MY QUATE

Name: MY QUATE
Address: 119 S PINE AVE, OCALA, FL, 34471, US
Rating: 90.9

119 S PINE AVE, OCALA, FL 34471

License #5200184

90.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

MY QUATE in OCALA currently holds an InspectFL Health Score of 90.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 15, 2025. Across those visits, inspectors documented 21 total violations — 3 critical, 6 major, 12 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 December 15, 2025 shows 10 observation rows: 2 critical, 4 major, and 4 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.

Location + actions

See the place, then share or verify

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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: Administrative complaint recommended
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to kitchen entrance, 72F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spray bottle of cleaner stored in hand washing sink next to kitchen entrance. Employee removed spray bottle during inspection.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee training certification is a copy.
[08B-38-4] Food stored on floor. Case of cooking oil stored on floor in dry storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on prep table across from cook line oven. Employee placed coffee in office.
[16-46-4] Old labels stuck to food containers after cleaning. Pans stored above prep table at end of cook line.
[14-13-4] Food-contact surface not smooth and easily cleanable. Lid for flour bin in dry storage area made of cardboard.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cut limes stored on paper towel in reach-in cooler next to kitchen entrance. Employee removed paper towel during inspection.
[08A-04-5] Raw animal food stored over or with unwashed produce. Shell eggs stored over onions in reach-in cooler across from office. Employee placed eggs on bottom shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table at end of cook line. Manager cleaned blade during inspection.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse