ELEVATION 89 AT THE OCALA AIRPORT
1770 SW 60 AVE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
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 4/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/14/2025
High Priority
8
Intermediate
2
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside salt container, employee moved. Corrected On-Site Repeat Violation
- 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. In walk-in cooler six vacuum seal bags of raw tuna (40.6F), per manager tuna placed in walk-in cooler Saturday night.
- 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 at the cook line, manager discarded all. 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. Employees jackets and personal items above single service near back door, also cellphones on cutting board at the cook line, manager moved. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container on shelves near back door.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under equipments soiled.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Above grill.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the cook line heavily soiled with black substance.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and baskets heavily soiled. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (near walk-in cooler) with standing water.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the bar area, container with salt or sugar not labeled, employee labeled sugar. Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored near handwashing sink above cart with chips, manager moved. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line handling equipment and white cloths started wearing gloves, o hand washed occurred Repeat Violation Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cut tomatoes date marked 3/4/25, Manager relabeled 4/14/2025. 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. Reach-in cooler at the cook line, ribs date marked 4/6/25, also in walk-in cooler ribs dated 4/625 and chicken wings containers date marked 4/6-7/25
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler six vacuum seal bags of raw tuna (40.6F), per manager tuna placed in walk-in cooler Saturday night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, ham 50F, manager moved to freezer to dropped temperature down, also risotto on prep table 52F, rice 48F 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, chicken 130F, manager voluntarily discarded.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of Sanitizer solution on top of ice machine, also scrubbing pads, Manager moved all. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled. Repeat Violation
- 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, chili made 4/12/25 and fish dip 4/12/25 no date marked. Also at the cook line, chimichurri no date marked, manager dated 4/12/25. Corrected On-Site
Food safety inspection conducted on 4/14/2025 revealed 21 total violations (8 high priority, 2 intermediate, 11 basic).
Inspection on 11/5/2024
High Priority
5
Intermediate
5
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside corn, manager moved. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above single service, Manage moved all. Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee at the cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and baskets with mold like substance.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the server station, foil pans not inverted, manager inverted. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawed at room temperature inside sink, employee turned on the water. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the server station, container with white substance not labeled, manager labeled cornstarch. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee working with raw shrimp started wearing gloves, o hand washed occurred, inspector instructed to wash hands before wearing gloves.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at the server area.
- 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, cooked chicken wings date marked 11/28/24.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shrimp 44F, chicken wings 45F, butter milk 46F, butter 44F, raw chicken 45F, raw shrimp 52F, per manager delivery received around 2:00pm. Ambient air temperature 39F (in front of the fan). Temperatures dropped to 43F Corrected On-Site 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, cut tomatoes and lettuce no time, manager time marked. 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. Milk at the server cooler no date marked, manager dated. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine. **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke Nachos (sesame seared tuna) no asterisk on menu and next to consumer advisory. During inspection employee marked all menus Corrected On-Site
- 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 two employees
- 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.
Food safety inspection conducted on 11/5/2024 revealed 17 total violations (5 high priority, 5 intermediate, 7 basic).
Inspection on 12/15/2023
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks near server station.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over sauce near hand sink. Moved during this inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water 109F. Manager removed. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under three cutting boards. All were removed. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled with slimy substance. Cleaned. Corrected On-Site
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted pants, placed hand in pocket, and continued to move around containers of food in reach in cooler without washing hands. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Three pans of chicken wings 46F in walk in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three pans of chicken wings 46F in walk in cooler overnight. Stop sale issued. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slimey substance on two soda gun nozzles. Interior of oven soiled with grease.
- 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. Wings in walk in cooler cooked at operators other location on Monday with no date mark. Chili cooked onsite yesterday with no date mark. Repeat Violation
Food safety inspection conducted on 12/15/2023 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 9/6/2023
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Scoop for ice on towel on top of ice machine. Removed and placed on sheet pan.
- 08B-37-4:Basic - Food stored in a prohibited area. Chili on floor in walk in cooler. Unwashed produce on shelf over cream and milk in walk in cooler. Unwashed squash on top of wings in walk in cooler. Chili uncovered in walk in cooler. Tortilla chips on shelf over make table not covered. Pitchers of water near entrance in dining room with no overhead protection.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then continued to work without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 68F on cookline, employee stated butter is placed back under refrigeration if not used. Chef added to Time as a Public Health Control (TPHC) and will discard at the end of four hours. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on top of ice machine. Moved. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance. Interior of oven on cookline soiled with grease.
- 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/ Five employees working with no certified food manager on site. Manager arrived during this inspection. Corrected 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: chili cooked yesterday with no date mark. Wings cooked Sunday with no date mark. Also, in reach in cooler in server station: milk opened yesterday with no date mark. Repeat Violation
Food safety inspection conducted on 9/6/2023 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).