LA CUISINE
48 SW 1ST AVE · OCALA · Marion County · FL 34471
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 7
12A-29-4High 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. Female employee picked up card from floor and placed in pocket then continued to cook without washing hands.
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 employee touched lettuce and cheese with bare hands while discussing length of time in reach in cooler.
01A-05-4High Priority – Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Two flats of raw shell eggs in walk in cooler received from unlicensed farm.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: flats of farm fresh eggs on top of cartons of pasteurized eggs. Moved during this inspection. **Corrected On-Site**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1.) Beef base prepared on 7/31, discard date 8/6. 2.) Roast beef in walk in cooler from 6/15.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of reach in make table: walnut cream 45-46F in unit overnight. Stop sale issued.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in make table: roasted garlic 48F. Brie cheese 46F. Chef stated top has been open and has been getting refilled. Ice added to top of make table. Then brie cheese 41F and roasted garlic 41F. In bottom of reach in make table: walnut cream 45-46F. Stop sale issued. **Corrected On-Site**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. 1.) Interior of ice machine has black substance on deflector plate. 2.) Interior of microwave soiled with food debris. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. 1.) Wisk and wiping cloth in hand sink on cookline. 2.) Female employee rinsed knife in hand sink. **Repeat Violation**
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 vacuum sealing cooked lamb chops, raw steaks, beans, and lunch meats with no HACCP plan. Provided operator with liturature about special processes and HACCP plans. **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. Beans, ham, and turkey in walk in cooler prepared two days ago with no date mark. **Repeat Violation**
Basic 10
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. Reach in make table has an ambient temperature of 44F. The filter on unit is heavily soiled with dust.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Green cup on shelf over prep table. Moved 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. 1.) Bike helmet on shelf over oil. 2.) Vape on shelf over prep table. Both were moved. **Corrected On-Site**
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. Male employees in kitchen with no beard guards.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. One on cookline. Employee removed. **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Sink on cookline.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.) Exterior of reach in cooler soiled with food debris. 2.) Top of stove soiled with grease and food debris.
42-03-5Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Roll of trash bags and lighter on table over jug of oil. All were moved. **Corrected On-Site**
08B-12-5Basic – Stored food not covered. 1.) Pot of beans in walk in cooler from two days ago. 2.) Sheet pan of pastry balls in reach in freezer. Both were covered during this inspection. **Corrected On-Site**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of unwashed produce on shelf over soup and sauces.
Inspector observations synchronized from DBPR on September 3, 2026 11:57 AM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.