SHUCKIN SHACK

Name: SHUCKIN SHACK
Address: 4414 SW COLLEGE RD STE 600, OCALA, FL, 34474, US
Rating: 85.1

4414 SW COLLEGE RD STE 600, OCALA, FL 34474

License #5203100

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

85.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SHUCKIN SHACK in OCALA currently holds an InspectFL Health Score of 85.1 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 January 29, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 3 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 January 29, 2026 shows 9 observation rows: 4 critical, 0 major, and 5 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

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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: Inspection Completed - No Further Action
[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, onion soup date ,Aries 01/05/2026.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front area, queso 72-110F manager moved to steamer, queso reach temperature above 135f.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on above seasoning containers, manager discarded.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container, manager removed.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, manager cleaned.
[41-10-4] Toxic substance/chemical improperly stored. Stainless steel cleaner stored above oil, manager moved.
[16-46-4] Old labels stuck to food containers after cleaning. In use containers with old sticker residue, Manager moved container to dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler and gaskets soiled with food residue.
[08A-16-5] Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. At the cook line portioned bags of raw cod, stored above oysters, Manager moved.

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