THE NEW WOLFYS

Name: THE NEW WOLFYS
Address: 2159 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 58

2159 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5200078

58 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 27, 2026 · 22 findings · 9 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 NEW WOLFYS in OCALA currently holds an InspectFL Health Score of 58 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 22 total violations — 9 critical, 2 major, 11 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

None on file yet

The latest inspection on October 27, 2026 shows 22 observation rows: 9 critical, 2 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

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 NEW WOLFYS 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.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In hot holding cabinet: roast beef 110F. In unit for more than five hours per employee. Stop sale issued.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cookline: raw pork sausage on shelf over juice. Manager moved sausage.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between rack and cutting board on cookline.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched phone then continued to work without washing hands.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over clean dishes.
[08B-38-4] Food stored on floor. Case of sugar on floor in server station. Picked up.
[16-46-4] Old labels stuck to food containers after cleaning. On several clean dishes.
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet leaking at handwashing sink near dish machine.
[31B-02-4] No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Missing at handwashing sink in dish pit. Also, no soap at handwashing sink on cookline.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Trash can on grass.
[35A-02-8] Live, small flying insects found. Four flies in back room.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on shelf over clean dishes. Headphones on rack over clean dishes.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Crack under back door.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate and interior wall has black substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses on shelf over dish machine stacked together wet.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grill soiled with grease. Hood filters soiled with grease.
[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. Male employee touched bread, cheese, lettuce, sliced tomato, and pickles with bare hands. Male employee placed cooked potatoes on plate with bare hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face then put on gloves and pulled plates without washing hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes then continued to cook without washing hands. Male employee on cookline pulled up pants then continued to cook without washing hands. Female employee touched apron then grabbed two cups without washing hands.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no device on hose connection side. Also, splitter at hose Bibb on side of building missing two devices.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet: roast beef 110F. In unit for more than five hours per employee. Stop sale issued.
[41-17-4] Spray bottle containing toxic substance not labeled. Green chemical in dish pit.