THE FIERY CHEF
2637 E SILVER SPRING BLVD · OCALA · Marion County · FL 34470
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On shelf inside walk-in cooler: spinach (101F – Cooling 3 hours). Employee stated the spinach was cooked today at 12pm and placed into the walk-in cooler to cool. Stop sale issued.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: spinach (101F – Cooling 3 hours). Employee stated the spinach was cooked today at 12pm and placed into the walk-in cooler to cool. Stop sale issued.
01B-28-5High 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. 1. Zucchini enchilada stuffing with date mark of 10/13 inside reach-in cooler at cookline. 2. Fresh garlic and oil mixture with date mark of 9/10 on shelf inside walk-in cooler. 3. Fresh garlic and oil mixture with date mark of 9/29on shelf inside walk-in cooler. **Warning**
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. Employee at cookline touched fully-cooked chicken tenders with bare hands. Chicken is 192F.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. 1. Container of quiche batter with raw eggs stored on shelf above diced tomatoes inside reach-in cooler at cookline. Employee moved the quiche batter to the bottom shelf during this inspection. 2. Pan containing raw bacon stored on rack directly above pan containing fully-cooked pork at cookline. Employee moved the bacon to shelf below cooked pork during this inspection. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table at cookline: clarified butter (86F – Cold Holding). Chef stated the butter was clarified in-house and has been held at room temperature since the previous day. ginger sauce (44F – Cold Holding); marinara (46F – Cold Holding). Employee stated the ginger and marinara have been held inside the cooler overnight without being removed from the cooler today. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: clarified butter (86F – Cold Holding). Chef stated the butter was clarified in-house and has been held at room temperature since the previous day. Stop sale issued. 2. On shelf inside walk-in cooler: white sauce (44F – Cold Holding); marinara (45F – Cold Holding); green beans (45F – Cold Holding). Employee stated the items were in-use appropriately two hours prior and placed back into the cooler to cool. ginger sauce (44F – Cold Holding); marinara (46F – Cold Holding). Employee stated the ginger and marinara have been held inside the cooler overnight without being removed from the cooler today. Stop sale issued. **Warning**
Intermediate 2
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is cooking and canning temperature controlled foods without an approved HACCP plan. Inspector consulted the HACCP Plans and Process Waivers Status Report and verified their plan was withdrawn. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh garlic and oil mixture missing date mark on shelf inside reach-in cooler at cookline. Employee stated it was made two days prior and added the proper date mark during this inspection. **Corrected On-Site**
Basic 13
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles used throughout kitchen.
24-13-4Basic – Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Canning jars stored on shelf inside men's restroom in back of kitchen.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cutting board has deep cut marks and is no longer smooth and cleanable in center of kitchen.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Employee drink cup sitting directly on cutting board on refrigerated make-table. Employee removed the drink cup from the area during this inspection. 2. Employee drink stored inside refrigerator door directly above condiments. Manager removed the drinks from the cooler during this inspection. **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. Employee keys and vape stored on cutting board at refrigerated make-table. Employee removed both items from the area during this inspection. **Corrective Action Taken**
13-04-4Basic – Employee with no beard and/or hair guard/restraint while engaging in food preparation. Employee working at cookline with beard without bear guard or covering over hair.
36-17-5Basic – Floor tiles missing and/or in disrepair. Cracked floor tile inside walk-in cooler.
08B-38-4Basic – Food stored on floor. In walk-in cooler , bag of ice on floor.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs stored hanging on oven door handle at cookline.
10-02-4Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. Visibly soiled sink drain cover stored in contact with ice scoop on side of ice machine. Employee moved both items to the three-compartment sink. **Corrective Action Taken**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Wiping cloth used below cutting board at cookline.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving inside walk-in cooler soiled with dust and/or food debris.
25-05-4Basic – Single-service articles improperly stored. Boxes containing single-use containers stored directly on floor near dry storage room.
Inspector observations synchronized from DBPR on August 19, 2026 8:08 AM.
Violation category totals
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.