Ocala Hilton
3600 SW 36 Ave, Ocala, FL 34474 · Permanent Food Service · License 5201253
What drove the grade
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (2 fixed by the Nov 2 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic (2 repeats)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 2, 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 visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Reach in cooler on cook line batter made with liquid eggs date marked 8/12/26.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the breakfast buffet area, cream cheese 50°F, manager voluntarily discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
For desserts products
Intermediate3
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, milk, half and half, egg yolk, liquid eggs no date marked, per manager most items were opened from 08/25-27/2026
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Regular wooden brush, Manager discarded.
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
No date of birth for three certificates.
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In Walk in cooler case of oranges stored above cut watermelon, manager moved.
Fixed on the spotRepeat violation
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 and inside coolers, manager discarded all.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In walk in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Hot holding equipment soiled with black substance
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On cook line man's side of the line, to go not inverted, manager inverted.
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.
- Stop sale
- An order that the food can’t be sold or served.