DINER ON THE SQUARE

Name: DINER ON THE SQUARE
Address: 316 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 75.5

316 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5200016

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DINER ON THE SQUARE in OCALA currently holds an InspectFL Health Score of 75.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 31 total violations — 11 critical, 6 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 11, 2026 shows 14 observation rows: 5 critical, 4 major, and 5 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Onion sitting on raw ground beef juices.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line white rice no date marked, per employee rice was cooked less than 5 days ago.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. In walk-in cooler, raw ground beef juices around onion, Manager discarded.
[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 new male employees
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables with food residue.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment with grease.
[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. For one employee
[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. At the cook line, raw shell eggs no time marked, manager marked.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, also opened drink in freezer above customers food, Manager discarded all drinks.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled with food debris m
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue, manager moved to dish machine.
[36-24-5] Hole in or other damage to wall. At the cook line, large gap in wall above and around Air conditioning unit. Employee sealed with plywood during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cheese 46F, slaw 48F, manager moved to freezer, temperatures dropped to 40F.
[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, links 126F sausage 125F, per manager food cooked 45minutes to 1 hour ago. Manager will add these items to Time as a public health control and will be discarded at 1:00.

Disposition: Administrative complaint recommended
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen beef stored above frozen wrapped portions of meatloaf inside reach-in freezer at cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking onto the floor from mop sink when water is turned on.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar missing label on shelf in server station. Manager added the proper label during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes 149F. Employee at the cook line stated the mashed potatoes began reheating at 7am. Stop sale.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cardboard on wall in kitchen above air conditioning unit.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee wearing gloves went to mop sink and tried to fix plumbing and immediately after started working with food (liquid eggs) no hand washed occurred, Inspector addressed situation, employee washed his hands.
[36-50-4] Unclean building components, attachments or fixtures. Floor inside walk-in cooler soiled with food debris.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser in kitchen near mop sink.
[14-11-5] Equipment in poor repair. 1. Torn gaskets on cooler door in server station. 2. Top of table on right side of cookline top coating peeling.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, coleslaw 45F, cheese 47F, manager moved to walk-in cooler.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, mashed potatoes 149F(10:00am), per employee mashed placed in steam table around 7:00am. Stop sale.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table at cookline.
[36-51-4] Building components, attachments or fixtures in poor repair. 1. Cracked floor tiles throughout kitchen. 2. Screen on back door of kitchen torn. 3. Large gap in wall above air conditioning units on wall inside kitchen. Gap is loosely covered with cardboard, but still open to the outside.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse