Blue Highway Pizzeria Ocala
Last inspected: Oct 15, 2025
100
Score
Public records show eight inspections at Blue Highway Pizzeria Ocala stretching back to 2022. The newest entry in the record is dated Oct 15, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average for Ocala sits at 78, putting Blue Highway Pizzeria Ocala on the better side of that line. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 15, 2025
Routine - Food
No violations found.
100
Aug 13, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. At the cook line, medicine stored above prep table, manager moved. **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license, June 1, 2025. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, white rice 45F, employee moved from cooler 20 minutes before temperature was taken, Manager will placed item on time (10:55-2:55pm). Time as a public heart control form provided. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, jambalaya 112-120F, employee moved back to steamer and reheated to 164F, also bread with cheese 71F, Manager voluntarily discarded. . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment have blacked ahi tuna no asterisk next to it, to go menus and regular menu. 3-603.11(A)(B)(C) FC: (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in Paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as 'oysters on the half shell (raw oysters),' 'raw-egg Caesar salad,' and 'hamburgers (can be cooked to order)', or (2) Identification of the animal-derived foods by asterisking them to a footnote that states the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on top of cornmeal container, employee moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. For two male employees, **Corrected On-Site**
13-04-4
Basic - Food stored on floor. At the prep area,MOTl jugs on floor, also cases of raw fish in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the bar area, opened employee drink inside cooler, Manager removed. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, sanitizer bucket on floor, employee moved. **Corrected On-Site** **Repeat Violation**
21-38-4
35
Apr 2, 2025
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touch head, hat and pockets and continued working with food and touching plates, Manager instructed to stop, removed gloves, wash hands and continue working. **Warning** - From follow-up inspection 2025-04-02: Male employee with dirty hands (flour), placed gloves and no handwash occurred, inspector inspected to wash hands, also male employee pulled pants and touched pants pockets and immediately after handle clean utensils and bread. **Admin Complaint** **Corrective Action Taken**
12A-10-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line butter on grill 85-95F, Manager moved to grill and reheated above 165F, also aju 121F and reheated. Also jambalaya 130F, Manager voluntarily discarded. **Warning** - From follow-up inspection 2025-04-02: At the cook line, jambalaya 120F-131F, manager will place on time as a public health control, Jambalaya will be discard at 3:00pm. **Admin Complaint** **Corrective Action Taken**
03B-01-6
74
Mar 27, 2025
Complaint Full
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - 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. In walk-in cooler, jambalaya made 03/26/25 at 46F, 44F, 46F. **Warning**
01B-36-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touch head, hat and pockets and continued working with food and touching plates, Manager instructed to stop, removed gloves, wash hands and continue working. **Warning**
12A-10-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in cooler raw chicken stored above raw eggs, manager moved. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, butter packets at 65F, per Manager butter pulled at 11:00am, items will be discarded at the 3:00pm. Time as a public health control form provided digitally.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line butter on grill 85-95F, Manager moved to grill and reheated above 165F, also aju 121F and reheated. Also jambalaya 130F, Manager voluntarily discarded. **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, jambalaya made 03/26/25 at 46F, 44F, 46F. **Warning**
03D-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. For some oyster tags and comatose of clams tags.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to dumped drinks and containers with water.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At the server station sanitizer bottle not labeled, also spray bottle with blue liquid at the dry storage, manager labeled all. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside grits container, manager moved **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables and ice machine, manager moved all. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket above service window at the cook line, manager moved. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near triple sink.
24-08-4
Basic - Food stored on floor. At the storage area, oil jugs on floor, manager moved all off the floor, also in walk-in cooler clams baskets and bread tray on floor, manager moved all. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line and prep area, manager moved all. **Corrected On-Site**
21-38-4
22
Nov 6, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided (paper copy and digital copy). Manager posted. **Corrected On-Site**
02A-01-4
90
Sep 21, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee discarded. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and area behind soda nozzles. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Stacked containers with old food residue, Manger moved containers to dish machine. **Corrective Action Taken**
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. At the prep area, containers not labeled, Manager labeled seasoning. **Corrected On-Site**
02D-01-5
78
Mar 15, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over celery in reach-in cooler next to bar area. Manager placed shrimp on bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to bar area: chicken (44F - Cold Holding). Manager placed item in walk-in freezer to reduce temperature, chicken 41F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels in mens room.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from pizza oven stained. Interior of microwave on cook line.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles in wait station.
23-03-4
Basic - Single-service articles improperly stored. Pizza boxes stored on floor in utility room next to back door. Manager placed boxes on shelf. **Corrected On-Site**
25-05-4
Basic - Accumulation of debris inside warewashing machine. Inside of doors for dish machine next to three compartment sink.
16-03-4
52
Oct 21, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
78
Frequently Asked Questions
When was Blue Highway Pizzeria Ocala last inspected?
The most recent health inspection at Blue Highway Pizzeria Ocala on file is from Oct 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Blue Highway Pizzeria Ocala?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Blue Highway Pizzeria Ocala.
How does Blue Highway Pizzeria Ocala compare to other restaurants in Ocala?
Blue Highway Pizzeria Ocala most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Blue Highway Pizzeria Ocala's inspection record improved over time?
Yes. Recent inspections at Blue Highway Pizzeria Ocala have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Blue Highway Pizzeria Ocala means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Blue Highway Pizzeria Ocala inspected?
Based on the inspection history on file, Blue Highway Pizzeria Ocala is inspected around three times per year on average.
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