Yellow Pony
8510 NW 17 Lane, Ocala, FL 34482 · Permanent Food Service · License 5203146
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection6 high priority (4 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-32
- Safety score68
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 visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed at the commissary (Stirrups) located inside this building. The establishment does have an approved HACCP plan for ROP fish.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside reach-in cooler drawer at cookline: chicken (59°F - Cold Holding). The chef stated the chicken was cooked this morning, cooled to 37°F, and placed into this cooler approximately 30 minutes prior. An employee moved the chicken to a freezer to rapidly cool the chicken to 41°F.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Rice held at room temperature in prep area without time marking. Manager stated the rice has been held using Time as a Public Health Control since 11am and added the proper time marking during this inspection.
Fixed on the spot
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. 1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed at the commissary (Stirrups) located inside this building. The establishment does have an approved HACCP plan for ROP fish. Stop sales issued.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Pan containing raw ground hamburger meat stored on shelf directly above box of raw shell eggs inside walk-in cooler. Manager had an employee remove the eggs from below the hamburger meat during this inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle containing glass cleaner stored on prep table beside jalapeños near cookline. An employee removed the chemical during this inspection.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
Partially cooked chicken in pan inside reach-in cooler at cookline. The chicken is visibly cooked out the outside and cut with a raw center visible. Chef confirmed the chicken has been partially cooked. Manager stated partially cooking chicken is not part of their standard procedure. The chef cooked the chicken to 200°F during this inspection.
Fixed on the spot
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment stores and serves food prepared at the commissary (Stirrups) using cook-chill. They have already applied for a HACCP and are awaiting approval.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed box of tomatoes stored on shelf above plates of cake and cut cabbage inside walk-in cooler. An employee rearranged the items during this inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach-in cooler doors in bar area soiled with mold-like substance.
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.
Employee jacket on prep table beside jalapeños near cookline. An employee removed the jacket during this inspection.
Fixed on the spot
Reporting only1
Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
For reporting purposes only. Boiler certificate not available for boiler on-site. Manager stated they have installed carbon monoxide detectors in the boiler room and are awaiting an inspection from the fire department to issue the boiler certificate.
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.