TOM'S CUBAN ON THE GO

Name: TOM'S CUBAN ON THE GO
Address: 1800 SW HWY 484 UNIT B, OCALA, FL, 34473, US
Rating: 57

1800 SW HWY 484 UNIT B, OCALA, FL 34473

License #5202935

🌴 Cuban/Caribbean ℹ️

57 Grade F / 100

Failing Health Score

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Latest inspection

February 25, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TOM'S CUBAN ON THE GO in OCALA currently holds an InspectFL Health Score of 57 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 62 total violations — 21 critical, 15 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 26, 2025

The latest inspection on February 25, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

TOM'S CUBAN ON THE GO has a rough inspection history. Would you risk it?

F record

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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
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment operating with 28 seats.
[08B-12-5] Stored food not covered. Large beef roast in reach in freezer not covered.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, bleach added then 100 ppm.
[41-10-4] Toxic substance/chemical improperly stored. Dosh soap on prep table over bin of sugar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled with mold like substance.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork prepared 2/16, placed in freezer then removed yesterday and placed in reach in cooler missing second date mark.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee birthday cake on top of pork in reach in cooler. Manager discarded.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Outdoor seating area has been added with 28 seats
[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. Female employee at front counter wiped hands on pants then continued to scoop ice without washing hands.
[35A-02-7] Live, small flying insects found Two flies in kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dessert case: Watermelon juice 44F.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time not written on board for eggs on cookline. Manager added 2 pm.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter: Yuca 127F. Chicken 124F. Tamales 130. Chicken 127-130F. Pans are overfilled. Manager began switching out pans and reheating product. Case at front counter: Ham 109F. Veggie 99F. Breakfast burrito 92F. Items were added to Time as a Public Health Control (TPHC).
[51-10-4] Interference/obstruction with the inspectors right of entry and access at any reasonable time. Upon entry to establishment, employees failed to let inspector behind counter. Employee stated she was not authorized to allow inspector behind counter and needed authorization. Employee went into kitchen for five minutes them reappeared and allowed inspector access.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for two employees. Employees signed.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler: ground beef in walk in cooler, prepared 9/16 and placed in freezer. Removed from freezer today. In reach in cooler: rice, pork, and beef with expired date marks. Manager stated items in unit were removed from freezer today and added todays date to label.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Cases of desserts on walk-in freezer floor.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen.
[29-09-4] Faucet/handle in disrepair at plumbing fixture. Cold water handle at hand washing sink next to back door.
[08B-12-5] Stored food not covered. Chicharrones stored on shelf in front of walk-in freezer. Manager placed lid on container.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket stored in kitchen, 0 ppm. Employee added bleach to bucket, 50 ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Front counter sanitizer bucket stored on floor next to front counter hand washing sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle of water on kitchen prep table.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg and proceeded to handle plate without changing gloves and washing hands. Manager had employee wash hands and change gloves.
[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. Employee touched face and proceeded to handle slice of cheese without changing gloves and washing hands. Manager had employee wash hands and change gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler beneath front counter: cheese (44F - Cold Holding). Manager stated item was at proper temperature at opening, door was opened and closed often. Manager turned temperature down on cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Plate inside of kitchen ice machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen restroom.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Rice and ham stored in walk-in cooler. Manager stated items are prepared and placed in walk-in freezer. Manager stated items were removed from walk-in freezer the previous day.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle hanging below three compartment sink.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Door to employee restroom in kitchen cracked open.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup inside drink mix in in kitchen area. Removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One tank near back door.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of cases of bottles water. Moved during this inspection.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees wearing rings, bracelets and watches in kitchen.
[08B-38-4] Food stored on floor. In walk in cooler: plastic pans of cooked meats stored on floor.
[10-17-4] In-use spatula stored in cracks between pieces of equipment. Spatula used for scraping grill stored between pans and shelf under grills. Removed.
[33-30-4] Unnecessary items stored in garbage enclosure. Next to dumpster in grass: discarded kitchen equipment, bagged trash, and cardboard.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One towel at front counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of sugar and bottle with water in kitchen with no label. Added.
[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. Female employee touched clothes and apron multiple times with closed hands and continued to work without changing gloves and washing hands. Female employee moved trash can with gloved hands and continued to prepare food without washing hands. Female employee touched hair with gloved hands and continued to touch food contact surfaces without washing hands or changing gloves. Female employee touched face multiple times with gloved hands and continued to make food without changing gloves or washing hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023.
[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: pans of raw beef on shelf over pans of empanadas filled with cooked meats. Moved.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Extension added to hose Bibb at mop sink, no device located on hose connection point of extension.
[31A-11-4] Handwash sink used for purposes other than handwashing. Egg flats on top of sink near employee restroom in kitchen area.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Beef in walk in cooler has date mark of 11/14. Manager stated beef was cooked and placed in freezer that day and laced in walk in cooler today. Todays date added.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. One certificate missing date of birth. Two certificates missing certified food manager number.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at front counter has hot side turned off. Water at sink is 70F.