Laki's Restaurant
3405 SW College Rd, Ocala, FL 34474 · Permanent Food Service · License 5202414
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 9 basic (5 repeats); basic violations cost 12 at most-30
- Administrative complaint on Aug 24Counts in full until a follow-up finds the problems fixed-20
- Safety score50
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 visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 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 cold held at greater than 41°F.
Reach in cooler on cook line, ham 47°F, cut lettuce 78°F. In Walk in cooler, turkey placed near door 47°F, manager moved all food to freezer, temperatures dropped to 42°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
On cook line, pooled eggs for chicken breading stored above beef, manager moved and stored properly.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. On cook line, female employee touched with bare hands dessert, also male employee cut tomatoes with bare hands, employee voluntarily discarded and started using gloves.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Reach in coolers on cook line and prep area, shelves with food residue, also some with mold like substance. Microwave on cook line interior heavily soiled with food residue.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink next to Walk in cooler
Repeat violation
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
In triple sink, raw beef thawed in standing water, manager turned on the water. .
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Next to dish machine, syrup boxes on floor.
Employee personal food not properly identified and segregated from food to be served to the public.
Reach in cooler near Walk in cooler, employee personal items stored above customers food, manager moved.
Fixed on the spotRepeat violation
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 on cook line, spoon handle in direct contact with rice.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple Employee drinks on prep tables, manager moved all.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Male employee on cook line.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl no handle inside rice container, Manager moved.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves with food residue and mold like substance.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee purse, cellphone and shoes next to food and single service, manager moved all.
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.