Elevation 89 at the Ocala Airport
1770 SW 60 Ave, Ocala, FL 34474 · Permanent Food Service · License 5203164
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 Nov 2 routine inspection6 high priority (fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 8 basic (5 repeats); basic violations cost 12 at most-38
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score42
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 visitNov 2, 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 priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In Walk in cooler rice 44°F, employee moved to freezer.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line, queso 118°F, placed at 11:00am, employee. Oven to stove and reheated to 172°F. Inside Hot holding cabinet: mashed potatoes 132°F, chili 118°F, soup 123°F, employee placed at 11:30 already reheated, employee moved to stove to reheated, chili 182°F, soup 170°F
Fixed on the spotRepeat violationAdministrative complaint
Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.
On cook line, shrimp 128°F employee moved to grill nd cooked to 154°F
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.
Freezer near Walk in cooler, opened bag with raw scallops stored above ice cream, Employee moved and stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Make table on cook line, raw fish above dressing squeeze bottles, manager moved.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Male employee on cook line handled raw shrimps removed his gloves, placed new gloves and handled clean utensils, no hand washed accrued after touching raw food, Manager addressed situation.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For two male employees.
Repeat violationAdministrative complaint
Basic8
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, containers removed from Arizona's container not labeled, employee labeled flour.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
At the dry storage area, flour container on floor, manager moved off the floor.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At the bar area, ice scoop handle touching the ice.
In-use tongs stored on equipment door handle between uses.
On cook line, tong in oven handle, employee moved.
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.
Multiple drinks on prep tables and above soda bags, employee discarded.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
In use containers with double stickers.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
On cook line, in use white cutting board with wet towel underneath, employee removed.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves heavily soiled with dust and food debris.
Repeat 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.