BRAISED ONION
754 NE 25 AVE · OCALA · Marion County · FL 34470-6318
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
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. Female employee at the cook line, started wearing gloves no hand washed occurred, employee washed her hands properly. **Corrected On-Site**
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 at the cook line, cutting carrots for salad with her bare hands, Inspector instructed to washed hands and use gloves. **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In walk-in freezer, raw shrimp above eggplant, Manager moved. **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. In walk-in cooler in house dressing date marked 11/21/23.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the salad station, Caesar dressing made with ready to eat egg yolk 51F, manager moved to freezer to dropped temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – 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. At the cook line on the side of the grill, butter no time marked, Manager time marked. **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 cook line, under prep table creole sauce 89F, manager reheated to 173F, also onion soup on stove 98F, manager turned on, temperature reaches 208F. Also aju 120F manager reheated to boiled. **Corrected On-Site**
Intermediate 4
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the dessert station milk no date marked, employee date 12/04/23.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee discarded liquid in sink at the end of the cook line.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
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 photocopy (female employee).
Basic 7
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line, manager discarded. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee jacket on top of soda bags, Manager moved. **Corrected On-Site**
10-06-5Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, spoon handle touching crab and corn salad, manager removed the spoon. **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the dessert station, utensils in 98F water, employee discarded the water and washed the utensils. **Corrected On-Site** **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with some rust
16-48-4Basic – Old food stuck to clean dishware/utensils. Observed some soup bowls food residue, Manager moved to dish machine **Corrected On-Site**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
Inspector observations synchronized from DBPR on October 17, 2026 11:29 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 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.