The Terrace on the Square
Last inspected: Jan 21, 2026
100
Score
Inspectors have visited The Terrace on the Square 10 times, with records going back to 2022. The most recent visit was on Jan 21, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Ocala average 78, so The Terrace on the Square is doing better than most peers. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 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. Commercially processed egg whites stored in reach-in cooler across from cook line dated 10/2/2025. Employee stated they were unsure when egg whites opened. Cooked chicken peas, cooked rice, and cooked beans stored in walk-in cooler dated 1/1. **Repeat Violation** **Admin Complaint**
01B-28-5
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. Dish machine in dish area, 0 ppm. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces in reach-in cooler across from cook line. Employee moved salmon to bottom shelf. **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. Packages of salmon stored in reach-in cooler across from cook area. **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 on breakfast buffet: butter (68F - Cold Holding). Employee stated butter was placed out two hours prior to temperature being taken. Employee moved butter to reach-in freezer to reduce temperature to 41F. Manager stated going forward butter would be held on time as a public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped egg whites in kitchen hand washing sink.
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at bar area hand washing sink.
31B-03-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples served on breakfast bar.
08B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of kitchen ice machine. Blade of can opener on kitchen prep table. **Repeat Violation**
22-02-4
Basic - Accumulation of debris inside warewashing machine. Kitchen dish machine.
16-03-4
Basic - Cardboard used to line nonfood-contact shelves. Dry storage shelf across from dry storage room. **Repeat Violation**
14-45-4
Basic - Ceiling tile missing. Ceiling tile missing in prep area.
36-36-4
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. Packages of salmon stored in reach-in cooler across from cook area.
06-09-1
Basic - Old labels stuck to food containers after cleaning. Container stored on shelf across from the three compartment sink. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Container of spices in dry storage area next to mop sink.
02D-01-5
23
Sep 11, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over sauces in reach-in cooler across from cook line grill. Manager placed fish on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked ground beef in walk-in cooler dated 8/21.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on counter in wait station: creamer (68F - Cold Holding). Manager stated creamer placed on counter one hour prior to temperature being taken. Manager moved creamer to reach-in freezer to reduce temperature to 41F.
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin for kitchen ice machine.
22-20-5
Basic - Accumulation of debris inside warewashing machine. Dish machine in kitchen dish area.
16-03-4
Basic - Cardboard used to line nonfood-contact shelves. Shelves next to cook line oven.
14-45-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cook line. Gaskets of reach-in freezer across from cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Container stored on shelf in prep area. Manager returned container to dish area. **Corrective Action Taken**
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm.
21-08-4
47
May 5, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Observed: multiple spray chemicals stored next to aluminum foil and table ware to go set ups. The spray were moved to cleaning. **Corrected On-Site**
41-10-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a device to take and hold the surface temperature of dishes at the bar.
16-62-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: utensils stored in 111° water on the cook line. The water was removed. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed: multiple tongs stored on a handle that has the handles protruding into the walkway. These were adjusted to keep the walkway clear. **Corrected On-Site**
10-20-4
70
Oct 30, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish ( 2 portions of salmon ) labeled indicating product to remain frozen until time of use not open or removed from package in reach in cooler drawer under grill.
01B-03-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Waist support belt on dishes
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
24-08-4
Basic - Ice scoop handle in contact with ice. At inside bar
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the juice dispensing machine at server station in kitchen
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
42-01-4
64
Feb 19, 2024
Routine - Food
3 critical violations. 6 major violations. 3 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line working with multiple food and non food items, started wearing gloves, no hand washed occurred.
12A-07-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the outdoor bar area, heavy cream date marked 01/30/24. At the cook line, tomato soup date marked 01/21/24 **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the buffet area, oatmeal 116F
03B-01-6
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 six employees (bartenders). **Repeat Violation** **Admin Complaint**
53B-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. At the server area, milk no date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, moved to dish machine. **Corrective Action Taken**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans available for buffet items (melon, honeydew, yogurt and greeek yogurt and butter). Procedures provided digitally during inspection.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, chicken wings bags no date marked, per Manager wings were cooked 02/17/24. Also at the cook line, observed containers with chicken, ham, roasted garlic with tomatoes no date marked, per manager items were cooked/prepared 02/17/24. **Repeat Violation**
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies for two male employees
53B-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed utensils in 68F water. **Repeat Violation**
10-07-4
30
Oct 23, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday brunch menu and breakfast menu, no asterisk next to eggs Benedict. **Warning** - From follow-up inspection 2023-10-23: No change, eggs Benedict and avocado toast (poached eggs) no consumer advisory on menu or at dining areas and no asterisk present. General manager instructed to discard all menus (Chef's specialty) during this callback inspection. **Admin Complaint** **Corrective Action Taken**
02B-01-5
90
Aug 24, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
26
Apr 27, 2023
Routine - Food
No violations found.
100
Dec 7, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 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. Dish machine has 0 ppm chlorine. Chef repaired then 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Presence of insects, rodents, or other pests. Ten ants on floor in dry storage room. Approximately five live flies behind indoor bar.
35A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slimy substance on top wall of ice machine around chute.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in drink station is blocked with table and case of silverware. Sink in prep area is blocked with bag of trash. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at indoor bar. Sink in drink station. Sink near triple sink. Chef refreshed towels at sink near triple sink. **Corrective Action Taken**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on top of cases of plates. Bag on shelf over peanut butter. Bag on shelf over clean dishes.
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. One tank in dry storage not secured.
51-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plastic pans on clean dish shelf stacked wet. Glasses at indoor bar stacked wet. Dishes on top shelf near ware wash area not inverted. Plates with food contact surface up near door at outdoor bar.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over clean dishes. Two employee drinks on top of juice machine.
12B-07-4
Basic - Food stored in a prohibited area. Several cases of food on floor in walk in cooler. Unwashed lemons, limes and oranges stored on shelf over cheese and ready to eat vegetables. **Repeat Violation**
08B-37-4
Basic - Ice bucket/shovel stored improperly between uses. Two ice buckets are not inverted.
10-14-5
Basic - Old food and/or labels stuck to clean dishware/utensils. Old label on one pan in prep area. Old food in glass at bar area.
16-48-4
Basic - Single-service articles improperly stored. Cases of gloves on floor near walk in cooler. **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Reach in keg cooler behind bar.
29-49-6
35
Frequently Asked Questions
When was The Terrace on the Square last inspected?
The most recent health inspection at The Terrace on the Square on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Terrace on the Square?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at The Terrace on the Square.
How does The Terrace on the Square compare to other restaurants in Ocala?
The Terrace on the Square most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has The Terrace on the Square's inspection record improved over time?
Results have been roughly steady. Inspections at The Terrace on the Square have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Terrace on the Square 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 Terrace on the Square inspected?
Based on the inspection history on file, The Terrace on the Square is inspected around three times per year on average.
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