The New Wolfys
2159 E Silver Springs Blvd, Ocala, FL 34470 · Permanent Food Service · License 5200078
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 27 complaint inspection9 high priority (1 fixed on the spot, 1 repeat), 2 intermediate, 11 basic (2 repeats); basic violations cost 12 at most; all violations together cost 70 at most-70
- Administrative complaint on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score10
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 visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In hot holding cabinet: roast beef 110°F. In unit for more than five hours per employee. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In hot holding cabinet: roast beef 110°F. In unit for more than five hours per employee. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler at end of cookline: raw pork sausage on shelf over juice. Manager moved sausage.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Male employee touched bread, cheese, lettuce, sliced tomato, and pickles with bare hands. Male employee placed cooked potatoes on plate with bare hands.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Female employee touched face then put on gloves and pulled plates without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Male employee touched clothes then continued to cook without washing hands. Male employee on cookline pulled up pants then continued to cook without washing hands. Female employee touched apron then grabbed two cups without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Male employee touched phone then continued to work without washing hands.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter added at mop sink, no device on hose connection side. Also, splitter at hose Bibb on side of building missing two devices.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Four flies in back room.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device and/or soap provided at handwash sink.
Missing at handwashing sink in dish pit. Also, no soap at handwashing sink on cookline.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Green chemical in dish pit.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of sugar on floor in server station. Picked up.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Between rack and cutting board on cookline.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened bottle of water on shelf over clean dishes.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On several clean dishes.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Deflector plate and interior wall has black substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Area under grill soiled with grease. Hood filters soiled with grease.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Glasses on shelf over dish machine stacked together wet.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Faucet leaking at handwashing sink near dish machine.
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Trash can on grass.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Crack under back door.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Sweater on shelf over clean dishes. Headphones on rack over clean dishes.
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.
- 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.