McAlister's Deli 1319

3930 SW 42 St Ste 110, Ocala, FL 34474 · Permanent Food Service · License 5202690

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Nov 6 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
3 high priority (2 fixed by the Nov 6 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 4 basic
-17
Administrative complaint on Nov 5, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Nov52026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 3 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Make table in front of ovens, chicken 46°F, roast beef 45°F, pork 45°F, corn 45°F, cut tomatoes 45°F, chicken salad 45°F, ham and turkey 45°F salad 48°F all product were stored in cooler overnight, no temperatures recorded at opening. Observed ice buildup up in unit.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Make table in front of ovens, chicken 46°F, roast beef 45°F, pork 45°F, corn 45°F, cut tomatoes 45°F, chicken salad 45°F, ham and turkey 45°F salad 48°F all product were stored in cooler overnight, no temperatures recorded at opening. Observed ice buildup up in unit.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On cook line, potato salad 90°F, tortilla soup 127°F, Manager moved to microwave and reheated to 170°F and 168°F).
  Fixed on the spot
Intermediate1
- 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.
  Reach in cooler on cook line, pork portion bags no dated, manager dated.
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  In Walk in cooler employee personal food tray stored above of lemonade container, manager moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table in front of ovens, chicken 46°F, roast beef 45°F, pork 45°F, corn 45°F, cut tomatoes 45°F, chicken salad 45°F, ham and turkey 45°F salad 48°F all product were stored in cooler overnight, no temperatures recorded at opening. Observed ice buildup up in unit, ambient air temperature 48°F.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler near Hot holding station, Shelves soiled with food residue.
- Code 25, Single-service items: Single-service articles improperly stored.
  Near office area, catering boxes on floor, manager moved off the floor
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.