Applebee's Neighborhood Grill & Bar
2615 SW 19 Ave Rd, Ocala, FL 34471 · Permanent Food Service · License 5202506
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside top of refrigerated make-table at cookline: tomatoes (48°F - Cold Holding). Manager stated the tomatoes have been stored inside the unit overnight and have not been removed from refrigeration today. Manager was unsure of when they were originally diced and voluntarily discarded them during this inspection.
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee in prep area handled a trash can with bare hands, then touched pans of food without washing hands. Manager had the employee wash hands before continuing to work in prep area.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
1. Two aerosol cans containing air freshener stored inside cabinet directly beside single-use cups and beside condiments in lobby. 2. Hand sanitizer stored on counter directly beside utensils in server station. Manager moved both chemicals during this inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
1. Interior of two microwaves at cookline soiled with food debris. 2. Interior of cooler in beer cooler in bar area soiled with rust and food debris.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
In-use plastic soda syrup bag in-contact with the floor in back of kitchen. Manager removed the soda syrup from the floor during this inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single-use condiment cup without handle stored down inside pans of food inside refrigerated make-table at cookline. Manager removed both during this inspection.
Fixed on the spot
Food storage container/container lid cracked or broken.
1. Two cracked plastic pan lids on clean dish rack. 2. Two plastic pans with chipped corners on shelf below prep table near walk-in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Area around nozzles of fountain machine server station soiled with mold-like substance. 2. Dish racks in server station soiled either lime-like substance. 3. Exterior of rice bin in prep area soiled with grease and/or sticky substance. 4. Gaskets on reach-in cooler door in bar area soiled with mold-like substance.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on floor in dry storage closet. An employee swept the area during this inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
1. Air vents on ceiling in server station soiled with dust. 2. Wall in warewash area soiled with black substance. 3. Insulated pipe on wall inside beer walk-in cooler soiled with mold-like substance. 4. Vent on ceiling in warewash area soiled with mold-like substance.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.