YELLOW PONY
8510 NW 17 LANE · OCALA · Marion County · FL 34482
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 6
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed at the commissary (Stirrups) located inside this building. The establishment does have an approved HACCP plan for ROP fish. Stop sales issued.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw ground hamburger meat stored on shelf directly above box of raw shell eggs inside walk-in cooler. Manager had an employee remove the eggs from below the hamburger meat during this inspection. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed at the commissary (Stirrups) located inside this building. The establishment does have an approved HACCP plan for ROP fish.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler drawer at cookline: chicken (59F – Cold Holding). The chef stated the chicken was cooked this morning, cooled to 37F, and placed into this cooler approximately 30 minutes prior. An employee moved the chicken to a freezer to rapidly cool the chicken to 41F. **Corrective Action Taken**
03F-02-5High 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. Rice held at room temperature in prep area without time marking. Manager stated the rice has been held using Time as a Public Health Control since 11am and added the proper time marking during this inspection. **Corrected On-Site**
41-10-4High Priority – Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner stored on prep table beside jalapeños near cookline. An employee removed the chemical during this inspection. **Corrected On-Site**
Intermediate 2
03C-90-4Intermediate – Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Partially cooked chicken in pan inside reach-in cooler at cookline. The chicken is visibly cooked out the outside and cut with a raw center visible. Chef confirmed the chicken has been partially cooked. Manager stated partially cooking chicken is not part of their standard procedure. The chef cooked the chicken to 200F during this inspection. **Corrected On-Site**
03G-50-2Intermediate – Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment stores and serves food prepared at the commissary (Stirrups) using cook-chill. They have already applied for a HACCP and are awaiting approval. **Warning**
Basic 3
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on prep table beside jalapeños near cookline. An employee removed the jacket during this inspection. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors in bar area soiled with mold-like substance.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of tomatoes stored on shelf above plates of cake and cut cabbage inside walk-in cooler. An employee rearranged the items during this inspection. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 28, 2026 1:08 PM.
Violation category totals
1 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
1 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.