Asian Pop
2611 SW 19 Ave Rd Ste 400, Ocala, FL 34471 · Permanent Food Service · License 5202839
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 11 basic (4 repeats); basic violations cost 12 at most-29
- Administrative complaint on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Seven reduced oxygen packages of raw tuna thawed inside reduced oxygen packaging on shelf inside rice near dish machine. The tuna is completely thawed. The package does have a label indicating the tuna must be removed from packaging prior to thawing.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Several open flats containing raw shell eggs stored on shelf above bag of unwashed potatoes inside reach-in cooler in back of kitchen. Manager moved the potatoes to another shelf during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior walls and door of ice machine soiled with mold-like substance.
Repeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Three food handler certificates missing CFPM number and business name. Manager added the correct information to the certificates during this inspection.
Fixed on the spot
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bin of flour missing label in back of kitchen.
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer inside reach-in salad cooler near dish machine.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Portions of frozen shrimp and frozen beef thawing at room temperature near cookline. Manager moved both items back to the cooler to continue to thaw under refrigeration.
Fixed on the spot
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Seven reduced oxygen packages of raw tuna thawed inside reduced oxygen packaging on shelf inside rice near dish machine. The tuna is completely thawed. The package does have a label indicating the tuna must be removed from packaging prior to thawing. Stop sale issued.
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of garlic powder stored directly on floor in kitchen. Manager placed the container on a shelf during this inspection.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle of scoop stored down inside rice in bin in rear kitchen. Manager removed the scoop from the rice during this inspection.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Two ladles in water at cookline that is 82°F. Manager moved both ladles to the warewash area during this inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Cardboard used to line shelving below cookline. Manager discarded the cardboard during this inspection.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wire shelving at cookline soiled with grease.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
1. Several stained ceiling tiles throughout kitchen. 2. Cobwebs along walls and ceiling in kitchen near back door.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Six co2 tanks not secured in back of kitchen. Manager placed a chain around them 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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.