Townplace Suites by Marriot Ocala
8125 SW Hwy 200, Ocala, FL 34481 · Permanent Food Service · License 5203196
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 Sep 28 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 basic-8
- Administrative complaint on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score72
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 visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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: sausage (54°F - Cold Holding). The employee stated the sausage has set out at room temperature for approximately two hours and was moved into the reach-in cooler approximately 10 minutes prior. The manager moved the sausage to the freezer to rapidly cool to 41°F.
Fixed on the spotRepeat violationAdministrative complaint
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee's personal drink and bagel stored on shelf in kitchen above waffle mix. The employee removed the food from the kitchen during this inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard used to line two shelves in kitchen. Manager discarded the cardboard during this inspection.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Lid of dumpster left open.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.