WOLFY¿S RESTAURANT
2159 East Silver Springs Boulevard
Ocala, Florida, 34470
Marion County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 12 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. At the dinosaur area near bathrooms, soiled and sticky floors, Employee mop the floor during inspection. Corrected On-Site
Food safety inspection conducted on 5/1/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/25/2025
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 3/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/24/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Facility Temporarily Closed
Inspection Details:
- 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. At the cook line, wastewater backing up through floor drain between reach-in cooler and flat top grill, also drain in front of triple sink and walk-in cooler when handwashing sink and triple sink are in use. Floor drain area unable to be avoided. Warning
Food safety inspection conducted on 3/24/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line and prep area. Warning - From follow-up inspection 2024-12-09: No change. Admin Complaint
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment heavily soiled. Warning - From follow-up inspection 2024-12-09: No change Admin Complaint
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and Hot holding equipment soiled. Walk-in cooler shelves soiled. Repeat Violation Warning - From follow-up inspection 2024-12-09: No change Admin Complaint
Food safety inspection conducted on 12/9/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 10/17/2024
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 10/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/14/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. At the cook line, observed male employee touching forehead and hair, immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves. **Corrective Action Taken** Warning
- 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, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves. **Corrective Action Taken** Warning
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At the cook line, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory not posted in a conspicuous place. Inspector provided a digital copy. **Corrective Action Taken** Warning
Food safety inspection conducted on 10/14/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 9/23/2024
High Priority
6
Intermediate
6
Basic
7
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In freezer, observed bowl no handle inside fries. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line and prep area. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On server employee drink on prep tables, Employee moved all. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.cleaned stacked cups at the server station.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment heavily soiled. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and Hot holding equipment soiled. Walk-in cooler shelves soiled. Repeat Violation Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled, also interior of microwave soiled.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked eggs and immediately after handle clean plates and touched the food contact surface. Inspector addressed situation, employee change plates and washed his hands properly. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the server station, boiled eggs date larked 9/09/24, per employee eggs were cooked and peel today, Employee fixed date marked. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed gravy at 92F, per employee gravy was placed at 7:00am. Gravy was prepared 09/22/24. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the server station butter packets no time marked, employee marked. Corrected On-Site
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, observed gravy placed on top of steam table at 92F
- 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, observed chili 126-130F, Employee moved to stove to reheated.**Corrective Action Taken** **Corrective Action Taken** 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 no date marked, also chicken salad. In walk-in cooler, observed tray of lasagna no date marked, per employee lasagna was cooked 09/21/24, chicken and backed potatoes no date marked. Per employee items were prepared 09/20-22/24.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Total of seven food worker employees, no manager on site.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For four employees Repeat Violation Admin Complaint
- 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 multiple employees Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, also sink at the dish machine area, manager provided soap. Also no paper towels at the cook line and, server and dish machine area. Manager provided all. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/23/2024 revealed 19 total violations (6 high priority, 6 intermediate, 7 basic).
Inspection on 7/30/2024
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 7/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/17/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area. Warning - From follow-up inspection 2024-07-09: Hand sink has been ordered. Will be arriving the July 12-14 **Time Extended** - From follow-up inspection 2024-07-17: Sink is on site, has not yet been installed. **Time Extended**
Food safety inspection conducted on 7/17/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/9/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding) In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. Warning - From follow-up inspection 2024-07-09: Under heat lamp sausage 119-121F. Stop sale issued. Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. Warning - From follow-up inspection 2024-07-09: Under heat lamp sausage 119-121F. Stop sale issued. Admin Complaint
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area. Warning - From follow-up inspection 2024-07-09: Hand sink has been ordered. Will be arriving the July 12-14 **Time Extended**
Food safety inspection conducted on 7/9/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
8
Intermediate
6
Basic
7
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in marinara. Removed. Corrected On-Site
- 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. Reach in make table Hans an ambient temperature of 56F
- 36-11-4:Basic - Floors not maintained smooth and durable. Several cracked tiles in floor in kitchen with standing water.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on all units of reach in cooler.
- 33-16-4:Basic - Open dumpster lid. One lid on dumpster open.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade in cooler with glasses. Moved. Corrected On-Site Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Walls heavily soiled with dust. Ceiling tiles soiled with dust.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Manager primed then 100 ppm. Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee tied apron then continued to cook without washing hands. Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: two pans of raw shell eggs over buckets of hashbrowns.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding) In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (54F - Cold Holding); ham (55F - Cold Holding); mushrooms (54F - Cold Holding). Ice added to products. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding). Stop sale issued. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. Warning
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler soiled with food debris. Dipper well in use soiled with food debris. Interior of microwave soiled with food debris.
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area. Warning
- 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. Missing for more than 16 employees.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in kitchen. Soap added. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for sixteen plus employees. One certificate provided. Repeat Violation Admin Complaint
Food safety inspection conducted on 7/3/2024 revealed 21 total violations (8 high priority, 6 intermediate, 7 basic).
Inspection on 1/9/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line and prep area, employee moved all. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container above dish machine.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Green lids cracked.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled, also exterior of equipment and hood system.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line, cracked multiple eggs and immediately after started serving ready to eat food on a plate, Inspector addressed situation, employee washed his hands. Corrected On-Site
- 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 prep area, observed male employee peeling boiled eggs with no gloves, Inspector addressed situation with employee. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the dish machine area used to stored chemical spray bottles and other clean products, employee moved all. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, also no paper towel at the server area, Manager provided all. Corrected On-Site
- 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. Form not available at inspection time, Inspector provide digital copy.
- 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. Four employee certifications expired.
Food safety inspection conducted on 1/9/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).