FIORE'S CAFÉ

Name: FIORE'S CAFÉ
Address: 2327 S PINE AVE, OCALA, FL, 34471, US
Rating: 70.8

2327 S PINE AVE, OCALA, FL 34471

License #5200270

☕ Café/Breakfast ℹ️

70.8 Grade C / 100

Mixed Health Record

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Latest inspection

February 18, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FIORE'S CAFÉ in OCALA currently holds an InspectFL Health Score of 70.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 63 total violations — 14 critical, 13 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 18, 2024

The latest inspection on February 18, 2026 shows 10 observation rows: 1 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Would you eat here?

FIORE'S CAFÉ has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back of kitchen across from washer and dryer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above salad prep area dusty.
[21-05-5] Cloth used as a food-contact surface. Wiping cloth on top of lettuce in salad prep reach-in cooler. Manager removed wiping cloth during inspection.
[33-11-4] Missing drain plug at dumpster. Dumpster behind building.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelves in shed behind building made with unfinished wood.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill greasy.
[33-16-4] Open dumpster lid. Dumpster behind building.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from three compartment sink: noodles (49F - Cold Holding). Manager stated noodles placed in cooler thirty minutes prior to temperature being taken. Manager had employee place noodles in walk-in freezer to reduce temperature to 41F.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam tags on file no last date of use.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in front counter hand washing sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back of kitchen.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above reach-in cooler across from cook line. Manager removed drink during inspection.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water, 85F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
[33-16-4] Open dumpster lid. Dumpster behind building.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over.
[08B-12-5] Stored food not covered. Cooked ground beef stored in walk-in cooler. Manager placed lid on pan.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water on kitchen prep table. Manager placed shrimp in walk-in cooler to continue thawing.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepared salad by touching lettuce with bare hands. Employee stopped and washed hands.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink behind building.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Only tags available are the tags stored with clams in walk-in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored in cook line hand washing sink. Manager removed container during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and ground beef stored in walk-in cooler. Manager stated items prepared the previous morning.

Disposition: Warning Issued
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Above the pizza oven.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line utensils in 89F water, Manager moved to stove.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, hood filters with grease.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables, manager moved all.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the dry storage area, two containers with no labels, Manager labeled sugar and flour.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, observed two 5 gallon buckets with marinara sauce cooked 12/18/23 at 56F and 58F.
[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. In walk-in cooler, observed two 5 gallon buckets with marinara sauce cooked 12/18/23 at 56F and 58F.
[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. At inspection time, in use dish machine with 0 ppm, Manager prime and run machine two more times, chlorine 0 ppm. Manager set up triple sink with chlorine (50ppm).
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line cutting parsley with bare hands, parsley used as garnish for plates. Inspector instructed to wash hands and use gloves.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
[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.