Stirrups

8510 NW 17 Lane Unit K & L, Ocala, FL 34482 · Permanent Food Service · License 5203145

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
3 high priority (1 fixed on the spot), 1 intermediate, 5 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

9 violations found

First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed on-site. The establishment does have an approved HACCP plan for ROP fish.
- Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. 1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed on-site. The establishment does have an approved HACCP plan for ROP fish. Stop sales issued.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Backflow prevention device missing at hose connection after splitter added to mop sink. Manager added a Backflow prevention device during this inspection.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment conducting cook-chill and acting as a commissary for other restaurants on property. They have already applied for a HACCP and are awaiting approval.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  Two melted plastic pans on clean dish rack. Manager discarded the pans during this inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach-in freezer near cookline soiled with mold-like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nested drink cups near fountain machine.
  Silverware/utensils stored upright with the food-contact surface up.
  Several racks containing clean utensils stored with food-contact surfaces facing upwards on clean dish rack.
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Several dusty ceiling tiles around air vent in kitchen.
Reporting only1
- Code 48, Gas appliances and boilers: Insurance inspector boiler report not posted in boiler room.
  For reporting purposes only. Boiler certificate not available for boiler on-site. Manager stated they have installed carbon monoxide detectors in the boiler room and are awaiting an inspection from the fire department to issue the boiler certificate.
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

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.