LA CUISINE

Name: LA CUISINE
Address: 48 SW 1ST AVE, OCALA, FL, 34471, US
Rating: 60.4

48 SW 1ST AVE, OCALA, FL 34471

License #5202718

🌮 Mexican/Latin ℹ️

60.4 Grade F / 100

Failing Health Score

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Latest inspection

January 27, 2026 · 9 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

LA CUISINE in OCALA currently holds an InspectFL Health Score of 60.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 27, 2026. Across those visits, inspectors documented 60 total violations — 17 critical, 16 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 14, 2025

The latest inspection on January 27, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

LA CUISINE has a rough inspection history. Would you risk it?

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: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above prep counter across from cook line oven.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons on shelf above prep counter across from cook line oven. Manager removed aprons during inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee working in kitchen prep area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lite fixture above prep counter across from cook line oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ground beef being thawed in standing water in kitchen prep sink. Manager placed beef underneath running water.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked garlic stored in walk-in cooler dated 1/17. Manager stated garlic cooked on 1/25. Manager changed the date mark.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of degreaser stored above case of soda at end of cook line. Owner moved degreaser to dish area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep counter across from cook line oven stained. Deflector plate inside of kitchen ice machine.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in make table has an ambient temperature of 44F. The filter on unit is heavily soiled with dust.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Green cup on shelf over prep table. Moved during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.) Bike helmet on shelf over oil. 2.) Vape on shelf over prep table. Both were moved.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employees in kitchen with no beard guards.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. One on cookline. Employee removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sink on cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.) Exterior of reach in cooler soiled with food debris. 2.) Top of stove soiled with grease and food debris.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Roll of trash bags and lighter on table over jug of oil. All were moved.
[08B-12-5] Stored food not covered. 1.) Pot of beans in walk in cooler from two days ago. 2.) Sheet pan of pastry balls in reach in freezer. Both were covered during this inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of unwashed produce on shelf over soup and sauces.
[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 picked up card from floor and placed in pocket then continued to cook without washing hands.
[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 touched lettuce and cheese with bare hands while discussing length of time in reach in cooler.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Two flats of raw shell eggs in walk in cooler received from unlicensed farm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: flats of farm fresh eggs on top of cartons of pasteurized eggs. Moved during this inspection.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1.) Beef base prepared on 7/31, discard date 8/6. 2.) Roast beef in walk in cooler from 6/15.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of reach in make table: walnut cream 45-46F in unit overnight. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in make table: roasted garlic 48F. Brie cheese 46F. Chef stated top has been open and has been getting refilled. Ice added to top of make table. Then brie cheese 41F and roasted garlic 41F. In bottom of reach in make table: walnut cream 45-46F. Stop sale issued.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1.) Interior of ice machine has black substance on deflector plate. 2.) Interior of microwave soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. 1.) Wisk and wiping cloth in hand sink on cookline. 2.) Female employee rinsed knife in hand sink.
[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 is vacuum sealing cooked lamb chops, raw steaks, beans, and lunch meats with no HACCP plan. Provided operator with liturature about special processes and HACCP plans.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans, ham, and turkey in walk in cooler prepared two days ago with no date mark.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Oil jug container on floor near back door, Manager moved off the floor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs above sauce and heavy cream, Manager moved and stored properly.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line and walk-in cooler, observed chicken date marked 04/07/24.
[03G-46-1] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment performed vacuum packed on soft commercially Cheese. Also establishment cooked beef and pasta on site and vacuum it. Performed confit for cooked duck.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ For three Manager, certification expired on 01/28/2024
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop at the bar area with mold like substance on crevices, Manager cleaned.
[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 performed vacuum sealed for raw beef, and raw fish.
[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. Reach-in cooler at the cook line, beans no date marked, Manager dated.

Disposition: Met Inspection Standards
[32-12-5] Covered waste receptacle not provided in employee unisex bathroom. Observed no covered waste receptacle provided in unisex bathroom in back of kitchen.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink. Manager discarded sponges
[08B-38-4] Food stored on floor. Observed plastic container of oil on floor. Manager placed oil on shelf
[25-05-4] Single-service articles improperly stored. Observed box of styrofoam cups on floor in hallway. Manager put box on shelf.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( Brussels and mushrooms ) stored over ready-to-eat food ( Potato Au Gratin, and Sauce ) in walk in cooler
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop sink. Manager hung mop on wringer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in freezer raw meat stored over open package of pearl onions. Manager moved pearl onions to top shelf.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle with disinfectant hanging from middle shelf where cooking equipment is stored.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector.
[31A-10-4] Equipment drain line draining into handwash sink. Observed at hand wash sink in dishwash area a condensation drain line in sink drain. Manager removed drain line.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents (disinfectant) in kitchen.