Flying Boat Tap Room
9672 SE 58 Ave, Ocala, FL 34420 · Permanent Food Service · License 5203094
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 24 complaint inspection4 high priority (3 fixed by the Oct 7 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 3 basic-21
- Administrative complaint on Sep 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
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 visitOct 7, 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 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 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 due to food not being in a wholesome, sound condition.
In Walk in cooler since 9/19/26; tuna (39°F) in a vacuum sealed package bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package
Repeat violationAdministrative complaint
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In Walk in cooler small meatballs date marked 9/19/26.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line, meatballs 80-130°F, Manager moved to stove to reheated to 165°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, employee prime it, chlorine 0ppm, employee set up triple sink, quaternary ammonium 300ppm.
Repeat violationAdministrative complaint
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At the server station and pizza station, spar bottle with pink solution not labeled, employee labeled sanitizer.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. In Walk in cooler since 9/19/26; tuna (39°F) in a vacuum sealed package bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of pizza reach in cooler soiled with food debris, employee cleaned during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
At the dining area, observed decorations on shelves with accumulation of dust
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.
- Stop sale
- An order that the food can’t be sold or served.