ELEVATION 89 AT THE OCALA AIRPORT

High Priority - - From initial inspection : High Priority - Live, small flying insects found One flying insects at the cook line lying on bread. Warning - From follow-up inspection 2026-04-20: Two flying insects at the kitchen. Admin Complaint

High Priority - - From initial inspection : High Priority - 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 shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F. Warning - From follow-up inspection 2025-12-02: In walk-in cooler, Chicken wings 48-50F, prime 48F. Admin Complaint

High Priority - - From initial inspection : High Priority - 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 shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F. Warning - From follow-up inspection 2025-12-02: In walk-in cooler, Chicken wings 48-50F, prime 48F Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee working with raw shrimp started wearing gloves, o hand washed occurred, inspector instructed to wash hands before wearing gloves.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at the server area.

High Priority - 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, cooked chicken wings date marked 11/28/24.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shrimp 44F, chicken wings 45F, butter milk 46F, butter 44F, raw chicken 45F, raw shrimp 52F, per manager delivery received around 2:00pm. Ambient air temperature 39F (in front of the fan). Temperatures dropped to 43F Corrected On-Site Repeat Violation Admin Complaint

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 cook line, cut tomatoes and lettuce no time, manager time marked. Corrected On-Site

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. Milk at the server cooler no date marked, manager dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke Nachos (sesame seared tuna) no asterisk on menu and next to consumer advisory. During inspection employee marked all menus Corrected On-Site

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 two employees

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside corn, manager moved. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above single service, Manage moved all. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee at the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and baskets with mold like substance.

Basic - Single-service articles not stored inverted or protected from contamination. At the server station, foil pans not inverted, manager inverted. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawed at room temperature inside sink, employee turned on the water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the server station, container with white substance not labeled, manager labeled cornstarch. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted pants, placed hand in pocket, and continued to move around containers of food in reach in cooler without washing hands. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Three pans of chicken wings 46F in walk in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three pans of chicken wings 46F in walk in cooler overnight. Stop sale issued. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slimey substance on two soda gun nozzles. Interior of oven soiled with grease.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings in walk in cooler cooked at operators other location on Monday with no date mark. Chili cooked onsite yesterday with no date mark. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks near server station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over sauce near hand sink. Moved during this inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water 109F. Manager removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Under three cutting boards. All were removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled with slimy substance. Cleaned. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then continued to work without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 68F on cookline, employee stated butter is placed back under refrigeration if not used. Chef added to Time as a Public Health Control (TPHC) and will discard at the end of four hours. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on top of ice machine. Moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance. Interior of oven on cookline soiled with grease.

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/ Five employees working with no certified food manager on site. Manager arrived during this inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: chili cooked yesterday with no date mark. Wings cooked Sunday with no date mark. Also, in reach in cooler in server station: milk opened yesterday with no date mark. Repeat Violation

Basic - Cloth used as a food-contact surface. Scoop for ice on towel on top of ice machine. Removed and placed on sheet pan.

Basic - Food stored in a prohibited area. Chili on floor in walk in cooler. Unwashed produce on shelf over cream and milk in walk in cooler. Unwashed squash on top of wings in walk in cooler. Chili uncovered in walk in cooler. Tortilla chips on shelf over make table not covered. Pitchers of water near entrance in dining room with no overhead protection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell egg stored above margarine, also raw beef above raw fish, manager moved and stored properly. Corrected On-Site

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 cook line, butter milk mix no time marked, manager marked. Corrected On-Site

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, hot dogs no date marked, Manager dated. Corrected On-Site Repeat Violation

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.

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. Female employee on site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, manager moved all. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers stored above triple sink.

Basic - Ice scoop handle in contact with ice. At the bar area, manager moved. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.

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. Milk in reach-in cooler opened yesterday. Milk in reach-in cooler opened two days ago. Hot dogs in drawer unit on cookline opened two days ago. Dates added to all. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven on cook line soiled with food debris. Interior of ice machine near dry storage soiled with mold-like substance. Interior of ice machine in bar soiled with mold-like substance. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dish machine not available.

Intermediate - No paper towels or mechanical hand drying device, soap, or hand wash sign provided at handwash sink. Sink at bar area. All were replenished. Corrected On-Site Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip in kitchen has approximately fifteen dead flies.

Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks near back door.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pan and grey bins on top shelf of clean dish shelf not inverted. Repeat Violation

Basic - Dead roaches on premises. Seven dead roaches found on floor under bar. Eight dead roaches on floor in dry storage room. All were cleaned and discarded during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Powerade on shelf over make table on cookline. Moved during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on dry storage shelf.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee on cookline wearing a bracelet.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip covered in dead flies over clean plates on cookline.

Basic - Food stored on floor. Bucket of chili and stroganoff stored on the floor in walk-in cooler. Both were picked up. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline utensils stored in water at 84F.

Basic - Water leaking from pipe and/or faucet/handle. Under triple sink at bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels in kitchen.

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. Female employee preparing drinks on bar grabbed lemon slices with bare hand and placed in glasses.

High Priority - Toxic substance/chemical improperly stored. Small bottle of quaternary sanitizer tablets on top shelf of dry storage rack next to other ingredients in kitchen. Manager removed during inspection. Corrected On-Site

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. Gallon of milk in reach in cooler located across server station with no date. Manager labeled 2.9 Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager certification expired 1/24/22. Manager has certification exam scheduled for current week. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid set on top of dish machine no label. Manager stated substance was windex, labeled during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Espresso cups on bar next to machine not inverted or covered for protection. Manager corrected during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezer on cook line.