Depot on Magnolia
Last inspected: Apr 9, 2026
33
Score
Inspectors have visited Depot on Magnolia 10 times, with records going back to 2022. Inspectors last stopped by on Apr 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 15 violations each, up from closer to eight violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Ocala facility scores 78, putting Depot on Magnolia on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
5
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In dessert cooler: cheese cake made on 3/26, discard date is 4/1.
01B-24-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. In reach in freezer: opened case of raw beef on top of case of pasta. In reach in make table: pan of raw beef in top portion over cooked quiche. All were moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-14-5
High Priority - 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 moved trash can then moved pan of soup without first washing hands.
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: chicken soup (109F - Hot Holding). Manager placed on stove to reheat. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of make table: cheese (60-62F - Cold Holding). Cheese is on top of load limit in foam tray. Manager stated item was placed there an hour ago and moved to bottom of unit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee training cards are expired.
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over bag in a box soda in server pass thru. Moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Bin with soiled dishes on top of bin with dry goods inside. Manager moved pan of dishes to floor. **Corrected On-Site**
42-03-5
Basic - Working containers of food removed from original container not identified by common name. No label on bin of sugar. Manager labeled. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plate inside bin of sugar. Removed during this inspection. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over bag in a box soda in server station. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
33
Sep 2, 2025
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
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, Hot holding: grilled peppers 80F, burgers 108F, per manager items were heated one hour ago, Manager will use time as a public health control form. Inspector provided a digital copy of the form. Manager time marked 10:00-2:00 and 11:00-3:00. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler, meatloaf 45F, manager voluntarily discarded, cheese 52F manager moved to freezer items placed one hour ago above the cooling line. At the cook line, butter 48F, per manager butter moved from refrigerator around 10:45 am, manager will discarded at 2:45pm, Time as a public health control form provided. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the kitchen entrance, raw beef stored above portioned bags of fruits and opened vegetables wontons, Manager moved and stored properly. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer missing at the no chemical side of the splitter, Manager added one during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the front counter area (server station) ice chute soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium **Repeat Violation**
16-37-1
Intermediate - 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. For one new male employee on site.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, white rice no date marked, manager voluntarily discarded.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the mop sink area, spray bottle with purple liquid not labeled.
41-17-4
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For burgers, inspector provided a digital copy.
03C-94-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep table, employee moved all. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Oil jugs underneath prep table n
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Cleaned in-use containers with old stickers.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. At the prep area, sugar and flour bin not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside cheese, also inside sugar bin.
14-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled, also can opener blade soiled
22-16-4
20
May 13, 2025
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over icing in reach in cooler on cooks line, operator moved eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade red sauce (67F - Cold Holding) items sitting on cooks line at room temperature, operator stated he had it out to made flatbreads and had not placed it back in cooler yet, he then placed item back in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soups (123,125F - Hot Holding) items in steam table for no more than 2 hours, operator reheated items at 168 and 177. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Oven cleaner and simple green by seasonings on the cooks line, operator moved chemicals. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of the splitter with white hose attached at mop sink. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on ice machine at front counter. Stained cutting board on cooks line reach in cooler. Operator started cleaning items during inspection. **Corrective Action Taken**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using quaternary ammonia for spray bottles.
16-37-1
Basic - Unnecessary items/unused equipment on the premises. Old fryer outside of back door, operator stated someone is scheduled to pick it up.
33-31-5
Basic - Stored food not covered. Small container of coconut flakes with no lid above computer in kitchen, operator covered. **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler soiled.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. One knife in water at 79F and multiple scoops in water at 127F, operator replaced water 133F. **Corrected On-Site**
10-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler on cooks line, operator moved phone. **Corrected On-Site**
40-06-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle outside back door area.
33-23-4
Basic - Floor area(s) covered with standing water. By the soda syrup boxes.
36-22-4
Basic - Equipment in poor repair. Shelves in walk in cooler the paint is chipping of and exposing rust.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter.
24-08-4
25
Oct 29, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked hamburger in reach in freezer in kitchen Raw fish over raw fries in reach in freezer **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of water with ice on top of flip-top make table cooler in kitchen
12B-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device
42-01-4
67
Feb 29, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
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, hush puppies 72F, per employee hush puppies came out at 12:00-12:30, establishment closed at 3:00pm and item will be discarded. Inspector provided time as a Public Health control form during inspection. Also observed pulled pork at 120F, employee placed pork inside freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw burgers 47F, Manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, observed slaw date marked 2/22/24
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers stored above hot dogs, Employee moved and stored properly. **Corrected On-Site**
08A-05-6
Intermediate - 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/ At inspection time, three servers and two kitchen employees handling food, no manager on site.
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two female employees
53B-02-5
Intermediate - 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. For one female employee
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server/storage area, Employee personal items above cleaned containers, employee moved all. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor soiled.
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, employee removed towel. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the entrance of the cook line, employee cleaned during inspection. **Corrected On-Site** **Repeat Violation**
29-49-6
33
Nov 1, 2023
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. At the cook line, medicine stored above reach-in cooler, manager moved. **Corrected On-Site**
41-07-4
High Priority - 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 at the cook line touched heated bread with his bare hands, inspector addressed situation. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, items stored above filling area, butter 48F, quiche 57F, manager moved below. **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, soup 119F, Manager moved to grilled to reheated. **Corrective Action Taken**
03B-01-6
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
29-49-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the server station soiled, employee cleaned during inspection. **Corrected On-Site**
22-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board at the cook line.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the server station, observed knife and utensils in 74F and 79F water.
10-07-4
Basic - 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. Reach-in cooler at the cook line, observed thawed mahi not removed from reduce oxygen package, Manager started removing fish from package. **Corrective Action Taken**
06-09-1
43
Apr 19, 2023
Complaint Partial
No violations found.
100
Feb 24, 2023
Routine - Food
No violations found.
100
Feb 22, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from oven: onions (46F - Cold Holding); hotdog (45F - Cold Holding); chicken (46F - Cold Holding); cheese (51F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Manager moved items to bottom of cooler to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over lard in reach-in cooler across from oven. Employee removed lard from reach-in cooler. Eggs stored over beef stew in walk-in cooler. Manager moved beef stew to another shelf. **Corrected On-Site**
08A-05-6
High Priority - 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. Employee removed apron and put it back on without washing hands and began handling clean dishes without washing hands. Manager had employee wash hands and move dishes to dish area. **Corrective Action Taken**
12A-28-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling containers of food without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in wait station reach-in cooler. Employee stated item opened the previous morning. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pine Sol stored in hand washing sink next to mop sink. Employee removed Pine Sol. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from oven. Employee discarded drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ensure shake stored in reach-in cooler across from oven. Manager had employee remove shake from reach-in cooler. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Panko crumbs stored on floor next to reach-in freezer at front of kitchen. Cooking oil stored on floor beneath prep table across from dish area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above ovens greasy.
23-03-4
Basic - Stored food not covered. Dough squares in reach-in freezer nearest the front kitchen entrance. Bread dough in reach-in freezer next to back door.
08B-12-5
32
Dec 7, 2022
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Bottle of advil on shelf over make table. Moved. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near mop sink: plate with two raw shell eggs stored on top of pan of condensed milk. Moved. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter: cream opened two days ago. In server station: milk opened two days ago. Dates added. **Corrected On-Site**
02C-03-5
Intermediate - Microwave fan guard cover/splatter shield in disrepair. On cookline fan shield is not secured to top of microwave.
14-04-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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: broth date marked 11/29/2022. Manager stated broth was frozen 11/29/2022 then thawed 12/6/2022.
02C-06-5
Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of glass cleaner and one bottle of sanitizer with no label. Manager added all. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks on side of make table.
12B-07-4
Basic - 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. Raw fish in reach in cooler at cookline is thawed with the ROP package in tact. Each portion bears label to remove from package before thawing.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Two male employees on cookline
13-03-4
39
Frequently Asked Questions
When was Depot on Magnolia last inspected?
The most recent health inspection at Depot on Magnolia on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Depot on Magnolia?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Depot on Magnolia.
How does Depot on Magnolia compare to other restaurants in Ocala?
Depot on Magnolia most recently scored 33 out of 100, which is lower than the Ocala average of 78.
Has Depot on Magnolia's inspection record improved over time?
No. Recent inspections at Depot on Magnolia have averaged around 15 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Depot on Magnolia means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Depot on Magnolia inspected?
Based on the inspection history on file, Depot on Magnolia is inspected around three times per year on average.
Nearby Restaurants