CHARLIE HORSE

Name: CHARLIE HORSE
Address: 2426 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 85.1

2426 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5201415

85.1 Grade B / 100

Solid Health Score

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Quick take

CHARLIE HORSE in OCALA currently holds an InspectFL Health Score of 85.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 29 total violations — 10 critical, 5 major, 14 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

October 29, 2025

The latest inspection on March 11, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[02C-02-5] 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 made 03/06/26 no date.
[14-38-4] Food storage container/container lid cracked or broken. In use containers and lids broken.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on above single use, also drink in walk-in freezer above bread, manager moved all.
[08B-38-4] Food stored on floor. At the dry storage area, sugar bag on floor, manager moved off the floor.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler T the cook line, raw burgers stored above cheese, Employee moved and stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food residue. Walk-in cooler shelves rusted and soiled with food residue. Cooking equipment at the cook line with grease build up.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Reach-in cooler at the cook line, raw beef steaks stored in vacuum seal bags, no time stamped only date, Inspector instructed to opened all bags.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers residue.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line portioned cups of potato salad 47F pasta 52F, employee moved to back cooler, all portioned cups placed at 11:00am.

Disposition: Administrative complaint recommended
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for undercooked hamburgers offered on lunch menu. Manager printed and posted a consumer advisory on the wall during this inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of reach-in freezer near cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Wire rack in kitchen containing single-use items soiled with dust. 2. Wire shelving inside reach-in cooler soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Backside of fan on shelf at cookline soiled with dust. 2. Area around water nozzle at fountain machine in kitchen soiled with mold-like substance. 3. Gaskets on doors of cooler in bar area soiled with mold-like substance. 4. Wire shelving on wall at cookline heavily soiled with grease. 5. Sides of fryers at cookline soiled with grease.
[11-26-1] 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. Two employees working at cookline preparing food. Manager stated both employees have been employed at this location for more than 60 days. Proof of food handler training unavailable. No proof that either employee has been informed of their health reporting responsibilities.
[53B-02-5] 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. Two employees working at cookline preparing food. Manager stated both employees have been employed at this location for more than 60 days. Proof of food handler training unavailable.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw steaks stored on shelf directly above pan containing cheese inside reach-in cooler near cookline. Employee rearranged the items during this inspection. 2. Tubes containing raw hamburger meat stored on shelf directly above pan containing fully-cooked chicken inside walk-in cooler. Manager moved the raw hamburger meat below the chicken during this inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Pan containing raw hamburger meat stored on shelf directly above pan containing raw fish. Employee moved the raw hamburger meat to shelf below the raw fish during this inspection. 2. Pan containing raw chicken stored on shelf above raw hamburger meat inside walk-in cooler. Manager rearranged the items during this inspection.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Inside steam table at cookline: chili (157F - Reheating 150 minutes); au jus (157F - Reheating 150 minutes); gravy (105F - Reheating 150 minutes). Employee stated all items were heated the previous day, cooled, then began reheating at 9am this morning. Stop sales issued.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline placed raw hamburger meat on grill with gloved hand, changed gloves without washing hands, then handled bread with the same gloves hand. Inspector stopped employee and had them wash hands before continuing to work at cookline.
[36-50-4] Unclean building components, attachments or fixtures. 1. All at cookline soiled with grease. 2. Several stained ceiling tiles throughout kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Inside reach-in cooler: potato salad (47F - Cold Holding). Potato salad is date marked 10/18. Employee stated the potato salad has been held inside the cooler overnight and has not been removed from refrigeration today. 2. Inside steam table at cookline: chili (157F - Reheating 150 minutes); au jus (157F - Reheating 150 minutes); gravy (105F - Reheating 150 minutes). Employee stated all items were heated the previous day, cooled, then began reheating at 9am this morning.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf inside walk-in cooler lined with unsealed plywood.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan containing portioned bags of frozen raw fish stored on shelf above bags of frozen fries inside reach-in freezer near cookline. Employee removed the raw fish from the freezer during this inspection.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler: potato salad (47F - Cold Holding). Potato salad is date marked 10/18. Employee stated the potato salad has been held inside the cooler overnight and has not been removed from refrigeration today. Stop sale issued.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink on shelf above fries inside reach-in freezer in kitchen. Employee removed the drink from the cooler during this inspection.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside reach-in cooler near cookline: 1. Two plates containing mushrooms stuffed with fully-cooked crab date marked 10/12. 2. Pan containing fully-cooked chicken with date mark of 10/14. Inside walk-in cooler: 1.Pan containing pico with date marked of 10/13 on shelf inside walk-in cooler.

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