La Carreta Mobil USA
253 Marion Oaks Blvd, Ocala, FL 34473 · Mobile Food Dispensing Vehicle · License 5251160
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 7 intermediate (2 repeats), 8 basic (2 repeats); intermediate violations cost 18 at most-45
- Safety score55
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 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165°F.
Beans heated in microwave covered, not stirred or rotated and no temperature checked before placing in steam table. Beans 112°F-120°F, Inspector instructed to moved to grill or microwave, employee placed beans on flat top to properly reheated.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Reach in cooler, raw chicken and beef stored above containers of soup.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Male employee exited food truck and returned back and started moving food containers around, inspector instructed to stop and wash hands.
Fixed on the spot
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In reach in cooler, multiple containers (rice, beans, soups, chicken and beef) dated 9/16/26 and 09/20/26, per employee, date marking is from when the food was cooked and freeze. Food pulled out of freezer with in
Repeat violation
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Not available, employee brought one with no battery.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No proof of training for any employee
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Not available at inspection time.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For quaternary ammonium
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At the entrance, spray bottle with yellow liquid not labeled, per employee spray bottle contain degreaser.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employee (four employees inside food truck at inspection time).
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Near back door, five gallon bucket with sugar not labeled.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Reach in cooler near back door, observed spoon handle in direct contact with cooked meat, employee 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 drinks on prep table and above make table, employee moved all.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
For one employee
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup inside sugar container, employee moved cup.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Multiple containers in use with double stickers. Also containers on shelf next to sink with old stickers
Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Repeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
No documents available
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.