THE OAK ROOM BAR AND GRILL / ROYAL OAKS GOLF CLUB

Name: THE OAK ROOM BAR AND GRILL / ROYAL OAKS GOLF CLUB
Address: 11220 SW 69 CIRCLE, OCALA, FL, 34476, US
Rating: 73.3

11220 SW 69 CIRCLE, OCALA, FL 34476

License #5202162

🏌️ Club/Private ℹ️

73.3 Grade C / 100

Mixed Health Record

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Latest inspection

May 7, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE OAK ROOM BAR AND GRILL / ROYAL OAKS GOLF CLUB in OCALA currently holds an InspectFL Health Score of 73.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 62 total violations — 11 critical, 17 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2025

The latest inspection on May 7, 2026 shows 3 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Inspection coverage

64%

Inspector notes

Coverage note

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THE OAK ROOM BAR AND GRILL / ROYAL OAKS GOLF CLUB 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: Met Inspection Standards
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar in dry storage area. Removed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over desserts in reach in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar, flour, and breadcrumbs missing labels. All labeled.

Disposition: Met Inspection Standards
[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. White fish in walk in cooler, fish still frozen, operator moved item back to freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach in cooler on shelf above cream on cooks line. Employee drink on shelf above cooks line, employee moved drinks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on dry storage shelf, operator moved jacket.
[14-11-5] Equipment in poor repair. Shelving in walk in cooler has rust starting to pit surface. Bulk containers in dry storage room the lids are repaired with duct tape. Cutting board on flip top cooler across from fryers with cut marks.
[36-24-5] Hole in or other damage to wall. Hole in wall behind table near back door in kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glassware dish machine behind bar tested at 0ppm, operator changed new jug of sanitizer retested at 50ppm.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on top of reach in freezer on cooks line stained. Can opener blade soiled with old food debris.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw shell egg used in Caesar dressing, no indication on menu. Operator reprinted menus during inspection, threw away old menus and replaced with the new.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by keg cooler in room by bar. Missing Handwash sign at Handwash sink by glassware dish machine behind bar.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling 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 shelf next to kitchen microwave above reach-in freezer. Manager discarded drink during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fan in dish area. Top of dish machine.
[24-17-4] Silverware/utensils dried with a towel/cloth. Employee drying bowls in dish area with a paper towel.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar on prep table next to kitchen reach-in freezer. Manager had employee place label on container.
[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 in dish area. Manager had employee wash hands and rewash dishes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: noodles (45F - Cold Holding); garlic butter (47F - Cold Holding); cheese (47F - Cold Holding); salmon (45F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on shelf above kitchen reach-in freezer. Blade of can opener on kitchen prep table. Ice chute of wait station soda machine.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank in wait station. Manager put bungee cord around tank.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ladies room has water damage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from dish machine. Manager discarded drink during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
[08B-38-4] Food stored on floor. Bag of onions stored on floor in storage area.
[10-14-5] Ice bucket not inverted between uses. Ice bucket stored on top of ice machine. Manager turned ice bucket over.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[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. Wings stored in walk-in cooler dated 9/27. Créme brÃ»lée stored in walk-in cooler dated 9/21.
[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 in dish area then proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for salmon served undercooked. Manager received parasite destruction letter from distributor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on reach-in cooler in wait station.

Disposition: Warning Issued
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on breakfast menu offering poached eggs has no reminder pointing to the consumer advisory.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in grits on cookline. Removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on shelf with single service items in server station. Manager discarded.
[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 prep table. Moved.
[08B-38-4] Food stored on floor. Pickle buckets in walk in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes and berries on shelf over lunchmeat in walk in cooler. Moved during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken on top of beer keg. In reach in cooler on cookline, raw shell eggs on shelf over pasta. All were moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline: shredded cheese 52F. Sour kraut 51F. Onions 53F. Employee stated items have been on cookline for one hour. Manager added items to Time as a Public Health Control (TPHC)documents, time stamped, and will discard items at four hour time.
[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 and/or opened or prepared more than seven days ago. See stop sale. No date mark on sliced roast beef in reach in cooler at end of cookline. Also, corned beef in reach in cooler at end of cookline with a date mark of 1/31, discard date 2/6/2023. Also, cheesecake in cooler in dessert area with a date mark of 1/16, discard date is 1/22.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Alex has an expired certification.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Metal deflector plate inside machine has pink substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Chair in front of sink near bar. Moved.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu advertises poached eggs in eggs Benedict but does not have reminder to indicate the eggs are raw.
[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/ Six employees working with no CFM on site.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made two days prior in walk in cooler with no date mark.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on shelf over triple sink not inverted. Also, forks over dessert make table not inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on prep tables in kitchen area. One drink on shelf over steam table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in freezer soiled with black substance.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One bucket on shelf over clean pitchers in server station of kitchen.
[08B-12-5] Stored food not covered. Pan of green beans and soup on walk in cooler not covered. Chef covered all.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cookline: bag with raw beef liver on shelf over bags of onion rings.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Egg salad with a date mark of 11/22, discard date 11/27. Chef discarded.
[02C-03-5] Commercially processed and/or made onsite ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham open ed two days ago in walk in cooler with no date mark. Also, Turkey in reach in make table in kitchen pulled from freezer two days ago with no date mark. Also, heavy cream at bar opened two days ago with no date mark.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Pink substance on metal deflector plate inside ice machine in kitchen area.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on breakfast menu offering poached eggs has no reminder pointing to the consumer advisory.