DirtyFLRestaurant Inspection Data

SHUCKIN SHACK

SHUCKIN SHACK in OCALA has 6 health inspections on record with an overall food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

4414 SW COLLEGE RD STE 600

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13495631

Met Inspection Standards

4 high, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container, manager removed. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on above seasoning containers, manager discarded. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler and gaskets soiled with food residue. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In use containers with old sticker residue, Manager moved container to dish machine. **Corrective Action Taken** Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, manager cleaned. Corrected On-Site Repeat Violation
  • 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. At the cook line portioned bags of raw cod, stored above oysters, Manager moved. 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, onion soup date ,Aries 01/05/2026.
  • 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 front area, queso 72-110F manager moved to steamer, queso reach temperature above 135f. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored above oil, manager moved. Corrected On-Site

8/18/2025· 6mo ago

Visit ID: 10935104

Met Inspection Standards

2 high, 3 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning containers m
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer ceiling, walls and floors with ice build up.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In use containers with old stickers residue. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the server area, cups not inverted, employee inverted. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fried fish at 130F manager re fried, temperature 165F Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the bar area started wearing gloves and cut lemons, no hand washed occurred, Manager addressed situation. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar area soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area used to dump drinks.

11/14/2024· 1y 3mo ago

Visit ID: 10715618

Met Inspection Standards

3 high, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, drink on prep table, manager moved. Corrected On-Site Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers with cracks. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In walk-in freezer, case of French fries on floor, manager moved off the floor. Corrected On-Site
  • 24-19-4:Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. At the server station, observed already washed and sanitized forks not inverted, manager inverted. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed Cleaned stacked containers with old stickers. Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine at the bar area, 0 ppm, manager replaced container, 50ppm. Employee rehashed all cups. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the server station, raw shell eggs stored above butter box, manager moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line cooked chicken 48F, also raw fish 45F, manager moved to freezer. **Corrective Action Taken**

9/25/2024· 1y 5mo ago

Visit ID: 8779834

Met Inspection Standards

2 high, 3 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside crab salad, employee moved. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line, employee removed. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple lids with cracks.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the server area, utensils handles in direct contact with the food, Manager removed. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In use containers with double stickers, also cleaned stacked containers with stickers residue.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at the prep area.
  • 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, grilled onions date larked 9/15/24, potatoes date ,Arles 9/16/24 and sausage date marked 9/16/24.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed one tray of oysters no tag, Manager re tag. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar area, Manager moved to dish machine. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area, manager provided. Corrected On-Site

3/25/2024· 1y 11mo ago

Visit ID: 8539798

Met Inspection Standards

1 high

  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed large can of tomato paste with dented seam on dry goods storage area rack.

10/30/2023· 2y 4mo ago

Visit ID: 8378645

Met Inspection Standards

1 int, 2 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior of dish machine in dish area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket.
  • 01C-04-4:Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. Oysters stored in glass door reach-in cooler at end of cook line. Manager placed proper label in pan. Corrected On-Site