Stirrups
Last inspected: Mar 2, 2026
100
Score
Stirrups has been inspected 10 times since 2022. The latest inspection on file is from Mar 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average Ocala restaurant scores 78. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
No violations found.
100
Feb 27, 2026
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over potatoes in reach-in cooler across from cook line. Employee placed eggs in bottom drawer. Raw chicken stored over Brussel Sprouts in walk-in cooler. Manager placed chicken on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line oven: cheese (52F - Cold Holding); tomatoes (53F - Cold Holding); ham (54F - Cold Holding); slaw (53F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in freezer to reduce temperature to 41F. Item stored in cook line grill drawer: cooked potatoes, 45F. Employee stated potatoes placed in cooler three hours prior to temperature being taken. Employee placed potatoes in reach-in freezer to reduce temperature to 41F **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. Eggs stored on cook line. Manager stated eggs placed out at 7:00 am. Manager placed proper time mark on eggs. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of top part of kitchen ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in wait station hand washing sink.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to soda box station. Manager placed chain through tank. **Corrected On-Site**
51-11-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in reach-in cooler across from salad prep area. Employee removed drink during inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on prep table next to cook line. Employee removed backpack during inspection. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - Silverware/utensils dried with a towel/cloth. Employee drying glass with wiping cloth in bar area.
24-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to cook line steam table. Manager had employee place wiping cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
37
Sep 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink in dish area, 100 ppm. Manager changed water during inspection, 250 ppm. **Corrected On-Site**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers.
22-02-4
Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area.
16-46-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer beneath fan box. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cook line. Area behind soda nozzles of wait station soda machine.
23-03-4
Basic - Stored food not covered. Loaf of bread stored in walk-in freezer. Manager wrapped bread during inspection. **Corrected On-Site**
08B-12-5
64
Apr 23, 2025
Routine - Food
No violations found.
100
Apr 22, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves seared salmon but does not have a parasite destruction. **Warning**
01D-01-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee handler certificates enlarged copies
53B-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cel phone stored on clean silverware. Chef had silverware rewashed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( plastic bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Food stored on floor. Box of foccacia on floor of walk-in-freezer
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor of walk-in-freezer and on fn covers
14-69-4
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Chef removed to be washed **Corrected On-Site**
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean Cooking utensils stored with food contact surface up and not protected.
24-18-4
Basic - Waste line missing at soda gun holster. Missing waste line on soda gun holster at bar
29-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of food removed (flour ) from original container not labeled with name of contents.
02D-01-5
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket not inverted of protected. Chef inverted bucket **Corrected On-Site**
10-14-5
50
Aug 6, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook with no gloves had cell phone in hand, put cell phone in pocket, wiped nose, then handle pot lid and cooking utensils. Without washing hands and putting on clean gloves
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shelled eggs stored above butter, pineapple sauce and banana mix in reach in cooler . Manager placed raw shelled eggs on bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs at 52F in flip-top make table cooler on cookline. Cooked eggs had been placed in the flip-top make table cooler 2 hours earlier.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager instructed employee to clean **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Food handler certificates were copies.
53B-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler above food served to the public. Manager discarded drink **Corrected On-Site**
12B-13-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Manager removed tongs and placed to be washed **Corrective Action Taken**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sink sign by three-compartment sink. Manager placed sign at hand wash sink **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager removed and instructed to have labels removed **Corrective Action Taken**
16-46-4
41
Jan 25, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not date marked with last date served. **Corrected On-Site**
01C-03-4
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 kitchen.
22-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed consumer advisory for raw oysters in the menus does not have the correct verbiage. Provided correct consumer advisory and was posted.
02A-01-4
Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Gr had buckets washed and stored inverted **Corrected On-Site**
10-14-5
70
Aug 16, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
67
Mar 28, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented #10 can of tomatoes. This was moved to the office.
01B-01-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed the dish wash machine rinsing at 201F.
22-59-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in 79F water by the ice cream station. The scoops were placed in the dipper well. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed partial old labels on clean food pans.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with stickers attached in the flip top reach-in cooler on the cook line. The stickers were being removed. **Corrective Action Taken**
08B-17-4
Basic - Water draining onto floor surface. Observed the dipper well by ice cream over flowed when turned on. Engineering was called. **Corrective Action Taken**
29-03-4
64
Dec 6, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper napkins used to line containers with herbs at the seasoning stations in the kitchen.
14-86-1
High Priority - Toxic substance/chemical improperly stored. Observed yellow spray sanitizer stored over clean table ware. The bottle was moved to cleaning. **Corrected On-Site**
41-10-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed employee training certificates are paper copies.
53B-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed in the kitchen, multiple quaternary amonia sanitizer buckets stored on lower shelves with clean dishes. Alternate spots were being consider.
21-44-1
64
Frequently Asked Questions
When was Stirrups last inspected?
The most recent health inspection at Stirrups on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Stirrups?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Stirrups.
How does Stirrups compare to other restaurants in Ocala?
Stirrups most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Stirrups' inspection record improved over time?
Results have been roughly steady. Inspections at Stirrups have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Stirrups means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Stirrups inspected?
Based on the inspection history on file, Stirrups is inspected around three times per year on average.
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