CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN)

Name: CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN)
Address: 1781 SW 60TH AVE, OCALA, FL, 34474, US
Rating: 58.1

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

58.1 Grade F / 100

Failing Health Score

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Quick take

CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN) in OCALA currently holds an InspectFL Health Score of 58.1 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 26 total violations — 10 critical, 4 major, 12 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 shows 16 observation rows: 6 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Administrative complaint recommended
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink next to walk-in cooler entrance.
[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.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Spray disinfectant stored next to single service, employee moved.
[13-03-4] Employee with no hair restraint while engaging in food preparation. For two male employees
[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.
[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.
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, sausage 117F, per manager sausage cooked around 8:45 and discarded at the end of breakfast time 10:00 every day. Inspector provided time as a public health control form
[02D-01-5] Working containers of food removed from original container not identified by common name. At the prep area bucket not labeled, manager labeled flour.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Reach-in cooler at the cook line, dirty rice date marked 3/27/26, manager date marked properly.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided.
[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
[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. In walk-in cooler, chicken wings cooked 04/07/26 pm at 45-47F, stored in plastic cover containers.

Community reaction

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Community pulse