MARKS PRIME STEAKHOUSE OF OCALA

Name: MARKS PRIME STEAKHOUSE OF OCALA
Address: 30 S MAGNOLIA AVE, OCALA, FL, 34471, US
Rating: 67.2

30 S MAGNOLIA AVE, OCALA, FL 34471

License #5202365

🥩 Steakhouse ℹ️

67.2 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MARKS PRIME STEAKHOUSE OF OCALA in OCALA currently holds an InspectFL Health Score of 67.2 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 April 7, 2026. Across those visits, inspectors documented 64 total violations — 12 critical, 15 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 22, 2025

The latest inspection on April 7, 2026 shows 10 observation rows: 1 critical, 3 major, and 6 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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Community reaction

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Community pulse

Would you eat here?

MARKS PRIME STEAKHOUSE OF OCALA 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
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dry storage room next to kitchen ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line fryer. Manager removed drink during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on reach-in cooler across from cook line grill. Manager removed backpack during inspection.
[08B-38-4] Food stored on floor. Case of lobster stored on floor in walk-in freezer. Manager placed lobster on shelf.
[16-46-4] Old labels stuck to food containers after cleaning. Pan on shelf above three compartment sink.
[29-17-4] Waste line missing at soda gun holster. Hose missing from bar area drain for soda gun.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area, 148F. Manager turned on booster heater, 164F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Chute inside of kitchen ice machine soiled with mold-like substance.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in walk-in cooler. Manager stated noodles cooked the previous day. Manager placed proper date mark on noodles.
[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 employee training certification expired on 2/16/2026.

Disposition: Warning Issued
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in womens bathroom.
[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 drinks on prep table. Chef removed drinks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above flip-top make table cooler. Chef removed cell phone
[10-14-5] Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Chef inverted ice buckets
[29-17-4] Waste line missing at soda gun holster. Two Missing waste lines on soda gun holsters at bar
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed ( salt ) from original container not labelled with name of contents.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee not wearing gloves pulled up pants, then grab clean bin for flip-top make table cooler then filled with Cheese. Employee did not wash hands at any time. Chef spoke to employee
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the two reach in Coolers on cook line by the corner hand wash sink Cheese 68F; Grilled Onions 46F; Fresh garlic in oil 51F; Tomato 46F; Cut eggs 46F. All the items had been taken out 45 minutes earlier from walk-in-cooler. Chef had all items placed on ice.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of alcohol stored by glasses at bar
[41-17-4] Bottle containing toxic substance not labeled. Squeeze bottle with soap not labeled at hand wash sink. chef labeled bottle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment offered raw oysters and carpaccio (raw beef tenderloin.
[31B-03-4] No soap provided at handwash sink. No soap or towels at bar hand wash sink employee brought both items to hand wash sink.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster consumer advisory poster. Inspector sent chef sign and chef posted sign

Disposition: Met Inspection Standards
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink next to ice machine blocked by carts, manager moved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with build up debris, manager moved to dish machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside panco bin, manager removed the bowl.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables and above prep area, Manager discarded all.
[08B-37-4] Food stored in a prohibited area. Downstairs, observed panco bin stored under sewer lines, manager moved, also linens and napkins, manager moved all.
[10-14-5] Ice bucket/shovel stored on floor between uses. Two ice buckets next to ice machine, manager moved.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler at the cook line, doors with exposed insulation.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the end of the cook line, also in downstairs bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the dry storage area, bulk containers not labeled, also at the kitchen area, Manager labeled all.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed open bag of raw bacon stored above cut tomato salsa, manager moved.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical stored above linens and cloth, Manger moved.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For some employees.
[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. For some employees