Captain D's - Ocala FL
2510 SW 27 Ave #101, Ocala, FL 34471 · Permanent Food Service · License 5203283
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection3 high priority (2 fixed on the spot), 3 intermediate, 4 basic (1 repeat)-26
- Safety score74
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 visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
In pan at front counter: sour cream (58°F - Cold Holding). The sour cream packets are held at room temperature. The person in charge stated the sour cream has been held this way for approximately two hours. An employee added ice to the sour cream to rapidly cool it to 41°F during this inspection.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Fish, chicken, and green beans missing time marks at front line. The digital time displays are not functional. The person in charge stated foods are held using time for safety and the food has not been held for very long. Inspector had the person in charge create a log and record the proper time marks during this inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
On two occasions, an employee breaded raw fish with gloved hands, then changed gloves and handled equipment handles at cookline without first washing hands.
Intermediate3
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One employee stated she was promoted to a manager two months prior, but has no proof of approved manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four employees handling food in kitchen without a certified food manager present.
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager available for any employees at establishment.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of rice stored directly on floor beside ice machine.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle of scoop stored in contact with shrimp inside reach-in freezer drawer at cookline. An employee removed the scoop during this inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Flour on bottom of pan on clean dish rack. An employee moved the pan to the warewash area during this inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwash sign at handwash sink at front counter.
Repeat violation
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.