OCALA GOLF CLUB SNACK SHOP

Name: OCALA GOLF CLUB SNACK SHOP
Address: 3130 E SILVER SPGS BLVD, OCALA, FL, 34470, US
Rating: 50.1

3130 E SILVER SPGS BLVD, OCALA, FL 34470

License #5202336

🏌️ Club/Private ℹ️

50.1 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

OCALA GOLF CLUB SNACK SHOP in OCALA currently holds an InspectFL Health Score of 50.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 56 total violations — 12 critical, 20 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 21, 2025

The latest inspection on September 21, 2026 shows 12 observation rows: 1 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

OCALA GOLF CLUB SNACK SHOP 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. One pair on handle of oven. Removed during this inspection.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Female employee in kitchen with two small pins.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Interior of two reach in freezers have ice buildup up.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels in kitchen. Placed in bucket.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board. Moved during this inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One tank at bar. Employee secured during this inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of unwashed produce on shelf over hotdog and hamburger buns.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: butter 68F. Employee had out during breakfast approximately one hour and placed back in cooler. On prep table: Shell eggs 70F. Employee had out during breakfast approximately for one hour. Discussed Time as a Public Health Control (TPHC) with manager.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad, tuna salad, and chicken salad in reach in make table made two days ago with no date marked. Added during this inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Lunch box and canned goods on top shelf in walk in cooler. All were moved to bottom shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer soiled with food debris.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Unit near back door.

Disposition: Emergency order recommended
[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. Reach-in cooler at the cook line, cut tomatoes 52F, chicken salad 50F, hot dogs 46F, 47F and 52F, chicken 49F, potato salad 50F, raw chicken 50F, pasta salad 51F, liquid eggs 48F, ham 50F, all product left overnight, cooler with ice build up, ambient temperature of 54F
[35A-03-4] Dead roaches on premises. At the kitchen area, three dead roaches on floor, one dead roach on outlet box. At the bar area, two dead roaches on floor behind beer cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers not inverted. Manager inverted.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. June 1, 2025. Manager paid during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw chicken stored above bag of cheese and pasta salad, Manager moved.
[35A-05-4] Roach activity present as evidenced by live roaches found. At the kitchen area, observed ten live roaches around reach-in cooler hinges, also one live roach behind cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, cut tomatoes 52F, chicken salad 50F, hot dogs 46F, 47F and 52F, chicken 49F, potato salad 50F, raw chicken 50F, pasta salad 51F, liquid eggs 48F, ham 50F, all product left overnight, cooler with ice build up, ambient temperature of 54F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 52F, chicken salad 50F, hot dogs 46F, 47F and 52F, chicken 49F, potato salad 50F, raw chicken 50F, pasta salad 51F, liquid eggs 48F, ham 50F, all product left overnight, cooler with ice build up, ambient temperature of 54F. Stop sale
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary ammonium
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, no date on any product, hot dogs, pasta salad, potato salad, ham, cut tomatoes, cut lettuce etc.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy.