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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
YELLOW PONY in OCALA currently holds an InspectFL Health Score of 51.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 32 total violations — 9 critical, 5 major, 18 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 27, 2026 shows 12 observation rows: 6 critical, 2 major, and 4 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
YELLOW PONY has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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. Inside reach-in cooler drawer at cookline: chicken (59F - Cold Holding). The chef stated the chicken was cooked this morning, cooled to 37F, and placed into this cooler approximately 30 minutes prior. An employee moved the chicken to a freezer to rapidly cool the chicken to 41F.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw ground hamburger meat stored on shelf directly above box of raw shell eggs inside walk-in cooler. Manager had an employee remove the eggs from below the hamburger meat during this inspection.
- [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 on prep table beside jalapeños near cookline. An employee removed the jacket during this inspection.
- [41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner stored on prep table beside jalapeños near cookline. An employee removed the chemical during this inspection.
- [48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate not available for boiler on-site. Manager stated they have installed carbon monoxide detectors in the boiler room and are awaiting an inspection from the fire department to issue the boiler certificate.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors in bar area soiled with mold-like substance.
- [03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed at the commissary (Stirrups) located inside this building. The establishment does have an approved HACCP plan for ROP fish. Stop sales issued.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed at the commissary (Stirrups) located inside this building. The establishment does have an approved HACCP plan for ROP fish.
- [03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Partially cooked chicken in pan inside reach-in cooler at cookline. The chicken is visibly cooked out the outside and cut with a raw center visible. Chef confirmed the chicken has been partially cooked. Manager stated partially cooking chicken is not part of their standard procedure. The chef cooked the chicken to 200F during this inspection.
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of tomatoes stored on shelf above plates of cake and cut cabbage inside walk-in cooler. An employee rearranged the items during this inspection.
- [03F-02-5] 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. Rice held at room temperature in prep area without time marking. Manager stated the rice has been held using Time as a Public Health Control since 11am and added the proper time marking during this inspection.
- [03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment stores and serves food prepared at the commissary (Stirrups) using cook-chill. They have already applied for a HACCP and are awaiting approval.
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