Chicharron y Mas
128 Marion Oaks Blvd, Ocala, FL 34473 · Mobile Food Dispensing Vehicle · License 5250987
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection3 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic (1 repeat)-17
- Safety score83
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 visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 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.
Reach in cooler, raw chicken 50, manager moved to freezer and add ice on top of chicken.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line, chicharron with meat 100°F, grilled onions with oil 96°F, per manager food heated at 12:00-12:45, Manager will placed food on time and will be discarded at 4:00-4:30pm. Time as a public health control form provided.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Make table, raw bacon above potato balls, also raw sausage above cooked beans, Manager moved all.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Container stored inside sink, Manager removed container.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with green liquid not labeled, manager labeled degreaser.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl no handle inside rice container, manager removed container.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers not inverted, manager inverted.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Not available.
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.