The Club at Ocala Preserve
Last inspected: Mar 27, 2026
100
Score
Inspectors have visited The Club at Ocala Preserve 12 times, with records going back to 2022. On Mar 27, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” 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. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
No violations found.
100
Mar 26, 2026
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager placed eggs on bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in wait station reach-in cooler: sour cream (48F,45F - Cold Holding); slaw (47F - Cold Holding); butter (48F - Cold Holding); creamer (49F - Cold Holding). Manager stated items are stored in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: sour cream (48F,45F - Cold Holding); slaw (47F - Cold Holding); butter (48F - Cold Holding); creamer (49F - Cold Holding). Manager stated items are stored in cooler overnight. Items stored in front counter reach-in cooler across from cook line fryer: blue cheese (45F - Cold Holding); feta cheese (46F - Cold Holding); eggs (46F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager placed items in reach-in cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager for establishment. **Warning**
53A-07-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager with seven employees working.
53A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Five employee certificates are copies.
53B-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on reach-in cooler next to kitchen ice machine. Manager turned pans over. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in dish area. Manager had employee remove drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server in bar area chewing gum.
12B-09-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar hand washing sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above front counter grill greasy. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Containers of food on kitchen shelf not labeled.
02D-01-5
30
Dec 2, 2025
Complaint Partial
No violations found.
100
Oct 9, 2025
Complaint Full
No violations found.
100
Oct 8, 2025
Complaint Full
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored on top of pasteurized eggs in walk-in cooler. Manager moved shell eggs to bottom shelf in walk-in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon stored in walk-in cooler. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to ice machine: taziki (44F - Cold Holding); butter (44F - Cold Holding); coleslaw (45F - Cold Holding); ranch dressing (44F - Cold Holding); milk (44F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager moved items to walk-in cooler to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Pork chops are partially cooked then cooled and stored in cook line grill drawer to finish cooking at a later date. Inspector provided operator with paperwork for non-continuous cooking. **Corrective Action Taken**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from pizza oven behind front counter.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to kitchen ice machine blocked by ice bucket. Manager moved ice bucket to top of ice machine. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.
16-62-1
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind building. Manager placed strap around CO2 tanks. **Corrected On-Site**
51-11-4
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. Salmon stored in walk-in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dish area shelf. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working in dish area. Manager had employee put on beard guard. **Corrected On-Site**
13-04-4
Basic - Ice bucket not inverted between uses. Ice bucket stored on kitchen ice machine. Manager turned ice bucket over during inspection. **Corrected On-Site**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager washed, rinsed and sanitized scoop then placed scoop in pan. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles of soda machine in wait station. Gasket of reach-in freezer next to cook line grill. **Repeat Violation**
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager changed water, 200 ppm. **Corrected On-Site**
21-08-4
29
May 21, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pan containing cooked black bean and corn relish with date mark of 5/10 on shelf inside wall-in cooler. Manager discarded the relish during this inspection. **Repeat Violation** **Admin Complaint**
01B-28-5
High Priority - Live, small flying insects found 1. One fly on lid of refrigerated make-table at fro t counter. 2. One fly flying in indoor bar area.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan containing wrapped portions of raw salmon on shelf directly above pan containing cooked shrimp and wrapped portions of cooked crab meat inside wall-in cooler. Manager moved the cooked items to a higher shelf during this inspection. **Corrected On-Site**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel tags not maintained since 06/2024. Inspector reviewed process for maintaining shell stock tags during this inspection.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Two drink cans stored down inside handwash sink in outdoor bar area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in indoor bar area.
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees working with food in kitchen with bracelets on wrists.
13-07-4
Basic - Food storage container/container lid cracked or broken. Several chipped and/or cracked pans on shelf in kitchen.
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink near dish machine.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in kitchen soiled with mold-like substance. 2. Gaskets on keg cooler doors in indoor bar area soiled with mold-like substance.
23-03-4
39
Sep 6, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items in the Walk-in Cooler with dates more than 7 days earlier: Three bags of wings, One container for Mushroom soup, One tray of cooked potatoes **Warning** - From follow-up inspection 2024-09-06: The following items in the Walk-in Cooler with dates more than 7 days earlier: soup, tomato sauce, gazpacho. Manager removed items. Corrective Action Taken **Admin Complaint**
02C-01-5
86
Aug 29, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024 **Admin Complaint**
50-08-7
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items in the Walk-in Cooler with dates more than 7 days earlier: Three bags of wings, One container for Mushroom soup, One tray of cooked potatoes **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Reach-in Cooler: Icing (56F - Cold Holding); Cheesecake (50F - Cold Holding) Ambient Temperature 50F. Both items had been in the reach in cooler overnight
01B-02-5
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: Icing (56F - Cold Holding); Cheesecake (50F - Cold Holding) Ambient Temperature 50F. Both items had been in the reach in cooler overnight
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 substance in the grooves in kitchen. 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** **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 120F. Manager instructed employee to keep at 135F or higher. **Corrective Action Taken**
10-07-4
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 stricter dishwasaher to removed labels. **Corrective Action Taken**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( red sauce ) from original container not labelled with name of contents. Manager instructed employee to label **Corrective Action Taken**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on front prep table. Manager removed hat **Corrected On-Site**
40-06-5
39
Dec 27, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
55
Aug 24, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
78
Apr 6, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( sanitizer ) at hand wash sink at bar
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink on the right entering kitchen does not have hot water functioning.
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured at bar and behind establishment **Repeat Violation**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in center unisex bathroom.
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 jacket hanging on dry goods storage area , and cell phone and employee cup on prep table. Employee removed both item from prep table. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint
13-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed produce (avocado) located in flip-top make table with produce stickers still on produce.
08B-39-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry.
42-01-4
55
Dec 21, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Food with mold-like growth. See stop sale. Observed mandarin oranges in syrup, in the dessert cooler, mold formed on top.
01B-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the dessert reach-in cooler: banana foster 61, cheesecake 47F, whip cream 47F, cream 49. Banana foster went to an ice bath in the freezer, down to 43F in 18 minutes. This had been through a thawing process this afternoon. Others items were moved to the walk-in cooler. **Warning**
03A-02-5
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 the bar dish wash machine at 0 ppm for chlorine. **Warning**
22-41-4
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. Observed lack of proof of any training. **Warning**
53B-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. Observed in the dessert reach-in cooler: banana foster 61, cheesecake 47F, whip cream 47F, cream 49, unit not keeping time/temperature control for safety items cold as is evidenced by multiple items being over 41F. It is undetermined at this time the cause. The thermostat in the unit was turned to a lower setting. **Corrective Action Taken**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks in close proximity to clean utensils, at the end of the center prep table. **Repeat Violation**
12B-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed 2 sanitizer buckets, quaternary amonia at 200 ppm, stored near/next to clean dishes. These were positioned and double panned. **Corrected On-Site**
21-44-1
50
Frequently Asked Questions
When was The Club at Ocala Preserve last inspected?
The most recent health inspection at The Club at Ocala Preserve on file is from Mar 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Club at Ocala Preserve?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Club at Ocala Preserve.
How does The Club at Ocala Preserve compare to other restaurants in Ocala?
The Club at Ocala Preserve most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has The Club at Ocala Preserve's inspection record improved over time?
Yes. Recent inspections at The Club at Ocala Preserve have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at The Club at Ocala Preserve 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 The Club at Ocala Preserve inspected?
Based on the inspection history on file, The Club at Ocala Preserve is inspected around four times per year on average.
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