Brooklyns Backyard
Last inspected: Apr 29, 2025
30
Score
The health department has logged nine inspections at Brooklyns Backyard, the earliest from 2022. The most recent visit was on Apr 29, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 10 violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Ocala facility scores 78, putting Brooklyns Backyard on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
3
Major latest
9
Minor latest
Inspection History
Apr 29, 2025
Food-Licensing Inspection
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/. Change of ownership, new owners started on April 4, 2025, application received on April 22, 2025 **Corrective Action Taken**
50-08-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored on top of butter, operator moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, ham 46F and 46F, cheese 44F, chicken 50F sausage 46F, employee closed lids and added ice. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with build up of food, employee moved to triple sink. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the dish machine area.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At the mop sink, spray bottle for cleaning not labeled, operator labeled. **Corrected On-Site**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. On both bathrooms (unisex).
32-12-6
Basic - Dead roaches on premises. Two dead roaches inside disconnected old beer cooler, employee cleaned all. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables, no lid, Operator discarded all. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. At the bar area, operator moved. **Corrected On-Site**
10-08-5
Basic - Single-use gloves not stored in a clean, protected location. At the dry storage area, box of gloves stored on floor, Operator moved off the floor. **Corrected On-Site**
25-29-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler facing walk-in cooler
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and floors soiled.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Near walk-in cooler, bulk container not labeled, Operator labeled sugar. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside Parmesan cheese, operator removed the bowl. **Corrected On-Site**
14-01-5
30
Sep 7, 2024
Routine - Food
No violations found.
100
Sep 4, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pans of rice in reach-in cooler across from dish machine dated 8/27. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese (48F - Cold Holding); ham (48F - Cold Holding); cheese (47F - Cold Holding); shrimp (51F - Cold Holding); cheese (51F - Cold Holding) **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from pizza oven: cheese (46F - Cold Holding); ham (48F - Cold Holding); chicken (47F - Cold Holding); cheese (52F - Cold Holding); sausage (49F - Cold Holding). Manager stated items placed in cooler 3 hours and 30 minutes prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in cook line drawers: cheese 48F - Cold Holding); ham (48F - Cold Holding); cheese (47F - Cold Holding); shrimp (51F - Cold Holding); cheese (51F - Cold Holding). Manager stated items stored in cooler overnight. **Warning**
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. Pizza on top of pizza oven stored with no time mark. Employee stated pizza was prepared one hour prior to. Employee added time mark to pizza. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line grill. Manager discarded drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Gasket for reach-in cooler across from cook line grill.
14-11-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from cook line grill. Manager placed bucket on shelf. **Corrected On-Site**
21-38-4
43
Mar 20, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
37
Nov 28, 2023
Routine - Food
9 critical violations. 2 major violations. 9 minor violations.
View 20 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, marinara sauce cooked 11/27/23(PM) at 11:50, temperature was 45F and 48F. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, marinara sauce cooked 11/27/23(PM) at 11:50, temperature was 45F and 48F. **Repeat Violation** **Admin Complaint**
01B-36-5
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 and hand washed never occurred, Inspector instructed to washed her hands and use gloves, female employee washed her hands. **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. At the cook line, observed Male employee working with cheese (shredding) no gloves, Inspector instructed to washed his hands and use gloves. Also observed two female employees touching toast with her bare hands, Inspector instructed to stopped and use utensils or gloves. **Corrective Action Taken**
09-01-4
High Priority - Food with mold-like growth. See stop sale. Reach-in cooler at the cook line (pizza cooler), American cheese with mold like substance.
01B-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Near walk-in cooler entrance, observed raw beef packaged(opened) stored above opened container of ice cream, manager stored properly. **Corrected On-Site**
08A-02-6
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, meatloaf date marked 11/21/23 and egg salad date marked 11/20/22.
01B-24-5
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, mashed Potatoes cooked today at 10:00am, at 11:45 temperature was 129F, manager placed in the oven to reheated, temperature reached 165F. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaner stored on top of soda bags, manager moved. **Corrected On-Site**
41-10-4
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, chicken container no date marked, manager dated 11/26/23. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the bar area, two spray bottles not labeled, per manager bottles had sanitizer solutions.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container and cheese container, manager removed all. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved all. **Corrected On-Site** **Repeat Violation**
12B-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. Reach-in cooler at the cook line, scoop handle touching the egg salad, also in freezer near walk-in cooler entrance, observed spoon handle touching the ice cream, manager removed all scoops. **Corrected On-Site**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar and triple sink area, manager posted one. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves near pizza oven soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line and bar area soiled.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. At the prep area, observed to go containers not inverted, manager inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area and reach-in cooler at the cook line with standing water.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted. **Repeat Violation**
14-17-4
14
Apr 12, 2023
Complaint Partial
No violations found.
100
Mar 15, 2023
Routine - Food
No violations found.
100
Jul 27, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: pasta 49F, stop sale issued. In reach in drawer units: fish 50F. Ham 50F. Cheese 52-56F. Cream cheese 53F. Beef 50F. Pasta 51F. Shrimp 50-51F. Pork 48F. Ricotta 50F. On counter on cookline: buttermilk 60F. Stop sale issued on fish and pasta. All other products were iced down. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-27: In drawer unit on cookline: Cream cheese 51F. Ham 51F. Ricotta 50F. Cheddar 50F. Swiss 51F. Beef 50-51F. Pasta 51F. All items placed in unit 3.75 hours ago. All items Placed in freezer to rapidly chill. **Admin Complaint**
03A-02-5
86
Jul 22, 2022
Routine - Food
6 critical violations. 6 major violations. 17 minor violations.
View 29 violations
High Priority - Displayed food/drinks not properly protected from contamination. Several pitchers with drinks on barrel in dining area not covered. Moved during this inspection. **Repeat Violation**
08B-02-4
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 drink, trash and apron and continued to work on line without washing hands. Male employee put on new gloves without first washing hands after touching trash. Male employee touched apron and continued to work without washing hands. **Warning**
12A-29-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop sale issued for expired date marks: scampi and spaghetti 6/29, gravy 7/14. Stop sale issued on pizza with soiled apron on top. Stop sale issued for pasta 49F in make table. Stop sale issued for fish 50F in drawer unit, not removed from ROP packaging. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: pasta 49F, stop sale issued. In reach in drawer units: fish 50F. Ham 50F. Cheese 52-56F. Cream cheese 53F. Beef 50F. Pasta 51F. Shrimp 50-51F. Pork 48F. Ricotta 50F. On counter on cookline: buttermilk 60F. Stop sale issued on fish and pasta. All other products were iced down. **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. Fries 95-105F placed under heat lamp to reheat. **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added no device on hose connection side.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make tables on cookline. Interior of ice bin at server station has build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink near cookline blocked by trash can. Moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two sinks in kitchen. Also, no hand wash sign at sink on cookline. Filled towels and replaced sign. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager stated time is used for pizza.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler near dish machine: pork and pasta cooked yesterday **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink near back door has water at 84F. **Repeat Violation**
27-16-4
Basic - Employee eating while preparing food. Male employee eating while playing food on the cookline.
12B-01-4
Basic - Bowl or other container with no handle used to dispense food. In several bulk containers. **Repeat Violation**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Several ceiling tiles missing. Floor is not smooth and cleanable and has a large amount of standing water. **Repeat Violation**
36-51-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelves near dry storage area. **Repeat Violation**
24-05-4
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. Drawer unit under cooking equipment has an ambient temperature of 51F
14-74-7
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. Mahi in sealed packages in drawer unit at 50F. **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over single service items in server station. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron on top of pizza on cookline. Perfumes on shelf over sugar in server station. Bag hanging on dry storage shelf. Cigarettes and phone on top of deli paper on cookline. Some moved during this inspection. **Corrective Action Taken** **Repeat Violation**
40-06-5
Basic - In-use utensil stored in sanitizer between uses. On cookline, knife and tongs in sanitizer bucket. Discussed proper handling with operator.
10-18-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit on cookline.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cookline. Gaskets of reach in coolers on cookline. Around doors of reach in drawer unit. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Food particles on clean pans. **Repeat Violation**
16-48-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad cooler in kitchen.
14-33-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. One on cookline. **Repeat Violation**
21-11-4
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. Tape measure and razor knife on shelf over make table.
42-03-5
Basic - Unclean building components, attachments or fixtures. Walls and floor heavily soiled.
36-50-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and citrus on shelf over kegs and pickles. Also, pickles stored on walk in cooler floor. **Repeat Violation**
08B-17-4
10
Frequently Asked Questions
When was Brooklyns Backyard last inspected?
The most recent health inspection at Brooklyns Backyard on file is from Apr 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Brooklyns Backyard?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Brooklyns Backyard.
How does Brooklyns Backyard compare to other restaurants in Ocala?
Brooklyns Backyard most recently scored 30 out of 100, which is lower than the Ocala average of 78.
Has Brooklyns Backyard's inspection record improved over time?
Yes. Recent inspections at Brooklyns Backyard have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Brooklyns Backyard 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 Brooklyns Backyard inspected?
Based on the inspection history on file, Brooklyns Backyard is inspected around three times per year on average.
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