Dulce Jesus Mio Ocala
Last inspected: Feb 11, 2026
90
Score
Dulce Jesus Mio Ocala appears in inspection records 12 times, starting in 2022. On Feb 11, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly nine violations earlier in the record.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to the broader Ocala restaurant scene, where the average is 78, this is a stronger showing. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. 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 for establishment. **Warning** - From follow-up inspection 2026-02-11: No change. **Time Extended**
53A-07-6
90
Feb 6, 2026
Routine - Food
6 critical violations. 6 major violations. 7 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in breakfast bar warmer: chicken empanada (122F - Hot Holding); beef empanada (120F - Hot Holding). Manager stated items placed in warmer two hours prior to temperature being taken. Manager turned up warmer to reheat items. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: hot dog (49F - Cold Holding); sausage (51F - Cold Holding); tomatoes (50F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Portioned salsa in reach-in cooler in front of walk-in freezer dated 1/7. Manager stated salsa portioned and placed in cooler on 2/5. Manager placed proper date mark on salsa. **Corrected On-Site**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and chicken stored over shredded cabbage in walk-in cooler. Employee moved cabbage to top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in front of breakfast bar warmer.
29-34-4
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. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained.
22-02-4
Intermediate - No certified food manager for establishment. 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 for establishment. **Warning**
53A-07-6
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 nine employees working. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, soap and hand washing signs at breakfast bar hand washing sinks.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has four certificates available, manager stated there are seven employees.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner at end of bar.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in breakfast bar area. **Repeat Violation**
51-11-4
Basic - Floor tiles missing and/or in disrepair. Floor tile missing in front of breakfast bar soda machine.
36-17-5
Basic - Food stored on floor. Case of cooking oil stored on cook line floor. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall next to breakfast bar hand washing sink.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handles. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container on cook line grill, 71F **Repeat Violation**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Employee turned containers over. **Repeat Violation**
25-06-4
16
Oct 15, 2025
Routine - Food
5 critical violations. 6 major violations. 13 minor violations.
View 24 violations
High Priority - Live, small flying insects found Observed one fly in front counter area. Observed three flies in kitchen area.
35A-02-7
High Priority - Toxic substance/chemical improperly stored. Gas powered power washers stored next to bags of sugar in back storage area. Manager moved power washers outside. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in front counter steam table: sausage (98F - Hot Holding); potatoes (118F - Hot ). Manager stated items placed in steam table three hours prior to temperature being taken. Manager returned items to kitchen to reheat. Item stored on cook line grill: rice (96F - Hot Holding). Manager stated rice placed on grill two hours prior to temperature being taken. Manager moved rice to oven to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to steam table: ham (60F - Cold Holding); sausage (61F - Cold Holding); hot dog (58F - Cold Holding); cheese (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw bacon stored over potatoes in walk-in cooler. Manager moved potatoes to another shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
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 on site with six employees working. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Inter of grill drawers beneath cook line grill soiled with old food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink at end of cook line and hand washing sink behind front counter. Employee removed pans from both hand sinks. **Corrected On-Site**
31A-11-4
Intermediate - No certified food manager for establishment. 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 proof of any manager certification available. **Warning**
53A-07-6
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice stored in walk-in cooler. Manager stated the rice was prepared on 10/13. Manager had employee place proper date marked on rice.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind front counter. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on kitchen prep table. Employee removed coffee during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Food stored on floor. Empanadas stored in plastic container on floor in upstairs walk-in freezer. Case of cooking oil stored on floor in back storage room.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handles. Manager placed tongs on top of ovens. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line grill stored in standing water, 75F. Manager returned utensils to dish area. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler dusty.
23-03-4
Basic - Screening is not 16-mesh to the inch. No screen for open window in second floor storage area.
35B-13-4
Basic - Single-service articles improperly stored. To go cups stored on floor in upstairs storage area. **Repeat Violation**
25-05-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Upstairs walk-in freezer, no light provided inside of walk-in freezer.
38-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and limes stored over milk in front counter reach-in cooler. Manager moved strawberries and limes to bottom shelf. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Worn, torn and/or soiled floors/carpeting. Walk-in cooler floor soiled with old food debris.
36-10-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop pepper on cook line. Manager discarded cup during inspection. **Corrected On-Site**
14-01-5
14
Aug 4, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. employees hired more than 60 days have not completed food handler training **Warning** - From follow-up inspection 2025-04-22: **Time Extended** - From follow-up inspection 2025-08-04: Administrative complied **Admin Complaint**
53B-02-5
90
Apr 22, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. employees hired more than 60 days have not completed food handler training **Warning** - From follow-up inspection 2025-04-22: **Time Extended**
53B-02-5
90
Apr 21, 2025
Routine - Food
4 critical violations. 4 major violations. 16 minor violations.
View 24 violations
High Priority - Toxic substance/chemical improperly stored. Containers of bleach stored above lids used to cover food. Manager removed lids. **Corrected On-Site**
41-10-4
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 drawer under grill: COLD HOLDING Chicken 44F; beef 45F. Manager placed ice bags on product and devised both product had been in drawer for less than 90 minutes. **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs stored on cookline at 56F **Warning**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over arepa in flip-top make table cooler in kitchen. Raw Hamburger stored over cheese in walk-in-cooler. Manager moved all items **Corrected On-Site**
08A-05-6
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/ Six food handler present at establishment but no food manager present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap at front handwash sink in bakery
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. employees hired more than 60 days have not completed food handler training **Warning**
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. coleslaw made more than 24 hours earlier not date marked.
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cookline.
10-20-4
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) . Employee removed handle from product. **Corrective Action Taken**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in 90F standing water. Manager had water heated **Corrective Action Taken**
10-07-4
Basic - Outer openings not protected with self-closing doors. No self closing mechanism by back door near restrooms.
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted on cookline. Manager inverted trays **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Container of beef in walk-in-freezer not covered
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries and mangos ) stored over ready-to-eat food ( Ready-To-Eat beans ) in walk in cooler . Manager moved beans **Corrected On-Site**
08B-17-4
Basic - Waste line missing at soda gun holster. Missing waste line on soda gun holster at bar. Manager reconnected to holster **Corrected On-Site**
29-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labeled with name of contents at bakery prep table.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice ).Employee removed bowl. **Corrective Action Taken** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in bakery and helium tank at bar.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee water bottle on bakery prep table. Manager removed bottle water **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Cole slaw container lid cracked. Manager discarded. **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Drink mix stored on floor in walk-in-cooler . Tray of bottled water stored on the floor in dry goods storage area. **Repeat Violation**
08B-38-4
17
Dec 30, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 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
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at bar had a container of sugar and a pitcher. Employee removed items **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice ).
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom. Manager placed covered trash can in women's rest room. **Corrected On-Site**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table. Employee removed drink **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Two cooks on cookline itch no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( cups at bar )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
21-23-4
Basic - Food stored on floor. Two boxes of fryer oil on floor in kitchen. Manager placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Toilet/urinal not flushing/functioning properly. One of the two urinals in disrepair. Manager advised that they caked a plumber and are waiting their arrival. **Corrective Action Taken**
32-23-4
52
Jul 25, 2024
Food-Licensing Inspection
No violations found.
100
Jun 12, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Approved plans on file from 7/28/2022 do not match layout of two bars. Operator added refrigeration units, dump sink, and coffee station in satellite bar. Hand sink moved to different wall. Triple sink moved to different wall. In bar area near kitchen, triple sink on different wall. **Warning**
51-16-7
90
Jul 13, 2023
Complaint Full
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimps above yogurt opened container, Manager stored properly. **Corrected On-Site**
08A-05-6
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 , chicken container date marked 03/04/23, per employee chicken was recently cooked (07/11/23).
02C-01-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cold holding items at the buffet station (11:00-3:00pm) no sneezeguard, also utensils not covered or inverted. Observed also, soups and Hot holding items without hinges lids. **Warning**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (in front of ovens), lentils 48F, chicken 47F and goat 48F, Manager moved items to walk-in freezer. Also at the buffet station, observed cabbage salad 52F, melon 51F, these items will be discarded at the end of the buffet hours (3:00pm) **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. At the buffet station fried food items (fried cheese and mix pakora) 110F and 112F, per Manager all buffet items will be discarded at the end of the buffet hours (11:00-3:00pm). **Warning**
03B-01-6
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, male employee touching bread with his bare hands, inspector and manager addressed situation, Employee stoped. **Corrective Action Taken**
09-01-4
Intermediate - No certified food manager for establishment. 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 for the establishment. Manager on site hired more than 30 days ago. Seven employees, No manager with certification on site. **Repeat Violation** **Admin Complaint**
53A-07-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certification available. **Repeat Violation** **Admin Complaint**
53B-01-5
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, multiple food containers not labeled, per manager items were cooked no more than three day ago, Manager started writing down dates. **Corrective Action Taken** **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the three compartment sink area, multiple spray bottles not labeled, per manager bottles contain bleach. **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tab lees and above coolers, Manager discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Multiple food containers removed from original bags not labeled.
02D-01-5
Basic - Single-service articles not stored inverted or protected from contamination. At the storage area, to go containers not inverted, Manager inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Old labels stuck to food containers after cleaning. In walk-in cooler observed black bin with chicken with a old sticker
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
23-03-4
19
Apr 5, 2023
Routine - Food
6 critical violations. 5 major violations. 9 minor violations.
View 20 violations
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 in dish area handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrected On-Site**
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Fried dough in walk-in freezer stored in to go bags.
14-31-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken in reach-in cooler across from kitchen entrance from dining room dated 3/22.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler across from oven: chicken (50F - Cold Holding). Manager stated item was placed in cooler the previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from oven: chicken (50F - Cold Holding). Manager stated item was placed in cooler the previous day. Item stored on table across from hot buffet line: potatoes (48F - Cold Holding). Manager stated item prepared 1 hour prior to temperature being taken. Manager placed item in walk-in cooler to reduce temperature to 41F. **Warning**
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 on buffet line: chicken (127F - Hot Holding). Manager stated item was prepared 30 minutes prior to temperature being taken. Manager returned item to kitchen to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from oven. Blade of can opener on prep table in front of walk-in freezer.
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Establishment has no proof of manager certification. **Warning**
53A-07-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has training certificates for three employees. Establishment has a total of five employees.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers and onions stored in walk-in cooler. Manager stated item was cooked on 4/3. Manager added proper date to item. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored on cart in dining room.
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over prepped onions in walk-in cooler. Manager moved peppers to bottom shelf. **Corrected On-Site**
08B-17-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from kitchen entrance from dining room.
29-49-6
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in back of kitchen. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from kitchen entrance from dining room.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Manager placed tongs on prep table. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Case of potatoes on floor in walk-in cooler. Manager placed potatoes on shelf. **Corrected On-Site**
08B-38-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging from ceiling in back of kitchen. Manager removed sticky tape. **Corrected On-Site**
35B-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from oven. Manager removed drink from shelf. **Corrected On-Site**
12B-07-4
Basic - Cloth used as a food-contact surface. Fried dough on cook line stored on wiping cloth in pan. Employee removed wiping cloth. **Corrected On-Site**
21-05-5
16
Aug 5, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Dulce Jesus Mio Ocala last inspected?
The most recent health inspection at Dulce Jesus Mio Ocala on file is from Feb 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Dulce Jesus Mio Ocala?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Dulce Jesus Mio Ocala.
How does Dulce Jesus Mio Ocala compare to other restaurants in Ocala?
Dulce Jesus Mio Ocala most recently scored 90 out of 100, which is higher than the Ocala average of 78.
Has Dulce Jesus Mio Ocala's inspection record improved over time?
No. Recent inspections at Dulce Jesus Mio Ocala have averaged around 15 violations per visit, up from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Dulce Jesus Mio Ocala 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 Dulce Jesus Mio Ocala inspected?
Based on the inspection history on file, Dulce Jesus Mio Ocala is inspected around three times per year on average.
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