Farmshack Bar B Que
4111 NW 100 St, Ocala, FL 34482 · Permanent Food Service · License 5202564
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 Sep 10 routine inspection4 high priority (2 fixed by the Sep 14 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside reach-in cooler: raw ground beef (44°F - Cold Holding); sausage (52°F - Cold Holding). The employee stated both items were purchased from restaurant depot today and placed into the reach-in freezer approximately 30 minutes prior.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Tube of raw sausage stored on top of container of fully-cooked green beans inside reach-in cooler. The employee moved the raw sausage away during this inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Backflow prevention device missing at black hose connection near back corner of building.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Aerosol can containing stainless steel polish stored on lower shelf of prep table beside bottles of sauce near front counter. The employee removed the chemical from the shelf during this inspection.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Wiping cloth stored down inside handwash sink in back of kitchen. 2. Red bucket stored down inside handwash sink beside three-compartment sink. Both items were removed from the sinks during this inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One Environ food handler training for one employee expired on 08/17/2026. Manager stated this is the only other employee who handles food.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bag of raw chicken thawing in three-compartment sink without running water. The employee moved the chicken back into the freezer.
Fixed on the spot
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
1. One trash can without lid outside near front counter. 2. One trash can without lid outside near picnic table.
Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
Gaps with light shining through around air conditioning unit on wall in back of kitchen.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.