TAVERNA BERROCAL
3600 SW 38 AVE FLR 6, Ocala FL 34474
Last inspected Sep 23, 2025 · 4 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
MAY 25
SEP 25
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Food with mold-like growth. See stop sale. At the server station, lemon with mold like substance
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Sep 23, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the back of the cook line, rice 56F and 58F, per manager rice cooked 09/16/25, observed condensation on plastic cover.
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. At the back of the cook line, rice 56F and 58F, per manager rice cooked 09/16/25.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment offering ceviche; tropical tuna crudo and ceviche clasico, no asterisk next to items.
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. For approximately nine employees
Show the remaining 1 finding ▾
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 nine employees.
Sep 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 10 high priority.
10 High priority6 Intermediate5 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the back of the cook line, rice 56F and 58F, per manager rice cooked 09/16/25, observed condensation on plastic cover.
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. At the back of the cook line, rice 56F and 58F, per manager rice cooked 09/16/25.
Food with mold-like growth. See stop sale. At the server station, lemon with mold like substance
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For red snapper, Manager called and received the parasite destruction letter.
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. Chest freezer at the end of the cook line, raw lobster above ice cream and French fries bag, manager moved all
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the cook line and walk-in cooler, multiple ready to eat food: pepper sauce date marked 8/11/25, quinoa date marked 9/08/25.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee working with raw fish and then with cooked rice and cleaned equipment, inspector stopped him, employee washed his hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the back of the cook line, all overnight product: raw shrimp 48F, raw scallops 51F, mussels 53F, calamari 52F, cut tomatoes 48F, raw beef 49F. Also at the server area, cheese stored overnight above cooling line at 48F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the back of the cook line, all overnight product: raw shrimp 48F, raw scallops 51F, mussels 53F, calamari 52F, cut tomatoes 48F, raw beef 49F. Also at the server area, cheese stored overnight above cooling line at 48F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer installed at the non chemical side of the splitter.
Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink room, multiple items stored inside sink, manager moved all.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment offering ceviche; tropical tuna crudo and ceviche clasico, no asterisk next to items.
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. For approximately nine 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 nine employees.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on menu or posted on premises, Inspector provided a digital copy, Manager printed and posted during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line and walk-in cooler, lamb, quinoa, pasta, chicken, crab mix, desserts and milk, per manager most of the items prepared two days ago.
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. Ambient air temperature 60F. Manager adjusted temperature, cooler reached 40F.
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. At the cook line and walk-in cooler, raw red snapper thawed (34-38F) still inside vacuum sealed bag, manager removed all from bags.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the triple sink room.
Old labels stuck to food containers after cleaning. In use containers with old labels, also with old labels residue.
Working containers of food removed from original container not identified by common name. At the server station, container with white substance not labeled, manager labeled sugar.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
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.