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
18 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees started wearing gloves and handling food, no hand washed occurred prior to wearing gloves, inspector instructed to wash hands. **Repeat Violation** **Admin Complaint**
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. Two employees working and handling with krab with bare hands.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employees, used mop sink to rinsed debris off, a knife and placed it back on magnet for later use, no washing and sanitization. Inspector instructed to moved knife to dish machine. **Corrective Action Taken**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, raw beef tray stored on top of cooked beef tray, manager moved and stored properly. **Corrected On-Site**
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In walk in freezer, raw fish tray stored above tray with cheese wontons, manager moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet station, krab salad 51F, corn 56F, cheese 52F, broccoli 52F, cut tomatoes 56F, octopus salad 53F, line set at 10:30Am, manager added more ice and water to well, also at the sushi bar, krab 56F, employee placed back inside cooler. Buffet food dropped to 41F. **Corrected On-Site**
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 buffet station, pita takes 105F-120F, green beans 98-112F, food cooked/heated around 11:30, manager voluntarily discarded all.
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with food residue, manager moved to dish machine. **Corrective Action Taken**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to added water to food tray for cooking, also sink on back prep area used to rinsed knife.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eight employees in kitchen area working with food and sic servers, no manager on site, Manager arrived during inspection. **Corrected On-Site**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For five employees working in kitchen and handling food.
Basic 7
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl no handle to scoop potatoes.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above, employee moved all. **Corrected On-Site** **Repeat Violation**
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. Two employees at the kitchen area working with food.
14-36-5Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on cook line (small double door) left door disrepair (doesn't closed completely).
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler and handles of coolers soiled with grease and food debris. Side of hood at the hibachi station.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. On cook line seafood mix 52F, left at room temperature for thawed, employee moved to freezer. **Repeat Violation**
Inspector observations synchronized from DBPR on October 7, 2026 12:54 PM.
Violation category totals
2 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)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.