DirtyFLRestaurant Inspection Data

COUNTRY INNS AND SUITES

COUNTRY INNS AND SUITES has 6 health inspections on file for its OCALA location, with an overall rating of 3.3/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

3720 Southwest College Road
Ocala, Florida, 34474
Canterbury Circle Apartments
Marion County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 13627031

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

2/5/2026· 1mo ago

Visit ID: 13624096

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. No chemical connected, no manual ware washing performed properly. Warning - From follow-up inspection 2026-02-05: Unable to verified due to possible malfunction, manager scheduled technician visit (02/09/26). **Time Extended**

2/2/2026· 1mo ago

Visit ID: 10885192

Follow-up Inspection Required

4 high, 3 int, 4 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the kitchen area, ceiling tiles with water damage and stains
  • 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 with ambient temperature of 48F and ice build up: yogurt 48F-49F, cream cheese 48F, milk 50F, Canadian bacon 46F, eggs 48Ff Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of juice machine soiled with syrup build up, Employee cleaned. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Box withTray liners stored on floor, manager moved off the floor. Corrected On-Site
  • 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. No chemical connected, no manual ware washing performed properly. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At inspection time utensils not sanitized properly, manager provided chlorine. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler with ambient temperature of 48F and ice build up: yogurt 48F-49F, cream cheese 48F, milk 50F, Canadian bacon 46F, eggs 48Ff Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler with ambient temperature of 48F and ice build up: yogurt 48F-49F, cream cheese 48F, milk 50F, Canadian bacon 46F, eggs 48Ff Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Yellow thermometer on site, not working (no batteries).
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No chemicals connected to dish machine, manual ware washing performed incorrectly with warm water. Manager provided chlorine during inspection. Warning

4/1/2025· 11mo ago

Visit ID: 10764936

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

1/24/2025· 1y 1mo ago

Visit ID: 8735244

Follow-up Inspection Required

2 high, 3 int

  • 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, Butter packets 68F, per employee butter was out at breakfast buffet since 6:15am, at 10:15 butter 62F.
  • 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, Butter packets 68F, per employee butter was out at breakfast buffet since 6:15am, at 10:15 butter 62F. Manager will use time as a public health control. For was provided during inspection.
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager certification on site for operator. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. Corrected On-Site
  • 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. Photocopy, or original certificate on site.

1/23/2024· 2y 1mo ago

Visit ID: 8357052

Met Inspection Standards

1 int

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand sink.