Spike's Deli
13758 E Hwy 25 Unit 1, Ocklawaha, FL 32179 · Permanent Food Service · License 5203271
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 10 routine inspection4 high priority (1 repeat), 3 intermediate (1 repeat), 3 basic-39
- Administrative complaint on Sep 10Counts in full until a follow-up finds the problems fixed-20
- Safety score41
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 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Reach in cooler on cook line, container with used butter time marked 4:00pm to 7:00 pm, per manager butter was left over from previous day and saved for later use. Butter left out of refrigeration for three hours and brought back to cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Reach in cooler on cook line, egg salad date marked 09/3/26.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At room temperature, butter 72°F, discussed time as a public health control form with manager. Butter moved from refrigeration at 9:30 and will be discarded at 1:30PM.
Repeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026.
Administrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Reach in cooler on cook line, soup no date marked, per manager opened on 09/08/26.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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.
Reach in cooler on cook line, chicken date 8/28/26 pulled out of freezer 09/07/26.
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.
For one new female employee
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
At the kitchen entrance, cases of soda and water on floor.
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
In use lids cracked.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in cooler on cook line (three door cooler).
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. On cook line, observed employee cooking raw steak with onion on a flat top grill producing grease and vapors, o hood suppression system installed above flat top grill.
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.
- Stop sale
- An order that the food can’t be sold or served.