TAVERNA BERROCAL

Name: TAVERNA BERROCAL
Address: 3600 SW 38 AVE FLR 6, OCALA, FL, 34474, US
Rating: 87.7

3600 SW 38 AVE FLR 6, OCALA, FL 34474

License #5202647

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.7 Grade B / 100

Solid Health Score

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Quick take

TAVERNA BERROCAL in OCALA currently holds an InspectFL Health Score of 87.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 23, 2025. Across those visits, inspectors documented 18 total violations — 9 critical, 5 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Admin. complaint recommended
[03D-02-5] Reach-in cooler at the cook line, cooked rice 47F and 49F.
[01B-36-5] Reach-in cooler at the cook line, cooked rice 47F and 49F.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment offering ceviche; tropical tuna crudo and ceviche clasico , no asterisk next to items.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For approximately nine employees
[11-26-1] 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 nine employees.

Warning Issued
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chest freezer at the end of the cook line, raw lobster above ice cream and French fries bag, manager moved all
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For approximately nine employees
[16-46-4] Old labels stuck to food containers after cleaning. In use containers with old labels, also with old labels residue.
[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. Ambient air temperature 60F. Manager adjusted temperature, cooler reached 40F.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At the cook line and walk-in cooler, raw red snapper thawed (34-38F) still inside vacuum sealed bag, manager removed all from bags.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer installed at the non chemical side of the splitter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the triple sink room.
[11-26-1] 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 nine employees.
[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. At the back of the cook line, rice 56F and 58F, per manager rice cooked 09/16/25.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the back of the cook line, all overnight product: raw shrimp 48F, raw scallops 51F, mussels 53F, calamari 52F, cut tomatoes 48F, raw beef 49F. Also at the server area, cheese stored overnight above cooling line at 48F.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee working with raw fish and then with cooked rice and cleaned equipment, inspector stopped him, employee washed his hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the back of the cook line, all overnight product: raw shrimp 48F, raw scallops 51F, mussels 53F, calamari 52F, cut tomatoes 48F, raw beef 49F. Also at the server area, cheese stored overnight above cooling line at 48F.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the cook line and walk-in cooler, multiple ready to eat food: pepper sauce date marked 8/11/25, quinoa date marked 9/08/25.

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