Hacienda Colombiana 2
2409 NE Jacksonville Rd, Ocala, FL 34470 · Permanent Food Service · License 5203174
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection5 high priority (3 fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 11 basic (3 repeats); basic violations cost 12 at most-45
- Administrative complaint on Nov 5Counts in full until a follow-up finds the problems fixed-20
- Safety score35
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 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at front counter: milk 50°F opened 3 hours ago. Ice build up in unit. Manager moved milk to reach in freezer and cooled to 39°F.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pan of raw beef on shelf over sauce in reach in cooler. Moved during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Thank you bag being used to press dough for empanadas. Removed during this inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Four flies in kitchen area.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Yellow awesome cleaner on prep table with flour. Moved during this inspection.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of two reach in cooler in kitchen soiled with food debris. Interior of two reach in freezers in back storage area soiled with food debris. Interior of microwave soiled with food debris.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Missing at all handwashing sinks and in restroom. Napkins added at two sinks.
Fixed on the spotRepeat violation
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Large containers of bread crumbs and flour in kitchen not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Jug of oil on floor in kitchen. Bag of flour on floor in kitchen.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Flour, sugar, salt, rice and ice scoops have handles inside. Also, Tongs on oven door handle. All were removed.
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.
Employee drink in pass thru window of kitchen.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice build up on top of reach in cooler at front counter. Ambient temperature is 49°F.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of reach in units in kitchen soiled with food debris. Exterior of freezer in back room soiled with food debris. Top of oven soiled with dust and food debris.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe under trip,e sink is leaking. Pipe under mop sink leaking.
Repeat violation
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Unused equipment, fencing, and construction items behind building.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Gap under door to parking area. No screen over window in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under triple sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Keys and phone on prep table in kitchen. Removed 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.
- 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.