DirtyFLRestaurant Inspection Data

HORSE & HOUNDS

HORSE & HOUNDS maintains a 2.2/5 food safety rating based on 7 health department inspections in OCALA. Recent inspections show improving food safety practices.

6998 N US HWY 27

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/26/2025

Inspection #: Visit ID: 13527726

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: blue cheese (49F - Cold Holding); ranch dressing (45F - Cold Holding); blue cheese dressing (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager had employee place items in ice bath to reduce temperature to 41F. **Corrective Action Taken** Admin Complaint - From follow-up inspection 2025-09-26: Kitchen reach-in cooler: boiled eggs 46F, lettuce 47F Admin Complaint

Inspection Date: 9/23/2025

Inspection #: Visit ID: 10885319

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
  • 29-18-4:Basic - Drain cover(s) missing. Drain for mop sink.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf outside of beer walk-in cooler. Manager removed bag during inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler.
  • 33-16-4:Basic - Open dumpster lid. Dumpster in corner of parking lot.
  • 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. Item stored in walk-in cooler: chicken pot pie (46F - Cooling). Manager stated chicken pot pie prepared the previous day.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Beef stew stored in walk-in cooler dated 9/16.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish and proceeded to handle to go containers after changing gloves without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter available. Manager had purveyor send a parasite destruction letter. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cooked chicken wings in cook line reach-in cooler. Manager moved hamburger to bottom drawer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: blue cheese (49F - Cold Holding); ranch dressing (45F - Cold Holding); blue cheese dressing (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager had employee place items in ice bath to reduce temperature to 41F. **Corrective Action Taken** Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line steam table.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink at end of cook line removed. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals pork chops and sirloins for sous vide cooking. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles stored in mop sink area.

Inspection Date: 1/3/2025

Inspection #: Visit ID: 10751523

  • N/A:No Violations Were Observed

Inspection Date: 12/30/2024

Inspection #: Visit ID: 10751302

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed one desiccated rodent in a glue trap with three rodent droppings near the glue trap. The glue trap with the desiccated rodent was located in the air conditioning closet in the hallway next to the men's room. No other indications of rodent activity in the establishment. Admin Complaint
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves showing rust Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler on the right side entering the cookline: Fish (48F - Cold Holding); Shrimp (52F - Cold Holding) ; The following items and cold holding temperatures in the reach-in Cooler under the grill on the cookline: beef (46,44, 45F - Cold Holding); salmon (48F - Cold Holding); Hamburger (46F - Cold Holding). Manager placed ice on all the items and advised that all the items had been stocked in the reach in coolers less than 90 minutes earlier Repeat Violation Admin Complaint

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8772235

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard or hair restarint
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves showing rust
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and placed them in three-compartment sink to soak then handled clean dishes from dishmachine, without washing hands and putting on clean gloves. Discussed with Manager.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portion chicken front part of in reach in cooler drawer under grill at 50F. Manager advised that Chicken had been placed there 3 hours earlier. All other items were at proper temperatures. Manager placed Chicken in walk-in-cooler **Corrective Action Taken**
  • 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. Container of marinara sauce prepared one day earlier with no date mark. Employee placed date mark on container Corrected On-Site

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8475631

  • 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. Observed commercially processed reduced oxygen packaged fish ( Salmon ) labeled indicating product to remain frozen until time of use not open or removed from package. 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. Observed employee keys and wallet stored on top of microwave in kitchen. Observed employee jacket stored on on dry goods storage area . Manager removed keys, wallet and jacket. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee with beard and no beard guard in dishwash area .
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust on air conditioner vent in corner of kitchen. Observed fan guard in walk-in-freezer soiled with dust.
  • 08B-12-5:Basic - Stored food not covered. Observed two trays of beef stored in walk-in-cooler not covered. Manager placed covers on the beef Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the steam Bain on the cookline Marinara sauce at 120F and onion gravy at 115F. Employee removed both items from cook line and discarded. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed pitcher of water in hand wash sink on cook line. Manager removed pitcher. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for the dishmachine

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8475624

  • 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. Observed commercially processed reduced oxygen packaged fish bearing a label indicating that product is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook had employee slice open reduced oxygen packages **Corrective Action Taken**
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in one of the women's bathroom stalls..
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on meat slicer. Cook removed drink from slicer Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Cook removed equipment and placed in dishwash area **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor of walk-in-cooler. Cook advised that water infiltrates through wall from the outside during storm events. Observed at the exterior wall of the walk-in-cooler a pool of standing water along the base of the walk-in-cooler and a concrete curb that deflects more water from reaching the base of the walk-in-cooler. Water drains from parking lot down the steps and towards the base of the walk-in-cooler.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Floor area(s) covered with standing water. Observed standing water on floor of walk-in-cooler. Cook advised that water infiltrates through wall from the outside during storm events. Observed at the exterior wall of the walk-in-cooler a pool of standing water along the base of the walk-in-cooler and a concrete curb that deflects more water from reaching the base of the walk-in-cooler. Water drains from parking lot down the steps and towards the base of the walk-in-cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. Cook removed tongs and placed in dishwash area Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign at hand wash sink at bar. Inspector provided sign. **Corrective Action Taken**
  • 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Observed urinal out of service. Plumber arrived during inspection to repair. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working container of food removed ( flour ) from original container not identified by common name in dry goods storage area
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical cleaner spray bottle stored with sugar packets. Manager removed spray bottle. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed ribs cook one hour earlier cooling at ambient temperature. Ribs temperature 116. Cook placed ribs in walk-in-cooler **Corrective Action Taken**