Yeras Pizza
809 N Magnolia Ave, Ocala, FL 34475 · Mobile Food Dispensing Vehicle · License 5251108
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 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 visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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, other than whole meat roast, hot held at less than 135°F.
On cook line at room temperature, grilled onions with lime at 78°F, per manager onions pulled out of refrigeration at 11:00am, and will be discarded at 3:00pm.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. No consumer advisory for steaks cooked to order, inspector provided one, Manager posted.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Reach in cooler, pizza sauce made 10/21/26 no dated, manager dated.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For one female employee.
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.