OCEAN BUFFET

Name: OCEAN BUFFET
Address: 3425 SW COLLEGE RD, OCALA, FL, 34474, US
Rating: 75.1

3425 SW COLLEGE RD, OCALA, FL 34474

License #5202777

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OCEAN BUFFET in OCALA currently holds an InspectFL Health Score of 75.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 42 total violations — 15 critical, 4 major, 23 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.

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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

November 13, 2025

The latest inspection on February 9, 2026 shows 21 observation rows: 6 critical, 2 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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

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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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables at the kitchen area and sushi bar area, manager removed all.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food Beddits build up and mold like substance. Exterior of rice cooker heavily soiled with food residue.
[25-32-4] Reuse of single-service or single-use articles. At the cook line, male employee re used single use gloves to handle raw shrimp.
[27-06-4] No hot running water at three-compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Floors at the cook line, heavily soiled with grease build up.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar or salt not labeled, manager labeled sugar
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At room temperature, raw chicken 39F. Employee moved to cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink and dish machine area blocked by garbage can, also no running water, Manager removed can and turned on water.
[08B-12-5] Stored food not covered. In walk-in freezer, multiple cases and trays not covered.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the sushi bar area, sushi rolls no time marked, employee time marked 10:30Am.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks above reach-in cooler and prep table at the cook line, employee moved.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the hibachi area soiled with food residue.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, beef cooked 02/08/26 at 46F
[14-11-5] Equipment in poor repair. Reach-in cooler at the cook line, gaskets in disrepair, also reach-in cooler at the sushi bar area repaired with tape.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line handling raw shrimp with gloves on, change gloves and handle ready to eat food, no hand wash occurred.
[14-38-4] Food storage container/container lid cracked or broken. In use Containers and lids cracked
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer raw chicken stored above raw pork wontons.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Cooler near back door, employee personal food stored above customers fruits, Manager moved.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw chicken tray stored above raw salmon, employee moved.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, beef cooked 02/08/26 at 46F

Disposition: Administrative complaint recommended
[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. At the sushi bar area, male employee portioned cooked fried tofu with bare hands, inspector instructed to washed hands and use gloves.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the kitchen area, containers with salt, sugar and MSG not labeled, Manager labeled all.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Bleach and soap, manager made a fresh solution with only bleach, 50 ppm.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, employee personal items stored on top of cooler, also above cleaned side of dish machine, employee personal items, manager moved all.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted, also with old food residue and mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler at the right side of kitchen entrance soiled with accumulation of food residue and mold
[41-10-4] Toxic substance/chemical improperly stored. At the storage area, gallon of bleach stored above soda bags, also at the server station sugar packets stored underneath employee shelf, Manager moved all.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the sushi bar, rice cooked 11/09/25 yesterday and left overnight inside warmer, at 11:00am rice at 105F, rice not held on time, only sushi rolls.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of reach-in cooler, also exterior part of cooking equipment at the cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the kitchen area preparing pork wonton with no gloves, picked box of gloves with dirty hands (raw pork) and started wearing it, no hand washed occurred, inspector instructed to stop and washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar, rice cooked 11/09/25 yesterday and left overnight inside warmer, at 11:00am rice at 105F, rice not held on time, only sushi rolls.
[08B-37-4] Food stored in a prohibited area. At the cook line, mushrooms stored underneath handwash sink, employee moved.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, raw chicken stored above tray with portioned raw beef, Manager stored properly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the walk-in cooler entrance, container of soap and cloth inside sink, employee moved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink above prep tables, Manager moved all.
[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 one new male employee working at the sushi bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler near back door, milk opened today at 45F, per employee cooler being opened to re-stock, Manager moved to freezer.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked ribs (five trays) at 46-48F, per manager ribs were cooked yesterday night.
[08B-38-4] Food stored on floor. At the kitchen area, jug of oil on floor.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, cooked ribs (five trays) at 46-48F, per manager ribs were cooked yesterday night.

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