WOLFY¿S RESTAURANT
2159 EAST SILVER SPRINGS BLVD · OCALA · Marion County · FL 34470
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked eggs and immediately after handle clean plates and touched the food contact surface. Inspector addressed situation, employee change plates and washed his hands properly. **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the server station, boiled eggs date larked 9/09/24, per employee eggs were cooked and peel today, Employee fixed date marked. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed gravy at 92F, per employee gravy was placed at 7:00am. Gravy was prepared 09/22/24. **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 server station butter packets no time marked, employee marked. **Corrected On-Site**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, observed gravy placed on top of steam table at 92F
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, observed chili 126-130F, Employee moved to stove to reheated.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 6
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. Reach-in cooler at the cook line, milk no date marked, also chicken salad. In walk-in cooler, observed tray of lasagna no date marked, per employee lasagna was cooked 09/21/24, chicken and backed potatoes no date marked. Per employee items were prepared 09/20-22/24.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Total of seven food worker employees, no manager on site.
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For four employees **Repeat Violation** **Admin Complaint**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For multiple employees **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. Handwash sink at the cook line, also sink at the dish machine area, manager provided soap. Also no paper towels at the cook line and, server and dish machine area. Manager provided all. **Corrected On-Site** **Repeat Violation**
Basic 7
14-01-5Basic – Bowl or other container with no handle used to dispense food. In freezer, observed bowl no handle inside fries. **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line and prep area. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On server employee drink on prep tables, Employee moved all. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.cleaned stacked cups at the server station.
36-73-4Basic – Floor soiled/has accumulation of debris. Floors under equipment heavily soiled. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and Hot holding equipment soiled. Walk-in cooler shelves soiled. **Repeat Violation** **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled, also interior of microwave soiled.
Inspector observations synchronized from DBPR on September 24, 2026 12:48 PM.
Violation category totals
1 observation(s)
2 observation(s)
3 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)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.