Asian Pop
Last inspected: Jan 6, 2026
26
Score
Public records show 11 inspections at Asian Pop stretching back to 2022. On Jan 6, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 15 violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited seven times.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
4
Major latest
10
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on cart across from cook line: shrimp (68F - Cold Holding). Employee stated shrimp placed on cart one hour prior to temperature being taken. Employee placed shrimp in reach-in freezer to reduce the temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over carrots in kitchen reach-in cooler. Manager moved chicken to bottom shelf. Shell eggs stored over tomatoes in reach-in cooler next to back door. Manager placed eggs on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish stored over corn in reach-in freezer across from cook line. Employee placed fish next to corn. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in sushi area hand washing sink. Employee removed steel wool during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand washing sink. Manager provided towels during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles and cut cabbage stored in reach-in cooler at end of cook line. Manager stated items were prepared the previous morning. **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Case of salmon stored on kitchen floor. Employee placed salmon on kitchen prep table. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop sugar and flour from bags in dry storage room. **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Shelf underneath three compartment sink. **Repeat Violation**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on kitchen prep table. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
24-08-4
Basic - Food-contact surface not smooth and easily cleanable. Styrofoam used to line shelf in reach-in cooler across from cook line.
14-13-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel stored underneath cutting board on kitchen prep table.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer across from cook line. Vents above cook line greasy. **Repeat Violation**
23-03-4
Basic - Soiled floors/carpeting. Floor in dry storage room soiled with old food debris.
36-10-4
Basic - Stored food not covered. Dumplings and corn stored in reach-in freezers across from cook line. **Repeat Violation**
08B-12-5
26
Aug 20, 2025
Food-Licensing Inspection
No violations found.
100
Aug 11, 2025
Food-Licensing Inspection
8 critical violations. 4 major violations. 17 minor violations.
View 29 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over dough in reach-in freezer next to three compartment sink.
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawing in reach-in cooler across from kitchen prep table.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter cooler: tuna (45F - Cold Holding); salmon (46F - Cold Holding); cream cheese (45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from front counter in sushi area: tuna (44F,45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler overnight. Items stored in reach-in cooler across from cook line grill: cabbage (47F - Cold Holding); shrimp (48F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. Bottle of Nexium stored above prep table across from cook line. Manager removed Nexium during inspection. **Corrected On-Site**
41-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line sushi roll container in reach-in cooler across from cook line.
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored over cucumbers in reach-in cooler across from kitchen prep table. Manager removed fish during inspection. Shell eggs stored over lemons in reach-in cooler next to back door. Manager placed eggs on bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Ice bin in kitchen. Shelves in reach-in cooler across from dish machine.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Eel being thawed in front counter hand washing sink. Manager removed eel during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from cook line. Manager pry and towels during inspection.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in reach-in cooler across from cook line. Manager stated chicken was prepared the previous morning.
02C-02-5
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar from container in dry storage room.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard on shelf beneath cook line grill.
14-45-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawing in reach-in cooler across from kitchen prep table.
06-09-1
Basic - Employee eating/drinking in a food preparation or other restricted area. Employee drinking in kitchen.
12B-02-4
Basic - Equipment in poor repair. Microwave in kitchen rusty.
14-11-5
Basic - Food stored on floor. Plastic container of soy sauce stored on floor in dry storage room.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine next to three compartment sink. Can opener on kitchen prep table.
23-03-4
Basic - Single-service articles improperly stored. Chopsticks stored on floor behind front counter.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored in back of kitchen.
25-06-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above starch in dry storage room.
42-03-5
Basic - Stored food not covered. Sushi roll and chicken stored in reach-in cooler across from cook line. Dumplings stored in reach-in freezer across from cook line.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Eel thawing in front counter hand washing sink without running water. Owner moved eel to kitchen prep sink and placed eel under running water. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers and lettuce stored over dressing in reach-in cooler across from kitchen prep table.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
36-27-5
9
Mar 3, 2025
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
23
Oct 16, 2024
Complaint Partial
No violations found.
100
Aug 16, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand wash sink by sushi station. **Repeat Violation**
31A-09-4
Basic - Light shield damaged/in disrepair. Two light shields are in disrepair and are missing corner sections.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of crock pot in kitchen soiled with sauce
23-03-4
Basic - Stored food not covered. Dumplings not covered in reach in cooler **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( peppers ) stored over ready-to-eat food (milk) in reach in cooler. Manager placed milk on top shelf. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( Flour ). **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on top of flip-top make table cooler in kitchen
40-06-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice under soft drink dispenser in kitchen
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle.
10-20-4
61
May 3, 2024
Complaint Full
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was sweeping floor then proceeded to handle ready to eat food without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: krab (53F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved krab to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Container of medicine improperly stored. Container of Tylenol stored on shelf next to cans of condensed milk in dry storage closet. Manager removed Tylenol. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over green onions in reach-in cooler next to back door. Manager placed eggs on bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Interior of kitchen microwave. Ice bin for kitchen ice machine. Blade of can opener on kitchen prep table. Cutting board on prep table across from three compartment sink. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher stored in kitchen hand washing sink. Container and steel wool stored in front counter hand washing sink. **Repeat Violation**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in reach-in cooler next to back door. Manager stated item prepared the previous morning.
02C-02-5
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop flour and sugar from bins in dry storage closet. **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Gasket of reach-in cooler next to three compartment sink torn.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on shelf above ice machine. Ice Manager washed scoop in dish machine and placed scoop in pan for storage. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold-like substance in mop sink. Outside of microwave on prep table next to cook line. Top of reach-in cooler next to cook line greasy. Gasket of reach-in cooler next to three compartment sink. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Bus tubs stored over three compartment sink.
16-48-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage closet. Manager turned containers over. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. Container of dumplings in reach-in freezer along wall on cook line.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of napa cabbage stored above containers of dipping sauce in reach-in cooler next to three compartment sink.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on counter next to sushi prep area.
21-12-4
22
Jan 24, 2024
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the prep area cutting broccoli with his bare hands. Inspector instructed to washed hands and use gloves, Employee started to wearing gloves and no hand washed occurred, Manager addressed situation with employee. **Corrective Action Taken**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the prep area cutting broccoli with his bare hands. Inspector instructed to washed hands and use gloves. **Corrective Action Taken**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler near back door (small soda cooler) Raw shell eggs 51F, with a ambient air temperature of 51.2F. Raw shell eggs stored over night in cooler. Stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door (small soda cooler) Raw shell eggs 51F, with a ambient air temperature of 51.2F. Raw shell eggs stored over night in cooler. Stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to stored small pot, Manager moved. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls no handles inside seasoning containers, flour bins and rice container.
14-01-5
Basic - 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. Small reach-in cooler near back door, a,Brent temperature of 51.2F.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items above dry goods at the dry storage room.
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle indirect contact with the flour.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 77F water, Manager discarded the water. Spoon brings out at 11:00am. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the prep area, observed wet wiping cloth under in use cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers exterior soiled, also rice warmer soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. In used container with old sticker residue, Manager moved to dish machine. **Corrective Action Taken**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line heavily soiled, also reach-in cooler shelves (near back door). **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple containers and plates not inverted during storage time. Manager inverted the togo containers. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. Krab Rangoon container not cover inside freezer, Manager covered **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Multiple bins not identified (flour, sugar or salt ). **Repeat Violation**
02D-01-5
27
Sep 19, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler near back door, raw shell eggs 69F, per manager cooler was unplugged.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door, raw shell eggs 69F, per manager cooler was unplugged. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cooked shrimp 83F, manager voluntarily discarded.
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. Freezer at the prep area, observed raw chicken stored in direct contact with thank you bags.
14-31-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy. **Repeat Violation**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy. **Repeat Violation**
03F-10-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the prep area, employee food stored above customers food, manager moved. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. At the cook line, vinegar gallon and sauce gallon on floor.
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, rice spoon handle touching the rice, employee moved. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers and handles heavily soiled. Reach-in cooler gaskets soiled Handwash sink knobs at the cook line heavily soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers at the cook line and prep area with shelves heavily soiled also with mold like substance. Observed interior of microwave soiled. Also interior of the ice machine with mold like substance
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple containers stored not inverted, Manager inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on prep tables. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers with powder substance not labeled.
02D-01-5
30
Mar 21, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Children's medicine in door of reach in cooler over dishes with tofu. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: raw fish on shelf over tofu. Also, raw beef stored on shelf over raw shrimp. All were moved during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 73F cooked three hours prior. Manager added to Time as a Public Health Control (TPHC) and will discard after 4 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is using Time as a Public Health Control (TPHC) for sushi rice. Time marked on sushi rice. Provided operator Time as a Public Health Control (TPHC) form, operator filled out form for sushi rice and shrimp firing this inspection. **Corrected On-Site**
03F-10-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided form to operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine has black substance. Interior of reach in make table on cookline soiled with food debris. Interior of reach in make table on cookline soiled with food debris. Interior of reach in salad cooler soiled with food debris. Interior of microwave on cookline soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pans in sink on cookline. Pans in sink at sushi bar. All were removed during this inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several bottles of water on prep table in back kitchen area. Moved during this inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table at sushi bar. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Near fans on r triple door reach in freezer in back kitchen area.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 74F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all hot holding containers on cookline have food debris and grease build up. Exterior of all each in coolers and reach in freezers on cookline have food debris and grease build up. Gaskets of all reach in coolers in back kitchen area have food debris. Hood filters soiled with grease build up. Exterior of ice machine soiled with food debris. Around nozzles of fountain machine heavily soiled. Hand sink in kitchen area heavily soiled. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Build up on several clean dishes.
16-48-4
Basic - Single-service articles not stored inverted or protected from contamination. White foam trays near back door not inverted. Manager flipped during this inspection. **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler in back kitchen area: unwashed lettuce and celery stored on shelf over sauce and ready to eat food.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cookline soiled with food debris and grease. Wall in ware wash area soiled with black substance.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels in kitchen area.
21-12-4
26
Oct 18, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
47
Frequently Asked Questions
When was Asian Pop last inspected?
The most recent health inspection at Asian Pop on file is from Jan 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Asian Pop?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Asian Pop.
How does Asian Pop compare to other restaurants in Ocala?
Asian Pop most recently scored 26 out of 100, which is lower than the Ocala average of 78.
Has Asian Pop's inspection record improved over time?
No. Recent inspections at Asian Pop have averaged around 15 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Asian Pop means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Asian Pop inspected?
Based on the inspection history on file, Asian Pop is inspected around three times per year on average.
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