Grill Bowl
3100 SW College Rd Ste 3095, Ocala, FL 34474 · Permanent Food Service · License 5203329
What drove the grade
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot)-11
- Safety score89
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 visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. Pico de gallo 58°F. In unit cooling for more than 4 hours per manager.
Code 03, Food out of temperature: Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
Pico de gallo 58°F. In unit cooling for more than 4 hours per manager. Stop sale issued. Also, tomatoes 46°F cooling for 3.5 hours. Placed in freezer to rapidly cool to 41°F.
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
One employee working in kitchen without proof they have been informed of their health reporting responsibilities.
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Spray bottle of sanitizer. Labeled during this inspection.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.