HORSE & HOUNDS

HORSE & HOUNDS maintains a 2.1/5 food safety rating based on 8 health department inspections in OCALA. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

6998 N US HWY 27

Overall Food Safety Rating

★★☆☆☆ (2.1/5)

Based on 8 health inspection reports

All Inspection Reports

2/25/2026· 1mo ago

Visit ID: 13528212

Met Inspection Standards

3 high, 7 int, 12 basic

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. Salmon being thawed under running water in kitchen.
12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line.
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 purse stored on top of a case of cranberries on dry storage shelf next to back door. Manager removed purse during inspection. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish machine.
14-11-5:Basic - Equipment in poor repair. Door handle for reach-in freezer at end of cook line.
08B-38-4:Basic - Food stored on floor. Plastic container of blue cheese dressing on floor in beer walk-in cooler. Employee placed blue cheese dressing on shelf. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in coolers throughout dusty. Repeat Violation
33-16-4:Basic - Open dumpster lid. Dumpster behind building. Manager had employee close lid. Corrected On-Site Repeat Violation
25-05-4:Basic - Single-service articles improperly stored. Case of to go utensils stored on kitchen floor across from salad reach-in cooler. Manager had employee place utensils on shelf.
36-10-4:Basic - Soiled floors/carpeting. Floors beneath cook line grill and fryers greasy.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath cook line hand washing sink.
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. Items stored in walk-in cooler: soup (50F - Cooling). Manager stated soup was prepared the previous day and stored in cooler overnight.
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. Items stored in walk-in cooler: soup (50F - Cooling). Manager stated soup was prepared the previous day and stored in cooler overnight.
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon being thawed under running water in kitchen
03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken wings to 140F, then co9ls wings in walk-in cooler. Inspector provided operator with paperwork for procedure. **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers throughout the kitchen stained. Ice bin for ice machine across from back door stained with black substance. Repeat Violation
27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Cook line hand washing sink has no running water. Manager turned water on to sink. Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line and bar area hand washing sinks.
31B-03-4:Intermediate - No soap provided at handwash sink. No soap at cook line hand washing sink.
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 soup stored in walk-in cooler. Manager stated soup prepared the previous morning. Manager placed proper date mark on soup. Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser in dish area. Manager placed proper label on bottle. Corrected On-Site Repeat Violation

9/26/2025· 6mo ago

Visit ID: 13527726

Follow-up Inspection Required

1 high

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

9/23/2025· 6mo ago

Visit ID: 10885319

Follow-up Inspection Required

6 high, 4 int, 6 basic

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.

1/3/2025· 1y 3mo ago

Visit ID: 10751523

Met Inspection Standards

N/A:No Violations Were Observed

12/30/2024· 1y 3mo ago

Visit ID: 10751302

Follow-up Inspection Required

1 high, 2 basic

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

9/19/2024· 1y 6mo ago

Visit ID: 8772235

Met Inspection Standards

2 high, 1 int, 2 basic

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

12/12/2023· 2y 4mo ago

Visit ID: 8475631

Met Inspection Standards

1 high, 3 int, 6 basic

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

8/17/2023· 2y 8mo ago

Visit ID: 8475624

Met Inspection Standards

1 high, 1 int, 10 basic

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**