Bank Street Patio Bar and Grill
Last inspected: Dec 16, 2025
30
Score
Bank Street Patio Bar and Grill appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Dec 16, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly six violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
Restaurants in Ocala average 78, so Bank Street Patio Bar and Grill trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
3
Major latest
9
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked beef in reach-in cooler across from cook line hand washing sink. Manager placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of surface cleaner on ice machine in bar area. **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to dish area stained. Bin for ice machine in smoothie area stained. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with four employees working.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in smoothie area and bar area next to entrance.
31B-02-4
Basic - Single-service articles improperly stored. Case of to go cups stored on floor in smoothie area.
25-05-4
Basic - Floor area(s) covered with standing water. Floor around water heater in bar area next to entrance.
36-22-4
Basic - Food stored on floor. Plastic container of pickles stored on walk-in cooler floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar area next to entrance.
31B-04-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ranch dressing stored in reach-in cooler next to dish area. Manager removed cup during inspection. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in prep area. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in reach-in cooler across from cook line hand washing sink.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Top of dish machine soiled with food debris. Fan covers in walk-in cooler dusty. **Repeat Violation**
23-03-4
30
Aug 5, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Container of gas stored in dry storage area with dry food. Manager moved gas container outside. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler next to kitchen oven: cheesecake (45F - Cold Holding). Manager stated cheesecake placed in cooler two hours prior to temperature being taken. Manager moved cheesecake to walk-in cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake stored in reach-in coolers next to kitchen oven. Manager stated cheesecake was placed in cooler on 8/3.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers in kitchen. Deflector plate inside of ice machine in smoothie area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Manager removed steel wool during inspection. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line. Manager discarded drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers stored on shelf in dry storage area.
24-05-4
Basic - Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor in bar area. Manager moved ice buckets to dish area. **Corrective Action Taken**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine in smoothie area. Manager returned ice scoop to dish area. **Corrective Action Taken**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of kitchen reach-in coolers. Fan covers in walk-in cooler.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Containers stored on shelf next to dish area. Manager returned containers to dish area. **Corrective Action Taken**
16-48-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen shelf next to dish area. Manager removed phone during inspection. **Corrected On-Site**
40-06-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee was chewing gum in bar area. Employee discarded gum during inspection. **Corrected On-Site**
12B-09-5
37
May 14, 2025
Routine - Food
No violations found.
100
May 13, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cut tomato 56, Cole slaw 52 and salsa 52° in a melted ice bath in the kitchen. ALSO, the buttermilk dip was at 61° in a melted ice bath. And, sliced cheese in the loboy 54°. All items were placed on time as a public health control and scheduled for discarding at 4:30. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects found Observed: 1 fly by the canned beer at the bar. ALSO, 2 flys in the kitchen.
35A-02-7
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. Observed the dish wash machine at 0 ppm for chlorine. A new jug was found out in the storage container. **Corrective Action Taken**
22-41-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 1 employee drink stored on a prep table in the kitchen. These were moved below in a food pan. **Corrected On-Site**
12B-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed: unwashed avocados(sticker attached) with ready to eat food in the kitchen flip top.
08B-17-4
58
Sep 24, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler under grill: Hamburger 49 and 50F. Cook advised that Hamburger had been placed there 30 minutes earlier. Hamburger was placed in walk-in-cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in cook line hand wash sink
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Incorrect test strips for dishmachine. No test strips for dishmachine
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( flour ) from original container not labelled with name of contents. Employee labelled container **Corrected On-Site**
02D-01-5
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager instructed employee to remove labels. **Corrective Action Taken**
16-46-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table on cookline.
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
14-09-4
52
Jun 28, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance. Cook discarded can opener in trash. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at the hand wash sink at the outside server station. **Repeat Violation**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up behind cooling up in walk-in-freezer.
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( mushrooms ) stored over ready-to-eat food ( queso ) in walk in cooler
08B-17-4
Basic - Uncovered food stored near sink exposed to splash. Observed bottled mixers stored under the soap dispenser at the bar hand wash sink and are exposed to dripping water from hands when getting soap.
08B-54-4
70
Dec 19, 2023
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
23
Oct 19, 2023
Routine - Food
6 critical violations. 7 major violations. 9 minor violations.
View 22 violations
High Priority - Food with mold-like growth. See stop sale. In walk-in cooler, observed strawberries with mold.
01B-07-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Male employee at the cook line breading raw chicken strips removing gloves and wearing cleaned gloves and handle cooked fish, inspector addressed situation, employee stopped and washed his hands. **Corrective Action Taken**
12A-12-4
High Priority - Dented/rusted cans present. See stop sale. At the dry storage area, observed one can of beans dented.
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Cleaners stored above in use prep tables, also observed bins of flour stored underneath chemical shelves in front of pizza ovens, manager moved all. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line cheese 48F, manager moved to freezer, temperature dropped below 41F. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw shell eggs stored on top of dressing container, also observed raw chicken stored above raw fish, Manager stored food properly. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, observed spray bottle with blue substance not labeled, manager discarded. **Corrective Action Taken**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the cook line, milk no date marked, Manager voluntarily discarded.
02C-03-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For seared tune.
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled, also interior of ice machine with mold like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the dish machine area blocked by basket, manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For ahi tuna. **Warning**
02B-01-5
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. For seared ahi tuna.
02D-11-5
Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers next to triple sink.
16-48-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed seared tuna not labeled, per manager tuna was packaged 10/18/23.
03G-53-1
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. Observed, mahi, salmon and tuna packages not opened, per Manager, all products were pulled out yesterday night for thawed, Manager immediately opened the packages. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Employee drinks on prep tables and above prep tables, manager moved all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. For one male employee at the cook line. **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Reach-in cooler door, handles and gaskets.
14-11-5
Basic - Food storage container/container lid cracked or broken. Bacon lid container cracked
14-38-4
Basic - Food stored on floor. At the dry storage area and walk-in cooler, observed bottle of water on floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the dish machine area and cook line. **Repeat Violation**
31B-04-4
13
Apr 12, 2023
Routine - Food
5 critical violations. 4 major violations. 13 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: Alfredo 128F. Pasta 67F. Manager had employee begin reheating. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Windex on top of hot box. Pain reliever stored on prep table over clean dishes. Chemicals stored on shelf over clean dishes. All were moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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 scooped ice with cup in server station.
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies in kitchen area.
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: open case of raw beef stored over bread. Moved during this inspection. Also, shell eggs on shelf over sauce in reach in cooler. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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. Provided during this inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of oven soiled with grease build up.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lettuce chopped yesterday morning with no date mark. Also, two containers of whipping cream opened yesterday. Dates added to all. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photo copies provided.
53B-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar 0 ppm then 200 ppm.
21-08-4
Basic - Single-service articles improperly stored. Several cases of Togo trays on floor in dry storage area. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors and window left open in kitchen area.
35B-05-4
Basic - Old labels stuck to food containers after cleaning. On several pans on clean dish shelf. **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets of reach in cooler near dish machine.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink near dish machine. **Repeat Violation**
31B-04-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored on drawer handle under grill. Manager moved. **Corrected On-Site**
10-02-4
Basic - Food stored in a prohibited area. Reach in make table near pass thru window with open containers of sauces in dining area. Also, unwashed strawberries stored on shelf over spinach dip and drinks. Manager moved. **Corrective Action Taken** **Repeat Violation**
08B-37-4
Basic - Floor soiled/has accumulation of debris. Grease accumulation on floor under grill.
36-73-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Several male employees with no beard guard.
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags and jackets on shelf over bag in a box soda area. Moved all. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table. One drink on reach in cooler in ware wash area. All moved. **Corrected On-Site**
12B-07-4
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. Fish in reach in drawer unit. Manager opened packages. **Corrected On-Site**
06-09-1
17
Jul 12, 2022
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Windex on bag in a box soda shelf. Also, bottle of degreaser in kitchen with no label, purple deodorizer with no label at bar
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at bar: cream 52-54F. Stop sale issued.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at bar area: cream 52-54F.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in cooler in main kitchen: opened bags of raw beef and fish stored over ice. All moved. **Corrected On-Site**
08A-02-6
High Priority - 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 phone and continued to work with food without washing hands. Male employee took toothpick from mouth then touched chips
12A-29-4
Intermediate - No paper towels or mechanical hand drying device and/or soap and sign provided at handwash sink. In ladies room no sign, in kitchen two sinks no towels, in bar area, no soap. Employee replenished kitchen and bar. **Corrective Action Taken**
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler: cream opened yesterday. Also, chicken wings cooked two days ago with no date mark and boiled eggs cooked yesterday. **Repeat Violation**
02C-03-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in kitchen and sink in smooth area have no hot water, plumber has been called. **Corrective Action Taken**
27-16-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Pans wet nested under oven. Several plates on top shelf not inverted.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on prep table. Clothes on paper towel dispenser. All were moved. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. In ware wash area
36-22-4
Basic - Food stored on floor. In walk in cooler: bags of ice. In kitchen: jug of oil. In bar area: bag in a box sodas.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler in bar area.
14-69-4
Basic - Old food stuck to clean dishware/utensils. On several clean pans under bread oven.
16-48-4
Basic - Single-service articles improperly stored. Several cases of cups on floor in dry storage.
25-05-4
25
Frequently Asked Questions
When was Bank Street Patio Bar and Grill last inspected?
The most recent health inspection at Bank Street Patio Bar and Grill on file is from Dec 16, 2025. The public record contains 10 inspections in total.
What is the most common violation at Bank Street Patio Bar and Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Bank Street Patio Bar and Grill.
How does Bank Street Patio Bar and Grill compare to other restaurants in Ocala?
Bank Street Patio Bar and Grill most recently scored 30 out of 100, which is lower than the Ocala average of 78.
Has Bank Street Patio Bar and Grill's inspection record improved over time?
No. Recent inspections at Bank Street Patio Bar and Grill have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Bank Street Patio Bar and Grill 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 Bank Street Patio Bar and Grill inspected?
Based on the inspection history on file, Bank Street Patio Bar and Grill is inspected around three times per year on average.
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