HACIENDA COLOMBIANA 3

Name: HACIENDA COLOMBIANA 3
Address: 4551 SE MARICAMP RD, OCALA, FL, 34480, US
Rating: 54

4551 SE MARICAMP RD, OCALA, FL 34480

License #5203255

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

54 Grade F / 100

Failing Health Score

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Quick take

HACIENDA COLOMBIANA 3 in OCALA currently holds an InspectFL Health Score of 54 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 39 total violations — 13 critical, 10 major, 16 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: pans of raw fish on shelf over fries. Pans of chicken on shelf over dressings. Pan of raw beef on shelf over pan of cooked pork. All items were moved to proper order. In reach in freezer: opened pan of raw fish on shelf over sausage and tortillas..
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle inside pan of rice. Removed during this inspection.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Reach in three door cooler is not working, manager has moved all food to a different unit. Ice build up in reach in freezer in dry storage area. Grey cutting board at front counter has deep grooves.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf stacked together wet.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers eggs cooked to customers preference. Consumer advisory was posted during this inspection.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent bulbs in kitchen area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Potted plant on top of case of drinks. Operator moved.
[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. Missing for one male employee.

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl inside bin of rice.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One towel in kitchen area. Manager removed towel.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Utensils in kitchen. Utensils at front counter.
[25-05-4] Single-service articles improperly stored. Opened sleeve of foam trays on floor behind front counter. Manager picked up.
[50-09-4] Current Hotel and Restaurant license not displayed. Framed license provided expired 6/1/2025.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board with lemon. Employee discarded.
[28-23-4] Approval of the septic tank system limits the establishment to a maximum number of seats. The maximum number of seats has been exceeded. Establishment is licensed with 30 seats and is operating with 55 seats.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand washing sink at front counter, used as a dump sink. Manager removed ice.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Seven pieces of fried cheese placed out at 10 am with time mark not discarded at 2 pm.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Paperwork onsite but not filled out. Operator filled out paperwork.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Seven pieces of fried cheese placed out at 10 am with time mark not discarded at 2 pm.
[08B-38-4] Food stored on floor. Jugs of oil stored on floor in kitchen area.
[41-07-4] Container of medicine improperly stored. Bottle of headache medicine on shelf over single service items. Manager moved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Employee cleaned.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep area near front windows is currently being remodeled as an office area. No food service is currently being conducted in room. Room previously had a hand wash sink that has been removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove in kitchen: Potato soup 94F-100F. Employee reheated soup to 178F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in ware wash area. Missing at sink at front counter. Missing in restroom. Towels were added.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food and/or not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in make table: 1. Flat of raw shell eggs on shelf over sauces. In reach in three door cooler: 1. Raw fish stored on shelf over bucket of sauce. 2. Pans of raw pork on shelf over bin of cheese. 3. Pans of raw beef on shelf over raw fish. In reach in freezer: 1. Roll of ground beef on shelf over portions of fish. All items were placed in proper order during this inspection.

Disposition: Administrative complaint recommended
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Potato balls moved to cooler today, no date.
[31B-03-4] No soap and/or towels provided at handwash sink. Sink in kitchen has no soap or towels. Soap and towels added.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponges used to wash pans.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Toothpicks at front counter in cup.
[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. Female employee lifted lid of trash can with gloved hands then continued to stir sauce without washing hands or changing gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top portion of reach in make table: Ham 52F and Turkey 51F. Items on top over filled. Operator placed in freezer.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. All cooking utensils with food contact surface up.
[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. Missing for two employees. Emailed reporting form to operator.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee ground turkey in freezer with fruit and fries. Also, watermelon and Popeyes chicken on shelf over lunch meats and cilantro. Removed ground turkey.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fritters 127F in hot holding case, made one hour prior. Discussed Time as a Public Health Control (TPHC) either operator.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tamales in steam table with ground meat reheating for 30 minutes 89F. Operator placed tamales back in boiling water to reheat to 165F within 1.5 hours.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw pork over pan of cooked beef. Moved.

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