CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN)

Name: CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN)
Address: 1781 SW 60TH AVE, OCALA, FL, 34474, US
Rating: 68.5

1781 SW 60TH AVE, OCALA, FL 34474

License #5202055

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

68.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN) in OCALA currently holds an InspectFL Health Score of 68.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 19 total violations — 7 critical, 3 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 8, 2026 included 4 critical violations, 2 major, and 5 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.

Location + actions

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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.

Administrative complaint recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above cleaned utensils, manager moved all.
[01B-24-5] 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 tomato soup date marked 03/01/26. At the bar area dairy date marked 3/21/26.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shell eggs stored above liquid eggs, manager moved.
[13-03-4] Employee with no hair restraint while engaging in food preparation. For two male employees
[41-10-4] Toxic substance/chemical improperly stored. Spray disinfectant stored next to single service, employee moved.
[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 next to food, also at the server area, employee purse above single service, employee moved all.
[03D-02-5] 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, chicken wings cooked 04/07/26 pm at 45-47F, stored in plastic cover containers.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu advertised poached eggs no asterisk and no consumer advisory, during inspection manager print new menus with all information
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the cook line cloth on prep table, manager moved to bucket.
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. In triple sink, raw fish 72F thawed in standing water, manager placed ice and moved to freezer.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse