OCALA HILTON
4610 Southwest 46th Court
Ocala, Florida, 34474
The Estates at Heathbrook
Marion County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/21/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. At the buffet station, one dead roach on floor, Manager cleaned. Corrected On-Site
Food safety inspection conducted on 2/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/31/2025
High Priority
5
Intermediate
3
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Soda cooler at the server area, ambient temp 60F, (butter 62F).
- 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. In walk-in cooler, raw salmon at 38F in vacuum sealed bags (five individual portions), per manager salmon placed in cooler 1/29/25, also at the cook line, tuna (40F) in vacuum sealed bag.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, also drink above cleaned dishes, Manager removed. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cleaned stacked containers and lids cracked (red lids).
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at the prep area, employee moved. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves and interior soiled.
- 25-05-4:Basic - Single-service articles improperly stored. Togo plastic containers not inverted, manager inverted. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, flour, sugar and salt bins not labeled, manager labeled. Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. In walk-in cooler, cream cheese with mold like substance.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line container with raw tuna stored above lettuce container, Manager moved. Corrected On-Site
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the buffet station, shredded cheese and salsa in front of Hot holding: items, also pans with grits and oatmeal under heat lamp no sneeze guard. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, raw salmon at 38F in vacuum sealed bags (five individual portions), per manager salmon placed in cooler 1/29/25, also at the cook line, tuna (40F) in vacuum sealed bag.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server area, butter 62F reach-in cooler not working properly. Also at the cook line, liquid eggs 68F and 69F. Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, milk, half and half, liquid eggs and chicken wings no date marked, Manager dated. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink near walk-in coolers. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the server counter, spray bottles with blue liquid not labeled.
Food safety inspection conducted on 1/31/2025 revealed 17 total violations (5 high priority, 3 intermediate, 9 basic).
Inspection on 7/3/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in unit on cook line soiled with food debris. Around gaskets and gaskets soiled with slimey substance on reach in cooler on cook line.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. On two pans on clean fish shelf. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Container of strawberries on shelf over small cakes. Moved during this inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on shelf over bag of pasteurized eggs. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at bar: half and half creamer 49-50F in unit overnight. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at bar: half and half creamer 49-50F in unit overnight. Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Muffin pans over sink in ware wash area. Removed. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink at bar. Soap replaced. Corrected On-Site Repeat Violation
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Six certificates missing date of birth. Added during this inspection. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 7/3/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 1/22/2024
High Priority
7
Intermediate
5
Basic
10
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelves lined with cardboard containing mold like substance in wine cooler at bar.
- 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. Tuna in sealed original package containing label to open prior to thawing.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cookline. Moved during this inspection. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Missing for male employee on cookline.
- 36-22-4:Basic - Floor area(s) covered with standing water. On floor in front of two ice machines.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Several pair on oven handle at cookline. Removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink in prep area has no sign. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food on several clean pans on shelf under prep table in prep area.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several packages of unwashed berries on shelf over dressings in walk in cooler. Chef moved all during this inspection. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on top of pack of bread. Moved during this inspection. Corrected On-Site
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee setting silverware in dining area touched face then continued to pick up hand full of clean silverware without washing hands.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped hands on soiled towel then continued to wrap bowl with plastic wrap without washing hands.
- 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. Female employee touched fry pickles to place in cup with bare hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw bacon on shelf over chorizo. In reach in cooler on cookline: raw shell eggs stored over bag of cheese. Chef moved all. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw ground beef on shelf over pan of fish. Chef moved. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half creamer 46F at bar area. Unable to determine how long half and half was in cooler. Stop sale issued.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58F in pan on cookline. Chef stated item has been out for one hour. Discussed Time as a Public Health Control (TPHC) with Chef. Also, Half and half creamer 46F at bar area. Unable to determine how long half and half was in cooler. Stop sale issued.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half creamer with no date mark in reach in cooler at bar, employee not aware of when cream was opened. Stop sale issued for cream.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven in kitchen soiled with grease. Interior of reach in cooler on cookline soiled with food debris. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar, sink being used as a dump sink to strain left over drinks and ice. Also, female employee dumped cream down hand sink.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Seven certificates provided are missing date of birth.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with bleach has no label on shelf under mop sink.
Food safety inspection conducted on 1/22/2024 revealed 22 total violations (7 high priority, 5 intermediate, 10 basic).
Inspection on 11/8/2023
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in dish area.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cup of yogurt in cook line reach-in cooler. Employee moved yogurt to pan for employee food. Corrected On-Site
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door to walk-in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in prep area outside of walk-in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in dish area. Gasket of reach-in freezer on cook line.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer at end of cook line: sausage (131F - Hot Holding). Manager stated item placed in warmer 1 hour prior to temperature being taken. Manager voluntarily discarded item. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of hot water machine in wait station. Blade of can opener on kitchen prep table.
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples displayed for self service in buffet area.
Food safety inspection conducted on 11/8/2023 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 7/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).