DirtyFLRestaurant Inspection Data

PRIMARY TAVERN

PRIMARY TAVERN in OCALA has 7 health inspections on record with an overall food safety rating of 3.4/5. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 7 reports on file

State Highway 500
Ocala, Florida, 37775
Marion County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 7 health inspection reports

All Inspection Reports

3/19/2026· 4w ago

Visit ID: 13650449

Met Inspection Standards

1 high

  • 12A-28-4:High Priority - - From initial inspection : 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. Female chef touched apron then continued to flatten dough without washing hands. Warning - From follow-up inspection 2026-03-19: Male employee touched nose then continued to pour wine without washing hands. Female employee touched towel and apron then continued to plate food without washing hands. Admin Complaint

3/12/2026· 1mo ago

Visit ID: 13649994

Follow-up Inspection Required

3 high, 1 int

  • 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. Female chef touched apron then continued to flatten dough without washing hands. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee currently washing glasses. Employee stated he washes glasses with soap then rinses and air drys. Addressed with employee, then glasses were properly washed. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On speed rack in kitchen area: potatoes 64F. Onions 63F. Mushrooms 64F. Manager stated all items were pulled out 40 minutes prior and placed back in cooler. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sausage 92F, cooling at room tempurature for one hour. Employee placed sausage in container then placed in cooler. Warning

1/14/2026· 3mo ago

Visit ID: 13487347

Met Inspection Standards

1 int, 3 basic

  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. One employee chewing gum in kitchen.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster in grass at end of parking lot.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots on shelf over tea. Tea was moved during this inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to mop sink has several towels inside. Moved during this inspection. Corrected On-Site

8/8/2025· 8mo ago

Visit ID: 10892058

Met Inspection Standards

1 int

  • 27-16-4:Intermediate - Water not provided/shut off at employee handwash sink. Sink in server station has no water. Operator turned on water. Corrected On-Site

2/24/2025· 1y 1mo ago

Visit ID: 10769345

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

1/30/2025· 1y 2mo ago

Visit ID: 8842996

Follow-up Inspection Required

2 high, 5 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet over triple sink. Condensation on interior of top pan.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In dessert area, utensils stored in water at 74F.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label on pan of hummus in reach in cooler.
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. On speed rack near walk on cooler: sheet pans with raw bacon over sheet pan with quiche and container of rising dough. Also, in reach in cooler: log of ground beef on shelf over cases of eggplant. All were moved during this inspection. 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. In reach in cooler near ware wash area, egg salad with a date mark of 1/17/2025. Discard date would have been 1/23/2024.
  • 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. Provided DBPR form during this inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer over hand sink in kitchen. Operator moved. Corrected On-Site
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 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. Hummus made four days prior not date marked. Manager added date. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is expired.

7/29/2024· 1y 8mo ago

Visit ID: 8836527

Met Inspection Standards

1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Two restrooms in hallway.