BEST WESTERN OCALA PARK CENTRE
3701 Southwest 38th Avenue
Ocala, Florida, 34474
Canterbury Circle Apartments
Marion County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/19/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, with ambient temperature of 50F, milk 52F. **Warning** - From follow-up inspection 2025-02-19: Reach-in cooler at the buffet station with ambient temperature of 56F, also reach-in cooler at the main kitchen area not working (no time temperature control for safety (TCS) food on site). **Time Extended**
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the breakfast station (buffet area) sausage gravy and utensils for Hot holding items not under sneeze guards, gravy containers don't have hinged lid **Warning** - From follow-up inspection 2025-02-19: No change. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, milk 52F (left overnight in cooler), eggs 58F. At the front buffet station, yogurt 48F, boiled eggs 47F, cream cheese 48F, employee moved all items to freezer to drop temperature down, items placed around 8:00Am, milk 50F and 58F(stop sale). **Warning** - From follow-up inspection 2025-02-19: Reach-in cooler at the kitchen area, not working, no time temperature control for safety (TCS) food in cooler. Reach-in cooler at the storage area, milk 41F. Buffet station, cream cheese 46F, boiled eggs 46F, yogurt 47F, ambient temperature of 56F. Per employee all items place at 6:15am and will be discarded at 9:30am. **Admin Complaint**
Food safety inspection conducted on 2/19/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 2/11/2025
High Priority
4
Intermediate
6
Basic
1
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, with ambient temperature of 50F, milk 52F. **Warning**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the breakfast station (buffet area) sausage gravy and utensils for Hot holding items not under sneeze guards, gravy containers don't have hinged lid **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, milk 52F. At the buffet station, milk 50F and 58F(stop sale).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, milk 52F (left overnight in cooler), eggs 58F. At the front buffet station, yogurt 48F, boiled eggs 47F, cream cheese 48F, employee moved all items to freezer to drop temperature down, items placed around 8:00Am, milk 50F and 58F(stop sale). **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap containers stored next to liquid eggs, employee moved. **Corrected On-Site**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach-in cooler at the storage area reading 20F, ambient temperature of 40F.
- 02C-03-5:Intermediate - 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 cook line, milk no date.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, towels inside sink, employee moved. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, no soap, employee provided. **Corrected On-Site**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. No battery, Employee installed new battery. **Corrected On-Site**
Food safety inspection conducted on 2/11/2025 revealed 11 total violations (4 high priority, 6 intermediate, 1 basic).