Shuckin Shack

4414 SW College Rd Ste 600, Ocala, FL 34474 · Permanent Food Service · License 5203100

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Aug 27, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
3 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 7 basic (4 repeats)
-33
Administrative complaint on Aug 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

1 inspection · 1 visit

Aug272026

Routine inspection

13 violations found

First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What 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. Reach in cooler on cook line, spinach sauce date marked 7/24/26, crab salad 8/12/26, lobster 8/19/26, Alfredo sauce 8/19/26, grill gravy 8/13/26.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler next to fryers, raw shrimp 47°F, manager moved to freezer, temperature dropped to 36°F.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Female employee working with food, moved trash can and continued working with with food, Manager instructed to stop and wash hands.
  Fixed on the spot
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  June tags not dated.
- 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, hotdogs and chili no date marked, manager dated.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At the bar area, spray bottle with yellow liquid not labeled, Manager discarded.
  Fixed on the spot
Basic7
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks no lid on prep tables, Manager discarded.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  In walk in freezer on floor, shelves and underneath unit.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Cleaned stacked container at the ware washing area.
  Repeat violation
  Old food stuck to clean dishware/utensils.
  Cleaned spoons stored above triple sink with food residue, manager moved to dish machine.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler shelves soiled with food residue.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler shelves soiled with food residue, also rusted shelves. Reach in cooler gaskets soiled with food residue and mold like substance.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Reach in cooler on cook line (make table).
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.