EL SAZON DE MAMA
184 MARION OAKS BLVD UNIT M · OCALA · Marion County · FL 34473
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler at the end of the cook line, pork feet 46F, beef stew 49F.
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. Reach in cooler at the end of the cook line, pork feet 46F, beef stew 49F.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler behind bar area, stew cut beef stored above pork, Employee moved and stored properly. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near back door, Cold holding: raw pork 51F raw sausage 52F cheese 50F, cooler with an ambient air temperature of 51F, per employee food was at 40F at 9:00, employee moved food to cook line to started preparation process and cooking process. On cook line: **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 front line, fried cheese 127F, fried eggs110F, fried beef 109F fried chicken 111F, per employee food made approximately at 10:00, food will be discarded before 2:00pm. Inspector provided Time as a public health control form. Also, beef and noodle soup 123F, beef stew 126F, employee reheated to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 1
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
Basic 9
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 cooler near back door with ice build up (51F) also small unit in front of stove (48F). **Warning**
50-09-4Basic – Current Hotel and Restaurant license not displayed. Expired license posted (June 1, 2026).
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep table, employee moved. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cleaned stacked containers above triple sink.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, spoons and other utensils in 98F water, employee discarded and placed sanitized utensils back on stove to keep it hot. **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food residue, employee cleaned during inspection. **Corrected On-Site**
51-18-6Basic – No copy of latest inspection report available. No documents available at inspection time.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. No sign provided at the Female bathroom.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of the cook line, shelves soiled with food residue, also cooler behind bar soiled.
Inspector observations synchronized from DBPR on August 15, 2026 11:14 AM.
Violation category totals
1 observation(s)
3 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)
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.