The Club at Ocala Preserve
4021 NW 53 Ave Rd, Ocala, FL 34482 · Permanent Food Service · License 5202951
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 17 complaint inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 5 basic (2 repeats)-25
- Administrative complaint on Sep 17Counts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 17, 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 priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pan containing fully-cooked chicken wings stored on shelf directly below raw hamburger meat inside walk-in cooler. Manager moved the cooked wings to a higher shelf during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine door in kitchen soiled with mold-like substance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink in outdoor bar area blocked by cooler and equipment.
Code 53, Manager certification and employee training: Required employee training provided by an unapproved provider.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One unapproved orange ServSafe food handler certificate for S. Wolfe.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
One photocopy of a handwritten Florida Restaurant & Lodging Association food handler certificate.
Repeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee drink cup and lunchbox stored on shelf inside reach-in cooler in kitchen. Manager removed the items from the cooler during this inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.Wet wiping cloth stored on prep table at cookline.
Manager removed the cloth from the table 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.
Area around nozzles of fountain machine in front of kitchen soiled with mold-like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nested clear cups on shelf near managers office.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Several handwash sinks throughout warewash area, indoor bar, and outdoor bar have signs that read "hand wash only" and do not tell employees to wash their hands.
Repeat violation
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
- 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.