Bojangles Restaurants
4828 SW College Rd, Ocala, FL 34474 · Permanent Food Service · License 5203029
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection3 high priority (1 repeat), 1 intermediate, 6 basic-29
- Administrative complaint on Jul 8Counts 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 visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In pan at grill: liquid eggs (76°F - Cold Holding). The pan of liquid eggs are stored in a pan containing room temperature water. Manager stated they should be on ice water. Manager was unable to determine how long the eggs have been held at room temperature due to shift change.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Inside chicken station at cookline: Milk wash (47°F - Cold Holding). An employee stated the wash was filled from the walk-in cooler approximately two hours prior and added more ice to the ice bath to cool it to 41°F. 2. In pan at grill: liquid eggs (76°F - Cold Holding). The pan of liquid eggs are stored in a pan containing room temperature water. Manager stated they should be on ice water. Manager was unable to determine how long the eggs have been held at room temperature due to shift change. Stop sale issued.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Backflow prevention device missing at red hose connection after splitter added to mop sink.
Repeat violationAdministrative complaint
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Inspector observed several employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Two boxes containing unwashed tomatoes stored on top shelf above liquid eggs and cheese inside walk-in cooler.
Food stored on floor.
Plastic bag containing mountain dew soda syrup stored directly on floor in back of kitchen. An employee placed the bag on a shelf during this inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
Drain pipe below ice bath chicken station at cookline not positioned over floor drain.
Code 33, Garbage and refuse: Missing drain plug at dumpster and/or lids of dumpster open.
1. Drain plug missing from cardboard dumpster. 2. Lids of both dumpsters left open.
Garbage on the ground and/or pad around dumpster.
1. Trash scattered on ground behind dumpster enclosure. 2. Discarded door, pallets, and plywood stored inside dumpster enclosure.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee jacket and backpack stored on top of sleeve containing single-use drink cups on shelf in back of kitchen. Manager moved the drink cups to another shelf 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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.