LIVE FIRE CHEFS

Name: LIVE FIRE CHEFS
Address: 506 S PINE AVE, OCALA, FL, 34471, US
Rating: 70

506 S PINE AVE, OCALA, FL 34471

License #5203133

🚚 Catering/Food Truck ℹ️

70 Grade C / 100

Mixed Health Record

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Latest inspection

March 31, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LIVE FIRE CHEFS in OCALA currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 70 total violations — 17 critical, 17 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2025

The latest inspection on March 31, 2026 shows 12 observation rows: 3 critical, 4 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

50%

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?

LIVE FIRE CHEFS has some meaningful issues on record. Would you still eat here?

C 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: Warning Issued
[08B-38-4] Food stored on floor. Case of cooking oil stored on floor in dry storage closet. Manager placed oil on shelf.
[08B-42-4] Food stored outside. Fries stored in reach-in freezer behind building.
[33-29-4] Grease receptacle lid open, broken, or missing. Lid for grease receptacle behind building open. Manager closed lid.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager washed, rinsed and sanitized scoop then placed scoop in pan.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Area around soda nozzles of wait station soda machine soiled with old food debris.
[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 in bar area touched face and proceeded to handle clean cup and prepare a drink without washing hands. Manager had employee wash hands.
[41-10-4] Toxic substance/chemical improperly stored. Plastic jug of soap next to racks of bread in front of chemical storage room. Manager placed bread in dry storage closet.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven stained.
[31B-03-4] No soap provided at handwash sink. No soap at hand washing sink next to kitchen hand washing sink. Manager provided soap during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tray of quiche in reach-in cooler next to kitchen entrance. Manager stated quiche prepared the previous morning. Manager placed proper date on quiche.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles of window cleaner in bar area. Manager placed labels on bottles.

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 freezer chest on cook line has broken gasket
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and rain poncho stored on clean ware rack. Person in charge removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Two Male employees on cook line with beard and no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Equipment ( flip-top make table cooler bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[10-20-4] In-use tongs stored on equipment door handle between uses. Three tongs stored on oven handle on cook line. Person in charge removed tongs and placed dishwash area
[51-18-6] No copy of latest inspection report available. Last inspection unavailable at time of inspection.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
[08B-12-5] Stored food not covered. Prepared coffee filters with coffee and espresso coffee in a bowl not covered. Person in charge covered both items
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Front reach in cooler has unwashed oranges/limesand blueberries stored over syrup bottles. Kitchen reach in cooler has unwashed pineapples store over butter. Person in charge moved all items and paced correctly.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 200ppm CL
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves left kitchen then returned and pulled up slacks, then handled trays of cooked bacon, without removing gloves, washing hands and putting on clean gloves. Discussed with Cook.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves put raw chicken on grill, changed gloves then put raw beef on grill, then changed gloves then handled cooking utensils on cook line, without removing gloves, washing hands and putting on clean gloves. Discussed with person in charge. Person in charge discussed with cook
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Caesar salad dressing with date 10 days earlier than inspection date
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made Caesar dressing with date 10 days earlier than inspection date
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with burnt food particles at bottom Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No proof of food manager certificate available at time of inspection
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five employees working and no food manager present.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Three containers of gravy stored in reach in cooler prepared two days earlier not date marked.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No original food handler certificates available at time of inspection

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, sink blocked by cart, manager moved.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink above prep table at the prep area, manager moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near dish machine.
[36-22-4] Floor area(s) covered with standing water. At the kitchen area (front corner at the cook line ).
[08B-38-4] Food stored on floor. At the dry storage area, grits box and oil jugs on floor.
[02D-01-5] Working containers of food removed from original container not identified by common name.a At the prep area, flour bin not labeled, employee labeled.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Cold smoke salmon and Scot salmon no letter on site.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the line, quinoa containers date marked 9/25/24.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee (wearing gloves) cleaning food contact surfaces and organizing items around kitchen area, started working with food and no hand washed occurred. Also male employee handling raw chicken and with same gloved hand squeezed seasoning on grill, Inspector instructed to stop, employee change gloves no handwashing occurred. Manager addressed situation all employee stop, wash hands and continued working.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, butter 78-90F, manager will discard at 2:00pm, Time as a public health control form provided.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Live fire Benedict eggs no asterisks, also Avocado toast (cold smoked salmon).
[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. At the cook line, butter mix freezer and no date marked, Manager dated.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed missing ceiling tile in kitchen
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee on cook line drinking from an open cup and store cup in bottom of reach in cooler.
[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 shoulder bag stored on top of box of take out containers in dry goods storage area
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
[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.
[08B-38-4] Food stored on floor. Observed box of oil stored on the floor in the dry goods storage area Observed tray of plastic bottle water on floor in office.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed aluminum trays in dry goods storage area not inverted or protected. Observed coffee filter on counter not covered or protected in server area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at front server area slow to drain.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed cook on cookline wipe hands on pant pocket then handle cooking equipment and preparing food without washing hands and changing gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the reach-in Cooler in kitchen hallway: beef (47F - Cold Holding); Hamburger (48F - Cold Holding); bacon (46F - Cold Holding). All items had been in the reach in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler in kitchen hallway: beef (47F - Cold Holding); Hamburger (48F - Cold Holding); bacon (46F - Cold Holding). All items had been in the reach in cooler overnight.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge has no written procedures for employees to follow in response to a vomiting or diarrheal incident if vomit or diarrhea is discharged on any surfaces in the establishment. Inspector provided vomitting and diarrhea procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on ice deflector in ice machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at dispenser in kitchen
[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. Observed person in charge cannot provide verifiable proof 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.