DirtyFLRestaurant Inspection Data

BEST WESTERN OCALA PARK CENTRE

Food safety records indicate BEST WESTERN OCALA PARK CENTRE in OCALA has 5 inspections with a 3.4/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

3701 Southwest 38th Avenue
Ocala, Florida, 34474
Canterbury Circle Apartments
Marion County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 5 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 10878481

Met Inspection Standards

4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored above opened cereal bags and syrup jugs, employee moved all. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of juice machine and coffee machine, employee cleaned during inspection. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the storage area, soiled with food residue.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the kitchen area, sausage 33F thawed at room temperature, employee moved to cooler. Corrected On-Site

4/21/2025· 10mo ago

Visit ID: 10782668

Met Inspection Standards
  • N/A:No Violations Were Observed

2/19/2025· 1y ago

Visit ID: 10777177

Follow-up Inspection Required

2 high, 1 basic

  • 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

2/11/2025· 1y ago

Visit ID: 8763997

Follow-up Inspection Required

4 high, 6 int, 1 basic

  • 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

6/10/2024· 1y 9mo ago

Visit ID: 8688587

Met Inspection Standards

1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of juice machine soiled.