DEPOT ON MAGNOLIA

Name: DEPOT ON MAGNOLIA
Address: 533 NE 1 AVE, OCALA, FL, 34470, US
Rating: 49.3

533 NE 1 AVE, OCALA, FL 34470

License #5203180

49.3 Grade F / 100

Failing Health Score

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Latest inspection

April 9, 2026 · 11 findings · 5 critical

Routine - Food

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Quick take

DEPOT ON MAGNOLIA in OCALA currently holds an InspectFL Health Score of 49.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 69 total violations — 24 critical, 12 major, 33 minor.

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The latest inspection on April 9, 2026 shows 11 observation rows: 5 critical, 1 major, and 5 minor.

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Inspector notes

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DEPOT ON MAGNOLIA 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
[14-01-5] Bowl or other container with no handle used to dispense food. Plate inside bin of sugar. Removed during this inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over bag in a box soda in server station. Moved during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over bag in a box soda in server pass thru. Moved during this inspection.
[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. Bin with soiled dishes on top of bin with dry goods inside. Manager moved pan of dishes to floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. No label on bin of sugar. Manager labeled.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee moved trash can then moved pan of soup without first washing hands.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. In reach in freezer: opened case of raw beef on top of case of pasta. In reach in make table: pan of raw beef in top portion over cooked quiche. All were moved during this inspection.
[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 dessert cooler: cheese cake made on 3/26, discard date is 4/1.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of make table: cheese (60-62F - Cold Holding). Cheese is on top of load limit in foam tray. Manager stated item was placed there an hour ago and moved to bottom of unit.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: chicken soup (109F - Hot Holding). Manager placed on stove to reheat.
[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. Two employee training cards are expired.

Disposition: Warning Issued
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned in-use containers with old stickers.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside cheese, also inside sugar bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep table, employee moved all.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station.
[08B-38-4] Food stored on floor. Oil jugs underneath prep table n
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled, also can opener blade soiled
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the prep area, sugar and flour bin not labeled.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the kitchen entrance, raw beef stored above portioned bags of fruits and opened vegetables wontons, Manager moved and stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler, meatloaf 45F, manager voluntarily discarded, cheese 52F manager moved to freezer items placed one hour ago above the cooling line. At the cook line, butter 48F, per manager butter moved from refrigerator around 10:45 am, manager will discarded at 2:45pm, Time as a public health control form provided.
[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, Hot holding: grilled peppers 80F, burgers 108F, per manager items were heated one hour ago, Manager will use time as a public health control form. Inspector provided a digital copy of the form. Manager time marked 10:00-2:00 and 11:00-3:00.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer missing at the no chemical side of the splitter, Manager added one during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At the front counter area (server station) ice chute soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
[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 one new male employee on site.
[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, white rice no date marked, manager voluntarily discarded.
[41-17-4] Spray bottle containing toxic substance not labeled. At the mop sink area, spray bottle with purple liquid not labeled.
[03C-94-4] Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For burgers, inspector provided a digital copy.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler on cooks line, operator moved phone.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter.
[14-11-5] Equipment in poor repair. Shelves in walk in cooler the paint is chipping of and exposing rust.
[36-22-4] Floor area(s) covered with standing water. By the soda syrup boxes.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle outside back door area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. One knife in water at 79F and multiple scoops in water at 127F, operator replaced water 133F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler soiled.
[08B-12-5] Stored food not covered. Small container of coconut flakes with no lid above computer in kitchen, operator covered.
[33-31-5] Unnecessary items/unused equipment on the premises. Old fryer outside of back door, operator stated someone is scheduled to pick it up.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over icing in reach in cooler on cooks line, operator moved eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade red sauce (67F - Cold Holding) items sitting on cooks line at room temperature, operator stated he had it out to made flatbreads and had not placed it back in cooler yet, he then placed item back in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soups (123,125F - Hot Holding) items in steam table for no more than 2 hours, operator reheated items at 168 and 177.
[41-10-4] Toxic substance/chemical improperly stored. Oven cleaner and simple green by seasonings on the cooks line, operator moved chemicals.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of the splitter with white hose attached at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on ice machine at front counter. Stained cutting board on cooks line reach in cooler. Operator started cleaning items during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using quaternary ammonia for spray bottles.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server/storage area, Employee personal items above cleaned containers, employee moved all.
[36-73-4] Floor soiled/has accumulation of debris. Walk-in cooler floor soiled.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At the cook line, employee removed towel.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the entrance of the cook line, employee cleaned during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers stored above hot dogs, Employee moved and stored properly.
[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, observed slaw date marked 2/22/24
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw burgers 47F, Manager moved to freezer.
[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, hush puppies 72F, per employee hush puppies came out at 12:00-12:30, establishment closed at 3:00pm and item will be discarded. Inspector provided time as a Public Health control form during inspection. Also observed pulled pork at 120F, employee placed pork inside freezer.
[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/ At inspection time, three servers and two kitchen employees handling food, no manager on site.
[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 two female employees
[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 one female employee