Red Robin Gourmet Burgers & Brews
Last inspected: Dec 22, 2025
70
Score
Red Robin Gourmet Burgers & Brews has been inspected 11 times since 2022. The most recent report on file is from Dec 22, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around nine violations to closer to three violations per visit over the last few inspections.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded three times in the inspection record.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager cleaned nozzle. **Corrective Action Taken**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two food handler certificates expired October 2025 (David and Isaiah)
53B-14-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard. Manager instructed cook to put on beard guard, cook complied. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer by keg walk-in-cooler
14-69-4
70
Sep 2, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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, drawers underneath grilled with ice build up. - From follow-up inspection 2025-08-28: Cooler in front of flat top not working (not plugged), all items on ice bath, cut tomatoes 47F, lettuce 44F, ranch 56F. **Admin Complaint** - From follow-up inspection 2025-09-02: Food on ice, slaw 38F, cut lettuce 43F. Manager waiting for parts and repairs (09/09/25). **Time Extended**
14-74-7
95
Aug 28, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers at the cook line: grilled mushrooms 47F, grilled onions 50F, raw fish 47F, raw chicken 44F, corn 44F, black beans 47F, cheese dip 46F queso 47F, manager moved items to freezer and or add ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-28: Cold holding: cut tomatoes 37F, ranch 56F, cut lettuce 44F per manager, items placed in ice water at 10:30Am. Manager will use time as a public health control form for unit not working properly. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : 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, drawers underneath grilled with ice build up. - From follow-up inspection 2025-08-28: Cooler in front of flat top not working (not plugged), all items on ice bath, cut tomatoes 47F, lettuce 44F, ranch 56F. **Admin Complaint**
14-74-7
82
Aug 25, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers at the cook line: grilled mushrooms 47F, grilled onions 50F, raw fish 47F, raw chicken 44F, corn 44F, black beans 47F, cheese dip 46F queso 47F, manager moved items to freezer and or add ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. For 8-10 employees
11-26-1
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 eight to ten employees
53B-02-5
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, drawers underneath grilled with ice build up.
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers **Repeat Violation**
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, multiple cloth on prep tables.
21-12-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer buckets with sink and sanitizer no color change, manager set up manually the buckets (700)
21-45-1
52
Jan 24, 2025
Routine - Food
No violations found.
100
Jan 23, 2025
Routine - Food
5 critical violations. 12 minor violations.
View 17 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves cracked eggs and then handled cooking utensils and serving plates, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Warning**
12A-27-4
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. Cook wearing gloves scratched face and pulled down shirt and wipes hand on pant leg,then handled cooking equipment and serving dishes. without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Warning**
12A-25-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves left kitchen to pull bag of lettuce from walk-in-cooler then retuned to flip-top make table cooler and cut open bag of lettuce and pulled lettuce out with gloved hand, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler: salmon 48F, Veggie burger 47F. Items had been in reach in cooler for less than 4 hours. Manager voluntarily discarded
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. Crispy onions on cook line with no time mark. Manager advised that crispy onions are discarded within an half hour of being cooked.
03F-02-5
Basic - Cardboard used to line food. Washed uncut avocados placed in clean container,however original soiled cardboard separator from box used to store avocados.
14-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( pans )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled with food and cardboard pieces in walk-in-freezer.
36-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind cooling unit in walk-in-freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food particles on reach in freezer on cook line. Mold like substance on the underside of the food contact surface of the milk shake cup holder.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Old food in clean containers on clean ware rack.
16-48-4
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. Bin with tools stored on prep sink. Manager removed bin. **Corrected On-Site**
42-03-5
Basic - Stored food not covered. Mudd pies not covered in walk-in-freezer.
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Inoperable microwave on cook line.
33-31-5
Basic - Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets stored on floor. Manager removed buckets from floor.
21-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (cucumbers ) stored over ready-to-eat food ( washed tomatoes ) in walk in cooler. Unwashed produce ( limes and oranges ) stored over ready-to-eat food ( whipped cream and tonic water bottles) in walk in cooler
08B-17-4
26
Jul 31, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
58
Mar 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed at establishment. Manager obtained current license and posted. **Corrected On-Site**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored above food prep area. employee removed keys from shelf. **Corrected On-Site**
40-06-5
90
Nov 8, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from fryers: buttermilk (50F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager voluntarily discarded item. **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification for one of the managers expired on 11/6/2023.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in back of kitchen. Soda gun in bar area. Water nozzle of tea machine in wait station. **Repeat Violation**
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
16-23-4
Basic - Ceiling vent cover tile missing. Air conditioner vent at the end of the cook line missing cover.
36-36-4
64
Jun 5, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Aug 22, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey over beef on the cook line. Items were moved to comply. **Corrected On-Site**
08A-20-5
86
Frequently Asked Questions
When was Red Robin Gourmet Burgers & Brews last inspected?
The most recent health inspection at Red Robin Gourmet Burgers & Brews on file is from Dec 22, 2025. The public record contains 11 inspections in total.
What is the most common violation at Red Robin Gourmet Burgers & Brews?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Red Robin Gourmet Burgers & Brews.
How does Red Robin Gourmet Burgers & Brews compare to other restaurants in Ocala?
Red Robin Gourmet Burgers & Brews most recently scored 70 out of 100, which is lower than the Ocala average of 78.
Has Red Robin Gourmet Burgers & Brews' inspection record improved over time?
Yes. Recent inspections at Red Robin Gourmet Burgers & Brews have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Red Robin Gourmet Burgers & Brews 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 Red Robin Gourmet Burgers & Brews inspected?
Based on the inspection history on file, Red Robin Gourmet Burgers & Brews is inspected around three times per year on average.
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