Ivy on the Square
Last inspected: Mar 25, 2026
100
Score
Across the available record, Ivy on the Square has 10 inspections on file, the first dated 2022. On Mar 25, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
That puts the facility ahead of the local pack: the average Ocala restaurant scores 78. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
No violations found.
100
Mar 17, 2026
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. Items stored in grill line drawers beneath cook line grill: noodles (51F - Cold Holding); hamburger (49F - Cold Holding); chicken (48F - Cold Holding); shrimp (49F - Cold Holding); salmon (50F - Cold Holding); cheese (50F,49F - Cold Holding); tomatoes (51F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F and stated going forward ice bags would be used to maintain temperature. Item stored in salad prep reach-in cooler next to kitchen prep sink: cheese (45F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager placed cheese deeper in cooler to reduce temperature to 41F. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-17: Grill line drawers: noodles 53F, crab 51F, cheese 45F,44F. Employee stated items placed in drawers thirty minutes prior to temperature being taken. Employee placed bags of ice on items to reduce temperature to 41F. **Admin Complaint**
03A-02-5
86
Mar 11, 2026
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and handled container of bread crumbs without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pans on shelf above three compartment sink still had soap suds. Manager had employee rewash, rinse and sanitize pans. **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored over prepped carrots in walk-in cooler. Manager placed crab under carrots. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in grill line drawers beneath cook line grill: noodles (51F - Cold Holding); hamburger (49F - Cold Holding); chicken (48F - Cold Holding); shrimp (49F - Cold Holding); salmon (50F - Cold Holding); cheese (50F,49F - Cold Holding); tomatoes (51F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F and stated going forward ice bags would be used to maintain temperature. Item stored in salad prep reach-in cooler next to kitchen prep sink: cheese (45F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager placed cheese deeper in cooler to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored next to bag of flour on shelf next to cook line hand washing sink. Employee removed bottle of soap. **Corrected On-Site**
41-10-4
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. No written procedure available. Inspector provided written procedure to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on wait station reach-in cooler. Deflector plate inside of dish area ice machine.
22-02-4
Intermediate - No soap provided at handwash sink. Dish area hand washing sink. Manager provided soap at hand washing sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked roast beef stored in walk-in cooler. Manager stated roast beef was cooked the previous morning.
02C-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Accumulation of debris inside warewashing machine. Inside and top of dish machine.
16-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in pan with butter in walk-in cooler. Manager removed drinks during inspection. **Corrected On-Site**
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
24-08-4
Basic - Food stored on floor. Plastic container of bread crumbs on floor beneath prep table across from back door. Employee placed bread crumbs on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from handle below cook line steam table. Employee placed tongs on top of steam table. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.
51-13-4
21
Oct 7, 2025
Routine - Food
4 critical violations. 7 major violations. 8 minor violations.
View 19 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. Dish area dish machine, 0 ppm. **Warning**
22-41-4
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 began scooping ice without washing hands. Manager had employee wash hands.
12A-16-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Fish stored in cook line grill drawer. Fish stored in walk-in cooler.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in kitchen reach-in cooler next to prep sink: blue cheese (46F - Cold Holding). Manager stated blue cheese placed in cooler one hour prior to temperature being taken. Manager placed blue cheese farther down in cooler to reduce temperature to 41F. Item stored in reach in cooler next to kitchen entrance: sour cream (46F - Cold Holding). Manager stated sour cream placed in cooler one hour prior to temperature being taken. Manager placed blue cheese farther down in cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on reach-in cooler next to kitchen entrance.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
16-37-1
Intermediate - No soap provided at handwash sink. Hand washing sink in prep room next to dish area. **Repeat Violation**
31B-03-4
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. Manager provided three employee training certificates. Manager stated there are 15 employees.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer in prep room next to dish area.
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken in reach-in cooler at end of cook line: chicken (3 hours) (50F - Cooling); chicken (3 hours 45 minutes) (48F - Cooling). Employee placed chicken in kitchen reach-in freezer to reduce temperature to 41F within 4 hours of being prepped. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in kitchen hand washing sink. **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area.
36-34-5
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. Fish stored in cook line grill drawer. Fish stored in walk-in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back of reach-in cooler next to kitchen entrance. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Can of Red Bull stored in reach-in freezer at end of cook line. Employee removed can of Red Bull during inspection. **Corrected On-Site**
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored on cook line grill, 110F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on kitchen shelf. Employee turned pans over. **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
18
May 9, 2025
Routine - Food
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. Observed: in the walk-in cooler: block butter 45, raw chick 45, beef 47. The cook line chef table is not in use, items for the grill are stored in the walk-in cooler. Today was truck day. The fans guards are dusty. **Warning** - From follow-up inspection 2025-05-09: Observed: in the walk-in cooler sour cream 44°, cut tomato 47°, dairy /plant mix 45°. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed: standing water pooled by the ice maker. - From follow-up inspection 2025-05-09: No change **Time Extended**
36-22-4
82
Jul 11, 2024
Complaint Full
No violations found.
100
Apr 16, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At the end of the cook line, observed opened container with raw chicken stored above portion bags of raw beef, Manager moved and stored properly. **Corrected On-Site**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, observed orange sauce made 04/06/2024, dressing made with fresh milk date marked 04/09/24.
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 end of the cook line, pasta 108, manager moved to oven to reheated, also backed potatoes 123F, manager placed on time. **Corrective Action Taken**
03B-01-6
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. At the bar area, observed half and half no date marked, bartender unable to determine when was opened. Employee voluntarily discarded.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the bar area blocked by big tray full of garnishes, employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **Repeat Violation**
16-37-1
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 at the bar area and two female employees at the kitchen **Repeat Violation** **Admin Complaint**
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the kitchen area and bar with mold like substance, employee started cleaning the ice machines. **Corrective Action Taken**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. No documents available
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above prep tables, and cleaned containers, Manager moved all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. For one male employee at the cook line.
13-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the end of the cook line and server station.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. At the bar/dessert station, to go black containers not inverted, employee inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
32
Dec 5, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
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. Observed employee cutting limes for drinks with bare hands. Manager spoke to employee and had them wash hands and put on gloves. **Corrective Action Taken**
09-01-4
High Priority - Employee washed hands with no soap. Observed two employee bring dirty dishes to dishwash area area and wash hand at hand wash sink that does not have soap, and then proceeded to take orders to customers. Manager spoke to employee to told them to use soap. **Corrective Action Taken**
12A-20-4
High Priority - Toxic substance/chemical improperly stored. Observed jug of Fabuloso stored with soda syrup boxes. Manager removed Fabuloso. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with grooves and stained in kitchen.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment does not have test strips available.
16-37-1
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in dishwash area. Manager stocked dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed several employee with expired
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored above prep table in kitchen and server area. Manager removed all the drinks. **Corrected On-Site**
12B-07-4
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 - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers after cleaning on the clean ware rack. **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted or protected . Manager inverted trays **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (strawberries ) stored over ready-to-eat food ( butter ) in walk in cooler **Repeat Violation**
08B-17-4
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
Basic - Working containers of food removed from original container not identified by common name. Observed container of food removed ( sugar) from original container not labelled with name of contents. Manager put label on container **Corrected On-Site**
02D-01-5
30
Apr 13, 2023
Routine - Food
9 critical violations. 3 major violations. 13 minor violations.
View 25 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 handled dirty dishes and then proceeded to handle clean dishes. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean containers. Manager had employee wash hands and rewash containers. **Corrective Action Taken**
12A-25-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: prime rib (45F,44F - Cooling). Manager stated item was prepared the day prior.
03D-02-5
High Priority - Food with mold-like growth. See stop sale. Grapes stored in walk-in cooler. Manager discarded grapes. **Corrective Action Taken**
01B-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in dry storage area. Observed two flies in bar area.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in walk-in cooler: prime rib (45F,44F - Cooling). Manager stated item was prepared the day prior.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored at end of make line across from grill: cream (61F - Cold Holding). Manager stated item placed out 30 minutes prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to plastic wrap in bar area. Employee removed glass cleaner. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers where salads are prepared. Blade of can opener on prep table across from back door. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for sanitizer buckets. No chlorine test kit available for dish machine.
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to fryer station, 79F. Manager turned on hot water, 110F. **Corrected On-Site**
27-16-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above kitchen make table.
36-34-5
Basic - Dead roaches on premises. Observed eight dead roaches in corner of bar. **Repeat Violation**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table across from fryers. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Cooking oil stored on floor in dry storage area. Manager placed cooking oil on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of make table. Employee placed tongs on top of make table. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area. Containers stored on shelf next to hand washing sink in kitchen.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Stickers not removed from cut avocado on make line across from oven. Employee removed sticker and rewashed avocados. **Corrected On-Site**
08B-39-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink next to walk-in cooler.
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and lettuce stored above velveeta cheese and turkey in walk-in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket with old water.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep counter across from oven. Employee placed towel in bucket. **Corrected On-Site**
21-12-4
10
Dec 16, 2022
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese cooked 1 hour earlier at 128F. Cook reheated to 165F **Corrected On-Site**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license displayed dated 6/1/2022.....expired **Admin Complaint**
50-17-2
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance at br. employee labeled bottle **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed commercial can opener blade soiled with food debris in kitchen. Observed mold like substance on the inside of the food contact surface of the nozzles on the soda dispensing machine at bar.
22-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at server station. Employee restocked. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted or on menu. Inspector provided consumer advisory sign. **Corrective Action Taken**
02B-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed public restroom at private door with no self closing mechanism.
32-04-4
Basic - Dead roaches on premises. Observed nine dead roaches behind a storage shelf at the floor. Employee swept up all the dead roaches. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup drink stored above server station.
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employees on the cook line with no beard guard.
13-04-4
Basic - Floors not maintained smooth and durable. Observed floor in Walk-in Cooler made of wood and not smooth and cleanable.
36-11-4
Basic - Ice scoop handle in contact with ice. Observed ice bucket not inverted or protected by the ice machine.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters solied on cook line.
23-03-4
35
Frequently Asked Questions
When was Ivy on the Square last inspected?
The most recent health inspection at Ivy on the Square on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ivy on the Square?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Ivy on the Square.
How does Ivy on the Square compare to other restaurants in Ocala?
Ivy on the Square most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Ivy on the Square's inspection record improved over time?
Results have been roughly steady. Inspections at Ivy on the Square have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ivy on the Square 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 Ivy on the Square inspected?
Based on the inspection history on file, Ivy on the Square is inspected around three times per year on average.
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