Mellow Mushroom
2 W Ft King Street, Ocala, FL 34471 · Permanent Food Service · License 5203234
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (1 repeat), 3 intermediate (1 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-28
- Administrative complaint on Sep 21Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 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 priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1. One fly flying in warewash area of kitchen. 2. One fly flying in prep area, near ice machine. 3. One fly crawling on table in lobby.
Repeat violationAdministrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Nozzles and area around nozzles of both fountain machines in server station soiled with mold-like substance.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No towels at handwash sink in server station. Manager added towels to the sink during this inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Manager provided one photocopy of a Florida Restaurant & Lodging Association food handler card.
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bags containing frozen food thawing in standing water in prep sink. Manager turned on cool running water at the sink during this inspection.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Pans of seasoning stored directly below unshielded drain pipe on shelf in server station. Manager removed the food from the area during this inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
One employee handling food at cookline with watch on wrist.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards at refrigerated make-tables have deep cut marks.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Remnants of old labels on sides of 12 dough pans on clean dish shelf in warewash area.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nested cups on clean dish rack and in server station.
Repeat violation
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
Unwrapped stir straws presented to customers in bar area.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Pest control light installed over prep area in server station.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Vent on ceiling and ceiling tiles in prep area soiled with dust.
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.
Pokémon cards stored on top of toasted coconut in dry storage area. Manager removed the items 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.