THE LODGE OCALA PUB AND EATERY

Name: THE LODGE OCALA PUB AND EATERY
Address: 36 S MAGNOLIA AVE, OCALA, FL, 34471, US
Rating: 71.7

36 S MAGNOLIA AVE, OCALA, FL 34471

License #5203053

🍺 Bar/Pub ℹ️

71.7 Grade C / 100

Mixed Health Record

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Latest inspection

May 12, 2026 · 20 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

THE LODGE OCALA PUB AND EATERY in OCALA currently holds an InspectFL Health Score of 71.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 35 total violations — 9 critical, 10 major, 16 minor.

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Clean inspections

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The latest inspection on May 12, 2026 shows 20 observation rows: 5 critical, 6 major, and 9 minor.

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Inspector notes

Coverage note

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Would you eat here?

THE LODGE OCALA PUB AND EATERY has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks in front of mens restroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen prep table. Employee removed drink during inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from kitchen shelf next to cook line fryer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[25-05-4] Single-service articles improperly stored. Drink cups stored on floor in closet of upstairs bar.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pork being thawed at room temperature. Employee placed pork under cool running water.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in back of kitchen. Employee placed mop outside to air dry.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in dish area,0 ppm. Employee changed sanitizer water, 200 ppm.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025. Establishment observed preparing, serving, or selling food to customers with expired license
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers stored over cooked pork and chicken in reach-in cooler across from cook line. Employee placed pork and chicken on top shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Items in cook line warmer: meatballs (2 hours 15 minutes) (88F - Reheating); gravy (2 hours 15 minutes) (84F - Reheating).
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Items in cook line warmer: meatballs (2 hours 15 minutes) (88F - Reheating); gravy (2 hours 15 minutes) (84F - Reheating).
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Container of creamer stored in reach-in cooler across from cook line. Employee unsure when container opened.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of creamer stored in reach-in cooler across from cook line. Employee unsure when container opened.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Potato press on wall across from cook line soiled with old food debris. Soda guns in upstairs bar area and soda gun closest to the kitchen in downstairs bar area soiled with mold-like substance.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits available.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training certification.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner in upstairs bar.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks in liquor room at end of bar. Manager placed chain around CO2 tanks.
[10-14-5] Ice bucket not inverted between uses. Ice bucket stored on soda boxes. Employee turned bucket over during inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of bar area ice machine.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Turkey being thawed in standing water. Manager placed turkey under cool running water.
[29-17-4] Waste line missing at soda gun holster. Soda gun in bar area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towels stored on prep table next to three compartment sink. Employee removed towels during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of flour next to cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled bottles of bleach then put on gloves and handled bacon without washing hands. Inspector had employee change gloves and wash hands.
[35A-02-7] Live, small flying insects found. Observed five flies behind bar next to liquor room.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025. Establishment observed preparing, serving, or selling food to customers with an expired license.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Second side of splitter in mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Potato press on kitchen wall soiled with old food debris. Deflector plate inside of bar area ice machine soiled with mold-like substance.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for establishment.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of queso in reach-in cooler across from back door. Employee stated queso prepared two days earlier, employee placed proper date mark on queso.