EL SAZON DE MAMA
184 MARION OAKS BLVD UNIT M, OCALA, FL 34473
License #5202721
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
EL SAZON DE MAMA in OCALA currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 14, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has detailed violation rows for 12 of them so far.
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.
What stands out in this inspection history
The latest inspection on August 14, 2026 shows 12 observation rows: 3 critical, 1 major, and 8 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep table, employee moved.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign provided at the Female bathroom.
- [01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach in cooler at the end of the cook line, pork feet 46F, beef stew 49F.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler behind bar area, stew cut beef stored above pork, Employee moved and stored properly.
- [14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler near back door with ice build up (51F) also small unit in front of stove (48F).
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food residue, employee cleaned during inspection.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, fried cheese 127F, fried eggs110F, fried beef 109F fried chicken 111F, per employee food made approximately at 10:00, food will be discarded before 2:00pm. Inspector provided Time as a public health control form. Also, beef and noodle soup 123F, beef stew 126F, employee reheated to 165F.
- [05-08-4] No probe thermometer provided to measure temperature of food products.
- [50-09-4] Current Hotel and Restaurant license not displayed. Expired license posted (June 1, 2026).
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, spoons and other utensils in 98F water, employee discarded and placed sanitized utensils back on stove to keep it hot.
- [51-18-6] No copy of latest inspection report available. No documents available at inspection time.
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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.
Would you eat here?
EL SAZON DE MAMA has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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