Wolfy¿S Restaurant
Last inspected: Jan 21, 2026
90
Score
Wolfy¿S Restaurant appears in inspection records 19 times, starting in 2022. The most recent visit was on Jan 21, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “employee beverage container on a food preparation table”, showing up six times.
Compared to the broader Ocala restaurant scene, where the average is 78, this is a stronger showing. The record reflects steady performance over time.
19
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at the triple sink and dish machine area removed. **Warning** - From follow-up inspection 2026-01-21: Not installed, operator order sink. **Time Extended**
31A-04-4
90
Jan 14, 2026
Complaint Full
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area, one live roach on top of file cabinet, Killed and cleaned. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, grilled onions 45F, home fries 56F, employee moved back to cooler. **Corrective Action Taken**
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 cook line, Hot holding: sausage gravy 130F, chicken 118F, gravy 120F, beans 90-102F, mashed potatoes 126F, soup 96F, employee moved to stove and started to reheating **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At the back area, cleaner stored above can goods, Employee removed all chemicals **Corrected On-Site**
41-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one female employee M. Mcquown 12/06=2020-12/06/2025.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at the triple sink and dish machine area removed. **Warning**
31A-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drink on prep table, also at the cook line, Employee removed all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spatula in 68F water, employee removed. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior and shelves soiled with food debris. **Repeat Violation**
22-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bag.
14-01-5
Basic - Floor soiled/has accumulation of debris. Throughout the kitchen, floor soiled with grease and debris. **Repeat Violation**
36-73-4
32
Oct 22, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, mashed potatoes 130F, gravy 133F, Manager moved to stove and reheated, links 121F manager will placed on time. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-22: Hot holding: mashed potatoes 107F, employee stated mashed potatoes were cooked fresh today at 9:00am, employee moved to oven to reheated to 165F. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Oct 15, 2025
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the cook line ham container date marked 10/07/25, Manager fixed date. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, stuffing (cooked rice and vegetables) date marked 10/06/25
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line rotisserie chicken(11:00am) 98 and 97F, placed in drawer at 8:30am. Stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, room temperature: sausage 54F, home fries 56F, cooked onions 53F, per manager items were pulled out for use appropriately 30 minutes prior temperature were took. Manager moved food to freezer. Also at the cook line, cut tomatoes 50F diced tomatoes 46F placed in double containers, manager moved to freezer. On ice bath, cut lettuce 68F, liquid eggs 52F,. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, rotisserie chicken(11:00am) 98 and 97F, placed in drawer at 8:30am. Stop sale
03E-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 cook line, mashed potatoes 130F, gravy 133F, Manager moved to stove and reheated, links 121F manager will placed on time. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Sink near server station used to dumped ice.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. Also no sign.
31B-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy (picture) for one female employee
53B-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance, manager started cleaning ice machine **Corrective Action Taken**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, manager moved. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Kitchen floor heavily soiled (under equipment).
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers, cooking equipment and Hot holding equipment soiled with grease and food
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled, shelves and interior with food debris.
22-16-4
21
May 1, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Floor soiled/has accumulation of debris. At the dinosaur area near bathrooms, soiled and sticky floors, Employee mop the floor during inspection. **Corrected On-Site**
36-73-4
95
Mar 25, 2025
Complaint Partial
No violations found.
100
Mar 24, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Sewage/wastewater backing up through floor drains. At the cook line, wastewater backing up through floor drain between reach-in cooler and flat top grill, also drain in front of triple sink and walk-in cooler when handwashing sink and triple sink are in use. Floor drain area unable to be avoided. **Warning**
28-26-5
86
Dec 9, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and Hot holding equipment soiled. Walk-in cooler shelves soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-09: No change **Admin Complaint**
23-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line and prep area. **Warning** - From follow-up inspection 2024-12-09: No change. **Admin Complaint**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment heavily soiled. **Warning** - From follow-up inspection 2024-12-09: No change **Admin Complaint**
36-73-4
86
Oct 17, 2024
Complaint Partial
No violations found.
100
Oct 14, 2024
Complaint Partial
3 critical violations. 1 major violation.
View 4 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At the cook line, observed male employee touching forehead and hair, immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves. **Corrective Action Taken** **Warning**
12A-10-4
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, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At the cook line, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves.
01B-12-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory not posted in a conspicuous place. Inspector provided a digital copy. **Corrective Action Taken** **Warning**
02B-02-5
58
Sep 23, 2024
Complaint Full
6 critical violations. 6 major violations. 7 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed gravy at 92F, per employee gravy was placed at 7:00am. Gravy was prepared 09/22/24. **Repeat Violation** **Admin Complaint**
01B-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 server station butter packets no time marked, employee marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, observed gravy placed on top of steam table at 92F
03E-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 cook line, observed chili 126-130F, Employee moved to stove to reheated.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked eggs and immediately after handle clean plates and touched the food contact surface. Inspector addressed situation, employee change plates and washed his hands properly. **Corrected On-Site**
12A-27-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the server station, boiled eggs date larked 9/09/24, per employee eggs were cooked and peel today, Employee fixed date marked. **Corrected On-Site**
02C-01-5
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 multiple employees **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, also sink at the dish machine area, manager provided soap. Also no paper towels at the cook line and, server and dish machine area. Manager provided all. **Corrected On-Site** **Repeat Violation**
31B-03-4
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 employees **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. Reach-in cooler at the cook line, milk no date marked, also chicken salad. In walk-in cooler, observed tray of lasagna no date marked, per employee lasagna was cooked 09/21/24, chicken and backed potatoes no date marked. Per employee items were prepared 09/20-22/24.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
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/ Total of seven food worker employees, no manager on site.
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line and prep area. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On server employee drink on prep tables, Employee moved all. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.cleaned stacked cups at the server station.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment heavily soiled. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and Hot holding equipment soiled. Walk-in cooler shelves soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled, also interior of microwave soiled.
22-16-4
Basic - Bowl or other container with no handle used to dispense food. In freezer, observed bowl no handle inside fries. **Repeat Violation**
14-01-5
16
Jul 30, 2024
Complaint Full
No violations found.
100
Jul 17, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area. **Warning** - From follow-up inspection 2024-07-09: Hand sink has been ordered. Will be arriving the July 12-14 **Time Extended** - From follow-up inspection 2024-07-17: Sink is on site, has not yet been installed. **Time Extended**
31A-04-4
90
Jul 9, 2024
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
67
Jul 3, 2024
Complaint Full
8 critical violations. 6 major violations. 7 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. 0 ppm. Manager primed then 100 ppm. **Corrected On-Site**
22-41-4
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 tied apron then continued to cook without washing hands. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area. **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: two pans of raw shell eggs over buckets of hashbrowns.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding) In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (54F - Cold Holding); ham (55F - Cold Holding); mushrooms (54F - Cold Holding). Ice added to products. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding). Stop sale issued. **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. In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. **Warning**
03B-01-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler soiled with food debris. Dipper well in use soiled with food debris. Interior of microwave soiled with food debris.
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area. **Warning**
31A-04-4
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. Missing for more than 16 employees.
11-26-1
Intermediate - No soap provided at handwash sink. Sink in kitchen. Soap added. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for sixteen plus employees. One certificate provided. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Cup in marinara. Removed. **Corrected On-Site**
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. Reach in make table Hans an ambient temperature of 56F
14-74-7
Basic - Floors not maintained smooth and durable. Several cracked tiles in floor in kitchen with standing water.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on all units of reach in cooler.
23-03-4
Basic - Open dumpster lid. One lid on dumpster open.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade in cooler with glasses. Moved. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Unclean building components, attachments or fixtures. Walls heavily soiled with dust. Ceiling tiles soiled with dust.
36-50-4
12
Jan 9, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
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 prep area, observed male employee peeling boiled eggs with no gloves, Inspector addressed situation with employee. **Corrective Action Taken**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line, cracked multiple eggs and immediately after started serving ready to eat food on a plate, Inspector addressed situation, employee washed his hands. **Corrected On-Site**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the dish machine area used to stored chemical spray bottles and other clean products, employee moved all. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, also no paper towel at the server area, Manager provided all. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form not available at inspection time, Inspector provide digital copy.
03F-10-5
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. Four employee certifications expired.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line and prep area, employee moved all. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container above dish machine.
24-08-4
Basic - Food storage container/container lid cracked or broken. Green lids cracked.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled, also exterior of equipment and hood system.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
29-49-6
39
Jul 21, 2023
Complaint Full
6 critical violations. 2 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline near hand wash sink: turkey 50F. Roast beef 51F. Chicken 56F. Sausage 56F. All items in unit with an ambient temperature of 55F. Employee stated no temperatures were taken of the items in unit today. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose connection side of splitter at hot water nozzle in mop sink. Missing at cold water Bibb at mop sink.
29-34-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands and continued to work without washing hands. **Repeat Violation** **Admin Complaint**
12A-28-4
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. Female employee adjusted lemon in drink with bare hands
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area. **Warning**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline near hand wash sink: turkey 50F. Roast beef 51F. Chicken 56F. Sausage 56F. All items in unit with an ambient temperature of 55F. Employee stated no temperatures were taken of the items in unit today. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has black substance on deflector plate.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pads and utensils in sink in ware wash area.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice and bowl in okra.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with black substance in dining area. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In walk in cooler: employee drink on shelf over tarter sauce. Employee drink on table with clean dishes in ware wash area. Employee drink on table next to slicer.
12B-07-4
Basic - Equipment in poor repair. Reach in cooler near hand sink on cookline has an ambient temperature of 55F. Gaskets have been ordered for unit. Cutting boards on cookline have deep grooves and are no longer cleanable.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor in warewash area. **Warning**
36-22-4
Basic - Food stored on floor. Several buckets of hash browns on floor in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open. **Warning**
35B-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with food debris. Wall around mop sink has black substance.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under dish machine has a pan to catch water. **Warning**
29-11-4
20
Jun 5, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
43
Sep 1, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted shirt then continued to make pancakes without first washing hands. **Repeat Violation** **Admin Complaint**
12A-28-4
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. One certificate expired.
53B-14-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee has fake nails while scooping ice, grabbing plated food and buttering toast. Also, female employees wearing rings while scooping ice, grabbing plated food and buttering toast.
13-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Chemical bottle inside hand sink in ware wash area. Removed. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf over hand sink. One drink on prep table near pan of beef. One drink on shelf over pan of beef. One opened bottle of water on shelf in reach in freezer at cookline. Moved all. **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of onions and potatoes on floor in walk in cooler. Picked up. **Repeat Violation**
08B-47-4
Basic - No copy of latest inspection report available. Operator has copy of callback report but unable to located last inspection report.
51-18-6
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. One bucket on cookline.
21-11-4
52
Frequently Asked Questions
When was Wolfy¿S Restaurant last inspected?
The most recent health inspection at Wolfy¿S Restaurant on file is from Jan 21, 2026. The public record contains 19 inspections in total.
What is the most common violation at Wolfy¿S Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited six times, more than any other issue at Wolfy¿S Restaurant.
How does Wolfy¿S Restaurant compare to other restaurants in Ocala?
Wolfy¿S Restaurant most recently scored 90 out of 100, which is higher than the Ocala average of 78.
Has Wolfy¿S Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Wolfy¿S Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wolfy¿S Restaurant 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 Wolfy¿S Restaurant inspected?
Based on the inspection history on file, Wolfy¿S Restaurant is inspected around six times per year on average.
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