El Sazon de Mama
184 Marion Oaks Blvd Unit M, Ocala, FL 34473 · Permanent Food Service · License 5202721
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 Aug 14 complaint inspection5 high priority (2 fixed on the spot, 2 repeats), 1 intermediate, 9 basic-40
- Administrative complaint on Aug 14, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score40
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 18, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
Reach in cooler on cook line, pork 46°F and 47°F cooked 08/17/26 PM.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on cook line, milk 39°F, cut tomatoes 38°F, ham 45°F, cheese 48°F(moved to freezer).
More time givenFixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Reach in cooler on cook line, pork 46°F and 47°F cooked 08/17/26 PM.
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
No change, reach in cooler near back door with ice build up, ambient air temperature of 56°F. No time temperature control for safety (TCS) food in cooler. Small cooler, Cold holding: cut tomatoes 38°F.
More time given
- First visitAug 14, 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 priority5
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Reach in cooler at the end of the cook line, pork feet 46°F, beef stew 49°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler near back door, Cold holding: raw pork 51°F raw sausage 52°F cheese 50°F, cooler with an ambient air temperature of 51°F, per employee food was at 40°F at 9:00, employee moved food to cook line to started preparation process and cooking process. On cook line:
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At the front line, fried cheese 127°F, fried eggs110F, fried beef 109°F fried chicken 111°F, per employee food made approximately at 10:00, food will be discarded before 2:00pm. Inspector provided Time as a public health control form. Also, beef and noodle soup 123°F, beef stew 126°F, employee reheated to 165°F.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Reach in cooler at the end of the cook line, pork feet 46°F, beef stew 49°F.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Reach in cooler behind bar area, stew cut beef stored above pork, Employee moved and stored properly.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic9
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
On cook line, spoons and other utensils in 98°F water, employee discarded and placed sanitized utensils back on stove to keep it hot.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee coffee cup on prep table, employee moved.
Fixed on the spot
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. Reach in cooler near back door with ice build up (51°F) also small unit in front of stove (48°F).
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave soiled with food residue, employee cleaned during inspection.
Fixed on the spot
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler at the end of the cook line, shelves soiled with food residue, also cooler behind bar soiled.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cleaned stacked containers above triple sink.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign provided at the Female bathroom.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Expired license posted (June 1, 2026).
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
No documents available at inspection time.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.