AUNT FANNIES RESTAURANT
1031 S PINE ST · OCALA · Marion County · FL 34471
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 11
08B-02-4High Priority – Displayed food not properly protected from contamination. Water pitchers on front counter at dining room.
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female server did not wash hands prior to touching toast
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. Female employee touched toast to butter with unwashed bare hands.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On front counter: butter 50°, 60°, 65°. Placed butter dishes in deeper pan of ice. **Corrective Action Taken** **Repeat Violation**
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. In steamtable on cookline: soup 110°. Beans 101°. Beans 110°. Began reheating. **Corrective Action Taken**
03F-02-4High Priority – Potentially hazardous (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. Eggs on cookline. Added time. **Corrected On-Site**
08A-18-5High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer – all products not commercially packaged. In reach in freezer at cookline: pan of raw beef over bag of fries. **Repeat Violation**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. More than 50 dry hard droppings on floor under dry storage shelves near indoor walk in freezer and walk in cooler.
35A-21-4High Priority – Rodent burrow or rodent nesting materials present. One nest behind indoor walk in cooler, ripped paper and plastic food containers. One nest behind walk in cooler torn paper and plastic.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Meat loaf in reach in cooler with no date mark. Unable to determine date prepared. Toast, touched by server with unwashed hands.
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In prep area, more than 200 ppm.
Intermediate 3
02C-03-4Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in three reach in coolers. Also, meatloaf in reach in cooler at cookline. Date prepared unknown, stop sale issued.
22-28-4Intermediate – Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler on cookline. **Repeat Violation**
53B-09-4Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photo copy provided.
Basic 11
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance and dust on vents in dining area and on wall in kitchen area.
12B-12-4Basic – Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Plastic cup with drink on shelf over dipperwell. Moved. **Corrected On-Site** **Repeat Violation**
40-07-4Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket on top of box of potatoes near back door. **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Glasses in server station wet nested. **Repeat Violation**
16-13-4Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in middle sink. Rinse in sanitizer sink.
14-38-4Basic – Food storage container/container lid cracked or broken. Several broken containers in use with food. Also, cutting board no longer cleanable. Also, ice buildup around walk in freezer door.
23-07-4Basic – Gaskets with slimy/mold-like build-up. Reach in unit on cookline.
36-24-5Basic – Hole in or other damage to wall. Several holes in back dry storage area of kitchen.
29-49-5Basic – Observed standing water in bottom of reach-in cooler. On bottom of reach in cooler on cookline. **Repeat Violation**
06-05-4Basic – Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef thawing in pan of water near back door. Placed in running water. **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Two on cookline. Placed in bucket. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 1:46 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 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)
2 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.