HORSE & HOUNDS

Name: HORSE & HOUNDS
Address: 6998 N US HWY 27, OCALA, FL, 34482, US
Rating: 8.4

6998 N US HWY 27, OCALA, FL 34482

License #5202219

8.4 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 20 findings · 4 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

HORSE & HOUNDS in OCALA currently holds an InspectFL Health Score of 8.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 77 total violations — 18 critical, 21 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 3, 2025

The latest inspection on October 23, 2026 shows 20 observation rows: 4 critical, 6 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

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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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler drawer at cookline: chicken (45F - Cold Holding); salmon (47F - Cold Holding). Manager stated the items were placed into this cooler at 11am, then added ice to both items to cool them to 41F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken wings stored on shelf above portions of cooked rice pasta inside walk-in cooler. Manager moved the raw chicken to another shelf during this inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth and cleanable.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on handle of reach-in freezer at cookline.
[25-05-4] Single-service articles improperly stored. Boxes containing single-use cups and trays stored directly on floor in upstairs storage area. Anger placed both items on a shelf during this inspection.
[35A-02-8] Live, small flying insects found. Three flies crawling on prep table in center of kitchen.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use in upstairs food storage area.
[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. One Florida Restaurant and Lodging Association food handler training certificate expired on 09/08/2026. Manager stated this employee still works at this location.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photocopies of handwritten Florida Restaurant and Lodging Association food handler training certificates provided by manager.
[29-11-4] Water leaking from pipe and/or faucet/handle. Dripping faucet at handwash sinks in bar area and at cookline.
[21-17-4] Clean linens stored on floor. Bags containing clean wiping cloths stored directly on floor in upstairs storage area. Manager placed them on a shelf during this inspection.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still attached inside pan in reach-in cooler. Manager had an employee discard the cut avocado and wash their other avocados in the pan.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bins containing sugar and flour missing labels on storage shelf near walk-in cooler. Manager added the proper labels during this inspection.
[27-19-5] Handwash sink does not have running water or enough water pressure to properly wash hands. Handwash sink at cookline has no running water. Manager turned on the running water during this inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured behind restaurant. Manager added a chain during this inspection.
[33-15-4] Garbage can located outside has no lid or lid open/broken. One dumpster missing both lids behind restaurant.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at cookline stained with black substance. 2. Deflection plate inside ice machine soiled with mold-like substance.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pan containing portions of cooked rice with date mark of 10/9 inside reach-in cooler at cookline. Manager unable to determine if the label was incorrect or if the rice was actually from 10/9. Stop sale issued.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. One National Registry of Food Safety Professionals manager certifications expired on 09/15/2026. Manager stated this employee does still work at this location.
[02D-11-5] Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Partially cooked chicken wings not labeled as raw on shelf inside walk-in cooler. Manager added the proper labels during this inspection.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon being thawed under running water in kitchen.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of a case of cranberries on dry storage shelf next to back door. Manager removed purse during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish machine.
[14-11-5] Equipment in poor repair. Door handle for reach-in freezer at end of cook line.
[08B-38-4] Food stored on floor. Plastic container of blue cheese dressing on floor in beer walk-in cooler. Employee placed blue cheese dressing on shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in coolers throughout dusty.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager had employee close lid.
[25-05-4] Single-service articles improperly stored. Case of to go utensils stored on kitchen floor across from salad reach-in cooler. Manager had employee place utensils on shelf.
[36-10-4] Soiled floors/carpeting. Floors beneath cook line grill and fryers greasy.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe beneath cook line hand washing sink.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: soup (50F - Cooling). Manager stated soup was prepared the previous day and stored in cooler overnight.
[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. Items stored in walk-in cooler: soup (50F - Cooling). Manager stated soup was prepared the previous day and stored in cooler overnight.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon being thawed under running water in kitchen
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken wings to 140F, then co9ls wings in walk-in cooler. Inspector provided operator with paperwork for procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers throughout the kitchen stained. Ice bin for ice machine across from back door stained with black substance.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Cook line hand washing sink has no running water. Manager turned water on to sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line and bar area hand washing sinks.
[31B-03-4] No soap provided at handwash sink. No soap at cook line hand washing sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of soup stored in walk-in cooler. Manager stated soup prepared the previous morning. Manager placed proper date mark on soup.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser in dish area. Manager placed proper label on bottle.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[29-18-4] Drain cover(s) missing. Drain for mop sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf outside of beer walk-in cooler. Manager removed bag during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler.
[33-16-4] Open dumpster lid. Dumpster in corner of parking lot.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: chicken pot pie (46F - Cooling). Manager stated chicken pot pie prepared the previous day.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Beef stew stored in walk-in cooler dated 9/16.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish and proceeded to handle to go containers after changing gloves without washing hands. Manager had employee wash hands and change gloves.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter available. Manager had purveyor send a parasite destruction letter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cooked chicken wings in cook line reach-in cooler. Manager moved hamburger to bottom drawer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: blue cheese (49F - Cold Holding); ranch dressing (45F - Cold Holding); blue cheese dressing (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager had employee place items in ice bath to reduce temperature to 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line steam table.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink at end of cook line removed.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals pork chops and sirloins for sous vide cooking.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles stored in mop sink area.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish ( Salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and wallet stored on top of microwave in kitchen. Observed employee jacket stored on on dry goods storage area . Manager removed keys, wallet and jacket.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed male employee with beard and no beard guard in dishwash area .
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust on air conditioner vent in corner of kitchen. Observed fan guard in walk-in-freezer soiled with dust.
[08B-12-5] Stored food not covered. Observed two trays of beef stored in walk-in-cooler not covered. Manager placed covers on the beef
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the steam Bain on the cookline Marinara sauce at 120F and onion gravy at 115F. Employee removed both items from cook line and discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed pitcher of water in hand wash sink on cook line. Manager removed pitcher.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for the dishmachine