HORSE & HOUNDS

Name: HORSE & HOUNDS
Address: 6998 N US HWY 27, OCALA, FL, 34482, US
Rating: 64.9

6998 N US HWY 27, OCALA, FL 34482

License #5202219

64.9 Grade F / 100

Failing Health Score

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Quick take

HORSE & HOUNDS in OCALA currently holds an InspectFL Health Score of 64.9 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 February 25, 2026. Across those visits, inspectors documented 39 total violations — 10 critical, 11 major, 18 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.

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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 February 25, 2026 shows 22 observation rows: 3 critical, 7 major, and 12 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.

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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
[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.
[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.
[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.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe beneath cook line hand washing 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.
[36-10-4] Soiled floors/carpeting. Floors beneath cook line grill and fryers greasy.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser in dish area. Manager placed proper label on bottle.
[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.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[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.
[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
[33-16-4] Open dumpster lid. Dumpster behind building. Manager had employee close lid.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish machine.
[31B-03-4] No soap provided at handwash sink. No soap at cook line hand washing 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 purse stored on top of a case of cranberries on dry storage shelf next to back door. Manager removed purse during inspection.
[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.
[14-11-5] Equipment in poor repair. Door handle for reach-in freezer at end of cook line.

Disposition: Administrative complaint recommended
[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.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line steam table.
[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.
[29-18-4] Drain cover(s) missing. Drain for mop sink.
[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.
[33-16-4] Open dumpster lid. Dumpster in corner of parking lot.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles stored in mop sink area.
[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.
[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.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
[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.

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