Hacienda Colombiana 3
4551 SE Maricamp Rd, Ocala, FL 34480 · Permanent Food Service · License 5203255
What drove the grade
Presence of insects, rodents, or other pests.
How the score was calculated
- Starting score100
- Violations at the Aug 26 complaint inspection4 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 10 basic (2 repeats)-39
- Administrative complaint on Aug 26Counts in full until a follow-up finds the problems fixed-20
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 26, 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 priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer in dry storage area, portioned raw beef on shelf over bags of fries. Manager removed beef from freezer and place in reach in make table on bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Male employee touched raw pork then changed gloves and made plate of food without washing hands.
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
Bug crawling on in-use cutting board. Manager killed bug and placed dish in sink to be cleaned.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of cleaner on shelf next to sauce at front counter. Moved during this inspection.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pork cooked yesterday morning with no date mark in reach in make table. Date added.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Scoop in front handwashing sink. Removed during this inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No towels at hand washing sink in restroom.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle of disinfectant with no label in kitchen.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Large bin of sugar with no label. Manager added.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic jug of cooking oil 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.
Handle of scoops inside bulk containers of sugar and beans. Manager removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cutting Board at front counter used for fruit has deep grooves. Ice build up in chest freezer containing fruit.
Repeat violation
Exhaust system operated with filters removed.
No means to capture grease and/or condensation to prevent dripping.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
One wet towel under in use cutting board in back kitchen area. Removed during this inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets soiled with food debris on reach in make table. Container of test strips on paper towel dispenser heavily soiled with grease.
Code 35, Insects, rodents, pests and animals: Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
Two fans in kitchen open to outside.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Floor under cooking equipment and triple sink soiled with grease and food debris. Walls in kitchen soiled with grease. Ceiling around hood system soiled with grease.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Roll of trash bags on shelf over bin of sugar. 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.