Champions Restaurant (downstairs Kitchen)
1781 SW 60th Ave, Ocala, FL 34474 · Permanent Food Service · License 5202055
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (fixed by the Nov 2 follow-up), 2 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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 on time/temperature control for safety food due to temperature abuse.
Make table on front line: cheese sauce 51°F, grilled onions 54°F, chicken 53°F, cheese 52°F, ham 49°F, turkey 48°F, raw pork 49°F, raw burgers 47°F, raw chicken 47°F, raw beef 45°F, chicken wings 50°F, hot dogs 47°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make table on front line, cheese sauce 51°F, grilled onions 54°F, chicken 53°F, cheese 52°F, ham 49°F, turkey 48°F, raw pork 49°F, raw burgers 47°F, raw chicken 47°F, raw beef 45°F, chicken wings 50°F, hot dogs 47°F
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At the dry storage area, bucket container with sugar not labeled, Manager labeled.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table on front line with ice buildup up and air temperature of 52°F.
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.
- Stop sale
- An order that the food can’t be sold or served.