TERRACE ON THE SQUARE
120 EAST SILVER SPRINGS BLVD, Ocala FL 34471 · 352.581.6060
Last inspected Jan 21, 2026 · 8 visits since August 2023
FEB 24
OCT 24
MAY 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the buffet station, Butter packets 67F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Commercially processed egg whites stored in reach-in cooler across from cook line dated 10/2/2025. Employee stated they were unsure when egg whites opened. Cooked chicken peas, cooked rice, and cooked beans stored in walk-in cooler dated 1/1.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces in reach-in cooler across from cook line. Employee moved salmon to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Packages of salmon stored in reach-in cooler across from cook area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on breakfast buffet: butter (68F - Cold Holding). Employee stated butter was placed out two hours prior to temperature being taken. Employee moved butter to reach-in freezer to reduce temperature to 41F. Manager stated going forward butter would be held on time as a public health control.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of kitchen ice machine. Blade of can opener on kitchen prep table.
Handwash sink used for purposes other than handwashing. Employee dumped egg whites in kitchen hand washing sink.
No soap provided at handwash sink. No soap at bar area hand washing sink.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples served on breakfast bar.
Accumulation of debris inside warewashing machine. Kitchen dish machine.
Cardboard used to line nonfood-contact shelves. Dry storage shelf across from dry storage room.
Ceiling tile missing. Ceiling tile missing in prep area.
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. Packages of salmon stored in reach-in cooler across from cook area.
Old labels stuck to food containers after cleaning. Container stored on shelf across from the three compartment sink.
Working containers of food removed from original container not identified by common name. Container of spices in dry storage area next to mop sink.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over sauces in reach-in cooler across from cook line grill. Manager placed fish on bottom shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked ground beef in walk-in cooler dated 8/21.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on counter in wait station: creamer (68F - Cold Holding). Manager stated creamer placed on counter one hour prior to temperature being taken. Manager moved creamer to reach-in freezer to reduce temperature to 41F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin for kitchen ice machine.
Accumulation of debris inside warewashing machine. Dish machine in kitchen dish area.
Cardboard used to line nonfood-contact shelves. Shelves next to cook line oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cook line. Gaskets of reach-in freezer across from cook line.
Old labels stuck to food containers after cleaning. Container stored on shelf in prep area. Manager returned container to dish area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm.
May 5, 2025Inspection 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 ▾
Toxic substance/chemical improperly stored. Observed: multiple spray chemicals stored next to aluminum foil and table ware to go set ups. The spray were moved to cleaning.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a device to take and hold the surface temperature of dishes at the bar.
In-use tongs stored on equipment door handle between uses. Observed: multiple tongs stored on a handle that has the handles protruding into the walkway. These were adjusted to keep the walkway clear.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: utensils stored in 111° water on the cook line. The water was removed.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish ( 2 portions of salmon ) labeled indicating product to remain frozen until time of use not open or removed from package in reach in cooler drawer under grill.
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 ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Waist support belt on dishes
Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Ice scoop handle in contact with ice. At inside bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the juice dispensing machine at server station in kitchen
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority6 Intermediate3 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line working with multiple food and non food items, started wearing gloves, no hand washed occurred.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the outdoor bar area, heavy cream date marked 01/30/24. At the cook line, tomato soup date marked 01/21/24
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the buffet area, oatmeal 116F
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 server area, milk no date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, moved to dish machine.
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 six employees (bartenders).
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans available for buffet items (melon, honeydew, yogurt and greeek yogurt and butter). Procedures provided digitally 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, chicken wings bags no date marked, per Manager wings were cooked 02/17/24. Also at the cook line, observed containers with chicken, ham, roasted garlic with tomatoes no date marked, per manager items were cooked/prepared 02/17/24.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies for two male employees
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed utensils in 68F water.
Oct 23, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday brunch menu and breakfast menu, no asterisk next to eggs Benedict.
Aug 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler big tub of chicken wings cooked 08/23/23 Pm 53F, wings were stored in a plastic deep covered container
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. In walk-in cooler big tub of chicken wings cooked 08/23/23 Pm 53F, wings were stored in a plastic deep covered container
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line and bar area, liquid egg containers date marked 7/31/23. At the server station, milk date marked 8/04/2023.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the buffet station, Butter packets 67F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet area, inside cabinet, butter packets 67F, per employee butter packets were moved at 6:00am
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday brunch menu and breakfast menu, no asterisk next to eggs Benedict.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the outdoor bar.
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 five employees (bar area).
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, cooked mushrooms and black beans no date marked, per manager items were cooked 08/22/2023.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. One dead roach on floor at the bar area, employee cleaned during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line utensils in 72 F water, employee moved all to triple sink.
No copy of latest inspection report available.
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.