Ocala Hilton
Last inspected: Dec 17, 2025
43
Score
Public records show 12 inspections at Ocala Hilton stretching back to 2022. On Dec 17, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly six violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Ocala Hilton's latest score of 43 falls below the Ocala average of 78. There are enough flags in the record to merit a second thought.
12
Inspections
1
Critical latest
2
Major latest
10
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cheese in reach in cooler. Chef removed cheese. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Manager place ca opener to be washed **Corrective Action Taken**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( all purpose cleaner ).Chef labeled spray bottle.
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen stained and bloated from leak. Chef advised that a work order has been placed to correct. **Corrective Action Taken**
36-32-5
Basic - Bowl or other container with no handle used to dispense food. Food dispensed ( Seasoning, sugar,panko )with a bowl without a handle. Manager removed bowls. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish (tuna) not removed from the package while frozen as indicated on the package. Tuna at 40F and had been removed from freezer four hours earlier.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron hanging on clean ware rack. Chef removed apron. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Two boxes of oil received yesterday on the floor in dry goods storage area **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on cooling unit of walk-in-freezer **Repeat Violation**
14-69-4
Basic - Single-service articles improperly stored. Box of styrofoam cups and take out trays on floor in dry goods storage area
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( strawberries, blueberries ) stored over ready-to-eat food ( dressings ) in walk in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device. Mop draped over ringer to air dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labeled with name of contents. Manager labeled container.
02D-01-5
43
Sep 2, 2025
Routine - Food
No violations found.
100
Aug 28, 2025
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, crab cakes 47F, liquid eggs 67F, egg whites 66F, milk 45F and 44F, raw shell eggs 47F, half and half at the server station in melted ice 47F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, crab cakes 47F, liquid eggs 67F, egg whites 66F, milk 45F and 44F, raw shell eggs 47F, half and half at the server station in melted ice 47F
01B-02-5
High Priority - Food with mold-like growth. See stop sale. At the cook line, strawberries and grapes with mold like substance, also strawberries in walk-in cooler. **Repeat Violation** **Admin Complaint**
01B-07-4
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. At the cook line, milk no date marked, also tomato aioli. Also in walk-in cooler observed food prepared on site refrigeration time not tracked for beer cheese and cheese sauce, per manager food pulled out 2 days ago. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line entrance, employee provided. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy. **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. At the server station, spray bottles not labeled. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls no handle inside rice container, manager moved. **Corrective Action Taken**
14-01-5
Basic - Ceiling tile missing. Near dish machine.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables also opened employee drinks inside reach-in cooler, Manager removed all. **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. Employee personal items (cigarettes, lotion and keys) stored next to food and single service, employee moved. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Kitchen floor soiled (behind and underneath equipment). Also walk-in cooler doors soiled.
36-73-4
Basic - Food stored on floor. Bag of onion in front of walk-in cooler entrance, also inside walk-in cooler, bag of carrots on floor, manager moved all off the floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers heavily soiled **Repeat Violation**
22-16-4
25
Apr 2, 2025
Routine - Food
No violations found.
100
Feb 21, 2025
Complaint Partial
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
Jan 31, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server area, butter 62F reach-in cooler not working properly. Also at the cook line, liquid eggs 68F and 69F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Food with mold-like growth. See stop sale. In walk-in cooler, cream cheese with mold like substance.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line container with raw tuna stored above lettuce container, Manager moved. **Corrected On-Site**
08A-05-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the buffet station, shredded cheese and salsa in front of Hot holding: items, also pans with grits and oatmeal under heat lamp no sneeze guard. **Warning**
08B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, raw salmon at 38F in vacuum sealed bags (five individual portions), per manager salmon placed in cooler 1/29/25, also at the cook line, tuna (40F) in vacuum sealed bag.
01B-13-4
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, milk, half and half, liquid eggs and chicken wings no date marked, Manager dated. **Corrected On-Site**
02C-03-5
Intermediate - No soap provided at handwash sink. Handwash sink near walk-in coolers. **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At the server counter, spray bottles with blue liquid not labeled.
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at the prep area, employee moved. **Corrected On-Site**
10-20-4
Basic - Food storage container/container lid cracked or broken. Cleaned stacked containers and lids cracked (red lids).
14-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, also drink above cleaned dishes, Manager removed. **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, flour, sugar and salt bins not labeled, manager labeled. **Corrected On-Site**
02D-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, raw salmon at 38F in vacuum sealed bags (five individual portions), per manager salmon placed in cooler 1/29/25, also at the cook line, tuna (40F) in vacuum sealed bag.
06-09-1
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. Soda cooler at the server area, ambient temp 60F, (butter 62F).
14-74-7
Basic - Single-service articles improperly stored. Togo plastic containers not inverted, manager inverted. **Corrected On-Site**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves and interior soiled.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled.
23-03-4
22
Jul 3, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Jan 22, 2024
Routine - Food
7 critical violations. 5 major violations. 10 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58F in pan on cookline. Chef stated item has been out for one hour. Discussed Time as a Public Health Control (TPHC) with Chef. Also, Half and half creamer 46F at bar area. Unable to determine how long half and half was in cooler. Stop sale issued.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw bacon on shelf over chorizo. In reach in cooler on cookline: raw shell eggs stored over bag of cheese. Chef moved all. **Corrected On-Site**
08A-05-6
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. Female employee touched fry pickles to place in cup with bare hands.
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half creamer 46F at bar area. Unable to determine how long half and half was in cooler. Stop sale issued.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw ground beef on shelf over pan of fish. Chef moved. **Corrected On-Site**
08A-20-5
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 wiped hands on soiled towel then continued to wrap bowl with plastic wrap without washing hands.
12A-28-4
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 setting silverware in dining area touched face then continued to pick up hand full of clean silverware without washing hands.
12A-25-4
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. Half and half creamer with no date mark in reach in cooler at bar, employee not aware of when cream was opened. Stop sale issued for cream.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven in kitchen soiled with grease. Interior of reach in cooler on cookline soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar, sink being used as a dump sink to strain left over drinks and ice. Also, female employee dumped cream down hand sink.
31A-11-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Seven certificates provided are missing date of birth.
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with bleach has no label on shelf under mop sink.
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. Shelves lined with cardboard containing mold like substance in wine cooler at bar.
14-45-4
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. Tuna in sealed original package containing label to open prior to thawing.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cookline. Moved during this inspection. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Missing for male employee on cookline.
13-04-4
Basic - Floor area(s) covered with standing water. On floor in front of two ice machines.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Several pair on oven handle at cookline. Removed. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink in prep area has no sign. **Repeat Violation**
31B-04-4
Basic - Old food stuck to clean dishware/utensils. Old food on several clean pans on shelf under prep table in prep area.
16-48-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several packages of unwashed berries on shelf over dressings in walk in cooler. Chef moved all during this inspection. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on top of pack of bread. Moved during this inspection. **Corrected On-Site**
21-12-4
13
Nov 8, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer at end of cook line: sausage (131F - Hot Holding). Manager stated item placed in warmer 1 hour prior to temperature being taken. Manager voluntarily discarded item. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of hot water machine in wait station. Blade of can opener on kitchen prep table.
22-02-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples displayed for self service in buffet area.
08B-15-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door to walk-in freezer.
14-36-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cup of yogurt in cook line reach-in cooler. Employee moved yogurt to pan for employee food. **Corrected On-Site**
08B-49-4
Basic - Ceiling tile missing. Ceiling tile missing in dish area.
36-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in dish area. Gasket of reach-in freezer on cook line.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in prep area outside of walk-in cooler.
31B-04-4
55
Jul 19, 2023
Routine - Food
No violations found.
100
Jun 7, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles of bleach and glass cleaner stored on shelf above clean dishes on clean dish storage rack near three-compartment sink.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris on prep table near cookline.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. PIC unable to locate manager certificate during this inspection. **Warning**
53A-01-7
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. PIC unable to locate manager certificate during this inspection. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle used as scoop inside container of brown sugar on lower shelf of prep table near kitchen entrance. **Repeat Violation**
14-01-5
Basic - Dead roaches on premises. One dead roach inside prep sink in dry storage area of kitchen. One dead roach on floor in kitchen near walk-in cooler. One dead roach on floor in kitchen near manager's office. All were cleaned up and discarded during this inspection.
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine near kitchen entrance soiled with mold-like substance.
23-03-4
55
Dec 8, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, mushrooms sauce date marked 11/20/22, manager fixed date.
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. In walk-in cooler, meatloaf date marked 12/01/2022
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station half and half 45F
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu with Ahi tuna poke bowl. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line, no paper towels and no soap, manager provided. **Corrected On-Site**
31B-02-4
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 documents available at inspection time. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sugar container, manager moved. **Corrected On-Site**
14-01-5
45
Frequently Asked Questions
When was Ocala Hilton last inspected?
The most recent health inspection at Ocala Hilton on file is from Dec 17, 2025. The public record contains 12 inspections in total.
What is the most common violation at Ocala Hilton?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Ocala Hilton.
How does Ocala Hilton compare to other restaurants in Ocala?
Ocala Hilton most recently scored 43 out of 100, which is lower than the Ocala average of 78.
Has Ocala Hilton's inspection record improved over time?
No. Recent inspections at Ocala Hilton have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Ocala Hilton 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 Ocala Hilton inspected?
Based on the inspection history on file, Ocala Hilton is inspected around four times per year on average.
Nearby Restaurants