ZAXBY'S
2175 E SILVER SPRINGS BLVD, Ocala FL 34470 · 352.351-2251
Last inspected Aug 12, 2025 · 4 visits since July 2023
3 inspections trending up, 16 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line cheese 45F cut tomatoes 44, manager add ice.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line cheese 45F cut tomatoes 44, manager add ice.
Food storage container/container lid cracked or broken. Containers with cracks.
Old labels stuck to food containers after cleaning. Cleaned containers at the triple sink area with old stickers residue.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the cook line, flour scoop handle in direct contact with the flour, Manager removed the scoop.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at cookline, cut tomatoes 48F, corn 44F, cut tomatoes 45F, boiled egg 48F, raw chicken 47F, items will be discarded at 3:00pm.
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 some employees.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, scoop handle in direct contact with slaw, cheese and cut tomatoes, Manager moved off the food.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line.
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.