Ocean Buffet
Last inspected: Feb 9, 2026
17
Score
Ocean Buffet appears in inspection records 16 times, starting in 2022. The most recent report on file is from Feb 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 14 violations.
“Time/temperature control for safety food cold held” comes up most often, recorded 10 times in the inspection record.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. The pattern in the record is worth a careful look.
16
Inspections
6
Critical latest
2
Major latest
13
Minor latest
Inspection History
Feb 9, 2026
Complaint Full
6 critical violations. 2 major violations. 13 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, beef cooked 02/08/26 at 46F **Repeat Violation** **Admin Complaint**
03D-02-5
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. In walk-in cooler, beef cooked 02/08/26 at 46F **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line handling raw shrimp with gloves on, change gloves and handle ready to eat food, no hand wash occurred. **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw chicken tray stored above raw salmon, employee moved. **Corrected On-Site**
08A-20-5
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. In walk-in freezer raw chicken stored above raw pork wontons. **Repeat Violation** **Admin Complaint**
08A-17-6
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 sushi bar area, sushi rolls no time marked, employee time marked 10:30Am. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink and dish machine area blocked by garbage can, also no running water, Manager removed can and turned on water. **Corrected On-Site**
31A-09-4
Intermediate - No hot running water at three-compartment sink.
27-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks above reach-in cooler and prep table at the cook line, employee moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cooler near back door, employee personal food stored above customers fruits, Manager moved. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Reach-in cooler at the cook line, gaskets in disrepair, also reach-in cooler at the sushi bar area repaired with tape.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors at the cook line, heavily soiled with grease build up.
36-73-4
Basic - Food storage container/container lid cracked or broken. In use Containers and lids cracked
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food Beddit's build up and mold like substance. Exterior of rice cooker heavily soiled with food residue. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the hibachi area soiled with food residue. **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. At the cook line, male employee re used single use gloves to handle raw shrimp.
25-32-4
Basic - Stored food not covered. In walk-in freezer, multiple cases and trays not covered.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature, raw chicken 39F. Employee moved to cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables at the kitchen area and sushi bar area, manager removed all. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar or salt not labeled, manager labeled sugar **Corrected On-Site**
02D-01-5
17
Nov 13, 2025
Routine - Food
No violations found.
100
Nov 10, 2025
Routine - Food
9 critical violations. 2 major violations. 10 minor violations.
View 21 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar, rice cooked 11/09/25 yesterday and left overnight inside warmer, at 11:00am rice at 105F, rice not held on time, only sushi rolls.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler near back door, milk opened today at 45F, per employee cooler being opened to re-stock, Manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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 sushi bar, rice cooked 11/09/25 yesterday and left overnight inside warmer, at 11:00am rice at 105F, rice not held on time, only sushi rolls. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At the storage area, gallon of bleach stored above soda bags, also at the server station sugar packets stored underneath employee shelf, Manager moved all. **Corrected On-Site**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked ribs (five trays) at 46-48F, per manager ribs were cooked yesterday night. **Warning**
03D-02-5
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. In walk-in cooler, cooked ribs (five trays) at 46-48F, per manager ribs were cooked yesterday night. **Warning**
01B-36-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the kitchen area preparing pork wonton with no gloves, picked box of gloves with dirty hands (raw pork) and started wearing it, no hand washed occurred, inspector instructed to stop and washed hands.
12A-07-5
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. At the sushi bar area, male employee portioned cooked fried tofu with bare hands, inspector instructed to washed hands and use gloves. **Repeat Violation** **Admin Complaint**
09-01-4
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. In walk-in freezer, raw chicken stored above tray with portioned raw beef, Manager stored properly. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the walk-in cooler entrance, container of soap and cloth inside sink, employee moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
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 new male employee working at the sushi bar area.
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink above prep tables, Manager moved 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. At the cook line, employee personal items stored on top of cooler, also above cleaned side of dish machine, employee personal items, manager moved all. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area. **Repeat Violation**
24-08-4
Basic - Food stored in a prohibited area. At the cook line, mushrooms stored underneath handwash sink, employee moved. **Corrected On-Site**
08B-37-4
Basic - Food stored on floor. At the kitchen area, jug of oil on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of reach-in cooler, also exterior part of cooking equipment at the cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler at the right side of kitchen entrance soiled with accumulation of food residue and mold **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted, also with old food residue and mold like substance. **Repeat Violation**
14-17-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Bleach and soap, manager made a fresh solution with only bleach, 50 ppm. **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. At the kitchen area, containers with salt, sugar and MSG not labeled, Manager labeled all. **Corrected On-Site**
02D-01-5
13
Feb 19, 2025
Complaint Full
No violations found.
100
Feb 11, 2025
Complaint Full
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the sushi bar area, sushi rice made approximately at 10:30 with a temperature of 86F at 1:36pm. Per manager, rice will be use before 2:00pm. **Repeat Violation** **Admin Complaint**
03B-01-6
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. At the server area, servers dumping drinks and plates and handling dirty items, no hand washed before scooping and serving drinks. Inspector instructed to washed hands. **Corrective Action Taken**
12A-13-4
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 manager touches with bare hand cooked Hot ribs (156F).
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shrimp stored above cooked shrimp, Manager stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the hibachi area, fresh garlic and oil 76F, per employee item was pulled out of refrigeration at 11:00am. Manager will use time as a public health control and will discarded at 3:00pm. Also at the cook line (prep cooler): raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back). **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 near back door, milk no date ,raked, manager dated 02/09/25. **Corrected On-Site**
02C-03-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. For oysters, tags available from December 01, 2024
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink area blocked by trash can, employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At the server station, female server rinsed orange cloth in sink.
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. At the prep area, near walk-in freezer
14-14-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. In walk-in cooler, shucked oysters no tag in the containers (2 boxes), per manager tags are kept at the cook line to be date marked at the end of the day. **Repeat Violation**
01C-06-5
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. At the cook line, (prep cooler) raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back), ambient air temperature of 51F. **Repeat Violation** **Warning**
14-74-7
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. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink stored above prep table at the cook line, employee moved. **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. Employees personal items stored on top of coolers at the cook line, also at the dry storage area jackets on top of dry goods.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. At the cook line, oil jugs, bucket with potatoes, seafood box on floor, Manager moved all off the floor. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled with food debris.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloth out of buckets.
21-12-4
15
Jan 8, 2025
Complaint Full
No violations found.
100
Jan 6, 2025
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 6 hours earlier **Warning** - From follow-up inspection 2025-01-06: Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (50F - Cold Holding); Krab stick (48F - Cold Holding); Salmon (46F - Cold Holding); Tofu (45F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 1 hour. earlier. Manager placed all items on ice. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - cold Holding) Employee stated items had been taken from the walk in cooler 6 hours earlier The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: fish (52F - Cold Holding); shrimp (51F - Cold Holding); beef (49F - Cold Holding); Krab Sticks (51F - Cold Holding), Employee advised that these items were placed in the flip-top make table cooler two hours earlier. Employee moved items to walk-in-cooler **Warning** - From follow-up inspection 2025-01-06: The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: chicken (41F - Cold Holding); shrimp (39F - Cold Holding); beef (40F - Cold Holding) Ambient Temperature of Sushi bar 38F had the following items at these temperatures: Fish (50F - Cold Holding); Krab stick (48F - Cold Holding); Salmon (46F - Cold Holding); Tofu (45F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 1 hour. earlier. Manager placed all items on ice. **Admin Complaint**
03A-02-5
74
Jan 3, 2025
Complaint Full
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 6 hours earlier **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - cold Holding) Employee stated items had been taken from the walk in cooler 6 hours earlier The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: fish (52F - Cold Holding); shrimp (51F - Cold Holding); beef (49F - Cold Holding); Krab Sticks (51F - Cold Holding), Employee advised that these items were placed in the flip-top make table cooler two hours earlier. Employee moved items to walk-in-cooler **Warning**
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 and the time removed from temperature control cannot be determined. See stop sale. Rice at Sushi Bar Rice (119, 89F - Hot Holding) no time mark.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi Bar Rice (119, 89F - Hot Holding). employee advised that rice was made 5 hours earlier.
03B-01-6
Intermediate - Bottle containing toxic substance (pink soap) not labeled...bottle labeled Sirachi Sauce **Admin Complaint**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters tags not all marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at dishwash area blocked by trash can **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sugar, rice). **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Soiled Cardboard lining halves in dry goods storage area **Repeat Violation**
14-45-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Four Boxes of oysters in walk-in-cooler with no tag.
01C-06-5
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. Gasket on reach in cooler cracked
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
21-23-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors around kitchen equipment soiled with grease and oil.
36-01-4
Basic - Stored food not covered. Ice cream in walk-in-freezer not covered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in-cooler and walk-in-freezer with rust.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of food removed (sugar, rice, flour ) from original container not labelled with name of contents.
02D-01-5
25
Aug 19, 2024
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" stored on shelf beside plastic trays below counter in sushi bar area. Manager moved the Windex to the floor during this inspection. **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Wrapped pan containing raw chicken stored on shelf above wrapped pan containing raw salmon on rolling rack inside walk-in freezer. Manager moved the raw salmon above the raw chicken during this inspection. Pan of raw chicken stored on shelf above pan of raw shrimp inside walk-in cooler. Manager had an employee move the raw shrimp above the raw chicken during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing under running water in prep sink: shrimp (81F - Cold Holding); calamari (80F - Cold Holding). Manager stated the shrimp and calamari were done thawing and would begin cooking them immediately. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee in prep area washed hands in the mop sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and left-side wall inside ice machine in kitchen soiled with black substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked by large trash can. Inspector moved trash can away from handwash sink in order to wash hands. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Scouring pad and sponge stored inside handwash sink behind grill in buffet area. Inspector removed both from sink before washing hands. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap and/or paper towels /mechanical hand drying device provided at handwash sink. No soap at handwash sink near dish machine. No towels at handwash sink at cookline. Manager replenished both during this inspection. **Corrected On-Site**
31B-02-4
Basic - Wood nonfood-contact surface not properly sealed. Unsealed plywood used as a shelf on top rolling rack inside walk-in freezer.
14-06-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Interior of dish machine soiled with lime-like substance.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Bowls without handles stored inside bins of rice and flour in dry storage area. Manager removed both bowls from bins during this inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as tabletop in dry storage area. Manager discarded cardboard during this inspection. **Corrected On-Site**
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on shelf above refrigerated make-table at cookline. Manager removed keys from shelf during this inspection. Employee apron and bag stored on top of fountain soda boxes in dry storage area. Manager removed both from top of sodas during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles at fountain machine in server station soiled with mold-like substance. **Repeat Violation**
23-03-4
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. Two power drills stored on table at cookline beside pot of rice. Manager moved tools away from table during this inspection. **Corrected On-Site**
42-03-5
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing under running water in prep sink: shrimp (81F - Cold Holding); calamari (80F - Cold Holding). Manager stated the shrimp and calamari were done thawing and would begin cooking them immediately.
06-03-5
Basic - Unclean building components, attachments or fixtures. Ceiling in dry storage area stained. Floor inside walk-in freezer soiled with food debris. Wall and ceiling around ice machine in kitchen soiled with dust. Air vent on ceiling near dish machine soiled with black substance.
36-50-4
25
May 7, 2024
Complaint Full
No violations found.
100
May 6, 2024
Complaint Full
4 critical violations. 2 major violations. 12 minor violations.
View 18 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. Observed dishmachine at 10ppm CL **Warning**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed two tray of raw shelled eggs stored over lemons in walk-in-cooler. Manager placed raw shelled eggs on bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and temperatures in the walk-in-cooler: Poultry (51F - Cold Holding); Beef (50F - Cold Holding); Shrimp (50F - Cold Holding); Calamari (48F-Cold Holding). Ambient temperature of walk-in-cooler is at 45F. Manager stated all items had been prepared two hours earlier. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed three trays of egg rolls at 105F in kitchen at ambient temperature. Manager advised that egg rolls had been cooked one hour earlier and placed trays in walk-in-cooler **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrub pad in hand wash sink by front grill
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in prep table in kitchen.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl with no handle used to dispense food (ice) at server station
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex bathroom in kitchen.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf above flip-top make table cooler on cook line. Employee removed phone **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment ( cups at server station) not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
24-08-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle in back corner of parking lot near dumpster placed in the bushes and directly on soil with nonabsorbent surface below. **Repeat Violation**
33-23-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on cooling fans in walk-in-cooler.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed accumulation of grease and food on door handles of reach in cooler **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Observed dumpster lid open **Repeat Violation**
33-16-4
Basic - Single-service articles improperly stored. Observed two boxes of napkins stored on the floor behind cash register.
25-05-4
Basic - Stored food not covered. Observed tray of wontons not covered in walk-in-freezer.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand wash sink at server station **Repeat Violation**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry Observed wet mop not in use stored on floor at server station.
42-01-4
25
Nov 15, 2023
Complaint Full
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw chicken on shelf over pan of raw fish in reach in cooler at end of cookline. Manager moved to proper order. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline: cabbage 60F. Manager stated it has been out for one hour, placed in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Pans of oysters in walk in cooler with tag removed. Manager placed tag back with oysters. **Corrected On-Site**
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning equipment in sink in prep area. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink near walk in cooler. No towels at sink near ware wash area. Both filled. **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. Establishment does not have written documentation for Time as a Public Health Control (TPHC) being used for sushi rolls and sushi rice. Provided form during this inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser with no label in server station.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice and sauce. Manager removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Grey bag on top of bag in a box soda. Moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in ware wash area. Glasses in server station.
24-08-4
Basic - Food stored on floor. Bucket of noodles on floor in prep area. **Repeat Violation**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on grass next to dumpster pad. **Repeat Violation**
33-23-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in bowl of flour and bowl of sugar. Removed. **Corrected On-Site**
10-01-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors and gaskets of reach in make tables on cookline soiled with food debris and slimy substance.
23-03-4
Basic - Open dumpster lid. One lid open on dumpster.
33-16-4
Basic - Unclean building components, attachments or fixtures. Wall over ice machine dusty. Floor in ware wash area has standing water. **Repeat Violation**
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink basin in prep area leaking water.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two in prep area. Placed in bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch with no label.
02D-01-5
23
Sep 27, 2023
Complaint Full
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped table with towel then continued to cook without washing hands.
12A-29-4
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 filled onions in make table with bare hands.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken on shelf over buckets of sauce. Buckets were moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dessert area: melon 56F-59F. Manager added ice under pans on dessert bar. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of sink in ware wash area. Tongs in sink at cookline. All were moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for multiple items. Times documented on board. Provided forms via email. **Corrective Action Taken**
03F-10-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink in ware wash area.
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in sauce near back door. Removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over bulk food containers. **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. Phone on shelf over hand sink on cookline. Moved. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses wet nested in server station.
24-08-4
Basic - Food stored in a prohibited area. In walk in cooler: unwashed vegetables stored on shelves over noodles. Moved during this inspection. In server station: bin of sugar on floor. Picked up. **Corrected On-Site**
08B-37-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on grass at back side of parking lot.
33-23-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on cookline. Placed in bucket. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink on cookline soiled with food debris. Gaskets of reach in cooler soiled with food debris. Shelves in walk in cooler soiled with food debris. Hand sink in ware wash area soiled with food debris.
23-03-4
Basic - Open dumpster lid. On dumpster at back of parking lot. Also, two large black birds dining on top of dumpster.
33-16-4
Basic - Unclean building components, attachments or fixtures. Several areas of ceiling in kitchen soiled with dust. Several areas of wall in kitchen soiled with food debris.
36-50-4
Basic - Wiping cloth sanitizing solution stored on the floor. At sushi bar. Picked up. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in server station. **Repeat Violation**
02D-01-5
22
Feb 13, 2023
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw portion bags of raw pork stored above crawfish boxes, manager moved. **Corrected On-Site**
08A-02-6
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, cut cabbage and cooked noodles no time marked, manager marked 11:00-3:00pm. **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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the three compartment sink area blocked by garbage can, Manager moved **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For four Spanish speaker employees
53B-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.
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above prep tables, manager moved all **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers, manager labeled. **Corrected On-Site**
02D-01-5
43
Dec 6, 2022
Complaint Full
4 critical violations. 5 major violations. 12 minor violations.
View 21 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. Chlorine less than 10 ppm in dish machine **Warning**
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. At the cook line, male employee mixing cooked pork with bare hands, also male employee touching cooked chicken with bare hands, manager addressed situation. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in cooler at the kitchen entrance, raw chicken above raw fish, manager stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler a closed to back door with a ambient temperature of 57; raw shrimp 47F and milk 46F, per manager items placed at noon, manager moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Cooler Next to back door, Milk no dated. **Warning**
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee working whit raw chicken, rinsed his hands at the three compartment sink, inspector and manager addressed situation, employee washed his hands properly in the hand sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the three compartment sink area blocked by trash can and items stored inside sink, manager moved all. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the prep area next to walk-in cooler entrance. **Warning**
31B-05-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training expired. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside potatoes container, manager moved. **Corrected On-Site** **Warning**
14-01-5
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.ric closed to back door, ambient temperature of 57F. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, manager discarded all. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Food stored in a prohibited area. At the cook line, Cut mushrooms stored under handwash sink, manager moved. **Corrected On-Site** **Repeat Violation** **Warning**
08B-37-4
Basic - Food stored on floor. At the cook line case of clams stored on floor under wok station, employee stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line and prep area. **Warning**
21-04-4
Basic - Old food stuck to clean dishware/utensils. Cleaned plates with old food residue, employee moved back to dish machine. **Corrective Action Taken** **Warning**
16-48-4
Basic - Open dumpster lid. Dumpster located behind property, employee closed the lids. **Corrected On-Site** **Warning**
33-16-4
Basic - Stored food not covered. In walk-in freezer , wonton container not covered, manager placed a cover. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner.at the cook line clams box stored finder wok station, Manager moved to walk-in cooler **Corrected On-Site** **Warning**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, manager added more chlorine, 50ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the server station, sanitizer bucket on floor, employee moved off the floor. **Corrected On-Site** **Warning**
21-38-4
18
Aug 19, 2022
Complaint Full
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Container of medicine improperly stored. At the dry storage area, peroxide water stored above soda bags, manager moved. **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. At the cook line, male employee cutting cooked chicken and touching the chicken with his bare hands, inspector addressed situation, employee stopped and washed his hands and continued working with another food item. Also female employee touching cream cheese with bare hands. **Corrective Action Taken**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the hibachi station, raw beef stored on top of raw shrimp container, manager moved and stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door area, Cold holding: boiled eggs 47F, broccoli and tomato mix 48F, per manager cooler in constantly use, Manager moved items to a different cooler. **Corrective Action Taken** **Warning**
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 sushi bar area, sushi rice no time marked, per manager sushi cooked at 1:45pm
03F-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the three compartment sink area, no Hot water available, Manager turned on the Hot water
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the three compartment sink area, blocked by trash can, manage moved the trash can. **Corrected On-Site** **Repeat Violation**
31A-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 cooler closed to back door, ambient temperature 52F. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored above prep table and on prep tables, manager moved all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor area(s) covered with standing water. At the prep area, standing water on floor, employee cleaned all water. **Corrected On-Site**
36-22-4
Basic - Food stored in a prohibited area. At the prep area, container of rice noodles stored under handwash sink, manager moved. **Corrected On-Site**
08B-37-4
Basic - Food stored on floor. Multiple food containers and bins stored on floor. (Broccoli boxes, raw chicken containers, raw pork bucket and rice noodles), manager moved off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, one knife stored between reach-in cooler and prep table, Manage removed to dish machine. **Corrective Action Taken**
10-17-4
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 buffet area, tongs handles touching the fruits, Manager moved tongs and replaced for cleaned ones. **Corrected On-Site**
10-06-5
Basic - Working containers of food removed from original container not identified by common name. At the cook line, seasoning containers not labeled, manager labeled salt. **Corrected On-Site** **Repeat Violation**
02D-01-5
26
Frequently Asked Questions
When was Ocean Buffet last inspected?
The most recent health inspection at Ocean Buffet on file is from Feb 9, 2026. The public record contains 16 inspections in total.
What is the most common violation at Ocean Buffet?
Across the inspection record, “time/temperature control for safety food cold held” has been cited 10 times, more than any other issue at Ocean Buffet.
How does Ocean Buffet compare to other restaurants in Ocala?
Ocean Buffet most recently scored 17 out of 100, which is lower than the Ocala average of 78.
Has Ocean Buffet's inspection record improved over time?
No. Recent inspections at Ocean Buffet have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Ocean Buffet 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 Ocean Buffet inspected?
Based on the inspection history on file, Ocean Buffet is inspected around five times per year on average.
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