Charlie Horse
Last inspected: Mar 11, 2026
45
Score
Public records show nine inspections at Charlie Horse stretching back to 2022. The latest inspection on file is from Mar 11, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Ocala facility scores 78, putting Charlie Horse on the weaker side. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler T the cook line, raw burgers stored above cheese, Employee moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line portioned cups of potato salad 47F pasta 52F, employee moved to back cooler, all portioned cups placed at 11:00am. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chili made 03/06/26 no date.
02C-02-5
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers residue.
16-46-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen area. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on above single use, also drink in walk-in freezer above bread, manager moved all. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
24-08-4
Basic - Food storage container/container lid cracked or broken. In use containers and lids broken.
14-38-4
Basic - Food stored on floor. At the dry storage area, sugar bag on floor, manager moved off the floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food residue. Walk-in cooler shelves rusted and soiled with food residue. Cooking equipment at the cook line with grease build up. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Reach-in cooler at the cook line, raw beef steaks stored in vacuum seal bags, no time stamped only date, Inspector instructed to opened all bags. **Corrective Action Taken**
03G-54-1
45
Oct 29, 2025
Routine - Food
No violations found.
100
Oct 21, 2025
Routine - Food
8 critical violations. 4 major violations. 6 minor violations.
View 18 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside reach-in cooler near cookline: 1. Two plates containing mushrooms stuffed with fully-cooked crab date marked 10/12. 2. Pan containing fully-cooked chicken with date mark of 10/14. Inside walk-in cooler: 1.Pan containing pico with date marked of 10/13 on shelf inside walk-in cooler. **Warning**
01B-28-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline placed raw hamburger meat on grill with gloved hand, changed gloves without washing hands, then handled bread with the same gloves hand. Inspector stopped employee and had them wash hands before continuing to work at cookline.
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan containing portioned bags of frozen raw fish stored on shelf above bags of frozen fries inside reach-in freezer near cookline. Employee removed the raw fish from the freezer during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw steaks stored on shelf directly above pan containing cheese inside reach-in cooler near cookline. Employee rearranged the items during this inspection. 2. Tubes containing raw hamburger meat stored on shelf directly above pan containing fully-cooked chicken inside walk-in cooler. Manager moved the raw hamburger meat below the chicken during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Pan containing raw hamburger meat stored on shelf directly above pan containing raw fish. Employee moved the raw hamburger meat to shelf below the raw fish during this inspection. 2. Pan containing raw chicken stored on shelf above raw hamburger meat inside walk-in cooler. Manager rearranged the items during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Inside reach-in cooler: potato salad (47F - Cold Holding). Potato salad is date marked 10/18. Employee stated the potato salad has been held inside the cooler overnight and has not been removed from refrigeration today. 2. Inside steam table at cookline: chili (157F - Reheating 150 minutes); au jus (157F - Reheating 150 minutes); gravy (105F - Reheating 150 minutes). Employee stated all items were heated the previous day, cooled, then began reheating at 9am this morning. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler: potato salad (47F - Cold Holding). Potato salad is date marked 10/18. Employee stated the potato salad has been held inside the cooler overnight and has not been removed from refrigeration today. Stop sale issued. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Inside steam table at cookline: chili (157F - Reheating 150 minutes); au jus (157F - Reheating 150 minutes); gravy (105F - Reheating 150 minutes). Employee stated all items were heated the previous day, cooled, then began reheating at 9am this morning. Stop sales issued. **Warning**
03E-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for undercooked hamburgers offered on lunch menu. Manager printed and posted a consumer advisory on the wall during this inspection. **Corrected On-Site**
02B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Wire rack in kitchen containing single-use items soiled with dust. 2. Wire shelving inside reach-in cooler soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees working at cookline preparing food. Manager stated both employees have been employed at this location for more than 60 days. Proof of food handler training unavailable.
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees working at cookline preparing food. Manager stated both employees have been employed at this location for more than 60 days. Proof of food handler training unavailable. No proof that either employee has been informed of their health reporting responsibilities.
11-26-1
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of reach-in freezer near cookline.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.
36-37-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf inside walk-in cooler lined with unsealed plywood.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Backside of fan on shelf at cookline soiled with dust. 2. Area around water nozzle at fountain machine in kitchen soiled with mold-like substance. 3. Gaskets on doors of cooler in bar area soiled with mold-like substance. 4. Wire shelving on wall at cookline heavily soiled with grease. 5. Sides of fryers at cookline soiled with grease. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink on shelf above fries inside reach-in freezer in kitchen. Employee removed the drink from the cooler during this inspection. **Corrected On-Site**
12B-13-4
Basic - Unclean building components, attachments or fixtures. 1. All at cookline soiled with grease. 2. Several stained ceiling tiles throughout kitchen. **Repeat Violation**
36-50-4
15
May 8, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mahi fillets not in commercially processed package over French fries in reach in freezer.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Soap and lightbulbs above bottles of wine by Handwash sink on cooks line, employee moved bulbs and soap to the bottom. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector plate of ice machine next to Handwash sink. Interior oven. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by dish machine no label. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The hot water handle does it work at Handwash sink by ice machine.
27-16-4
Basic - Light shield damaged/in disrepair. By swinging door on cooks line.
38-01-4
Basic - Food stored on floor. Raw chicken on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine.
16-21-4
Basic - Equipment in poor repair. Blue cutting board on cooks line with deep cut marks. Plastic container that is cracked in reach in freezer, operator discarded.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in beer walk in cooler. Interior reach in freezer across from cooks line. Single service and bread shelves are soiled. Surface under range on cooks line. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment on cooks line. Behind dish machine.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Container on dry storage shelves no label, operator stated it was cinnamon and sugar.
02D-01-5
39
Aug 28, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Employee handled raw chicken and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee breaded raw chicken removed gloves and proceeded to handle clean plates without washing hands. Inspector stopped employee and had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
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 in dish area without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to kitchen hand washing sink: sour cream (45F - Cold Holding). Manager stated sour cream placed in cooler one hour prior to temperature being taken. Manager moved sour cream to top of cooler to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on top of cook line grill: chicken (118F - Hot Holding). Employee stated item cooked and placed in pan on grill thirty minutes prior to temperature being taken. Employee placed item on grill to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in dish area. Manager had employee add labels to bottles. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wait station prep table. Employee removed drink from table. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two employee bottles of water in reach-in cooler across from cook line.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf next to to go items on kitchen shelf. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on clean dish rack in room next to office. Manager separated pans. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Bag of ice and case of Cuban bread on walk-in freezer floor. Manager placed items on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board in front of grill. Manager removed wet towel. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler next to office. Walk-in cooler gasket. **Repeat Violation**
23-03-4
32
Jan 31, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line wipe their mouth with napkin then return to cook line and handle cooking utensils without washing hands and changing gloves.
12A-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses in kitchen stored above food used for customers. Observed employee jacket stored on dry goods storage area **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
13-04-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked through out kitchen. Observed ceiling tiles stained and bulging from being wet next to cookline.
36-17-5
Basic - Food stored on floor. Observed bag of onions on the floor in walk-in-cooler and bag of sugar on the floor in the dry goods storage area. Manager put bags on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on walls behind grill and fryer
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water
42-01-4
64
Nov 3, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 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, grilled onions 121F, Manager moved to flat top grilled to reheated to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened container of mahi above fries, Manager moved and stored properly. **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, observed crab cake mixed date marked 10/22/2023, per manager item was pulled out of the freezer Tuesday October 31.
02C-01-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male kitchen manager (09/18/2023).
53A-03-7
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/ Total of five food employees, No manager on site, female manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the outdoor bar area, also no sign.
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For two employees
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse above single service, manager moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves soiled. Also ice machine with mold like substance.
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed one employee drink on prep table, employee discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
32
Mar 28, 2023
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw hamburger and proceeded to handle toasted bun without washing hands. Manager had employee wash hands and reheat bun. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies on cook line near fryers. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to pass through window: cheese (49F - Cold Holding); coleslaw (44F - Cold Holding); tomatoes (48F - Cold Holding); pico (49F - Cold Holding); potato salad (44F - Cold Holding). Employee stated items placed in reach-in cooler two hours prior to temperature being taken. Employee moved items to walk-in freezer to cool to 41F. **Corrective Action Taken** **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. Item in basket above fryer: chicken (120F - Hot Holding). Employee stated item cooked 20 minutes prior to temperature being taken. Employee placed chicken in fryer to reheat. **Corrective Action Taken** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled cup of water in bar area hand washing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test kit. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer doesn't read below 50F.
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line stained. Deflector plate inside of ice machine across from wait station soda machine. Blade of can opener on prep table next to three compartment sink. **Repeat Violation**
22-02-4
Basic - Ceiling tile missing. Ceiling tile missing above warming unit across from pass through window.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen greasy. Air conditioning vents throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Drawers for reach-in cooler next to pass through window.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in wait station. Employees moved drinks to bottom shelf of prep table. **Corrected On-Site** **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. Employee phone on prep table next to slicer. Manager removed employee phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Case of salt stored on floor in prep area with three compartment sink. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at inside and outside bar area hand washing sinks. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for ice machine in corner of kitchen. Fan covers in walk-in beer cooler. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in outside bar area. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed in standing water in three compartment sink. Manager moved chicken to walk-in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sweet potatoes stored over prepped cucumbers in walk-in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket water next to office. Employee placed mop in mop sink area to air dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager changed sanitizer water, 50 ppm. **Corrected On-Site**
21-07-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
16-23-4
17
Oct 4, 2022
Complaint Full
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Frequently Asked Questions
When was Charlie Horse last inspected?
The most recent health inspection at Charlie Horse on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Charlie Horse?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Charlie Horse.
How does Charlie Horse compare to other restaurants in Ocala?
Charlie Horse most recently scored 45 out of 100, which is lower than the Ocala average of 78.
Has Charlie Horse's inspection record improved over time?
Results have been roughly steady. Inspections at Charlie Horse have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Charlie Horse 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 Charlie Horse inspected?
Based on the inspection history on file, Charlie Horse is inspected around three times per year on average.
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