Staybridge Suites Ocala
4627 NW Blitchton Rd, Ocala, FL 34482 · Permanent Food Service · License 5203298
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection2 high priority (1 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 3 basic (1 repeat)-27
- Administrative complaint on Sep 25Counts in full until a follow-up finds the problems fixed-20
- Safety score53
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 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Pan of salsa with mold-like substance covering the top inside top of refrigerated make-table in kitchen.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
1. Spray bottle containing yellow sanitizer stored on shelf directly above salt and pepper packets in rear storage room. Manager removed the chemical from the shelf during this inspection. 2. One bottle of perfume and one bottle of scented lotion stored on shelf directly above pan of bread in dry storage area. An employee moved the pan of bread during this inspection.
Fixed on the spot
Intermediate5
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.
Pans containing chicken, chicken wings, and queso missing date marks inside refrigerated make-table in kitchen. Manager stated all three items were thawed on Monday and had an employee add dates to the pans during this inspection.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink in kitchen full of trash from cut produce. An employee removed the trash from the handwash sink during this inspection.
Fixed on the spot
No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink.
1. No handwash sign at handwash sink in bar area. 2. No towels at handwash sink in kitchen.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training for any employees. One employee working in kitchen and handling food stated she has been employed in food service at this location for approximately one year.
Repeat violationAdministrative complaint
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Two employee drink cups stored on shelf directly above pan of bread in dry storage area. An employee moved the pan of bread during this inspection.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Top interior of microwave soiled with food debris.
Code 33, Garbage and refuse: Garbage storage area insufficient in capacity.
Both dumpsters overflowing with 23 bags of trash stored on pad inside dumpster enclosure.
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.