THE FIERY CHEF
2637 E SILVER SPRING BLVD · OCALA · Marion County · FL 34470
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 6
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. In walk-in cooler, observed food cooked 02/22/24: chili 55F, cheese sauce no cheese 54F, meatballs 47F, alfredo sauce 49F, piccata 48F, pork gravy 49F, food stored in deep plastic containers **Warning**
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. In walk-in cooler, observed food cooked 02/22/24: chili 55F, cheese sauce no cheese 54F, meatballs 47F, alfredo sauce 49F, piccata 48F, pork gravy 49F, food stored in deep plastic containers **Warning**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee sneeze and cover his mouth with hands, went to sink and washed hands less than 10 seconds and dry hands with white towel that was hanging from his apron, after that employee grab cleaned container and move it to cook line and returned back to hand sink and washed his hands properly. **Corrected On-Site**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line: spinach mixed date marked 2/16/24: roasted garlic date marked 2/15/24, black beans 2/12/24.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the prep area, lettuce stored overnight above filling line 48-51F.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the prep area, lettuce stored overnight above filling line 48-51F.
Intermediate 3
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler observed multiple food containers (5 gallon plastic buckets used to performed cooling process and stored food, also plastic bins covered when cooling process was performed.
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Peppercorn steak no consumer advisory. Per operator steak cooked (medium-rare), around 140F Online website and onsite item. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the prep area, cut tomatoes no date marked, per employee tomatoes cut 2/20/24. **Repeat Violation**
Basic 5
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on top of reach-in cooler/prep table, also on shelves next to drinks.
08B-38-4Basic – Food stored on floor. In walk-in freezer waffle case on floor. **Repeat Violation**
16-46-4Basic – Old labels stuck to food containers after cleaning. Old label residues on cleaned stacked containers.
25-05-4Basic – Single-service articles improperly stored. At the hallway, single services boxes on floor.
Inspector observations synchronized from DBPR on October 11, 2026 2:02 PM.
Violation category totals
3 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 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.