Live Fire Chefs
Last inspected: Mar 31, 2026
33
Score
Going back to 2024, Live Fire Chefs has 10 inspections in the public record. The most recent report on file is from Mar 31, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “food stored on floor”, which has been cited four times.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
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 in bar area touched face and proceeded to handle clean cup and prepare a drink without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-25-4
High Priority - Toxic substance/chemical improperly stored. Plastic jug of soap next to racks of bread in front of chemical storage room. Manager placed bread in dry storage closet. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven stained.
22-02-4
Intermediate - No soap provided at handwash sink. No soap at hand washing sink next to kitchen hand washing sink. Manager provided soap during inspection. **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. Tray of quiche in reach-in cooler next to kitchen entrance. Manager stated quiche prepared the previous morning. Manager placed proper date on quiche. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of window cleaner in bar area. Manager placed labels on bottles. **Corrected On-Site**
41-17-4
Basic - Food stored outside. Fries stored in reach-in freezer behind building. **Repeat Violation**
08B-42-4
Basic - Food stored on floor. Case of cooking oil stored on floor in dry storage closet. Manager placed oil on shelf. **Corrected On-Site**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. Lid for grease receptacle behind building open. Manager closed lid. **Corrected On-Site**
33-29-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager washed, rinsed and sanitized scoop then placed scoop in pan. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Area around soda nozzles of wait station soda machine soiled with old food debris. **Repeat Violation**
23-03-4
33
Sep 30, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside on wall next to back door.
29-34-4
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. Butter stored on prep table at end of cook line. Manager stated butter placed on counter at 11:00 am, manager placed proper date mark on butter. **Corrected On-Site**
03F-02-5
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to dish area.
24-08-4
Basic - Food stored on floor. Cranberry juice stored on floor in bar area. Manager placed cranberry juice on shelf. **Corrected On-Site**
08B-38-4
Basic - Food stored outside. Fries stored in reach-in freezer outside behind building.
08B-42-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in bar area ice bin. Employee placed ice scoop in pan. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Employee placed tongs on top of cook line grill. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles of soda machine in wait station. Manager had employee clean area during inspection. **Corrected On-Site**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line fryers. Employee placed wet wiping cloth in sanitizer bucket. **Repeat Violation**
21-12-4
47
May 20, 2025
Complaint Partial
No violations found.
100
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 15, 2025
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 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. Dishmachine at 200ppm CL **Warning**
22-41-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves left kitchen then returned and pulled up slacks, then handled trays of cooked bacon, without removing gloves, washing hands and putting on clean gloves. Discussed with Cook. **Repeat Violation** **Admin Complaint**
12A-18-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves put raw chicken on grill, changed gloves then put raw beef on grill, then changed gloves then handled cooking utensils on cook line, without removing gloves, washing hands and putting on clean gloves. Discussed with person in charge. Person in charge discussed with cook **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Caesar salad dressing with date 10 days earlier than inspection date **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made Caesar dressing with date 10 days earlier than inspection date **Repeat Violation** **Admin Complaint**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with burnt food particles at bottom Cutting board on flip-top make table with mold like substance in the grooves in kitchen. **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certificate available at time of inspection **Warning**
53A-01-7
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/ Five employees working and no food manager present.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Three containers of gravy stored in reach in cooler prepared two days earlier not date marked.
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No original food handler certificates available at time of inspection **Warning**
53B-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in freezer chest on cook line has broken gasket
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and rain poncho stored on clean ware rack. Person in charge removed **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two Male employees on cook line with beard and no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( flip-top make table cooler bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Three tongs stored on oven handle on cook line. Person in charge removed tongs and placed dishwash area **Corrected On-Site**
10-20-4
Basic - No copy of latest inspection report available. Last inspection unavailable at time of inspection.
51-18-6
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
16-46-4
Basic - Stored food not covered. Prepared coffee filters with coffee and espresso coffee in a bowl not covered. Person in charge covered both items **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Front reach in cooler has unwashed oranges/limesand blueberries stored over syrup bottles. Kitchen reach in cooler has unwashed pineapples store over butter. Person in charge moved all items and paced correctly. **Corrected On-Site**
08B-17-4
17
Oct 17, 2024
Complaint Full
No violations found.
100
Oct 4, 2024
Complaint Full
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the line, quinoa containers date marked 9/25/24.
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee (wearing gloves) cleaning food contact surfaces and organizing items around kitchen area, started working with food and no hand washed occurred. Also male employee handling raw chicken and with same gloved hand squeezed seasoning on grill, Inspector instructed to stop, employee change gloves no handwashing occurred. Manager addressed situation all employee stop, wash hands and continued working. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, butter 78-90F, manager will discard at 2:00pm, Time as a public health control form provided. **Corrective Action Taken**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Cold smoke salmon and Scot salmon no letter on site. **Warning**
01D-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At the cook line, butter mix freezer and no date marked, Manager dated. **Corrected On-Site**
02C-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, sink blocked by cart, manager moved. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Live fire Benedict eggs no asterisks, also Avocado toast (cold smoked salmon). **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink above prep table at the prep area, manager moved. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near dish machine.
24-08-4
Basic - Floor area(s) covered with standing water. At the kitchen area (front corner at the cook line ).
36-22-4
Basic - Food stored on floor. At the dry storage area, grits box and oil jugs on floor. **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name.a At the prep area, flour bin not labeled, employee labeled. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
30
Jul 3, 2024
Routine - Food
No violations found.
100
Jul 2, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook on cookline wipe hands on pant pocket then handle cooking equipment and preparing food without washing hands and changing gloves.
12A-18-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the reach-in Cooler in kitchen hallway: beef (47F - Cold Holding); Hamburger (48F - Cold Holding); bacon (46F - Cold Holding). All items had been in the reach in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler in kitchen hallway: beef (47F - Cold Holding); Hamburger (48F - Cold Holding); bacon (46F - Cold Holding). All items had been in the reach in cooler overnight. **Warning**
03A-02-5
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. Observed person in charge cannot provide verifiable proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - 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. Observed person in charge has no written procedures for employees to follow in response to a vomiting or diarrheal incident if vomit or diarrhea is discharged on any surfaces in the establishment. Inspector provided vomitting and diarrhea procedure.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on ice deflector in ice machine.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at dispenser in kitchen
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum trays in dry goods storage area not inverted or protected. Observed coffee filter on counter not covered or protected in server area.
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at front server area slow to drain.
29-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed missing ceiling tile in kitchen
36-32-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee on cook line drinking from an open cup and store cup in bottom of reach in cooler.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoulder bag stored on top of box of take out containers in dry goods storage area
40-06-5
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 - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
21-23-4
Basic - Food stored on floor. Observed box of oil stored on the floor in the dry goods storage area Observed tray of plastic bottle water on floor in office.
08B-38-4
29
Mar 15, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Live Fire Chefs last inspected?
The most recent health inspection at Live Fire Chefs on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Live Fire Chefs?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Live Fire Chefs.
How does Live Fire Chefs compare to other restaurants in Ocala?
Live Fire Chefs most recently scored 33 out of 100, which is lower than the Ocala average of 78.
Has Live Fire Chefs' inspection record improved over time?
Results have been roughly steady. Inspections at Live Fire Chefs have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Live Fire Chefs 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 Live Fire Chefs inspected?
Based on the inspection history on file, Live Fire Chefs is inspected around five times per year on average.
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