Braised Onion
Last inspected: Mar 6, 2026
100
Score
Public records show 11 inspections at Braised Onion stretching back to 2022. On Mar 6, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 12 violations earlier on.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited five times.
Braised Onion's latest score of 100 sits above the Ocala average of 78. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
No violations found.
100
Mar 4, 2026
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, dressings 47F and 46F, cut tomatoes 52F, potatoes 56F manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-04: Cold holding: dressing with pasteurized eggs 47F, dressing placed around 11:00am, Manager moved to freezer. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the server area, three live roaches inside crevice on cove molding, manager cleaned all. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2026-03-04: Four live roaches at the server area inside cabinet crevices. Two live roaches underneath triple sink. **Admin Complaint**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. At the kitchen area, three dead roaches under prep table, Manager cleaned. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2026-03-04: Total of eight dead roaches on floor throughout kitchen area and server areas. **Admin Complaint**
35A-03-4
70
Feb 27, 2026
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, dressings 47F and 46F, cut tomatoes 52F, potatoes 56F manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. At the server area, three live roaches inside crevice on cove molding, manager cleaned all. **Corrective Action Taken** **Admin Complaint**
35A-05-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, Marinara sauce with water and spices date marked 2/17/26, Marsala sauce 2/11/26, Cesar dressing 2/18/26 **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the front line raw shell eggs above cream cheese, employee moved and stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one male manager T Baker (expired on 03/05/2025) **Repeat Violation** **Admin Complaint**
53A-03-7
Basic - Dead roaches on premises. At the kitchen area, three dead roaches under prep table, Manager cleaned. **Corrective Action Taken** **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables, manager moved all. **Corrected On-Site** **Repeat Violation**
12B-07-4
45
Oct 22, 2025
Routine - Food
4 critical violations. 8 major violations. 3 minor violations.
View 15 violations
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, fresh grilled onions 114F, manager reheated to 165F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line lobster mix 44F, manager moved to freezer, temperature dropped to 40F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, boiled (peeled) eggs date marked 10/15/25, also in walk-in cooler in house marinara sauce date marked 10/15/25.
01B-24-5
High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, garlic bread stored in direct contact with thank you bags.
14-31-5
Intermediate - No soap provided at handwash sink. Handwash sink at the server station, also no paper towels, Manager provided. At the bar area, no soap, manager refilled container. **Corrected On-Site**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters, Manager date marked. **Corrected On-Site**
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one male manager (T. Baker, 03/05/2020-03/05/2025).
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line, cloth inside sink, manager removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. At inspection time, oysters not part of the menu. Manager correct the verbiage on the digital menu. **Corrected On-Site**
02A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, garlic and oil mixture, in house dressing and lobster mix no date marked, manager dated 10/18/25. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table at the cook line, manager removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food debris and milk like substance
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At the dry storage area, also near prep area, manager inverted. **Corrected On-Site**
25-06-4
21
May 8, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated they do serve undercooked salmon at the customers request, Operator contacted distributer and received the parasite letter during the inspection. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken in reach in cooler drawers on cooks line. Raw beef and fish over crab cakes in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (46F - Cold Holding); cheese (45F - Cold Holding) items in middle flip top cooler. Tomatoes 38, cheese 44. corn (45F - Cold Holding); cheese (45F - Cold Holding); potatoes (46F - Cold Holding); mushrooms (44F - Cold Holding); sausage (44F - Cold Holding) items in reach in cooler at the end of cooks line, operator placed ice on all items do rapidly drop in temperature. Corn 43, sausage 40, potatoes 44, mushrooms 43. **Corrective Action Taken**
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. On cooked potatoes on cooks line, operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 backflows missing from faucets at mop sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Manager filled buckets at Handwash sink with water. Green utensil in Handwash sink at back server station, employee moved item. **Corrective Action Taken**
31A-11-4
Basic - Equipment in poor repair. Cutting board on cooks line with deep cut marks.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in water 97F on cooks line.
10-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in the walk in cooler near fans.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of reach in cooler on cooks line, manager discarded drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink between cook line and dish machine.
31B-04-4
29
Oct 30, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
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. **Repeat Violation**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on side of cooling unit in walk-in-freezer
14-69-4
Basic - Food stored on floor. Box of icing stored on floor in walk-in-freezer **Repeat Violation**
08B-38-4
Basic - Food storage container/container lid cracked or broken. Two plastic bin with cracks on rack. Manager discarded **Corrected On-Site**
14-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box stored on top of fruit in walk-in-cooler /. Manager removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Manager removed **Corrected On-Site**
12B-07-4
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
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( flour ). Manager removed scoops from container **Corrected On-Site**
10-01-5
64
Apr 16, 2024
Routine - Food
No violations found.
100
Apr 2, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
55
Dec 6, 2023
Complaint Full
7 critical violations. 4 major violations. 7 minor violations.
View 18 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler in house dressing date marked 11/21/23.
01B-24-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the cook line, started wearing gloves no hand washed occurred, employee washed her hands properly. **Corrected On-Site**
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. Female employee at the cook line, cutting carrots for salad with her bare hands, Inspector instructed to washed hands and use gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw shrimp above eggplant, Manager moved. **Corrected On-Site**
08A-02-6
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, under prep table creole sauce 89F, manager reheated to 173F, also onion soup on stove 98F, manager turned on, temperature reaches 208F. Also aju 120F manager reheated to boiled. **Corrected On-Site**
03B-01-6
High Priority - 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. At the cook line on the side of the grill, butter no time marked, Manager time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the salad station, Caesar dressing made with ready to eat egg yolk 51F, manager moved to freezer to dropped temperature. **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. At the dessert station milk no date marked, employee date 12/04/23.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee discarded liquid in sink at the end of the cook line.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy (female employee).
53B-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
22-16-4
Basic - Old food stuck to clean dishware/utensils. Observed some soup bowls food residue, Manager moved to dish machine **Corrected On-Site**
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with some rust
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the dessert station, utensils in 98F water, employee discarded the water and washed the utensils. **Corrected On-Site** **Repeat Violation**
10-07-4
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, spoon handle touching crab and corn salad, manager removed the spoon. **Repeat Violation**
10-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee jacket on top of soda bags, Manager moved. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line, manager discarded. **Corrected On-Site**
12B-07-4
17
Jun 7, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
58
Sep 27, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
55
Frequently Asked Questions
When was Braised Onion last inspected?
The most recent health inspection at Braised Onion on file is from Mar 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Braised Onion?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Braised Onion.
How does Braised Onion compare to other restaurants in Ocala?
Braised Onion most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Braised Onion's inspection record improved over time?
Yes. Recent inspections at Braised Onion have averaged around three violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Braised Onion means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Braised Onion inspected?
Based on the inspection history on file, Braised Onion is inspected around three times per year on average.
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