BRAISED ONION
754 NE 25 AVE, OCALA 34470-6318
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 5/8/2025
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in the walk in cooler near fans.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of reach in cooler on cooks line, manager discarded drink. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Cutting board on cooks line with deep cut marks.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in water 97F on cooks line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink between cook line and dish machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated they do serve undercooked salmon at the customers request, Operator contacted distributer and received the parasite letter during the inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken in reach in cooler drawers on cooks line. Raw beef and fish over crab cakes in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (46F - Cold Holding); cheese (45F - Cold Holding) items in middle flip top cooler. Tomatoes 38, cheese 44. corn (45F - Cold Holding); cheese (45F - Cold Holding); potatoes (46F - Cold Holding); mushrooms (44F - Cold Holding); sausage (44F - Cold Holding) items in reach in cooler at the end of cooks line, operator placed ice on all items do rapidly drop in temperature. Corn 43, sausage 40, potatoes 44, mushrooms 43. **Corrective Action Taken**
- 03F-02-5:High 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 and the time removed from temperature control cannot be determined. On cooked potatoes on cooks line, operator time marked. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 backflows missing from faucets at mop sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Manager filled buckets at Handwash sink with water. Green utensil in Handwash sink at back server station, employee moved item. **Corrective Action Taken**
Food safety inspection conducted on 5/8/2025 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 10/30/2024
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Manager removed Corrected On-Site
- 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 lunch box stored on top of fruit in walk-in-cooler /. Manager removed. Corrected On-Site Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Two plastic bin with cracks on rack. Manager discarded Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Box of icing stored on floor in walk-in-freezer Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on side of cooling unit in walk-in-freezer
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( flour ). Manager removed scoops from container Corrected On-Site
- 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. Repeat Violation
Food safety inspection conducted on 10/30/2024 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 4/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/2/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack, keys and cellphone stored on and above flip-top make table cooler. Manager removed all the items. Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
- 08B-38-4:Basic - Food stored on floor. Observed open box of shrimp stored on floor in walk-in-freezer
- 33-16-4:Basic - Open dumpster lid. Observed open dumpster lid.
- 25-05-4:Basic - Single-service articles improperly stored. Observed single service trays on top of ice machine not inverted or protected. Observed coffee filters in dry goods storage area not protected.
- 08B-12-5:Basic - Stored food not covered. Observed ham and lamb in walk-in-cooler not covered.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (strawberries) stored over ready-to-eat food ( salad dressing) in walk in cooler
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 0ppm CL. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
Food safety inspection conducted on 4/2/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 12/6/2023
High Priority
7
Intermediate
4
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line, manager discarded. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee jacket on top of soda bags, Manager moved. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, spoon handle touching crab and corn salad, manager removed the spoon. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the dessert station, utensils in 98F water, employee discarded the water and washed the utensils. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with some rust
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed some soup bowls food residue, Manager moved to dish machine Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the cook line, started wearing gloves no hand washed occurred, employee washed her hands properly. Corrected On-Site
- 09-01-4:High 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. Female employee at the cook line, cutting carrots for salad with her bare hands, Inspector instructed to washed hands and use gloves. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw shrimp above eggplant, Manager moved. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler in house dressing date marked 11/21/23.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the salad station, Caesar dressing made with ready to eat egg yolk 51F, manager moved to freezer to dropped temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High 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 cook line on the side of the grill, butter no time marked, Manager time marked. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, under prep table creole sauce 89F, manager reheated to 173F, also onion soup on stove 98F, manager turned on, temperature reaches 208F. Also aju 120F manager reheated to boiled. Corrected On-Site
- 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 dessert station milk no date marked, employee date 12/04/23.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee discarded liquid in sink at the end of the cook line.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
- 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. One photocopy (female employee).
Food safety inspection conducted on 12/6/2023 revealed 18 total violations (7 high priority, 4 intermediate, 7 basic).