ADENA GOLF AND COUNTRY CLUB
950 NW 70 ST · OCALA · Marion County · FL 34475
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee dropped chicken on floor and picked up with gloved hand then continued to change glove and prepare food without first washing hands.
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. Male employee touched focaccia bread with bare hands.
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Eight portions of red snapper 38F in reach in make table near dining room. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near baking area: dish with egg wash containing raw shell eggs on shelf over small cakes. Moved during this inspection. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Eight pieces of red snapper in vacuum sealed packages at 39F.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roux made with real butter 109F held at room temperature overnight.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roux made with real butter 109F held at room temperature overnight. Stop sale issued.
41-10-4High Priority – Toxic substance/chemical improperly stored. Magic eraser sponges on shelf over clean dishes in ware wash area.
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added. No device located on hose connection side of splitter.
Intermediate 5
53B-16-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Female employee washing dishes unaware of how machine is sanitizing and not aware of gages on machine. High temp dish machine utilized. Discussed requirements and machine functions with employee during this inspection. **Corrective Action Taken**
03G-46-2Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment is vacuum sealing a combination of raw and cooked foods. Multiple items found sealed in walk in freezer missing minimum label requirements. Multiple ready to eat and raw items in reach in make table and walk in cooler in sealed packages. Fish found in sealed packages no longer frozen. **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
31B-02-4Intermediate – No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Sink behind bar with no towels. Sink in room behind bar with no soap or towels. Added during this inspection. **Corrected On-Site**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing a combination of raw and cooked foods. Multiple items found sealed in walk in freezer missing minimum label requirements. Multiple ready to eat and raw items in reach in make table and walk in cooler in sealed packages. Fish found in sealed packages no longer frozen. **Warning**
Basic 6
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. One tank in back room. **Repeat Violation**
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf over prep table in kitchen near walk in freezer. Pans on top shelf not inverted.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Small bag on table over clean dishes. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing watch while preparing food. Female employee working with clean dishes with multiple bracelets.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic pans stacked together wet.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. Bucket on floor behind bar.
Inspector observations synchronized from DBPR on September 23, 2026 12:18 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.