Horse & Hounds
6998 N US Hwy 27, Ocala, FL 34482 · Permanent Food Service · License 5202219
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 6 intermediate (2 fixed on the spot, 2 repeats), 10 basic (3 repeats); basic violations cost 12 at most-50
- Administrative complaint on Oct 23Counts in full until a follow-up finds the problems fixed-20
- Safety score30
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 visitOct 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Pan containing portions of cooked rice with date mark of 10/9 inside reach-in cooler at cookline. Manager unable to determine if the label was incorrect or if the rice was actually from 10/9. Stop sale issued.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside reach-in cooler drawer at cookline: chicken (45°F - Cold Holding); salmon (47°F - Cold Holding). Manager stated the items were placed into this cooler at 11am, then added ice to both items to cool them to 41°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pan of raw chicken wings stored on shelf above portions of cooked rice pasta inside walk-in cooler. Manager moved the raw chicken to another shelf during this inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Three flies crawling on prep table in center of kitchen.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures.
Partially cooked chicken wings not labeled as raw on shelf inside walk-in cooler. Manager added the proper labels during this inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
1. Cutting board at cookline stained with black substance. 2. Deflection plate inside ice machine soiled with mold-like substance.
Repeat violation
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Handwash sink at cookline has no running water. Manager turned on the running water during this inspection.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
One National Registry of Food Safety Professionals manager certifications expired on 09/15/2026. Manager stated this employee does still work at this location.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Three photocopies of handwritten Florida Restaurant & Lodging Association food handler training certificates provided by manager.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One Florida Restaurant & Lodging Association food handler training certificate expired on 09/08/2026. Manager stated this employee still works at this location.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bins containing sugar and flour missing labels on storage shelf near walk-in cooler. Manager added the proper labels during this inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Cut avocado with sticker still attached inside pan in reach-in cooler. Manager had an employee discard the cut avocado and wash their other avocados in the pan.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board at cookline has deep cut marks and is no longer smooth and cleanable.
Duct tape used to repair nonfood-contact surface.
Duct tape used on handle of reach-in freezer at cookline.
Code 21, Wiping cloths and linens: Clean linens stored on floor.
Bags containing clean wiping cloths stored directly on floor in upstairs storage area. Manager placed them on a shelf during this inspection.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Boxes containing single-use cups and trays stored directly on floor in upstairs storage area. Anger placed both items on a shelf during this inspection.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Dripping faucet at handwash sinks in bar area and at cookline.
Repeat violation
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
One dumpster missing both lids behind restaurant.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Absorbent and porous acoustic ceiling tiles in-use in upstairs food storage area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Co2 tank not secured behind restaurant. Manager added a chain 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.
- Stop sale
- An order that the food can’t be sold or served.