Ocala Golf Club Banquet Hall
Last inspected: Dec 22, 2025
67
Score
Inspectors have visited Ocala Golf Club Banquet Hall nine times, with records going back to 2022. The most recent report on file is from Dec 22, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly one violation earlier in the record.
The most common issue across all inspections has been “toxic substance/chemical improperly stored”, showing up three times.
Ocala Golf Club Banquet Hall's latest score of 67 falls below the Ocala average of 78. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed : stainless steel spray stored on the side cabinet with clean dishes. This was moved to cleaning. **Corrected On-Site**
41-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : employee thermos on the side cabinet, with clean dishes. **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. Observed : employee jacket and personal spray stored on the side cabinet with clean dishes.
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed : in both upright reach-in freezers, build up of ice.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Observed : lack of a choking poster. One was emailed. One was printed and posted. **Corrected On-Site**
51-13-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed : the kitchen hand wash sink drains slow. Scraps of paper towel were removed from the drain. **Corrective Action Taken**
29-20-5
67
Sep 18, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, fruit container (honeydew and cantaloupe) date marked 9/06/25. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Fruit, and vegetables containers no sneeze guards, operator placed all food inside containers with hinge lids. **Corrected On-Site**
08B-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves with food residue. **Repeat Violation**
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine at the bar area, Manager cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. At the bar area, manager removed. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area, Manager posted one. **Corrected On-Site**
31B-04-4
58
Jan 17, 2025
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Food with mold-like growth. See stop sale. Cream cheese with mold.
01B-07-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, brown gravy date marked 12/07/24.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, butter packets left at room temperature since 01/16/25, temperature of 63F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, butter packets left at room temperature since 01/16/25, temperature of 63F.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Lubricant stored above prep table, Manager moved. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shell eggs stored above juice cups, Manager moved. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Near mop sink, spray bottle with purple liquid not labeled, Manager labeled. **Corrected On-Site**
41-17-4
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, chicken stock no date marked, Manager voluntarily discard.
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler (double door) soiled.
22-16-4
Basic - Single-service articles improperly stored. To go containers on floor, also plates not inverted, Manager inverted and moved off the floor. **Corrected On-Site**
25-05-4
30
Jul 10, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Jan 25, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For thermal dish machine (180F). **Repeat Violation**
16-62-1
90
Nov 28, 2023
Routine - Food
No violations found.
100
Sep 29, 2023
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, blue berries with mold like substance **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet station, coleslaw 58F, item will be discarded at end of lunch time (2:30).
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, observed ham date marked 10/14/2023.
01B-24-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the dining area, cookies not covered, Manager covered. **Corrected On-Site**
08B-01-4
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. Reach-in cooler at the cook line, sausage and hot dogs no date marked, Employee dated. **Corrected On-Site**
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine **Repeat Violation**
16-62-1
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 documents 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. For one male employee **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, spray bottle with yellow substance not labeled.
41-17-4
33
Mar 22, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer on shelf over prep table in kitchen area. Moved. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bag of cheese in walk in cooler has mold. In reach in cooler pork with a date mark of 3/13, should have been discarded 3/19. **Repeat Violation** **Admin Complaint**
01B-13-4
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. Provided to operator via email.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment utilizes high temp dish machine.
16-62-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on side of clean dish shelf. Cigarettes on shelf with clean dishes.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. **Repeat Violation**
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf of clean dish shelf. **Repeat Violation**
24-05-4
52
Aug 24, 2022
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Milk in walk in cooler with no date mark. Ham in reach in cooler with no date mark. Butter packets on buffet line at 70F. Butter on prep table 67F.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line: butter packets 70F. On prep table: butter 67F. Time removed from Tempurature control is not known. Stop sale issued.
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and not properly date marked after opening, unable to determine when items were opened. Ham in reach in cooler, opened gallon of milk in walk in cooler. Employee unable to determine when items were opened. Stop sale issued. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler soiled. Interior of bulk food bins.
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on top of dish machine. Dishes on top of clean dish shelf. Dishes on top of oven.
24-05-4
Basic - Employee eating in a food preparation or other restricted area. Opened drink on shelf in walk in cooler.moved. **Corrected On-Site**
12B-02-4
Basic - Food stored in a prohibited area. Food stored on floor: Several cases of dry goods stored on floor: sugar, Crisco, barbecue sauce, brown sugar. Unwashed fruits/vegetables stored with ready-to-eat food: Cases of unwashed peppers stored over cooked ham in reach in cooler and Cases of unwashed peppers stored on shelf over washed broccoli in walk in cooler. Personal food not segregated: yogurt on shelf over food to be served to the public.
08B-37-4
Basic - Ice scoop handle in contact with ice. White scoop in ice bin. Snack shack employee removed. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep table. Exterior of bulk food bins under oven.
23-03-4
Basic - Open dumpster lid. Both lids on dumpster
33-16-4
Basic - Reuse of single-service or single-use articles. Milk jug with open handle on clean dish rack, milk jug May not be reused due to opened handle. Discarded by snack shack employee. Washed citrus stored in cardboard boxes in walk in cooler, cardboard is absorbent and may not be reused. **Corrective Action Taken**
25-32-4
Basic - Single-service articles improperly stored. Cases of single service items stored on floor in dining area. **Repeat Violation**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored near back door with mop head down.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels in kitchen area.
21-12-4
32
Frequently Asked Questions
When was Ocala Golf Club Banquet Hall last inspected?
The most recent health inspection at Ocala Golf Club Banquet Hall on file is from Dec 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Ocala Golf Club Banquet Hall?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Ocala Golf Club Banquet Hall.
How does Ocala Golf Club Banquet Hall compare to other restaurants in Ocala?
Ocala Golf Club Banquet Hall most recently scored 67 out of 100, which is lower than the Ocala average of 78.
Has Ocala Golf Club Banquet Hall's inspection record improved over time?
No. Recent inspections at Ocala Golf Club Banquet Hall have averaged around eight violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ocala Golf Club Banquet Hall 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 Ocala Golf Club Banquet Hall inspected?
Based on the inspection history on file, Ocala Golf Club Banquet Hall is inspected around three times per year on average.
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