Country Club of Ocala Tennis
6823 SE 12 Cir, Ocala, FL 34480 · Permanent Food Service · License 5202684
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 Sep 24 routine inspection4 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 11 basic-28
- Safety score72
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 24, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in drink cooler near handwashing sink: half and half (45°F - Cold Holding); heavy cream (44°F - Cold Holding). Items in unit overnight.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In reach in make table: chicken salad made on 9/15, discard date 9/21.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in drink cooler near handwashing sink: half and half (45°F - Cold Holding); heavy cream (44°F - Cold Holding). Items in unit overnight. Stop sale issued.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Splitter added to hose Bibb missing device on one side of splitter.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
In reach in make table: Hummus opened 9/21 with no date mark. Date was added. Also,In reach in beverage cooler: Heavy cream and half and half with no date mark, employee unaware of when product was opened. Stop sale issued for Tempurature abuse for both items.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of reach in freezer soiled with food debris. Interior of ice machine deflector plate soiled with slimy substance. Interior of microwave heavily soiled with food debris.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of sugar in back room not labeled. Employee added label during this inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Orange in grocery bag on shelf over redbull in two door reach in cooler in back room. Unwashed strawberry's and bag of peppers on shelf over butter and dressing in reach in single door cooler in back room.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened bottle of water on prep table next to coffee. Employee drink on shelf over Red Bull in reach in cooler in back room.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Male employee wearing watch while filling pans in make table. Employee removed watch.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup in butter melting on flat top. Removed during this inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet towel under brown cutting board.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets soiled with mold like substance and food debris on make table doors, drawer units, drink coolers, reach in coolers in back room, reach in freezer at front counter. Around all reach in unit doors soiled with grease and mold like substance. Vent on ice machine heavily soiled with dust. Hood filters soiled with grease. Vent on drawer unit soiled with grease and dust.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Bottom of drink cooler at front counter has standing water.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall above door to back room where previous electrical box was.
Floor soiled/has accumulation of debris.
Floor under ice machine, reach in freezer, dry storage shelves and reach in cooler in back room soiled with food debris.
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.
Bag of employee items on shelf over drinks in beverage cooler.
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.
- 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.
- 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.