Holiday Inn & Suites Conference Center
3600 SW 38 Ave, Ocala, FL 34474 · Permanent Food Service · License 5202646
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection4 high priority (3 repeats), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-39
- Administrative complaint on Sep 9Counts 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 visitRoutine inspection
- First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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 on time/temperature control for safety food due to temperature abuse.
At the buffet area, Cold holding: yogurt 57°F, cream cheese 66°F, butter 59°F items placed at 5:55am, per employee, all items returned daily at the end of breakfast time (9:45-10:00) to kitchen. Cold holding well (ice bath) food not in contact with ice.
Repeat violationAdministrative complaint
Stop Sale issued due to food not being in a wholesome, sound condition.
In Walk in cooler vacuum sealed salmon thawed in sealed bag (38°F).
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Reach in cooler on cook line, chicken wings date marked 9/1/26, rice dated 8/31/26.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the buffet area, Cold holding: yogurt 57°F, cream cheese 66°F, butter 59°F items placed at 5:55am, per employee, all items returned daily at the end of breakfast time (9:45-10:00) to kitchen. Cold holding well (ice bath) food not in contact with ice. Manager will add items to time as a public health control form.
Repeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
On cook line heavy cream no date marked, employee dated 09/07/26.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food residue, manager moved to dish machine.
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 vacuum sealed salmon thawed in sealed bag (38°F).
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in freezer case of vegetables on floor.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in coolers shelves soiled with food residue (prep area).
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.