SAYULITA TAQUERIA
10 NE 1 ST · OCALA · Marion County · FL 34470
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 10
08B-02-4High Priority – Displayed food not properly protected from contamination. Tea on counter not covered at dining area. Covered. **Corrected On-Site**
12A-10-4High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and continued to work without washing hands. **Repeat Violation**
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. More than 50 live flies behind bar. Approximately eight live flies in ladies room. Approximately five live flies in men's restroom. Two live flys in prep area. Two live flies in kitchen area.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen area: corn 50°. Salsa 49-50°. Cheese 49°. Beans 46°. Fish 54°. Shrimp 51°. Stop sale issued and fish and shrimp moved to different unit.
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. In hot holding cabinet: mahi 124°. Stop sale issued.
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. Salsa and sour cream in server station. Time mark added. **Corrected On-Site** **Repeat Violation**
03E-05-4High Priority – Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not stirred/rotated. Bag of beans 71°. Left in microwave for one hour at room temperature. Employee began quicker method to reheat within two hours.
02C-01-4High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler pork date marked 5/4 and 5/7. Stop sale issued.
01B-03-4High Priority – Stop Sale issued due to adulteration of food product. Issued due to temperature control, in reach in cooler salsa 49-50°. Beans 46°. Corn 50° In hot holding case fish 124°. Date marking more than 7 days on pork.
41-02-4High Priority – Toxic substance/chemical stored by or with food. Bottles hanging on shelf next to clean dishes in bar area. Also, container of soap not labeled. **Repeat Violation**
Intermediate 3
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Sink at bar area used to dump as evidenced by ice, straws and garnishes in sink. Also, dishes stored in sink **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Sink in bar area. Placed towels at sink. **Corrected On-Site**
14-77-6Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Unit 50°.
Basic 15
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. One tank near restrooms.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans in server station **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks over prep areas and over reach in coolers. All discarded. **Corrected On-Site** **Repeat Violation**
40-07-4Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse inside case of ketchup. Fan and phone on make table. Glasses on shelf over prep table. All moved. **Corrected On-Site** **Repeat Violation**
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. Male employee preparing food.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Glasses in server station
29-09-4Basic – Faucet/handle not adequate at plumbing fixture. In both restrooms knobs need to be turned numerous times to allow water to run at hand sinks. Making sinks inaccessible.
36-73-4Basic – Floor soiled/has accumulation of debris. Under all equipment in kitchen area, trash, food debris, and grease. In both bathrooms wads of wet toilet paper on floor near wall. In prep area under all tables and equipments, packaging material, food and dishes. Behind bar under all equipment food debris and paper. **Repeat Violation**
36-24-5Basic – Hole in or other damage to wall. Holes in wall throughout entire establishment.
14-69-4Basic – Ice buildup in reach-in freezer. Freezer in kitchen area.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. On one oven handle. Removed. **Corrected On-Site**
22-19-4Basic – Interior of microwave soiled with encrusted food debris. Microwave in kitchen **Repeat Violation**
27-10-4Basic – No hot running water at mop sink. Sink in room near stairs.
29-49-5Basic – Observed standing water in bottom of reach-in cooler. Reach in unit under pass thru. **Repeat Violation**
35B-05-4Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door to back patio near bar propped open while in service.
Inspector observations synchronized from DBPR on August 11, 2026 1:32 AM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 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.