KFC
3815 E Silver Spgs Blvd, Ocala, FL 34470 · Permanent Food Service · License 5200193
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (3 repeats)-17
- Safety score83
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 21, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line hot case: Fries 124-130°F. Timer not set, manager stated fries were placed there within the last hour.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of two microwaves soiled with food debris. Ice chute near drive thru window has grey and pink substance. Can opener blade soiled with paper and food debris.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Red bucket in handwashing sink in ware wash area. Removed during this inspection.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Pan on clean dish shelf has broken corner.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Around door of reach in freezer on cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of reach in freezer and hand handle on cook line soiled with grease and food debris. Hood filters soiled with food debris. Shelf in raw chicken breading station soiled with food debris. Exterior of two microwaves and handles soiled with food debris.
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Door is not closing when pulled shut. Latch is in disrepair.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor under cooking equipment soiled with grease and food debris. Also, standing water on floor near desk and on floor in corner near breading station.
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.
- 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.