatballs 115F. Beef broth 116F. Queso 91F. Power was off on steam table. Employee stated all items were heated prior to placing in steam table. Employee began reheating items on stove then marinara 174F. Meatballs 186F. Queso 167F.
Toxic substance/chemical improperly stored. Degreaser on shelf with clean dishes. Manager moved.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink with no device on hose connection side.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
Handwash sink used for purposes other than handwashing. Manager dumped water in hand sink near office. Also,several chemical bottles in sink near kitchen back door.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing kit for quaternary ammonium used at triple sink in bar 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 two new hired employees.
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. Turkey in reach in cooler with a date mark of 11/26. Manager stated turkey was frozen then removed from freezer yesterday, missing second date.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates with food contact surface up on shelf at end of bar in dining area. Manager flipped over.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over steam table. Dunkin donut drink on prep table in server station. Drink on prep table near warewash area. All were moved.
Employee eating in a food preparation or other restricted area. Employee food container with fork on prep table near steam table.
Employee personal food not properly identified and segregated from food to be served to the public. Yogurt on shelf over cole slaw on cookline.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee preparing food with bracelet on.
No handwashing sign provided at a hand sink used by food employees. Sink near back door.
Single-service articles not stored inverted or protected from contamination. To go trays not inverted on shelf located in dining area at end of bar. Manager flipped over.
Working containers of food removed from original container not identified by common name. Spray bottle with vinegar and water not labeled. Manager added label.
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.