Graffiti Seafood and More
Last inspected: Dec 16, 2025
70
Score
Going back to 2022, Graffiti Seafood and More has 11 inspections in the public record. The newest entry in the record is dated Dec 16, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
Restaurants in Ocala average 78, so Graffiti Seafood and More trails the local norm. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both faucets in mop sink behind building.
29-42-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters for ice machine not changed annually, dated 8/1/2023.
29-28-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from cook line. Manager discarded water during inspection. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line greasy. Doors for reach-in freezer across from cook line soiled with food debris. **Repeat Violation**
23-03-4
70
Aug 11, 2025
Routine - Food
No violations found.
100
Aug 5, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on kitchen shelf next to Mint. Manager removed bottle of degreaser during inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line grill drawers: chicken (51F - Cold Holding); shrimp (51F,50F - Cold Holding); boiled eggs (52F - Cold Holding); sausage (49F - Cold Holding); hamburger (51F - Cold Holding); steak (50F - Cold Holding). Manager stated items stored in grill overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in cook line grill drawers: chicken (51F - Cold Holding); shrimp (51F,50F - Cold Holding); boiled eggs (52F - Cold Holding); sausage (49F - Cold Holding); hamburger (51F - Cold Holding); steak (50F - Cold Holding). Manager stated items stored in grill overnight. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab legs stored over cooked chicken wings in reach-in cooler next to hand washing sink at end of cook line. Manager placed crab legs on shelf next to chicken. **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Certificate of manager on duty expired on 12/11/2024.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and lid in drive thru area. Tubes behind nozzles of front counter tea dispensers.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink at end of cook line. Manager provided hand towels during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored on kitchen shelf.
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottles of soda stored in reach-in cooler next to hand washing sink at end of cook line. Manager removed bottles of soda during inspection. **Corrected On-Site**
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 phone on prep table across from cook line fryer. Manager removed phone during inspection. **Corrected On-Site**
40-06-5
Basic - Grease receptacle lid open, broken, or missing. Lid for grease receptacle behind building open.
33-29-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy. Gaskets of reach-in freezer across from cook line fryer. Outsides of dry storage bins across from kitchen ice machine. Area around soda nozzles of dining room soda machine. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
29
Jan 15, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves handled raw shrimp then breaded shrimp, then handled cooking equipment to fry shrimp, then changed gloves without washing hands,then opened reach in cooler with soiled handles then handled the out tray. Discussed with Manager and they spoke to cook. **Corrective Action Taken**
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in dispenser or available at hand wash sink on cook line or at takeout window hand wash sink. Manager stocked papers towels at hand wash sinks **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Rice grains in hand wash sink in kitchen
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggs and pasta made the day before with no date mark.
02C-02-5
Basic - Food storage container/container lid cracked or broken. Cracked lid on rice container
14-38-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled around dry goods storage area and rice cooker as well as in walk-in-cooler and under grill and fryer.
36-01-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold crack lid on rice container
14-71-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under prep table across from ice machine
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on dry goods storage area with oil not labeled.
02D-01-5
Basic - Stored food not covered. Sugar bag open and not protected. Cajun spice and garlic container do not have lid and are not protected
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door and exterior of reach in cooler and microwave on cook line soiled with food. Back of monitor on cookline soiled with accumulated dust.
23-03-4
43
Jul 2, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jan 5, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
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 end of the cook line, chicken wings no date ,raked, per employee wings were cooked 01/03/2024.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, spray bottle with purple liquid not labeled. **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler near drive thru area, employee personal food stored above customers food, manager moved and stored property. **Corrected On-Site**
08B-49-4
Basic - Food storage container/container lid cracked or broken. Bulk container lids cracked.
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the cook line, interior and exterior of microwave heavily soiled, Manager moved microwave to cleaning area, also can opener blade soiled. **Corrective Action Taken**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and Hot holding equipment soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near service window soiled, also floor under equipment and triple sink.
36-27-5
61
Aug 8, 2023
Complaint Full
No violations found.
100
Aug 7, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (make table): Cold holding: boiled eggs 50F, sausage 57F and 56F, eggs 51F, mushrooms 48F and 47F, alfredo 50F, cheese 56F, gyro sauce 56F, mussels 56F, noodles 56F **Warning** - From follow-up inspection 2023-08-07: Reach-in cooler at the cook line, sausage 51F, noodles 57F, cheese 65F, mushrooms 65F, per manager cooler was fixed on 08/01/23 around 2:00pm, cooler started having issues with keeping food cold, manager moved items to freezer. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : 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. Reach-in cooler at the cook line (make table), ambient temperature of 56F. **Warning** - From follow-up inspection 2023-08-07: Ambient temperature of 57F, per operator compressor and fan stop working around 2:00pm. **Admin Complaint**
14-74-7
82
Aug 1, 2023
Complaint Full
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (make table): Cold holding: boiled eggs 50F, sausage 57F and 56F, eggs 51F, mushrooms 48F and 47F, alfredo 50F, cheese 56F, gyro sauce 56F, mussels 56F, noodles 56F **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw chicken container stored above limes, employee moved. **Corrected On-Site**
08A-04-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Wasp spray bottle above soda bags, manager moved. **Corrected On-Site**
41-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line, metal container stored inside sink, employee removed. **Corrected On-Site**
31A-11-4
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 three employees.
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the three compartment sink, spray bottles not labeled, manager labeled sanitizer and degreaser. **Corrected On-Site**
41-17-4
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. Reach-in cooler at the cook line (make table), ambient temperature of 56F. **Warning**
14-74-7
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the drive thru area, opened employee drink above customers food, employee discarded. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. At the drive thru area and prep area, togo containers not inverted, manager inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. In walk-in freezer, gizzard tray not covered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Seasoning containers not labeled, manager labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
30
Mar 27, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee touched raw fish with gloved hands then changed gloves and continued to touch customer tray and pull cooked shrimp from the fryer without washing hands.
12A-12-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In drawer unit on cookline: pans of raw shrimp stored over pans of crab legs, corn and potatoes. All were moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-13-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, one side used for chemical connection. No device located on hose connection side of splitter.
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake in reach in cooler near drive thru opened yesterday with no date mark. Manager added date. **Corrected On-Site**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR form via email.
11-27-4
Intermediate - No soap provided at handwash sink. Sink near drive thru window. Manager refilled during this inspection. **Corrected On-Site**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Seasoning in prep area has no label.
02D-01-5
Basic - Single-service articles improperly stored. Case of foam cups on floor near drive thru window.
25-05-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles and wet towels not stored in sanitizer and sanitizer not at proper minimum strength. Sanitizer bucket on prep table where employees are slicing peppers. Also, several wet towels on cookline not in sanitizer. Also, sanitizer bucket is 0 ppm quaternary ammonium.
21-44-1
Basic - Employee preparing food in customer section of dining area. Peppers being sliced on counter next to fountain machine with no barrier between customer and food. Manager moved prep area into kitchen. **Corrected On-Site**
08B-48-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on prep table near ice machine. Watch on shelf over bag in a box soda. Phone on prep table near Ice machine. All were moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Black cups in two bulk seasoning containers in prep area.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table near ice machine. Drink on shelf over bag in a box soda. Manager moved all. **Corrected On-Site**
12B-07-4
33
Dec 29, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef. Manager placed beef above raw chicken. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non chemical side of the "Y" connector. Also cold water line does not have a vacuum breaker hove mop sink located behind establishment in back closet.
29-42-4
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. Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. **Warning**
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance at three compartment sink. Manager removed and disposed of bottle. **Corrected On-Site**
41-17-4
61
Frequently Asked Questions
When was Graffiti Seafood and More last inspected?
The most recent health inspection at Graffiti Seafood and More on file is from Dec 16, 2025. The public record contains 11 inspections in total.
What is the most common violation at Graffiti Seafood and More?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Graffiti Seafood and More.
How does Graffiti Seafood and More compare to other restaurants in Ocala?
Graffiti Seafood and More most recently scored 70 out of 100, which is lower than the Ocala average of 78.
Has Graffiti Seafood and More's inspection record improved over time?
Results have been roughly steady. Inspections at Graffiti Seafood and More have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Graffiti Seafood and More means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Graffiti Seafood and More inspected?
Based on the inspection history on file, Graffiti Seafood and More is inspected around four times per year on average.
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