The Olive Garden Italian Restaurant 1015
3363 SW College Rd, Ocala, FL 34474 · Permanent Food Service · License 5201188
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 8 complaint inspection1 high priority (fixed on the spot), 8 basic (1 repeat)-12
- Safety score88
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 visitJul 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside reach-in cooler drawer in server station: sliced tomatoes (48°F-50°F - Cold Holding). Manager stated the sliced tomatoes were held inside the walk-in cooler overnight and brought to the server station between 9:30-10am. Manager had an employee put the tomatoes on ice to rapidly cool them to 41°F.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Open box containing unwashed oranges stored on shelf above ranch dressing inside walk-in cooler. Manager moved the produce to another shelf during this inspection.
Fixed on the spot
Food stored on floor.
Bag of softener salt stored directly on floor in utility closet. An employee remove it from the floor during this inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Several employees wearing bracelets and/or watches on wrists while handling food throughout kitchen.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Buildup of ice on bottom of condensing unit in back of walk-in freezer.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Wiping cloth sanitizer bucket in bar area quaternary 0ppm. Manager emptied and refilled the sanitizer, then quaternary 200ppm.
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Missing drain plug on dumpster inside enclosure.
Garbage can located outside has no lid or lid open/broken.
Top portion of grease receptacle left open, manager closed it during this inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Floor below fountain soda rack in back of kitchen soiled with sticky substance.
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.