Laki's Restaurant
Last inspected: Feb 24, 2026
17
Score
Inspectors have visited Laki's Restaurant 11 times, with records going back to 2022. The latest inspection on file is from Feb 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 16 violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. There are enough flags in the record to merit a second thought.
11
Inspections
5
Critical latest
5
Major latest
10
Minor latest
Inspection History
Feb 24, 2026
Complaint Full
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 45F, ham 49F and 48F, manager moved to freezer, temperatures dropped to 40F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In walk-in cooler, pizza sauce 48F, stored in a deep covered plastic container.
01B-38-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee started working with food, o hand washed occurred before wearing gloves. **Warning**
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. Freezer near back door ground beef stored inside thank you bag.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Near back door, raw shrimp portioned bags stored above cooked meatballs, manager moved. **Corrected On-Site**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink area, spray bottle with clear substance not labeled, Manager labeled soup water. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by trash can and spice cart, also cloth stored inside sink. Manager removed all. Handwash sink next to dish machine with standing water. **Repeat Violation** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. **Corrected On-Site**
31B-02-4
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, mousaka, ham, cheese and pizza sauce no date marked, manager dated all. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside cheese container, manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table at the cook line, manager removed. **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 at the prep area, employee food stored above customers food.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. For two male employees also no beard guards. **Warning**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the cook line heavily soiled with food residue.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves underneath prep tables soiled with food debris. Top of dish machine. Fan stored on top of microwave heavily soiled with grease and dust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves and interior soiled with food residue and mold like substance on shelves. **Corrected On-Site**
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to dish machine with standing dirty water.
29-20-5
Basic - Stored food not covered. In walk-in cooler mousaka tray.
08B-12-5
17
Dec 22, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by trash can. Trash can moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Food dispensed (marinara sauce )with a bowl without a handle in walk-in-cooler **Repeat Violation**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Wrapped silverware next to Front counter sink handwash sink exposed to splash.
24-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on soft drink syrup boxes
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has food on tray. **Repeat Violation**
22-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go cookies at hostess station lacking name and address of establishment.
02D-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door by restrooms does not seal along the entire length of the door.
35B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor.
42-01-4
52
Sep 3, 2025
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw beef stored above portioned tzatziki sauce, Manager moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, ham 56F, manager moved to freezer to drop temperature. **Corrective Action Taken**
03A-02-5
High Priority - Container of medicine improperly stored. Pain killer pills stored above prep table, manager removed. **Corrected On-Site**
41-07-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touches with bare hands ham (not for immediate use). Inspector instructed to wash hands and use gloves. **Corrective Action Taken**
09-01-4
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, meat sauce 122F and marinara sauce 129F, Manager moved to stove to reheated to 165F. **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. Reach-in cooler at the prep area, milk no date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave heavy soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by trash can, employee moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the dish machine area, Manager provided. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Reach-in cooler at the cook line, bowl no handle inside cooked rice, manager moved. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table next to bread and margarine, Manager discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse above prep table, Employee moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. At the storage area, oil jugs on floor, also soda bags on floor near dish machine.
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Reach-in cooler at the cook line, handle touching rice, also knife handle touching musaka, Manager moved all utensils. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of hood system with grease, also exterior part of equipments on cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers heavily soiled, also with mold like substance.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at the server area.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, manager inverted. **Corrected On-Site**
25-06-4
20
Apr 7, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Two large jugs containing grill cleaner stored on shelf at cookline directly beside packages of bread and beside container of salt. Manager removed both bottles from shelving during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted nails scooped ice without wearing gloves in server station. **Repeat Violation**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom shelf inside reach-in cooler in prep area soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline completely blocked by trash can. Manager unblocked the handwash sink during this inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf in storage closet, directly beside bottles of oil and vinegar. Manager removed personal belongings from shelf during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on clean dish shelf in kitchen near dish machine.
24-08-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelves of two prep tables in prep area of kitchen soiled with rust.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind nozzles of fountain machine in server station soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. Floor in mop sink closet soiled with dirt and/or debris under and around equipment and shelving. **Repeat Violation**
36-50-4
50
Dec 2, 2024
Routine - Food
No violations found.
100
Aug 19, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 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 machine 0ppm. Manager primed machine, then 50ppm. Inspector instructed manager to resanitize all dishes that have been washing in the dish machine today. **Corrected On-Site**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at cookline handled cooked chicken with bare hands to slice it. Inspector instructed manager to place chicken back on the grill and heat to 145F. **Corrective Action Taken**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 06/01/2024. **Admin Complaint**
50-17-3
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee at cookline with painted and/or artificial nails handling food without gloves. Manager had employee put on gloves during this inspection.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by a rolling cart. Manager moved cart to the side during this inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Manager provided 12 photocopies of FRLA food handler cards. Manager stated he ordered new books that have not arrived, so he trained the employees and photocopied the blank card for all 12 employees. Inspector provided a list of approved food handler training programs to manager Ian email during this inspection. **Warning**
53B-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several porous acoustic ceiling tiles in kitchen above walk-in cooler.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf above open pan of cooked potatoes inside reach-in cooler at cookline. Manager removed cup from shelf during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee phones and headphones stored on top of fountain soda boxes in kitchen near warewash area. Employee removed all items from top of boxes during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with several dangling bracelets on wrist handling plates of food in server station.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of pizza oven soiled with grease and/or food debris. Back of fan in prep area soiled with dust. Area behind nozzles of fountain machine in server station soiled with mold-like substance. Gaskets on doors of reach-in freezer in back of kitchen soiled with food debris. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. Front of hoods above cookline soiled with dust. Wall behind cookline soiled with grease. **Repeat Violation**
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in back of kitchen. Employee removed cloth from table during this inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bin of flour missing label near back door. Manager added proper label during this inspection. **Corrected On-Site**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
14-09-4
27
Mar 22, 2024
Routine - Food
No violations found.
100
Mar 7, 2024
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
29
Nov 15, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 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 then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in kitchen reach-in cooler in front of pass through window: provolone cheese (51F - Cold Holding); ham (49F - Cold Holding). Employee stated item stored in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen reach-in cooler in front of pass through window: provolone cheese (51F - Cold Holding); ham (49F - Cold Holding). Employee stated item stored in cooler overnight. Items in kitchen reach-in cooler in front of pass through window: noodles (51F - Cold Holding); pork (50F - Cold Holding); chicken (52F - Cold Holding). Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or hand soap at hand washing sink across from oven. **Repeat Violation**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Ice bin across from walk-in cooler. Blade of can opener on prep table across from walk-in cooler. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in prep area next to walk-in cooler.
36-34-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee in kitchen chewing gum.
12B-09-5
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 oven. Employee removed phone from table. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from ice machine.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area next to walk-in cooler. Shelf above prep table across from walk-in cooler.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan lids stored on shelf in back of kitchen. Manager turned lids over. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in front of walk-in cooler.
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area.
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Floor underneath fryer greasy.
36-10-4
33
Jan 17, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Aug 23, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed pain gel stored over a prep table. This was moved below. ALSO, multiple spray chemicals were stored on the wait station rack, next to portioned oil/vinegar. The portions were moved away. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer with dried food debris on the frame and blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the dish wash machine hand wash sink. Towels were added. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a jar of honey stored over a prep table, on the back line. Moved below. **Corrected On-Site**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior of the bulk flour container is soiled.
23-03-4
Basic - Plumbing system in disrepair. Observed water leaking from under the cook line hand wash sink. ALSO, the dish wash machine hand wash sink is slow draining.
29-08-4
61
Frequently Asked Questions
When was Laki's Restaurant last inspected?
The most recent health inspection at Laki's Restaurant on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Laki's Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Laki's Restaurant.
How does Laki's Restaurant compare to other restaurants in Ocala?
Laki's Restaurant most recently scored 17 out of 100, which is lower than the Ocala average of 78.
Has Laki's Restaurant's inspection record improved over time?
No. Recent inspections at Laki's Restaurant have averaged around 16 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Laki's Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Laki's Restaurant inspected?
Based on the inspection history on file, Laki's Restaurant is inspected around three times per year on average.
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