CODY'S ORIGINAL ROADHOUSE

Name: CODY'S ORIGINAL ROADHOUSE
Address: 8169 SW HIGHWAY 200, OCALA, FL, 34481, US
Rating: 20.6

8169 SW HIGHWAY 200, OCALA, FL 34481

License #5203181

🍽️ American ℹ️

20.6 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 14 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CODY'S ORIGINAL ROADHOUSE in OCALA currently holds an InspectFL Health Score of 20.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 94 total violations — 23 critical, 15 major, 56 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 24, 2024

The latest inspection on September 28, 2026 shows 14 observation rows: 2 critical, 2 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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CODY'S ORIGINAL ROADHOUSE 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: Administrative complaint recommended
[36-51-4] Building components, attachments or fixtures in poor repair. Hood vent above dish machine nonfunctional.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employees handling food drink bottles on prep tables near cookline. All were removed during this inspection.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Inspector observed two employees handling food at cookline with bracelet on wrist.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on shelf near beer walk-in cooler.
[14-38-4] Food storage container/container lid cracked or broken. Several in-use cracked pans and pan lids throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on door of reach-in coolers throughout kitchen and bar soiled with mold-like substances.
[16-46-4] Old labels stuck to food containers after cleaning. Several clean pans with remnants of old labels on shelf near beer cooler.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer and tape measure stored on shelf above single-use trays in dry storage. Both tools were removed from the area during this inspection.
[36-50-4] Unclean building components, attachments or fixtures. Several ceiling tiles in warewash area soiled with mold-like substance.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large flour bin near managers office missing label. Manager added the proper label during this inspection.
[41-07-4] Container of medicine improperly stored. Burn spray medicine stored on shelf above potatoes in dry storage area and beside clean dishes on shelf at cookline. Manager removed both medicine bottles from the areas during this inspection.
[35A-02-8] Live, small flying insects found. 1. One live fly flying in kitchen at cookline. 2. One live fly crawling on shelf near cookline. 3. One fly flying in prep area of kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Metal pan inside broken reach-in cooler drawer at cookline containing bag of bread soiled with old food debris. 2. Interior of reach-in cooler at end of cookline soiled with old food debris. 3. Wall inside ice machine soiled with mold-like substance. 4. Interior of nonfunctional reach-in cooler below deli slicer heavily soiled with mold-like substance.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Six Florida Restaurant and Lodging Association food handler certificates expired in 2025. Manager stated all six employees are still employed at this location.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers stored on shelf across from dish area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from dish area.
[14-38-4] Food storage container/container lid cracked or broken. Containers stored on shelf next to back door.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of ice machine across from office.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Area around soda nozzles of wait station soda machine soiled with old food debris.
[08B-12-5] Stored food not covered. Bucket of pickles stored in walk-in cooler. Manager placed lid on bucket.
[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 then proceeded to handle clean dishes in dish area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pico in cook line reach-in cooler. Manager placed eggs on bottom shelf.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach-in cooler at end of cook line. Manager placed chicken on bottom shelf.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Onion straws stored in pass through window. Manager stated onion straws placed in window twenty minutes prior to temperature being taken.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of degreaser stored over clean dishes in dish area. Manager removed spray bottle during inspection.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on cook line, 200+. Manager had employee change sanitizer water, 75ppm.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk stored in salad area reach-in cooler. Manager stated milk was opened the previous morning.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cup stored in wait station hand washing sink. Manager removed cup during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser in dish area.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelves in beer walk-in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water in wait station reach-in cooler. Manager removed bottle of water.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on prep table across from beer walk-in cooler.
[14-38-4] Food storage container/container lid cracked or broken. Multiple containers stored on prep table across from beer walk-in cooler.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing from hood across from beer walk-in cooler. Employee placed filter in hood during inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of kitchen ice machine. Employee moved ice scoops to dish area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line grill handle. Employee placed tongs on top of cook line grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling racks in walk-in cooler. Hood vents above cook line grills. Mixer guard for floor mixer next to beer walk-in cooler. Shelf above prep table next to beer walk-in cooler.
[33-16-4] Open dumpster lid. Dumpster behind building. Employee closed lid.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Employee turned containers over.
[35A-02-7] Live, small flying insects found Observed three flies in dry storage room with potatoes. Observed two flies in kitchen area next to walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler between cook line grill and fryers: cheese (47F - Cold Holding). Employee stated cheese placed in cooler one hour prior to temperature being taken. Employee moved cheese to walk-in cooler to reduce temperature to 41F, cheese (38F - Cooling). Items stored in reach-in cooler across from cook line grill: hot dog (45F - Cold Holding); hamburger (44F - Cold Holding); beef (45F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee moved items to walk-in cooler to reduce temperature to 41F, hot dog (41F - Cooling); hamburger (45F - Cooling); beef (38F - Cooling).
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in wait station warmer across from pass through window: mashed potatoes (131F,127F - Hot Holding). Employee stated potatoes placed in warmer one hour prior to temperature being taken, employee turned up warmer to reheat potatoes.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Both sides of splitter for faucet next to kitchen ice machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers, cutting board on wait station reach-in cooler. Hot water nozzle for wait station coffee machine.
[31B-03-4] No soap provided at handwash sink. No hand soap at hand washing sink next to office. Employee removed hand sanitizer from dispenser and placed hand soap in dispenser.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored above prep table. Employee removed cell phone from shelf. Wireless drill and bits stored above soft drink dispenser boxers. Manager removed drill and bits. Travel rolling bag stored above box of single service lids.. Manager removed bag.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[10-14-5] Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( flour, sugar )
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the inside surface of the soda gun nozzles holster on the soda gun dispensing machine at bar.
[33-16-4] Open dumpster lid. Lid open on dumpster. Employee closed dumpster
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( Tomato ) stored over ready-to-eat food ( water bottles ) in walk in cooler. Manager moved water bottles
[29-17-4] Waste line missing at soda gun holster. Waste line missing at soda gun holsters at bar.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket water. Manager removed mop
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed (flour ) from original container not labelled with name of contents.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Two containers of house made dill sauce in walk-in-cooler had date more than 7 days earlier. Two container of Cole slaw had a date more than 7 days earlier.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves preping food took cell phone off shelf then returned to prep line and handled cutting knife and cutting board.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the reach-in Cooler drawers under grill: Steak (50F - Cold Holding); Hamburger (48F - Cold Holding); Chicken (48F - Cold Holding) All the items had been in that drawer overnight. The thermometer of the unit registered 42F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler drawers under grill: Steak (50F - Cold Holding); Hamburger (48F - Cold Holding); Chicken (48F - Cold Holding) All the items had been in that drawer overnight. The thermometer of the unit registered 42F
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg wash on cook line kept on time but no time mark noted.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. The following items and hot holding temperatures in the steambain: mashed potato (120F - Hot Holding); Meat balls (118F - Hot Holding); pulled pork (88F - Hot Holding); Soup (128F- Hot holding); steak (120, 121F - Hot Holding) All the item had been reheated or cooked one hour earlier. Cook took items to be reheated. Pulled pork was reheated to 170F
[41-10-4] Toxic substance/chemical improperly stored. Dishmachine soap pods stored on single service napkins at bar. Manager removed soap pods.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
[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. Observed person in charge cannot provide verifiable proof 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.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment had two of the 70 employees food handler certificates

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed one Carbon dioxide tank not adequately secured in behind establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on clean ware rack above clean dishes at dishwash area. employee removed cell phone.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Observed employee prepping Tomatos and not wearing a hair restraint. Manager provided a hair net and employee placed over their hair
[36-22-4] Floor area(s) covered with standing water. Observed standing water in bar area. Employee was cleaning up the standing water.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on plastics curtains at entrance of walk-in-freezer.
[33-11-4] Missing drain plug at dumpster. Observed drain plugs missing on both dumpsters.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or covered at server station. Manager inverted coffee filters
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed accumulation of paper and dirt in walk-in-freezer
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 0ppm. Manager checked lines and corrected, and ppm was at 100 ppm Cl
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under dishmachine on the left side with an attached hose and no vacuum breaker attached.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip-top make table cooler on cook line soiled with a black powder. Manager cleaned and sanitized cutting board.