NORTHGATE DINER
Northeast Jacksonville Road
Ocala, Florida, 34479
Marion County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/3/2025
High Priority
8
Intermediate
6
Basic
2
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near triple sink area with mold like substance (white panel).
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drink on prep table.
- 41-07-4:High Priority - Container of medicine improperly stored. Ibuprofen container stored on top of sugar container, Manager moved. **Corrected On-Site**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, employee handled raw burger meat placed on grill, removed gloves, placed new gloves on and handled ready to eat food, Inspector instructed to wash hands between raw and ready to eat food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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. At the cook line, female employee cutting ham for salad with bare hands, inspector instructed to wash hands and use utensils or gloves. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the front counter, raw meatloaf container stored above green tomatoes and ready to eat cream cheese, employee moved and stored properly. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, cut green tomatoes dated 1/27/25
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, left overnight, Frits 56-98F. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw sausage patties 60F, raw bacon 68F, Manager moved to freezer. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, left overnight, Frits 56-98F. Stop sale.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One female certification posted expired, T Lolley (10/07/2019).
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in place with heavily soiled blade, employee moved to dish machine. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, white cloth inside sink, employee moved. **Corrected On-Site**
- 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 two new employees
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans on site, inspector provided a digital copy.
- 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. Reach-in cooler at the cook line, pinto beans, lama beans and pork no date marked, Manager dated. **Corrected On-Site**
Food safety inspection conducted on 2/3/2025 revealed 16 total violations (8 high priority, 6 intermediate, 2 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One dead roach in corner of kitchen. Manager removed dead roach
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on flip-top make table cooler cutting board. employee removed drink **Corrected On-Site** **Repeat Violation**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking on the cook line from an open container
- 33-16-4:Basic - Open dumpster lid. Behind establishment
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted. Manager inverted **Corrected On-Site** **Repeat Violation**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( Tomato ) stored over ready-to-eat food (Bread and bagels ) in walk in cooler
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook not wearing wiped nose and then handled cooking utensils without washing hands and putting on gloves. Discussed with manager **Corrective Action Taken**
Food safety inspection conducted on 11/21/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).