DirtyFLRestaurant Inspection Data

HEAVENS TABLE

Based on 12 health inspections, HEAVENS TABLE in OCALA has earned a 3.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 12 reports on file

206 MIDWAY RD

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 12 health inspection reports

All Inspection Reports

11/17/2025· 3mo ago

Visit ID: 13572529

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

11/5/2025· 4mo ago

Visit ID: 10874847

Follow-up Inspection Required

1 high, 1 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled with food residue and mold like substance.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. In use dish machine 124F, operator called for service. Warning

6/18/2025· 8mo ago

Visit ID: 10836747

Met Inspection Standards

1 int, 4 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard boxes lining shelves in walk-in cooler.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the dish machine room, also cleaned stacked metal pans at the triple sink area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with mold like substance.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked cups with old stickers, employee removed the stickers and placed back in dish machine. **Corrective Action Taken**
  • 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 female employee.

5/9/2025· 10mo ago

Visit ID: 10721844

Met Inspection Standards

1 high, 1 int

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken stored above raw pork, employee moved and stored properly. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near triple sink, Manager provided. Corrected On-Site

12/13/2024· 1y 2mo ago

Visit ID: 10733166

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

12/3/2024· 1y 3mo ago

Visit ID: 10721826

Follow-up Inspection Required

1 high

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in use at arriving time reading 136F, Manager called for service. Three compartment sink set up with quaternary ammonium 300ppm. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-03: Maximum temperature after running machine twice, 140.5. Triple sink already set up with quaternary ammonium 300ppm. Manager called for service. Admin Complaint **Corrective Action Taken**

11/15/2024· 1y 3mo ago

Visit ID: 8717206

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the prep area, observed scoop handle in direct contact with white chocolate chips, manager removed the scoop. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Opened employee energy drink in freezer near back door, Manager removed. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reach-in cooler at the cook line, gallon of milk refilled with pineapple juice, Manager voluntarily discarded the juice and gallon. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. Observed scoop with cracked and missing handle inside flour bin, Manager discarded. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in use at arriving time reading 136F, Manager called for service. Three compartment sink set up with quaternary ammonium 300ppm. Repeat Violation Admin Complaint
  • 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 one male employee. Repeat Violation Admin Complaint
  • 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, observed turkey with a date from 10/20/24, per employee turkey was pulled out of freezer on 10/13/2024, Manager dated. Corrected On-Site

5/13/2024· 1y 10mo ago

Visit ID: 8667893

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

5/6/2024· 1y 10mo ago

Visit ID: 8626798

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard for floor mixer car from walk-in freezer. Can rack next to dry storage room.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing in standing water in prep sink. Manager placed ground beef under running water. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over soup in reach-in cooler next to walk-in freezer. Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse of high temperature dish machine, 138F and 142F. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for one male employee. Repeat Violation Admin Complaint

3/15/2024· 1y 12mo ago

Visit ID: 8626365

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

3/6/2024· 2y ago

Visit ID: 8529964

Follow-up Inspection Required

4 high, 3 int, 1 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Employee drink stored in cooler above customers food, manager moved. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two dented cans, pizza sauce and tomato sauce.
  • 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 touched with bare hands cut lettuce, inspector instructed manager to addressed situation with employee, stop sale issued for one lettuce. Employee used hand sink and properly washed hands, used gloves and wrapped the lettuce. Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, observed raw ground beef stored above pork ribs, manager stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bare hand contact with lettuce.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee use triple sink. Inspector instructed to use Handwash sink. Warning
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. In use brush, manager discarded. 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. For one male prep employee

10/18/2023· 2y 4mo ago

Visit ID: 8520040

Met Inspection Standards

1 int

  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.