Tulum Mexican Grill

917 N Pine Ave, Ocala, FL 34475 · Permanent Food Service · License 5203318

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 11, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 11 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
3 high priority (2 fixed by the Aug 11 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul302026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 3 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in drawer cooler under cooking equipment: beef 48°F. Pork 49°F. Beef 51°F. Operator stated items have been in unit for less than one hour. Ice bags were added during this inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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 trash can with gloved hand then continued to touch tortillas without washing hands and changing gloves.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Two live flies in back kitchen area.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Cooked meat products on roll rack in walk in cooler lack date removed from freezer.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Missing for one employee hired two weeks ago. Employee signed form.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Bottle of bleach in ware wash area with no label.
Basic11
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Cases of unwashed avocados on shelf over multiple ready to eat items in walk in cooler. Cases of unwashed limes on shelf over cases of cheese in walk in cooler.
  Food stored on floor.
  Bin of sauce on floor in walk in freezer. Manager picked up.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table where meat is being cut. Moved during this inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in drawer unit has an ambient temperature of 51°F.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Several dishes on clean dish shelf have blue tape used as labels.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Wet towel under cutting board in back kitchen area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with grease
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Pan on top shelf near walk in cooler not inverted. Bowls on shelf over triple sink not inverted. Manager flipped all over during this inspection.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Plastic bins on clean dish shelf stacked together wet.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Water dripping onto floor from ac vent in kitchen area.
- 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.
  Jackets hanging on dry storage shelves over food and clean dishes. Moved during this inspection.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.