BOWLERO EAST OCALA
BOWLERO EAST OCALA has 5 health inspections on file for its OCALA location, with an overall rating of 2.4/5. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 5 reports on file
3225 SE MARICAMP RD, OCALA 344716200
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
All Inspection Reports
1/27/2026· 1mo ago
Visit ID: 10882665
Met Inspection Standards5 int, 7 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to kitchen soda box station.
- 10-14-5:Basic - Ice bucket not inverted between uses. Ice buckets stored on kitchen ice machine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area hand washing sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy. Drawers beneath cook line grill greasy.
- 25-05-4:Basic - Single-service articles improperly stored. Case of to go cups on floor in back storage area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler in bar area.
- 08B-12-5:Basic - Stored food not covered. Pizzas stored in walk-in cooler. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to pizza ovens stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container stored in bar area hand washing sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter and bar area hand washing sink.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner behind front counter.
2/17/2025· 1y ago
Visit ID: 8776926
Met Inspection Standards1 int, 3 basic
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer stored above food served to the public. Manager discarded drink Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Box of napkins and drink lids stored on floor.
- 08B-12-5:Basic - Stored food not covered. Baked cookies in walk-in-cooler not covered
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in dispenser by back hand wash sink by three-compartment sink
2/5/2025· 1y 1mo ago
Visit ID: 8865888
Met Inspection Standards- N/A:No Violations Were Observed
8/20/2024· 1y 6mo ago
Visit ID: 8863531
Follow-up Inspection Required2 high, 4 int, 5 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
- 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 hat stored on top of oven. Manager removed hat Corrected On-Site
- 10-14-5:Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. wet
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted or protected in dry goods storage area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the flip-top make table cooler: Tomato sauce (51F - Cold Holding); sour cream (51F - Cold Holding) employee were not able to tell me how long those items had been in the flip-top make table cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler: Tomato sauce (51F - Cold Holding); sour cream (51F - Cold Holding) employee were not able to tell me how long those items had been in the flip-top make table cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl in bar hand wash sink. Manager removed. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge does not have any proof of food manager certification Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge does not have proof for any food handler certificates. Warning
3/5/2024· 2y ago
Visit ID: 8375416
Follow-up Inspection Required2 high, 3 int, 3 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with some mold like substance
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside salt container, employee removed.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 next to ice machine, not secured.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the front counter area, cheese stored above filling line (overnight), at inspection time cheese portion bags at: 51F, 51F and 53F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front counter area, cheese stored above filling line (overnight), at inspection time cheese portion bags at: 51F, 51F and 53F.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy during inspection. **Corrective Action Taken** Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the bar area, o soap, o paper towels and no sign. Repeat Violation
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Six photocopies, for National Registry certifications. Admin Complaint