CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN)

Name: CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN)
Address: 1781 SW 60TH AVE, OCALA, FL, 34474, US
Rating: 52.3

1781 SW 60TH AVE, OCALA, FL 34474

License #5202055

🍽️ American ℹ️

52.3 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 4 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN) in OCALA currently holds an InspectFL Health Score of 52.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 52 total violations — 15 critical, 10 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 27, 2026 shows 4 observation rows: 2 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN) has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table on front line, cheese sauce 51F, grilled onions 54F, chicken 53F, cheese 52F, ham 49F, turkey 48F, raw pork 49F, raw burgers 47F, raw chicken 47F, raw beef 45F, chicken wings 50F, hot dogs 47F
[02D-01-5] Working containers of food removed from original container not identified by common name. At the dry storage area, bucket container with sugar not labeled, Manager labeled.
[14-74-7] 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. Make table on front line with ice buildup up and air temperature of 52F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table on front line: cheese sauce 51F, grilled onions 54F, chicken 53F, cheese 52F, ham 49F, turkey 48F, raw pork 49F, raw burgers 47F, raw chicken 47F, raw beef 45F, chicken wings 50F, hot dogs 47F

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above cleaned utensils, manager moved all.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket next to food, also at the server area, employee purse above single service, employee moved all.
[13-03-4] Employee with no hair restraint while engaging in food preparation. For two male employees
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink next to walk-in cooler entrance.
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. In triple sink, raw fish 72F thawed in standing water, manager placed ice and moved to freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the cook line cloth on prep table, manager moved to bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the prep area bucket not labeled, manager labeled flour.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, chicken wings cooked 04/07/26 pm at 45-47F, stored in plastic cover containers.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, chicken wings cooked 04/07/26 pm at 45-47F, stored in plastic cover containers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shell eggs stored above liquid eggs, manager moved.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler tomato soup date marked 03/01/26. At the bar area dairy date marked 3/21/26.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, sausage 117F, per manager sausage cooked around 8:45 and discarded at the end of breakfast time 10:00 every day. Inspector provided time as a public health control form
[41-10-4] Toxic substance/chemical improperly stored. Spray disinfectant stored next to single service, employee moved.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu advertised poached eggs no asterisk and no consumer advisory, during inspection manager print new menus with all information
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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, dirty rice date marked 3/27/26, manager date marked properly.