Jax Snappers
Last inspected: Apr 9, 2026
61
Score
Across the available record, Jax Snappers has 13 inspections on file, the first dated 2023. Jax Snappers was last inspected on Apr 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around 17 violations each.
The pattern that stands out is “no proof provided that food employees are informed”, which has been cited six times.
Restaurants in Ocala average 78, so Jax Snappers trails the local norm. Nothing in the record is alarming, but there's room to improve.
13
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the drive through window entered to cook line, started wearing gloves and handle cooked chicken wing with hand. Inspector instructed to stop, wash his hands and continue working with food. **Warning** - From follow-up inspection 2026-04-09: Male employee performing ware washing tasks started working with food no hand washed occurred, inspector instructed to stop, removed the double gloves and wash hand, employee started using the triple sink, another employee instructed to use hand wash sink. **Admin Complaint** **Corrective Action Taken**
12A-16-4
High Priority - - From initial inspection : 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. Male employee at the cook line touched his forehead with gloved hands and continue working with food at the cook line. **Warning** - From follow-up inspection 2026-04-09: Male employee at the cook line touched headphone and continued handling cooking equipment and utensils, employee stopped and washed his hands. **Admin Complaint** **Corrected On-Site**
12A-10-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by cart, bin and items being stored inside sink, employee moved all. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-04-09: No change, handwash sink at the end of the cook line blocked by two carts. **Admin Complaint**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee at the cook line, washed hands in triple sink twice. **Warning** - From follow-up inspection 2026-04-09: Male employee at the cook line **Admin Complaint**
12A-03-4
61
Apr 6, 2026
Routine - Food
6 critical violations. 9 major violations. 10 minor violations.
View 25 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the drive through window entered to cook line, started wearing gloves and handle cooked chicken wing with hand. Inspector instructed to stop, wash his hands and continue working with food. **Warning**
12A-16-4
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. Male employee at the cook line touched his forehead with gloved hands and continue working with food at the cook line. **Warning**
12A-10-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed gray container no sanitization occurs prior to use, inspector instructed to stop using the container, employee placed in triple sink. **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above cooked chicken, Employee moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the kitchen area, yellow rice 109F, per employee rice was cooked and kept overnight in warmer.
01B-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 kitchen area, yellow rice 109F, per employee rice was cooked and kept overnight in warmer. At the cook line, chicken wings 120F and 112F, per employee all chicken cooked around 10:00am. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by cart, bin and items being stored inside sink, employee moved all. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
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 four employees, two on front and two on cook line. To female employees on front handle food and portioned dressings.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line blocked
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer not working (blue thermometer). **Repeat Violation**
05-08-4
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 one male on site employee.
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. Reach-in cooler at the cook line, pasta, gyro meat, slaw cut lettuce no date marked, per employee all food were prep 04/05-04/2026. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with blue and clear solution not labeled.
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee at the cook line, washed hands in triple sink twice. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at the front counter with mold like substance.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. At the front line and storage room near back door, co2 not secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen area soiled with dust and debris.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on top of freezer, also multiple water above prep tables and paper towel holder. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Gyro meat case on floor in front of chest freezer at them cook line, manager moved off the floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Rice knives stored between wall and triple sink. **Repeat Violation**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the front counter area, lemon breading scoop handle indirect contact with the breading.
10-01-5
Basic - No copy of latest inspection report available. No document available.
51-18-6
Basic - Single-service articles improperly stored. At the kitchen area near walk-in cooler door, to go containers not inverted,also lids and cups stored on floor at the front counter area. **Repeat Violation**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. At the kitchen area, gyro meat case on floor (42F) inspector instructed to move gyro to refrigeration. **Corrective Action Taken**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. At the dry storage room, multiple containers with seasoning not labeled. **Repeat Violation**
02D-01-5
10
Sep 8, 2025
Complaint Full
8 critical violations. 4 major violations. 10 minor violations.
View 22 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating with an expire license (June 1, 2025). **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above opened bag of cheese, manager moved. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the front line, slaw 55-56F, slaw stored overnight in cooler. Also rice kept overnight in rice warmer at 127F-131F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front line, slaw 55-56F, slaw stored overnight in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, cooked chicken and chicken wings no time marked, per manager food was cooked at 10:00am, Manager time marked. **Corrected On-Site**
03F-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 cook line, rice kept overnight in rice warmer at 127F-131F. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed containers and placed them to air dry, no sanitization. Inspector instructed to set up triple sink, quaternary ammonium 300ppm. **Corrective Action Taken**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Freezer at the end of the cook line, observed raw meat in direct contact with thank you bags.
14-31-5
Intermediate - Probe thermometer not within the intended measuring range of use. Blue thermometer not working (error).
05-03-4
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 , slaw no date marked, per manager slaw made 09/06/25.
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by table and bulk containers in front of sink, also sink in front of walk-in cooler entrance blocked by shelves with microwave, Manager moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. No expiration date and no trainers certificate number.
53B-10-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the dining area, ceiling tiles with water damage
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table, above ice machine and inside reach-in cooler, Manager started moving drinks away. **Corrective Action Taken** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored above triple sink.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes between wall and back of triple sink.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind cooking equipment, also walk-in cooler door. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. At the front area, cases of cups and cups lids on floor, employee moved some. **Corrective Action Taken**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler case of tomatoes stored above opened containers of dressings and to go portions of slaw. **Repeat Violation**
08B-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At the prep table, soiled wet blue cloth on cutting lard, Manager discarded. **Corrected On-Site**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers at the dry storage room. **Repeat Violation**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks at the dry storage area.
51-11-4
12
Feb 24, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Dec 9, 2024
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : 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. Male employee touched shirt then continued to cook without washing hands. **Warning** - From follow-up inspection 2024-12-09: Male employee touched per cleaning towel and employee drink with gloved hands then proceeded to change gloves and prepare food without washing hands. **Admin Complaint**
12A-28-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-12-09: Bin of wings 82-86F. Manager stated wings were cooked at 10 AM. Time was added during this inspection and wings will be discarded at 2:00 pm. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-09: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Gaskets of walk in cooler soiled with food debris. Reach in chest freezer caskets soiled with food debris. Shelves on cookie e soiled with grease and food debris. Exterior of seasonings soiled with food debris. **Repeat Violation** - From follow-up inspection 2024-12-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. On several clean pans over triple sink. **Warning** - From follow-up inspection 2024-12-09: **Time Extended**
16-48-4
Basic - - From initial inspection : Basic - Wall and floor soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with dust and grease. Floor throughout restaurant behind equipment soiled with food debris. **Warning** - From follow-up inspection 2024-12-09: **Time Extended**
36-27-5
58
Dec 6, 2024
Complaint Full
11 critical violations. 9 major violations. 21 minor violations.
View 41 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male employee enters kitchen from restroom and did not wash hands. **Warning**
12A-11-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies at front counter.
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fish in cardboard box in reach in chest freezer.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: opened case of raw beef on top of bag of seafood. In reach in make table: raw conch on shelf over feta cheese. Conch was moved during this inspection. In walk in cooler: raw chicken and egg boxes being used to store cakes. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 67F in breading on table near fryer. Flour has been in use for three hours. Manager instructed employee to sift flour. **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. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Windex and hand sanitizer on top of paper towel dispenser at front counter.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink near back door.
29-34-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee picked up raw fish and placed in fryer with gloved hand, removed gloves then plated fries and chicken without washing hands. **Warning**
12A-12-4
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. Female employee touched headset and hair then continued to season fries without washing hands. **Repeat Violation** **Warning**
12A-25-4
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. Male employee touched shirt then continued to cook without washing hands. **Warning**
12A-28-4
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.
11-27-4
Intermediate - Food service manager not certified within 30 days of employment. 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 manager currently working is not a certified food manager.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink near walk in cooler has squeeze bottle inside. Sink near cook line blocked with bins of flour. All items moved during this inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
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/ Four employees currently working
53A-05-6
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. Missing for three male mployees inkitchen.
11-26-1
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Male manager is not aware of the danger zone for food. Explained danger zone to manager.
53A-14-4
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 employees that have been employed over 60 days and provided one certificate with two names.
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. In walk in cooler: cooked chicken made yesterday morning with no date mark.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup in lemon breading at front counter.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks at front counter.
51-11-4
Basic - Cardboard used to line food-contact shelves. Cardboard being used on shelves under bins of wings and breading. **Repeat Violation**
14-05-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/2024 **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with drink on top of reach in make table. Opened bottle of water on top of chest freezer. Opened bottle of water and cup on top of prep table on cook.ine.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat inside box with salt packets.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee seasoning fries wearing several rings and a watch.
13-07-4
Basic - Equipment in poor repair. Door to walk in cooler is not opening and closing properly. Chest freezer lid at cook line not attached.
14-11-5
Basic - Food stored on floor. Bin of cooked chicken wings on floor in kitchen. Bin of raw chicken on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored improperly between uses. Two ice buckets on top of ice machine not inverted.
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of flour in white bin of flour in back room. Removed during this inspection. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Gaskets of walk in cooler soiled with food debris. Reach in chest freezer caskets soiled with food debris. Shelves on cookie e soiled with grease and food debris. Exterior of seasonings soiled with food debris. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. On several clean pans over triple sink. **Warning**
16-48-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during this inspection.
35B-05-4
Basic - Reuse of single-service or single-use articles. Milk gallon being used to store Cajun ranch dressing in walk in cooler. Boxes being reused to store other foods. **Repeat Violation**
25-32-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on mop sink near back door.
29-20-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools on shelf over containers of seasoning in back room. **Repeat Violation**
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed to,atoms on shelf over containers of liquid butter.
08B-17-4
Basic - Wall and floor soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with dust and grease. Floor throughout restaurant behind equipment soiled with food debris. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One on cook line. Manager discarded. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Four bulk seasoning containers in back room.
02D-01-5
3
Nov 21, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Dec 7, 2023
Complaint Full
9 critical violations. 4 major violations. 11 minor violations.
View 24 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, under prep table, observed two containers of cooked chicken wing at 129F, Manager will use time, wings will be discarded at 2:00pm. Inspector provided Time as a Public Health control form (printed). **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Gallon of bleach stored on Top of ice machine.
41-10-4
High Priority - Container of medicine improperly stored. Employee medicine stored above freezer, Manager moved. **Corrected On-Site** **Repeat Violation**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line working with raw fish, change gloves to continue working with ready to eat food (cooked chicken wings), Inspector instructed to stop, washed hands and continued working with cooked food, employee removed his gloves and started wearing new gloves without washing his hands. Employee discarded the chicken wing.
12A-07-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw chicken (breading) jump to fryers and touched with same gloves one cooked chicken wing. Inspector instructed to stop and washed his hands. Employee washed his hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
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. Chest freezer next to ice machine, observed opened bag of raw chicken stored on top of raw shrimps
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, gyro meat 58F, meat placed in cooler overnight. Also observed yellow rice in rice warmer at 105F, per Manager rice was placed at 10:00 from cooler to reheated, at 12:00, rice was 105F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, gyro meat 58F, meat placed in cooler overnight (stop sale). At the cook line under prep table chicken wings at 49F, per manager wings were moved at 10:00am from cooler. Manager will use time. Wings were gone at 12:50Pm. **Repeat Violation** **Admin Complaint**
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. Observed yellow rice in rice warmer at 105F, per Manager rice was placed at 10:00 from cooler to reheated, at 12:00, rice was 105F.
03E-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by three big bins, also food tray container inside sink. Employee moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. No thermometer available at inspection time.
05-08-4
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 proof of training for four employees **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. No documents available at inspection time. **Repeat Violation** **Admin Complaint**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep tables.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employees at the cook line. **Repeat Violation**
13-03-4
Basic - Food stored on floor. At the dry storage room, flour bag and soda bag on floor.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Filters missing on both side of the hood.
14-42-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line tzatziki sauce spoon handle in direct contact with the sauce.
10-06-5
Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing broken, Observed evidence of grease and heavy debris under sink and surrounding areas. **Repeat Violation** **Admin Complaint**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood with dripping grease on corner. At the front counter, soda base soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door cooler soiled.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers on storage shelves **Repeat Violation**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Inside sink, observed containers with raw fish 36-45F in standing water, Employee drained water and placed container inside reach-in cooler. Also raw oyster at 68F in standing water, Employee drained and moved to cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Bins near back sink, (flour, panco and white powder). **Repeat Violation**
02D-01-5
10
Oct 6, 2023
Complaint Full
3 major violations. 2 minor violations.
View 5 violations
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 documents available at inspection time. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
53A-07-6
Intermediate - - From initial inspection : 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 document available at inspection time. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. No documents available for any employees and no training certifications. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station (in front of fryers) heavily soiled. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
36-27-5
67
Oct 3, 2023
Complaint Full
9 critical violations. 8 major violations. 15 minor violations.
View 32 violations
High Priority - Container of medicine improperly stored. At the cook line, above freezer, observed container of ointment medicine. **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At the cook line, observed chicken tray stored on top of containers 83F, employee stated chicken was cooked at 10:00, at 2:35 temperature was 83F.
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line, observed chicken tray stored on top of containers 83F, employee stated chicken was cooked at 10:00, at 2:35 temperature was 83F.
01B-36-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee came from outside and rinsed his hands in the triple sink, then applied soap to hands and immediately removed the soap without rubbing his hands, also employee started working with food containers and food items. Inspector instructed to stop and properly washed hands in the hands sink. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line working with raw shrimp (breading), started plating cooked rice from warmer into to go containers, Inspector instructed to stop, removed the dirty gloves, washed his hands and continued working with the fully cooked items and single service. **Warning**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed plastic white container and immediately after finishing employee placed container above triple sink with the already cleaned containers, per employee the containers were ready to be use. Inspector explained the correct sanitation process for equipment and utensils/containers to employees. **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed raw burgers stored above dressings and opened lemon juice, also observed raw chicken containers stored above fish.
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 (standing double door cooler); raw fish 46F and 45F. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At the dry storage room, observed degreaser containers and cleaners stored above dressing containers.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Both handwash sinks at the kitchen area blocked, one by boxes and bins and the other one with items inside and shelf in front of sink, manager moved shelf. **Corrective Action Taken**
31A-09-4
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 documents available at inspection time. **Warning**
53A-07-6
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 any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No document available at inspection time. **Warning**
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. No documents available for any employees and no training certifications. **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Both Handwash sinks at the kitchen area without soap, also the one next to ice machine no readable sign and no paper towel.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At the server station (front counter area), spray bottle with yellow solution not labeled.
41-17-4
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 documents available at inspection time. **Repeat Violation**
11-27-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employees drinks above opened container of fish, Manager moved. **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. Observed used gloves next to cut lettuce at the cook line **Repeat Violation**
25-32-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, observed cigarettes above food containers, also at the cook line electronic cigarette on shelf above freezer.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employees at the cook line. **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers above triple sink.
24-08-4
Basic - Food stored on floor. At the cook line, observed container of chicken wings on floor, also case of red onions, bag of yellow onions and opened bag of flour on floor.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. At the cook line above fryers filters missing.
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
22-08-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under prep tables soiled, also walk-in cooler door with mold like substance. At the front counter, juice dispenser machine exterior soiled with mold, also base of soda nozzles.
23-03-4
Basic - Open dumpster lid. Dumpster located Behind the establishment
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers stored not inverted, also observed cases of single service on floor.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Inside triple sink, observed raw shrimp in standing water temperature of shrimp 59F, employee moved to cooler. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station (in front of fryers) heavily soiled. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Multiple Bulk containers not labeled.
02D-01-5
6
Aug 18, 2023
Food-Licensing Inspection
No violations found.
100
Aug 7, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink. Lack of hot water for establishment. Water is 77F in entire establishment. **Warning** - From follow-up inspection 2023-08-07: No change. **Admin Complaint**
27-08-4
90
Jun 2, 2023
Food-Licensing Inspection
7 critical violations. 8 major violations. 8 minor violations.
View 23 violations
High Priority - Container of medicine improperly stored. Container of medicine on shelf over flour in dry storage area. Moved during this inspection. **Corrected On-Site**
41-07-4
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. Male employee touched nose and continued to close to go box with customer order without washing hands.
12A-25-4
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Establishment open and operating upon inspector arrival prior to licensing inspection being conducted, change of ownership application has been submitted and approved. Licensing inspection conducted, unable to issue license due to establishment being placed on warning. **Corrective Action Taken**
50-08-7
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen area.
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in chest freezer opened bag of raw burgers and raw chicken stored over fries and cheese sticks.
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw 47-50F. In reach in cooler with an ambient temperature of 47F. Manager stated cups have been in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 47-50F. In reach in cooler with an ambient temperature of 47F. Manager stated cups have been in cooler overnight. Stop sale issued.
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer reads 35F in reach in cooler at front counter, actual ambient temperature is 47F.
05-05-4
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. Milk opened yesterday with no date mark.
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 during this inspection.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink on back wall of kitchen turned off and issued for storage. Also, has bin of bulk food containers in front. Manager stated sink is not used. Water was turned on and all items removed from sink during this inspection. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine
16-37-1
Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink. Lack of hot water for establishment. Water is 77F in entire establishment. **Warning**
27-08-4
Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. Missing at sink on back wall of kitchen.
31B-02-4
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. Missing for four employees. Provided DBPR form during this inspection. **Corrective Action Taken**
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation. Missing for two male employees.
13-03-4
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. Red snapper in walk in cooler has ROP packaging bearing a label that says fish must be removed prior to thawing.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes, phone, vape, and lighter on shelf over flour in dry storage.
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. One hood filter missing over cooking equipment. Reach in cooler at front counter containing dressing and slaw has an ambient temperature of 47F. Scoop in seasoning has a broken handle. Scoop discarded during this inspection. **Corrective Action Taken**
14-10-4
Basic - Food stored in a prohibited area. Several cases of oil on floor in kitchen. Containers of juice on floor in walk in cooler. Personal food stored on shelf over seafood in reach in cooler. Bags of guard stored on floor in dry storage area.
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
Basic - Reuse of single-service or single-use articles. Raw chicken boxes being used to drain cooked chicken wings. Employee reheated all wings to 176-181F and placed in clean pans.
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers with flour, seasonings and sugar has no label.
02D-01-5
11
Frequently Asked Questions
When was Jax Snappers last inspected?
The most recent health inspection at Jax Snappers on file is from Apr 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Jax Snappers?
Across the inspection record, “no proof provided that food employees are informed” has been cited six times, more than any other issue at Jax Snappers.
How does Jax Snappers compare to other restaurants in Ocala?
Jax Snappers most recently scored 61 out of 100, which is lower than the Ocala average of 78.
Has Jax Snappers' inspection record improved over time?
Results have been roughly steady. Inspections at Jax Snappers have averaged around 17 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jax Snappers 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 Jax Snappers inspected?
Based on the inspection history on file, Jax Snappers is inspected around five times per year on average.
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