CHARLIE HORSE

Name: CHARLIE HORSE
Address: 2426 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 53.5

2426 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5201415

53.5 Grade F / 100

Failing Health Score

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Latest inspection

March 11, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CHARLIE HORSE in OCALA currently holds an InspectFL Health Score of 53.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 73 total violations — 20 critical, 15 major, 38 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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CHARLIE HORSE has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
[14-38-4] Food storage container/container lid cracked or broken. In use containers and lids broken.
[08B-38-4] Food stored on floor. At the dry storage area, sugar bag on floor, manager moved off the floor.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers residue.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of reach-in freezer near cookline.
[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.
[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.
[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.
[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.
[36-50-4] Unclean building components, attachments or fixtures. 1. All at cookline soiled with grease. 2. Several stained ceiling tiles throughout kitchen.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wait station prep table. Employee removed drink from table.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Two employee bottles of water in reach-in cooler across from cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf next to to go items on kitchen shelf.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on clean dish rack in room next to office. Manager separated pans.
[08B-38-4] Food stored on floor. Bag of ice and case of Cuban bread on walk-in freezer floor. Manager placed items on shelf.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board in front of grill. Manager removed wet towel.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler next to office. Walk-in cooler gasket.
[12A-27-4] Employee handled raw chicken and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee breaded raw chicken removed gloves and proceeded to handle clean plates without washing hands. Inspector stopped employee and had employee wash hands.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to kitchen hand washing sink: sour cream (45F - Cold Holding). Manager stated sour cream placed in cooler one hour prior to temperature being taken. Manager moved sour cream to top of cooler to reduce temperature to 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on top of cook line grill: chicken (118F - Hot Holding). Employee stated item cooked and placed in pan on grill thirty minutes prior to temperature being taken. Employee placed item on grill to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles in dish area. Manager had employee add labels to bottles.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed one employee drink on prep table, employee discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse above single service, manager moved.
[51-18-6] No copy of latest inspection report available.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves soiled. Also ice machine with mold like substance.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened container of mahi above fries, Manager moved and stored properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, observed crab cake mixed date marked 10/22/2023, per manager item was pulled out of the freezer Tuesday October 31.
[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, grilled onions 121F, Manager moved to flat top grilled to reheated to 165F.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male kitchen manager (09/18/2023).
[53A-05-6] 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/ Total of five food employees, No manager on site, female manager arrived during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the outdoor bar area, also no sign.
[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. For one male employee
[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. For two employees