Catrina Cocina Mexicana
303 SE 17 St Unit 315, Ocala, FL 34471 · Permanent Food Service · License 5203252
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 5 complaint inspection3 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 10 basic (2 repeats)-33
- Administrative complaint on Aug 5, now complaint after follow-upCounts 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 · 2 visitsComplaint inspection
- Follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Six dead roaches on floor below dish machine. Manager had an employee clean the area during this inspection.
Fixed on the spot
- First visitAug 5, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On counter in server station: salsa cups (57°F - Cold Holding). Manager stated the salsa is made in-house. Manager stated the salsa cups were removed from the cooler and placed on the counter one hour prior, then placed the salsa cups on ice to rapidly cool to 41°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
One employee touched face and scratched back with bare hand, then put on gloves to begin working with food without washing hands. Manager had the employee wash hands and put on new gloves.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1. One fly flying in kitchen at cookline. 2. Four flies flying below warewash area in kitchen. 3. Two flies crawling on wall in kitchen, near prep area. 4. One fly crawling on table in server station. Administrative complaint and following day callback per Robert Protomastro.
Administrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine door and walls near screws soiled with mold-like substance.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing degreaser missing label on handwash sink near warewash area. An employee added the proper label during this inspection.
Fixed on the spotRepeat violation
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Pan containing frozen vegetables stored uncovered inside walk-in cooler. Manager placed a lid on the pan during this inspection.
Fixed on the spot
Food stored on floor.
1. Bag of dried beans stored directly on floor near cookline. 2. Box of cheese stored directly on floor inside walk-in cooler. Manager had an employee remove both items from the floor during this inspection.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with several bracelets and a watch on wrist handling food in server station.
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Duct tape used to repair knife handle at cookline. Manager removed the knife from use during this inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth stored on prep table at cookline. Manager placed the cloth with the laundry during this inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of large chip bins soiled with grease.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Utensils stored with food-contact surface facing upwards in server station. An employee inverted them during this inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwash sink near walk-in cooler draining slowly.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Trash scattered on ground around dumpster and beside dumpster enclosure.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1. One dead roach on floor in prep area of kitchen. 2. One dead roach on floor in manager's office located in kitchen. Manager had an employee clean both areas during this inspection.
Fixed on the spotRepeat 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.
- 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.