THE FIERY CHEF

Name: THE FIERY CHEF
Address: 2637 E SILVER SPRING BLVD, OCALA, FL, 34470, US
Rating: 64.3

2637 E SILVER SPRING BLVD, OCALA, FL 34470

License #5203087

🚚 Catering/Food Truck ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

64.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

THE FIERY CHEF in OCALA currently holds an InspectFL Health Score of 64.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, DBPR recorded 32 total findings; InspectFL has imported detailed violation rows for 24 of them so far.

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 May 12, 2026 included 1 critical violation, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can of monster on top shelf over food to be served to customers. Removed.
[08B-38-4] Food stored on floor. Case of flour wraps on floor in dry storage.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator has submitted HACCP plan, it is not yet approved.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic and oil in walk in cooler from 5/1.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of prep table. Removed.

Disposition: Warning Issued
[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. Employee at cookline touched fully-cooked chicken tenders with bare hands. Chicken is 192F.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Visibly soiled sink drain cover stored in contact with ice scoop on side of ice machine. Employee moved both items to the three-compartment sink.
[13-04-4] Employee with no beard and/or hair guard/restraint while engaging in food preparation. Employee working at cookline with beard without bear guard or covering over hair.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth used below cutting board at cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving inside walk-in cooler soiled with dust and/or food debris.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Canning jars stored on shelf inside mens restroom in back of kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and vape stored on cutting board at refrigerated make-table. Employee removed both items from the area during this inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Employee drink cup sitting directly on cutting board on refrigerated make-table. Employee removed the drink cup from the area during this inspection. 2. Employee drink stored inside refrigerator door directly above condiments. Manager removed the drinks from the cooler during this inspection.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked floor tile inside walk-in cooler.
[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. On shelf inside walk-in cooler: spinach (101F - Cooling 3 hours). Employee stated the spinach was cooked today at 12pm and placed into the walk-in cooler to cool. Stop sale issued.
[08B-38-4] Food stored on floor. In walk-in cooler , bag of ice on floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: clarified butter (86F - Cold Holding). Chef stated the butter was clarified in-house and has been held at room temperature since the previous day. Stop sale issued. 2. On shelf inside walk-in cooler: white sauce (44F - Cold Holding); marinara (45F - Cold Holding); green beans (45F - Cold Holding). Employee stated the items were in-use appropriately two hours prior and placed back into the cooler to cool. ginger sauce (44F - Cold Holding); marinara (46F - Cold Holding). Employee stated the ginger and marinara have been held inside the cooler overnight without being removed from the cooler today. Stop sale issued.
[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. 1. Zucchini enchilada stuffing with date mark of 10/13 inside reach-in cooler at cookline. 2. Fresh garlic and oil mixture with date mark of 9/10 on shelf inside walk-in cooler. 3. Fresh garlic and oil mixture with date mark of 9/29on shelf inside walk-in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board has deep cut marks and is no longer smooth and cleanable in center of kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh garlic and oil mixture missing date mark on shelf inside reach-in cooler at cookline. Employee stated it was made two days prior and added the proper date mark during this inspection.
[25-05-4] Single-service articles improperly stored. Boxes containing single-use containers stored directly on floor near dry storage room.

Community reaction

What do locals think?

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Community pulse