OCEAN BUFFET
3425 SW COLLEGE RD · OCALA · Marion County · FL 34474
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-13-4High 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. At the server area, servers dumping drinks and plates and handling dirty items, no hand washed before scooping and serving drinks. Inspector instructed to washed hands. **Corrective Action Taken**
09-01-4High 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. Male manager touches with bare hand cooked Hot ribs (156F).
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shrimp stored above cooked shrimp, Manager stored properly. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the hibachi area, fresh garlic and oil 76F, per employee item was pulled out of refrigeration at 11:00am. Manager will use time as a public health control and will discarded at 3:00pm. Also at the cook line (prep cooler): raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back). **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the sushi bar area, sushi rice made approximately at 10:30 with a temperature of 86F at 1:36pm. Per manager, rice will be use before 2:00pm. **Repeat Violation** **Admin Complaint**
Intermediate 5
02C-03-5Intermediate – 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 near back door, milk no date ,raked, manager dated 02/09/25. **Corrected On-Site**
01C-02-4Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. For oysters, tags available from December 01, 2024
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink area blocked by trash can, employee moved. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. At the server station, female server rinsed orange cloth in sink.
14-14-4Intermediate – Nonfood-grade basting brush used in food. At the prep area, near walk-in freezer
Basic 10
01C-06-5Basic – Clams/mussels/oysters removed from original container for long-term storage. In walk-in cooler, shucked oysters no tag in the containers (2 boxes), per manager tags are kept at the cook line to be date marked at the end of the day. **Repeat Violation**
14-74-7Basic – 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, (prep cooler) raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back), ambient air temperature of 51F. **Repeat Violation** **Warning**
06-09-1Basic – 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. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink stored above prep table at the cook line, employee moved. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored on top of coolers at the cook line, also at the dry storage area jackets on top of dry goods.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cleaned stacked containers wet. **Repeat Violation**
08B-38-4Basic – Food stored on floor. At the cook line, oil jugs, bucket with potatoes, seafood box on floor, Manager moved all off the floor. **Corrected On-Site**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled with food debris.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloth out of buckets.
Inspector observations synchronized from DBPR on September 15, 2026 1:00 PM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.