Equestrian Manor Banquet/Pastry Kitchens

8050 NW 17 Pl, Ocala, FL 34482 · Permanent Food Service · License 5203307

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
2 high priority, 2 intermediate, 2 basic
-20
Extension granted on Oct 27
Counts in full until a follow-up finds the problems fixed
-3
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug242026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitOct 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
  HACCP has been submitted and is pending approval.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 2 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Pan containing two bags of fully-cooked turkey with date marks of 7/30-8/6 and 8/4-8/11. Both items have been removed from their original package.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One fly crawling on wall near walk-in cooler.
Intermediate2
- Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is vacuum sealing Time/Temperature Control for Safety (TCS) foods on-site. Establishment is performing cook-chill, sous vide, and storage of fish vacuum sealed on-site. Manager has already applied for the approval of three HACCP plans and they are currently awaiting approval, pending operator reply.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior walls inside ice machine soiled with mold-like substance.
Basic2
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Cut squash with label still attached on shelf inside walk-in cooler.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nested plastic pans on clean dish rack.
Official report, on the Florida DBPR website

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.
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.