OCALA POKE GO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front counter water melon juice 51F, Manager moved to freezer to drop temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by cutting boards on top of sink, employee moved. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dining menu missing asterisk next to raw items, employee marked all raw items during inspection. Corrected On-Site Repeat Violation

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 one new female employee.

Intermediate - 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 front counter, cut melon and water melon juice no date, Manager date marked 09/01/25. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink area, spray bottle not labeled, employee labeled sanitizer. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Expired license posted. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, wet cloth on prep table, employee moved to bucket. Corrected On-Site Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline drank from personal drink cup with gloved hands, then proceeded to cut carrots using the same gloves hands. Inspector had employee stop, wash hands, and change gloves before continuing to work at cookline.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Pans containing raw salmon and raw tuna stored on shelf directly above containers of mayonnaise and other sauces inside reach-in cooler in back of kitchen. Manager placed all raw fish on the bottom shelf during this inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw chicken wings stored on shelf above box containing raw shell eggs inside reach-in cooler in back of kitchen. Manager moved the raw chicken to the bottom shelf during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing dish soap and water mixture on shelf above box containing plastic forks at cookline. Manager removed spray bottle from area during this inspection. Two jugs of degreaser stored on shelf beside clean pans and pan lids in warewash area. Manager moved the degreaser to the chemical storage shelf during this inspection. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One general manager who stated she has been employed more than 30 days does not have her certified food manager certificate.

Intermediate - Handwash sink used for purposes other than handwashing. Mixing spoon and sponge stored inside handwash sink at front counter. Inspector removed both items from the handwash sink before washing hands. Corrected On-Site

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. Four employees working in kitchen with no food handler training. Manager stated the four employees have been employed more than 60 days. Inspector provided manager a list of food handler training programs during this inspection.

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. Five employees working with food who do not have food handler training and have not signed the employee health reporting agreement. Inspector provided manager a copy of the employee health reporting agreement via email during this inspection.

Intermediate - No soap provided at handwash sink. No soap at handwash sink near three-compartment sink. Manager replenished hand soap during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf above prep table and cutting boards in back of kitchen. Employee removed drink cup from shelf 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. Employee purse sitting on shelf above prep table and cutting boards in back of kitchen. Manager removed purse from shelf during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on clean dish storage shelf near dish machine. Manager moved all pans to the warewash area to be resanitized. Corrective Action Taken

Basic - Food stored on floor. One jug of frying oil stored on floor at cookline. Manager removed the frying oil from the floor during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl with no handle used to dispense food (rice). Manager removed bowl

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on the side of the back door of the kitchen that opens to the outside

Basic - Outer openings not protected with self-closing doors. Observed back door in kitchen does not have a self closing mechanism