Roaches: State temporarily closed an Ocala location of a national fast food chain

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Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Marion County restaurant inspections site.

Here’s the breakdown for recent health inspections in Marion County, Florida, for the week of March 3-9, 2025. Please note that some more recent, follow-up inspections may not be included here.

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our Marion County restaurant inspection site.

Which Marion County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their March 3-9 inspections and no violations were found.

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which Marion County restaurants were temporarily closed by inspectors?

These restaurants failed their March 3-9 inspections and were temporarily closed. Follow-upinspections are required.

3001 E. Silver Springs Blvd., Ocala

Routine Inspection on March 3

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

6 total violations, with 1 high-priority violation

• High Priority – Roach activity present as evidenced by live roaches found. At the prep area, observed one live roach on wall behind hot holding equipment. Three live roaches on wall behind shelf and bread rack. One live roach on floor under dish machine; manager killed the roach. Two live roaches on floor under oven at the prep area. **Warning**

3001 E. Silver Springs Blvd., Ocala

Routine Inspection on March 4

Facility Temporarily Closed: Operations ordered stopped until violations are corrected.

2 total violations, with 1 high-priority violation

• High Priority – – From initial inspection : High Priority – Roach activity present as evidenced by live roaches found. At the prep area, observed one live roach on wall behind Hot holding equipment. Three live roaches on wall behind shelf and bread rack. One live roach on floor under dish machine, manager killed. Two live roaches on floor under oven at the prep area. **Warning** – From follow-up inspection 2025-03-04: One live roach on wall near oven at the prep area. Manager killed roach and cleaned. **Admin Complaint** **Corrective Action Taken**

Which Marion County restaurants had high priority violations?

10819 SE U.S. 441, Belleview

Routine Inspection on March 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

13 total violations, with 3 high-priority violations

• High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in three door cooler: pan of raw pork on shelf over pan of pork fat. Moved during this inspection. **Corrected On-Site**
• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: pork 52F, chicken 52F. Items were moved to different cooler: reach in make table has an ambient temperature of 54F. **Repeat Violation** **Admin Complaint**
• High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: beans 119-124F. Employee began reheating. **Corrective Action Taken**

3790 E. Silver Springs Blvd., Ocala

Complaint Inspection on March 3

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

17 total violations, with 5 high-priority violations

• High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, employee handle raw beef and immediately after cleaned utensils and plate, inspector instructed to stop and washed hands. **Corrective Action Taken**
• High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee touched with bare hands the tortilla chips. **Repeat Violation** **Admin Complaint**
• High Priority – Non-food grade paper/paper towel used as liner for food container. At the cook line tortillas wrapped with cloth, manager removed. **Corrected On-Site**
• High Priority – Raw animal food stored in same container as ready-to-eat food. Raw bacon stored in same containers of hot dogs, Manager removed. **Corrected On-Site**
• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (make table) pico 48F, cheese 47F pico, cut tomatoes 46F, queso 52F, guacamole with sour cream 48F. **Repeat Violation** **Admin Complaint**

17860 SE 109th Ave. Unit 618, Summerfield

Routine Inspection on March 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with 4 high-priority violations

• High Priority – – From initial inspection : High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Multiple employees at the cook line using aprons and wet visible soiled cloth to dry hands. **Admin Complaint** – From follow-up inspection 2025-03-05: Male employee at the cook line, rinsed hands no soap applied and dried hands with wet white towel. Inspector instructed to wash hands properly with soap and use paper towel. **Admin Complaint**
• High Priority – – From initial inspection : High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. At the sushi bar area, employee started working with food and wearing gloves, no hand washed occurred (sink at the sushi bar area not working). **Admin Complaint** – From follow-up inspection 2025-03-05: At the sushi bar area, employee started working with raw salmon, no hand washed occurred, inspector instructed to wash hand, no water available in sink at the sushi bar area. Also at the cook line, male employee working with dirty cloth, started wearing gloves, no hand washed occurred. **Admin Complaint**
• High Priority – – From initial inspection : High Priority – 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. At the kitchen area, employees handling soiled utensils from customers started handling food containers and cleaned utensils. **Admin Complaint** – From follow-up inspection 2025-03-05: Male employee at the dish machine area (wearing gloves) handled dirty utensils and touched trash can and continued working with cleaned equipment and with raw shrimp. Inspector introduced employee to stop, remove gloves and wash his hands. **Admin Complaint**
• High Priority – – From initial inspection : High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee handling cook noodles with bare hands, Inspector instructed to stop, washed hands and use utensils or gloves. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-03-05: At the sushi bar area (no Handwash sink available), male employee cutting raw salmon for sushi with bare hands. **Admin Complaint**

13685 S. U.S. 441, Summerfield

Routine Inspection on March 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, milk 48F, other non-time temperature control for safety (TCS) food at 4F, manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

8075 SW SR 200 #121, Ocala

Routine Inspection on March 4

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

12 total violations, with 6 high-priority violations

• High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling money put on gloves without washing hands then handled portion cups and positioned oil and vinegar. Employee returned from bathroom put on gloves without washing hands then prepared sandwiches.
• High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the front counter reach-in Cooler: Chicken 58F, tuna fish 49F; ham 46F; Turkey 46F, all the items had been in the ric since 9 am. Ambient Temperature of reach in cooler 43.7F Tuna fish in walk-in-cooler at 45F and 47F prepared four hours earlier **Warning**
• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the front counter reach-in Cooler: Chicken 58F, tuna fish 49F; ham 46F; Turkey 46F, all the items had been in the ric since 9 am. Ambient Temperature of reach in cooler 43.7F
• High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna fish cooling in walk-in-cooler at 45F and 47F prepared four hours earlier **Warning**
• High Priority – Toxic substance/chemical improperly stored. Soap at back hand wash sink stored on top of flip-top make table cooler
• High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. “Y” connector at mop sink is missing vacuum breaker on the non-chemical side of the “Y” connector.

2600 NW 46th Ter, Ocala

Complaint Inspection on March 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 1 high-priority violation

• High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. “Y” connector at mop sink is missing vacuum breaker on the non-chemical side of the “Y” connector in mop closet next to restrooms

4496 SE 100 Pl, Belleview

Routine Inspection on March 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 2 high-priority violations

• High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two male employees on cookline resting gloved hands on apron between orders then continuing to cook without washing hands and changing gloves. **Repeat Violation** **Admin Complaint**
• High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg in beer walk in cooler. Manager discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

8585 SW Hwy 200, Ocala

Routine Inspection on March 4

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with 2 high-priority violations

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese filling 50F at prep table, person in charge put in reach in cooler and advised that had been out for 30 minutes
• High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. “Y” connector at mop sink is missing vacuum breaker on the non-chemical side of the “Y” connector.

8449 SW State Rd 200 Unit 133, Ocala

Routine Inspection on March 5

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 1 high-priority violation

• High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. “Y” connector at mop sink is missing vacuum breaker on the non-chemical side of the “Y” connector. **Repeat Violation** **Admin Complaint**

3363 SW College Rd, Ocala

Routine Inspection on March 6

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 2 high-priority violations

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers) Cold holding: pasta 47F, 49F 51F, 52F and 50F, manager moved to freezer, items placed around 10:30am. **Corrective Action Taken** **Warning**
• High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, meat sauce 125F and 122F, manager moved sauce to reheated to 165F. **Corrective Action Taken**

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.

Get the whole story at our restaurant inspection database.

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: “Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over.”

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.