Ocean Buffet

3425 SW College Rd, Ocala, FL 34474 · Permanent Food Service · License 5202777

Official report

out of 100

Grade F

Safety score 25 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority, repeat · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 complaint inspection
7 high priority (4 fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot), 7 basic (2 repeats)
-53
Violations at the Oct 19 complaint check
2 basic
-2
Administrative complaint on Oct 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score25

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct192026

Complaint check

2 violations found

First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
- 2 Basic
What the inspector cited
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Bench located outside with cobwebs underneath, Manager cleaned and removed cobwebs.
  Fixed on the spot
  Building components, attachments or fixtures in poor repair.
  Koi concrete pond at the dining area with cloudy water and strong objectionable odors.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct62026F27Complaint inspection18 violations, 7 high priority Administrative complaint

First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 7 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At the buffet station, krab salad 51°F, corn 56°F, cheese 52°F, broccoli 52°F, cut tomatoes 56°F, octopus salad 53°F, line set at 10:30Am, manager added more ice and water to well, also at the sushi bar, krab 56°F, employee placed back inside cooler. Buffet food dropped to 41°F.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At the buffet station, pita takes 105°F-120°F, green beans 98-112°F, food cooked/heated around 11:30, manager voluntarily discarded all.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In Walk in cooler, raw beef tray stored on top of cooked beef tray, manager moved and stored properly.
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  In walk in freezer, raw fish tray stored above tray with cheese wontons, manager moved and stored properly.
  Fixed on the spotRepeat violationAdministrative complaint
- 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. Two employees working and handling with krab with bare hands.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employees started wearing gloves and handling food, no hand washed occurred prior to wearing gloves, inspector instructed to wash hands.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Male employees, used mop sink to rinsed debris off, a knife and placed it back on magnet for later use, no washing and sanitization. Inspector instructed to moved knife to dish machine.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade heavily soiled with food residue, manager moved to dish machine.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink on cook line used to added water to food tray for cooking, also sink on back prep area used to rinsed knife.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eight employees in kitchen area working with food and sic servers, no manager on site, Manager arrived during inspection.
  Fixed on the spot
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For five employees working in kitchen and handling food.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  On cook line seafood mix 52°F, left at room temperature for thawed, employee moved to freezer.
  Repeat 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 above, 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.
  Two employees at the kitchen area working with food.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl no handle to scoop potatoes.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Reach in cooler on cook line (small double door) left door disrepair (doesn't closed completely).
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine with mold like substance
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of reach in cooler and handles of coolers soiled with grease and food debris. Side of hood at the hibachi station.
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.
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.