IPANEMA CHURRASCARIA

Name: IPANEMA CHURRASCARIA
Address: 2023 S PINE AVE, OCALA, FL, 34471, US
Rating: 61.1

2023 S PINE AVE, OCALA, FL 34471

License #5202639

🫔 Latin American ℹ️

61.1 Grade F / 100

Failing Health Score

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Latest inspection

March 18, 2026 · 17 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

IPANEMA CHURRASCARIA in OCALA currently holds an InspectFL Health Score of 61.1 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 March 18, 2026. Across those visits, inspectors documented 83 total violations — 13 critical, 22 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 18, 2024

The latest inspection on March 18, 2026 shows 17 observation rows: 2 critical, 6 major, and 9 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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Community pulse

Would you eat here?

IPANEMA CHURRASCARIA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen dusty.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers stored on shelf in dish area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table across from cook line. Employee removed drink during inspection.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in kitchen.
[08B-38-4] Food stored on floor. Two cases of shrimp stored on walk-in freezer floor. Manager placed shrimp on shelf.
[10-14-5] Ice bucket not inverted between uses. Ice bucket on top of kitchen ice machine. Manager turned bucket over.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach-in cooler next to wait station soda machine soiled with mold-like substance. Fan covers in walk-in cooler next to back door dusty.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over prepared salads in reach-in cooler next to kitchen entrance. Manager placed salmon on bottom shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in reach-in cooler next to wait station soda machine soiled with mold-like substance. Inside of kitchen microwave soiled with old food debris. Soda gun in bar area soiled with mold-like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool in front grill area hand washing sink. Bucket and box of hand gloves in dish area hand washing sink. Manager removed all items from sinks.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for salad items held using time as a public health control on salad bar. Inspector provided operator with paperwork. Manager completed paperwork.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. One training record missing expiration date and trainers certification number.
[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. Three employee food safety trainings expired on 11/22/2025.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand washing sink, 70F.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen dusty.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on cook line.
[14-11-5] Equipment in poor repair. Handle for reach-in cooler next to kitchen entrance from dining room.
[08B-38-4] Food stored on floor. Case of shrimp stored on walk-in freezer floor.
[10-14-5] Ice bucket not inverted between uses. Ice buckets on top of kitchen ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Drawer handles for grill area reach-in cooler drawers.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers on shelf in dish area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kiwi and strawberries stored over mayonnaise in walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottles of water in grill area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on prep table across from cook line: cheese (46F - Cold Holding). Manager stated bowl of cheese placed on table 15 minutes prior to temperature being taken. Manager moved cheese to walk-in freezer 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 reach-in cooler. Soda gun in bar area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Box of gloves stored in dish area hand washing sink. Manager removed gloves during inspection.
[31B-03-4] No soap provided at handwash sink. No hand soap provided at bar hand washing sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for holding cold buffet items on time as a public health control. Inspector provided paperwork and demonstrated to operator the process to fill out paperwork.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan stored in cook line reach-in cooler. Employee stated flan was prepared the previous day at 3:00 pm. Employee added proper date marked to flan.
[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. Two employee training certificates expired on 8/5/2025.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored over food served to te public in dry goods storage area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirts stored on soft drink syrup boxes. Manager removed shirts.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing meat not wearing a hair net
[10-08-5] Ice scoop handle in contact with ice. In-use utensil in temperature control food stored with handle touching food (ice ) Manager removed handle
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( sugar ). Manager removed hanlde
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler units not operating by meat cooking area
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in floor. Manager stored mop correctly
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on clean gloves, touched hair, then put cell phone in pocket then handled Ready-To-Eat raddish plate. Then adjusted glasses by the bridge of her nose, then continued handling plate.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato on buffet at 101F, mash potatoes had been reheated and was taken off buffet table and reheated
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the underside of the food contact surface of the nozzles on the soda dispensing machine at server station.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand wash sink by dishwash area
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink on cook line in kitchen

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink on cookline
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Tile broken in kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with grease and dust.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on buffet line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Board on make table at cook line grooved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Container of whey on shelf over rice. Employee keys on hook with potato peeler. Eye glasses on top of clean dishes.
[08B-38-4] Food stored on floor. Box of lard on floor in dry storage. Cases of vegetables on floor in walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar. Handle of scoop in ice
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under side of fountain machine nozzles has mold like substance. Black substance on hood filters over grill on front line. Soda gun holder soiled with slimy substance.
[16-46-4] Old labels stuck to food containers after cleaning. On several clean pans.
[25-05-4] Single-service articles improperly stored. Coffee filters on shelf in server pass thru in kitchen
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed pineapples on shelf over skewered peeled pineapple. Packs of strawberries over soy sauce in all in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Stored with mop head down. Manager flipped over.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under drink containers in reach in cooler at bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of cinnamon with no label.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine has a high temperature of 140F, must reach 160F at dish.
[01B-07-4] Food with mold-like growth. See stop sale. Two strawberries with mold like substance.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on shelf over strawberries in all in cooler. Pan of raw beef on top of case of bananas. Opened bag of raw chicken on shelf over octopus in walk in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 47F, in unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in two door cooler: milk 47F. In unit overnight, stop sale issued.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No device on hose connection side of splitter. Manager added device.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler in covered pan beef (49F - Cooling at 3:05 then 49F at 3:30). Manager moved pan of beef to walk in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of reach in cooler at bar soiled with food debris and slimy substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher and case of scrub pads in sink in ware wash area. Removed all. Case of drinks and alcohol bottles in sink at bar.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.