18 South Restaurant and Saloon
20 S Magnolia Ave, Ocala, FL 34471 · Permanent Food Service · License 5203292
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 high priority (1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 8 basic (1 repeat)-33
- Administrative complaint on Aug 26Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Pan containing raw ground sausage stored on top of pan containing raw bacon inside bottom of refrigerated make-table. An employee moved the raw sausage to the bottom shelf during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Backflow prevention device missing at green hose connection on back of building beside back door of kitchen.
Repeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment is open and serving food to the public with an expired license. License expired 06/01/2026.
Administrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pan containing cooked chicken wings with date mark of 8/16. Manager stated the date label was an old one and added the proper date mark of 8/23 during this inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One expired ServSafe manager certificate expired on 06/03/2026. This manager is present during this inspection.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Pan containing brown sugar missing label on dry storage shelf in upstairs storage room. Manager added the proper label during this inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Two mesh bags containing unwashed onions stored on shelf above pan of sugar on shelf near cookline. Manager removed the pan of sugar from the shelf during this inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Two employee drink cups on shelf directly above in-use prep table. Manager removed both drinks from the shelf during this inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
One plastic pan with chipped corner on clean dish rack. Manager removed the pan from service during this inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket stored directly on floor in kitchen. Manager removed the sanitizer bucket from the floor during this inspection.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nested clear plastic pans on clean dish rack. Manager moved the pans back to the warewash area during this inspection.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Boxes containing single-use cups and single-use food bags stored directly on floor in upstairs storage area. Manager placed both boxes on a shelf during this inspection.
Fixed on the spot
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Leaf blower stored directly on top of ice machine. Manager removed the leaf blower from the area during this inspection.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.