District Bar & Kitchen
Last inspected: Mar 4, 2026
27
Score
District Bar & Kitchen has been inspected eight times since 2023. The newest entry in the record is dated Mar 4, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly eight violations before.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
That's lower than the typical Ocala restaurant, which scores around 78. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
27
Aug 11, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
61
Jan 7, 2025
Complaint Full
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in bar area. One live fly in kitchen.
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ten pieces of salmon. Salmon was thawed under refrigeration and at 41F, the establishment did not open reduced oxegen package that bears label to open prior to thawing.
01B-13-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male employee working on cookline adjusted pants the. Changed gloves without washing hands. One male employee on cookline adjusted pants with gloved hands then continued to prepare food without washing hands and changing gloves. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Male employee cooking on cookline with a splinted finger covered with ace bandage around hand.
11-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in upstairs bar soiled with slimy substance. **Repeat Violation**
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. Wings in reach in make table from 1/2 with no date mark. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in pasta. Bowl in Brussel sprouts.
14-01-5
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. Ten pieces of salmon stop saled. Salmon was thawed under refrigeration and at 41F, the establishment did not open reduced oxegen package that bears label to open prior to thawing.
06-09-1
Basic - Duct tape used to repair nonfood-contact surface. Grey duct tape on ice machine.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on shelf over pizza boxes.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female server wearing bracelet. Employee on cookline wearing watch.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
24-08-4
Basic - Food storage container/container lid cracked or broken. On clean dish shelf, melted plastic pan.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at upstairs bar in water with temperature of 45F. Utensils in downstairs bar in water with a temperature of 67-72F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster soiled with slimy substance in upstairs bar.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Residue on multiple clean dishes.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. In the bottom of reach in cooler at bar.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in make table on cookline: container of unwashed small tomatoes on shelf over pastry shells. In walk in cooler: unwashed cases of small tomatoes, lettuce and peppers on shelf over washed produce and sauces. Unwashed berries on shelf over creamer. **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel mopping up water at bar.
21-12-4
23
Sep 17, 2024
Routine - Food
No violations found.
100
Sep 16, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
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. Upstairs dishmachine at 0ppm **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. cook wearing gloves pulled up their slacks by the back waistband then handled a bread bun and put mayonnaise without removing gloves, washing hands and putting on clean gloves before handling Ready-To-Eat bread . Discussed with Manager. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items in the Walk-in Cooler: Three containers of house made Caesar dressing dated nine days earlier Four container of house made Lemon dressing with date 23 days earlier. **Warning**
02C-01-5
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. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at second floor bar. **Repeat Violation**
22-02-4
Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager inverted bucket **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. First floor bar. Manager removed. **Corrected On-Site**
10-08-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( blackberries, mangos,apples ) stored over ready-to-eat food ( coffee creamer, cut watermelon ) in walk in cooler
08B-17-4
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 - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
45
May 8, 2024
Routine - Food
8 critical violations. 2 major violations. 6 minor violations.
View 16 violations
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: mozzarella cheese (45F - Cold Holding). Manager stated item placed in cooler three hours prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature 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 held on cook line: onions (89F - Hot Holding). Manager stated item placed on cook line three hours prior to temperature being taken. Employee placed item on stove to reheat, 169F. Item in table top warmer across from cook line grill: mashed potatoes (115F - Hot Holding). Manager stated item was reheated and placed in warmer three hours prior to temperature being taken. Employee reheated potatoes on stove top, 176F. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in downstairs mop sink. Hose side of splitter in upstairs mop sink.
29-42-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and proceeded to handle clean trays without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-29-4
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. Employee placed toasted hamburger bun on top of hamburger with bare hands on server aisle.
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen ear dish area.
35A-02-6
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 in dish area, 0 ppm. Manager had employee change sanitizer bucket, 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on all cook line reach-in coolers. Soda guns in upstairs and downstairs bar areas.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored in downstairs mop sink.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from container underneath prep table across from walk-in cooler.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to dish machine.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nested on shelf above dish machine.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop next to downstairs soda machine stored in standing water, 82F.
10-07-4
Basic - Old food stuck to clean dishware/utensils. Container stored on shelf above dish machine.
16-48-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets in prep area,0 ppm. Manager had employee change sanitized water, 200 ppm. **Corrected On-Site**
21-08-4
18
Aug 21, 2023
Food-Licensing Inspection
No violations found.
100
Aug 17, 2023
Food-Licensing Inspection
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Frequently Asked Questions
When was District Bar & Kitchen last inspected?
The most recent health inspection at District Bar & Kitchen on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at District Bar & Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at District Bar & Kitchen.
How does District Bar & Kitchen compare to other restaurants in Ocala?
District Bar & Kitchen most recently scored 27 out of 100, which is lower than the Ocala average of 78.
Has District Bar & Kitchen's inspection record improved over time?
No. Recent inspections at District Bar & Kitchen have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at District Bar & Kitchen 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 District Bar & Kitchen inspected?
Based on the inspection history on file, District Bar & Kitchen is inspected around three times per year on average.
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