DirtyFLRestaurant Inspection Data

FIORE'S CAFÉ

Pine Avenue
Ocala, Florida, 34471
Marion County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/9/2025

Inspection #: Visit ID: 8893061

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: employee ice cream in the walk-in freezer over food for the public. This was moved below and should be labeled. **Corrective Action Taken**
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: gaskets on the cook line reach-in cooler are stained.
  • 29-07-5:Basic - Plumbing system improperly installed or repaired. Observed: the cook line hand wash sink cold water handle spins freely, and does not provide non hot water when attempting to activate. The water available was at 137°+.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the mop sink, outside, lacks a Vacuum breaker on the hot water faucet. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: a pan in the cook line hand wash sink. The pan was removed. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed: the probe thermometer was 39° in a proper ice bath. This was adjusted during the inspection. Corrected On-Site
  • 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. Observed: only 1 current employee training certificate, any others over 60 days are expired.

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8892931

  • N/A:No Violations Were Observed

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8719361

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor by ice machine and washing machines.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water on cook line at 85F with 500ppm quat
  • 33-16-4:Basic - Open dumpster lid, and missing drain plug Behind establishment Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Food not covered in reach in freezer Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in bucket water.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following item and cold holding temperature in the Walk-in Cooler: Fish (50F - Cold Holding) Fish has been in the walk-in-cooler overnight on the bottom shelf.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following item and cold holding temperature in the Walk-in Cooler: Fish (50F - Cold Holding) Fish has been in the walk-in-cooler overnight on the bottom shelf.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink behind establishment Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand wash sink on cook line
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No valid food certified manager certificates at establishment for any employee. Warning

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8578240

  • 08B-38-4:Basic - Food stored on floor. Observed in walk-in-freezer box of tilapia and box of Chicken stored on the floor.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed In-use utensil in non-time/temperature control food stored with handle touching food ( ice).
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs in either of the bathrooms. Inspector provided signs.
  • 33-16-4:Basic - Open dumpster lid. Observed dumpster lid open and missing drain plug.
  • 08B-12-5:Basic - Stored food not covered. Observed in walk-in-cooler beef and sausage both covered. Manager covered both items Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of rubbing alcohol stored with coffee and above coffee maker.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip-top make table cooler on cookline butter container overfilled above chill line at 46F and below chill line at 41F. Manager advised that the butter had been placed there one hour earlier. Butter was removed and placed in walk-in-cooler. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at outside mop sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash a spoon in hand wash sink.

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8578119

  • N/A:No Violations Were Observed

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8341173

  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Above the pizza oven. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line utensils in 89F water, Manager moved to stove. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, hood filters with grease. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables, manager moved all. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, two containers with no labels, Manager labeled sugar and flour. Corrected On-Site Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, observed two 5 gallon buckets with marinara sauce cooked 12/18/23 at 56F and 58F. Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, observed two 5 gallon buckets with marinara sauce cooked 12/18/23 at 56F and 58F.
  • 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. At inspection time, in use dish machine with 0 ppm, Manager prime and run machine two more times, chlorine 0 ppm. Manager set up triple sink with chlorine (50ppm). Warning
  • 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 cutting parsley with bare hands, parsley used as garnish for plates. Inspector instructed to wash hands and use gloves. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine 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.