Scrambles Cafe
3233 SE Maricamp Rd #401, Ocala, FL 34471 · Permanent Food Service · License 5202355
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection4 high priority (3 fixed on the spot, 3 repeats), 1 intermediate (1 repeat), 6 basic (1 repeat)-32
- Administrative complaint on Sep 9Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside pan of ice on prep table near cookline: cut melon (47°F - Cold Holding). The manager stated the melon was placed on the counter in ice this morning from another cooler. The pan of melon is sitting in another pan of ice. The manager added water to the ice to increase the cooling rate of the cantaloupe. cut melon (47°F 10:35, 41°F 11:30 - Cooling)
Fixed on the spotRepeat 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 and/or not properly separated from each other in holding unit based upon minimum required cooking temperature.
1. Open pan containing raw Philly meat (beef) stored on shelf above open pan containing fries inside reach-in cooler at cookline. Manager moved the raw meat to the bottom shelf during this inspection. 2. Several pans containing raw pooled eggs stored on shelf directly above flats of raw shell eggs inside walk-in cooler. Manager had an employee rearrange the eggs during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee at cookline scratched face with bare hand, then put on gloves and handled utensils at the cookline. Manager had the employee stop, wash hands, and put on new gloves before continuing to work at the cookline.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1. Two flies flying in kitchen near three-compartment sink. 2. One fly flying in kitchen near cookline.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade on prep table in back of kitchen has an accumulation of black debris.
Repeat violation
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup without handle stored down inside pan of food inside reach-in freezer near cookline. Manager removed the cup from the pan during this inspection.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Forks and spoons stored with food contact surface facing upwards on clean dish rack in warewash area.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Two dead roaches on floor in back of kitchen, near back door. Manager swept the area during this inspection.
Fixed on the spot
Insect control device installed over food preparation area.
Insect pest control light installed on wall above potatoes on shelf near managers office.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
1. Walls and vent around ice machine soiled with dust. 2. Several ceiling tiles stained throughout kitchen.
Repeat violation
Building components, attachments or fixtures in poor repair.
1. Two small holes in wall below three-compartment sink. 2. One Absorbent and porous acoustic ceiling tile in-use in center of kitchen.
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.