DUGOUT FAMILY SPORTS BAR AND GRILL
Southeast Maricamp Road
Ocala, Florida, 34471
Marion County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/2/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the bar area with mold like substance
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Next to soda machine, cleaned stacked cups wet.
- 14-11-5:Basic - Equipment in poor repair. Reach-in cooler at the cook line, gasket torn, also left door repaired with black tape.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the server area, soda machine (soda base behind nozzle) soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled with food debris and mold like substance on the back of cooler. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (chicken wing cooler). Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted, also soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls covered with grease and debris, also walk-in cooler walls dusty.
- 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, diced tomatoes 50F, cheese 50F, Manager moved to freezer. **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, grilled onions, peppers and mushrooms no time marked, Manager marked 12:00-4:00. Corrected On-Site
- 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Reach-in cooler at the bar area, heavy cream no date marked, unable to determine when was opened
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with blade heavily soiled. Also, at the cook line, interior of the oven soiled.
Food safety inspection conducted on 10/2/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 4/9/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
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. At the server station. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the server station, water at room temp.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled, also gaskets and reach-in coolers door frames. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior Reach-in coolers and shelves heavily soiled. Employee started cleaning the shelves.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (raw fish ). Repeat Violation
- 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 placed garnish on top of spinach dip.
- 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 ham and roast beef stored above filling line at 40 and 51F, employee moved top portions to freezer n **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, chicken 78F, Manager will placed on time. Chicken cooked at 1:45pm and will be discarded at 5:45. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
- 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 male prep employee
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female server.
Food safety inspection conducted on 4/9/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 12/1/2023
High Priority
4
Intermediate
4
Basic
12
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance, also ice chute.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, employee moved, also drinks inside coolers above customers food. Corrected On-Site Repeat Violation
- 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 cook line, employee back back above steam table.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At the server area, observed cleaned stacked cups with wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Reach-in cooler at the cook line, top lid in disrepair, also observed duct take on left door.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at the cook line and under cooking equipment heavily soiled with build up of grease.
- 08B-38-4:Basic - Food stored on floor. At the dry storage area, oil jugs on floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed four soiled knife stored between reach-in cooler lids, inspector instructed to move knives to triple sink. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled, also soda base at the soda machine. Exterior of cooking equipment soiled. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the cook line, above steam table, metal togo lids not inverted.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Multiple reach-in coolers with standing water.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables.
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Fried chicken tender at 148F, employee moved back to fryer temperature came above 165F. 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 at the cook line, cut tomatoes 51F, per employee cooler being opened, all other items in cooler at 41F.
- 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, chicken wings, grilled peppers, grilled onions and grill mushrooms no time marked per Employee all items were cooked around 12:45.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Near back door area, observed soap containers stored on shelf above soda bags.
- 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. Reach-in cooler at the prep area, hot dogs no date marked, also at the cook line queso no date marked, employee dated. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Female employee on site.
- 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/ Four food employees, no manager on site.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the server station, spray bottle not labeled.
Food safety inspection conducted on 12/1/2023 revealed 20 total violations (4 high priority, 4 intermediate, 12 basic).