DirtyFLRestaurant Inspection Data

IVY ON THE SQUARE

Health inspection records show IVY ON THE SQUARE in OCALA has 3 inspections with a food safety rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 3 reports on file

53 S MAGNOLIA AVE, OCALA 34471

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 3 health inspection reports

All Inspection Reports

3/25/2026· 3w ago

Visit ID: 13653432

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

3/17/2026· 1mo ago

Visit ID: 13649257

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 grill line drawers beneath cook line grill: noodles (51F - Cold Holding); hamburger (49F - Cold Holding); chicken (48F - Cold Holding); shrimp (49F - Cold Holding); salmon (50F - Cold Holding); cheese (50F,49F - Cold Holding); tomatoes (51F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F and stated going forward ice bags would be used to maintain temperature. Item stored in salad prep reach-in cooler next to kitchen prep sink: cheese (45F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager placed cheese deeper in cooler to reduce temperature to 41F. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-17: Grill line drawers: noodles 53F, crab 51F, cheese 45F,44F. Employee stated items placed in drawers thirty minutes prior to temperature being taken. Employee placed bags of ice on items to reduce temperature to 41F. Admin Complaint

3/11/2026· 1mo ago

Visit ID: 13611905

Follow-up Inspection Required

5 high, 4 int, 8 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Inside and top of dish machine.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in pan with butter in walk-in cooler. Manager removed drinks during inspection. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Plastic container of bread crumbs on floor beneath prep table across from back door. Employee placed bread crumbs on shelf. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from handle below cook line steam table. Employee placed tongs on top of steam table. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and handled container of bread crumbs without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pans on shelf above three compartment sink still had soap suds. Manager had employee rewash, rinse and sanitize pans. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored over prepped carrots in walk-in cooler. Manager placed crab under carrots. 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 grill line drawers beneath cook line grill: noodles (51F - Cold Holding); hamburger (49F - Cold Holding); chicken (48F - Cold Holding); shrimp (49F - Cold Holding); salmon (50F - Cold Holding); cheese (50F,49F - Cold Holding); tomatoes (51F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F and stated going forward ice bags would be used to maintain temperature. Item stored in salad prep reach-in cooler next to kitchen prep sink: cheese (45F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager placed cheese deeper in cooler to reduce temperature to 41F. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored next to bag of flour on shelf next to cook line hand washing sink. Employee removed bottle of soap. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided written procedure to operator. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on wait station reach-in cooler. Deflector plate inside of dish area ice machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Dish area hand washing sink. Manager provided soap at hand washing sink. 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. Cooked roast beef stored in walk-in cooler. Manager stated roast beef was cooked the previous morning.