Tijuana Flats
3950 SW College Rd, Ocala, FL 34474 · Permanent Food Service · License 5202722
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 Nov 5 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 6 basic (3 repeats)-31
- Administrative complaint on Nov 5Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cook line, squeeze bottle with garlic sour cream mixed 52°F, also cut tomatoes 49°F, per manager items pulled from bottom of cooler at 10:30, Manager voluntarily discarded.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line, yellow rice 109°F, per manager rice came out of rice cooker approximately 10:30, manager will be discarded at 2:30Pm. Inspector provided time as public health control form.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitters added, no backflow preventer installed at the non chemical sides of the splitters
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink on cook line and at the prep area blocked by containers stored inside sink, Manager moved all.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
On cook line, spray bottle with purple liquid not labeled.
Basic6
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
On cook line, scoop handles touching the food, employee moved all handles.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
For two male employee on cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves heavily soiled with food debris and mold like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cleaned stacked containers stored wet.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
To go and catering containers and lid not inverted, manager inverted.
Repeat violation
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.
Electronic cigarette stored above prep table, Manager moved.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.