VIOLA AND DOT'S
8249 NW 17 PLACE, Ocala FL 34482 · 352-629-6229
Last inspected Mar 27, 2026 · 8 visits since September 2023
JAN 24
AUG 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta in reach in cooler on cookline at 47F. Pasta had been in the walk-in-cooler overnight and in the reach in cooler for 90 minutes. Chef voluntarily discarded pasta.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink. Guest restroom on side of building.
No handwashing sign provided at a hand sink used by food employees. Guest restroom on side of building.
Old labels stuck to food containers after cleaning. Container on shelf next to kitchen ice machine.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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. Pizza being held behind front counter. Manager stated pizza placed out at 11:00 am. Manager had employee place proper time marking on pizza.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers stained.
Equipment and utensils not properly air-dried - wet nesting. Containers stored in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine.
Old labels stuck to food containers after cleaning. Containers stored in dish area.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta in reach in cooler on cookline at 47F. Pasta had been in the walk-in-cooler overnight and in the reach in cooler for 90 minutes. Chef voluntarily discarded pasta.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( pasta ). Chef removed bowl.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter wheels stored in standing water at 70F. Chef discarded water and had equipment washed
No handwashing sign provided at a hand sink used by food employees.missing handwash sink sign at front counter. Manager placed sign at handwash sink.
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 soda dispensing machine at server station.
Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labeled with name of contents. Manager placed label on container
Aug 1, 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 ▾
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard. Employee put on beard guard
Working containers of food removed from original container not identified by common name. Container of chimichanga sauce in walk-in-freezer not labeled. Chef placed label on container.
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Inspection 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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector. Manager contacted engineering to have the vacuum breaker installed
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom handicap stall. Manager called environmental to have the receptacle installed.
Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
Dec 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance.
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance.
Nonservice animals in the food establishment or on premises. Observed customer bring in two small non-service dogs in a carriage into establishment
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance.
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's outside bathroom in the handicap stall, as well as in the employee unisex restroom near the kitchen
Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored above water bottles used for customers. Manager placed backpack on bottom shelf.
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.