DirtyFLRestaurant Inspection Data

DEPOT ON MAGNOLIA

Food safety records indicate DEPOT ON MAGNOLIA in OCALA has 5 inspections with a 1.1/5 overall rating. Food safety practices have remained consistent.

533 NE 1 AVE

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/2/2025

Inspection #: Visit ID: 10900448

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside cheese, also inside sugar bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep table, employee moved all. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil jugs underneath prep table n
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned in-use containers with old stickers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled, also can opener blade soiled
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep area, sugar and flour bin not labeled.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the kitchen entrance, raw beef stored above portioned bags of fruits and opened vegetables wontons, Manager moved and stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler, meatloaf 45F, manager voluntarily discarded, cheese 52F manager moved to freezer items placed one hour ago above the cooling line. At the cook line, butter 48F, per manager butter moved from refrigerator around 10:45 am, manager will discarded at 2:45pm, Time as a public health control form provided. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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, Hot holding: grilled peppers 80F, burgers 108F, per manager items were heated one hour ago, Manager will use time as a public health control form. Inspector provided a digital copy of the form. Manager time marked 10:00-2:00 and 11:00-3:00. Corrected On-Site Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer missing at the no chemical side of the splitter, Manager added one during inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the front counter area (server station) ice chute soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new male employee on site.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, white rice no date marked, manager voluntarily discarded.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the mop sink area, spray bottle with purple liquid not labeled.
  • 03C-94-4:Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For burgers, inspector provided a digital copy.

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10707045

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler on cooks line, operator moved phone. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter.
  • 14-11-5:Basic - Equipment in poor repair. Shelves in walk in cooler the paint is chipping of and exposing rust.
  • 36-22-4:Basic - Floor area(s) covered with standing water. By the soda syrup boxes.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle outside back door area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. One knife in water at 79F and multiple scoops in water at 127F, operator replaced water 133F. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler soiled.
  • 08B-12-5:Basic - Stored food not covered. Small container of coconut flakes with no lid above computer in kitchen, operator covered. Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old fryer outside of back door, operator stated someone is scheduled to pick it up.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over icing in reach in cooler on cooks line, operator moved eggs. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade red sauce (67F - Cold Holding) items sitting on cooks line at room temperature, operator stated he had it out to made flatbreads and had not placed it back in cooler yet, he then placed item back in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soups (123,125F - Hot Holding) items in steam table for no more than 2 hours, operator reheated items at 168 and 177. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Oven cleaner and simple green by seasonings on the cooks line, operator moved chemicals. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of the splitter with white hose attached at mop sink. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on ice machine at front counter. Stained cutting board on cooks line reach in cooler. Operator started cleaning items during inspection. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using quaternary ammonia for spray bottles.

Inspection Date: 10/29/2024

Inspection #: Visit ID: 8790773

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of water with ice on top of flip-top make table cooler in kitchen
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked hamburger in reach in freezer in kitchen Raw fish over raw fries in reach in freezer Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8542121

  • 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 server/storage area, Employee personal items above cleaned containers, employee moved all. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor soiled.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, employee removed towel. Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the entrance of the cook line, employee cleaned during inspection. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers stored above hot dogs, Employee moved and stored properly. 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, observed slaw date marked 2/22/24
  • 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, raw burgers 47F, Manager moved to freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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, hush puppies 72F, per employee hush puppies came out at 12:00-12:30, establishment closed at 3:00pm and item will be discarded. Inspector provided time as a Public Health control form during inspection. Also observed pulled pork at 120F, employee placed pork inside freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At inspection time, three servers and two kitchen employees handling food, no manager on site.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two female employees
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one female employee

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8389093

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reach-in cooler at the cook line, observed thawed mahi not removed from reduce oxygen package, Manager started removing fish from package. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the server station, observed knife and utensils in 74F and 79F water.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board at the cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the server station soiled, employee cleaned during inspection. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
  • 41-07-4:High Priority - Container of medicine improperly stored. At the cook line, medicine stored above reach-in cooler, manager moved. 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. Male employee at the cook line touched heated bread with his bare hands, inspector addressed situation. **Corrective Action Taken**
  • 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, items stored above filling area, butter 48F, quiche 57F, manager moved below. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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, soup 119F, Manager moved to grilled to reheated. **Corrective Action Taken**