THE CLUB AT OCALA PRESERVE

Name: THE CLUB AT OCALA PRESERVE
Address: 4021 NW 53 AVE RD, OCALA, FL, 34482, US
Rating: 49.3

4021 NW 53 AVE RD, OCALA, FL 34482

License #5202951

🏨 Hotel/Resort ℹ️

49.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 17, 2026 · 10 findings · 1 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE CLUB AT OCALA PRESERVE in OCALA currently holds an InspectFL Health Score of 49.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 68 total violations — 17 critical, 16 major, 35 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

March 27, 2026

The latest inspection on September 17, 2026 shows 10 observation rows: 1 critical, 4 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

THE CLUB AT OCALA PRESERVE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.Wet wiping cloth stored on prep table at cookline. Manager removed the cloth from the table during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in front of kitchen soiled with mold-like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested clear cups on shelf near managers office.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in outdoor bar area blocked by cooler and equipment.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One unapproved orange ServSafe food handler certificate for S. Wolfe.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Several handwash sinks throughout warewash area, indoor bar, and outdoor bar have signs that read "hand wash only" and do not tell employees to wash their hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing fully-cooked chicken wings stored on shelf directly below raw hamburger meat inside walk-in cooler. Manager moved the cooked wings to a higher shelf during this inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee drink cup and lunchbox stored on shelf inside reach-in cooler in kitchen. Manager removed the items from the cooler during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door in kitchen soiled with mold-like substance.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy of a handwritten Florida Restaurant and Lodging Association food handler certificate.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on reach-in cooler next to kitchen ice machine. Manager turned pans over.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in dish area. Manager had employee remove drink during inspection.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server in bar area chewing gum.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar hand washing sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above front counter grill greasy.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of food on kitchen shelf not labeled.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager placed eggs on bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in wait station reach-in cooler: sour cream (48F,45F - Cold Holding); slaw (47F - Cold Holding); butter (48F - Cold Holding); creamer (49F - Cold Holding). Manager stated items are stored in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: sour cream (48F,45F - Cold Holding); slaw (47F - Cold Holding); butter (48F - Cold Holding); creamer (49F - Cold Holding). Manager stated items are stored in cooler overnight. Items stored in front counter reach-in cooler across from cook line fryer: blue cheese (45F - Cold Holding); feta cheese (46F - Cold Holding); eggs (46F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager placed items in reach-in cooler to reduce temperature to 41F.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager for establishment.
[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/. No certified food manager with seven employees working.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Five employee certificates are copies.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind building. Manager placed strap around CO2 tanks.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in walk-in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dish area shelf. Employee removed drink during inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee working in dish area. Manager had employee put on beard guard.
[10-14-5] Ice bucket not inverted between uses. Ice bucket stored on kitchen ice machine. Manager turned ice bucket over during inspection.
[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. Area behind soda nozzles of soda machine in wait station. Gasket of reach-in freezer next to cook line grill.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager changed water, 200 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored on top of pasteurized eggs in walk-in cooler. Manager moved shell eggs to bottom shelf in walk-in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to ice machine: taziki (44F - Cold Holding); butter (44F - Cold Holding); coleslaw (45F - Cold Holding); ranch dressing (44F - Cold Holding); milk (44F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager moved items to walk-in cooler to reduce temperature to 41F.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Pork chops are partially cooked then cooled and stored in cook line grill drawer to finish cooking at a later date. Inspector provided operator with paperwork for non-continuous cooking.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from pizza oven behind front counter.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink next to kitchen ice machine blocked by ice bucket. Manager moved ice bucket to top of ice machine.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees working with food in kitchen with bracelets on wrists.
[14-38-4] Food storage container/container lid cracked or broken. Several chipped and/or cracked pans on shelf in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink near dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in kitchen soiled with mold-like substance. 2. Gaskets on keg cooler doors in indoor bar area soiled with mold-like substance.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pan containing cooked black bean and corn relish with date mark of 5/10 on shelf inside wall-in cooler. Manager discarded the relish during this inspection.
[35A-02-7] Live, small flying insects found 1. One fly on lid of refrigerated make-table at fro t counter. 2. One fly flying in indoor bar area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan containing wrapped portions of raw salmon on shelf directly above pan containing cooked shrimp and wrapped portions of cooked crab meat inside wall-in cooler. Manager moved the cooked items to a higher shelf during this inspection.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel tags not maintained since 06/2024. Inspector reviewed process for maintaining shell stock tags during this inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Two drink cans stored down inside handwash sink in outdoor bar area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in indoor bar area.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the 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. Hat on front prep table. Manager removed hat
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 120F. Manager instructed employee to keep at 135F or higher.
[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. Manager stricter dishwasaher to removed labels.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed ( red sauce ) from original container not labelled with name of contents. Manager instructed employee to label
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items in the Walk-in Cooler with dates more than 7 days earlier: Three bags of wings, One container for Mushroom soup, One tray of cooked potatoes
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Reach-in Cooler: Icing (56F - Cold Holding); Cheesecake (50F - Cold Holding) Ambient Temperature 50F. Both 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. The following items and cold holding temperatures in the Reach-in Cooler: Icing (56F - Cold Holding); Cheesecake (50F - Cold Holding) Ambient Temperature 50F. Both items had been in the reach in cooler overnight
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager cleaned nozzle.