Pink and Sweet Bakery and Restaurant
2515 NE 3rd Street, Ocala, FL 34470 · Permanent Food Service · License 5203089
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 4 intermediate (3 fixed on the spot), 9 basic (1 repeat)-35
- Administrative complaint on Sep 22Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In reach in cooler near ice machine: Mojo with cooked onions date marked 9/9. Discard date 9/15.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer: opened pack of raw pork bacon on shelf over opened bag of Yuka. Moved to proper order during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of easy off on shelf over container of onions. Medicine bottles on top of microwave on cook line. Moved during this inspection.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Eggs offered undercooked through DoorDash with no Consumer advisory. Manager removed items requiring a consumer advisory from ordering platform during this inspection.
Fixed on the spot
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In reach in cooler on cookline: red beans, black beans, and chopped ham have date prepared only. All items were frozen and removed from freezer yesterday, second date was added to all.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Black substance on interior walls of ice machine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cup and spoons in hand washing sink at front counter. Removed during this inspection.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Several bags of unwashed produce on shelf over cooked chicken.
Food stored on floor.
Plastic jug of dressing on floor in hall. Plastic containers of oil on floor in dry storage area. Bag of hibiscus flowers on floor in dry storage.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensils stored on equipment door handle and with handle touching food.
Scoop handle in bin of dry black beans touching product. Two pair of tongs hanging on oven door handle. Scoop handle in cooked chicken in reach in cooler. Manager removed all.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened bottle of water on prep table. Moved to bottom shelf during this inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
One towel at stove. Manager discarded towel.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plastic pans on shelf over triple sink.
Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
Gap at bottom of back door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling and/or walls not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles are absorbent acoustic style tiles. Wall on cook line is unfinished drywall.
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.
Jacket on shelf over bin of onions. Moved 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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.