Elevation 89 at the Ocala Airport
Last inspected: Apr 13, 2026
12
Score
The health department has logged 10 inspections at Elevation 89 at the Ocala Airport, the earliest from 2022. The latest inspection on file is from Apr 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 13 violations per visit.
“Employee beverage container on a food preparation table” comes up most often, recorded four times in the inspection record.
By comparison, the average Ocala facility scores 78, putting Elevation 89 at the Ocala Airport on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
6
Critical latest
3
Major latest
18
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
6 critical violations. 3 major violations. 18 minor violations.
View 27 violations
High Priority - Container of medicine improperly stored. At the bar area, medicine and supplements stored next to single service, also sanitizer packets stored above soda syrup, employee moved all. **Corrected On-Site**
41-07-4
High Priority - Live, small flying insects found One flying insects at the cook line lying on bread. **Warning**
35A-02-7
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For seared fresh halibut no asterisk halibut. **Warning**
01D-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Flying insect landing on bread.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature, rice 54F, heavy cream 55F, per manager items were brought out from cooler at 11:30, Manager added to Time as a public health control form and will be discarded at 3:30pm. **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. At the cook line, mashed potatoes 120F, grilled mushrooms 68F, per manager items placed around 11:00, Manager voluntarily discard the mushrooms. **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. Seared halibut no asterisk. **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. At the bar area, employee provided. **Corrected On-Site**
31B-03-4
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. For two employees
53B-14-5
Basic - Wiping cloth sanitizing solution stored on the floor. At the bar area, sanitizer solution on floor, Employee moved off the floor. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the kitchen area with mold like substance **Repeat Violation**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects (10) trap on sticky trap near back door, Manager discarded. **Corrective Action Taken** **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside seasoning.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Near back door, CO2 tanks not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles near AC vents and AC vents soiled with dust
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Drinks on prep tables, also opened drinks above breading station near handwash sink.
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 personal items (electronic cigarettes and cellphones) next to seasonings.
40-06-5
Basic - Food stored on floor. In walk-in cooler containers with sauces on floor. Also at the bar area soda syrup box on floor.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Above grill. **Repeat Violation**
14-42-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under in use cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter heavily soiled with grease. Walk-in cooler shelves soiled with food residue and mold like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked container with old stickers residue. Also old food on clean plates at the front line.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled with food residue and build up of food.
22-16-4
Basic - Single-service articles improperly stored. Near back door, lid case on floor, manager moved off the floor. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on prep tables.
21-12-4
12
Dec 2, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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 shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F. **Warning** - From follow-up inspection 2025-12-02: In walk-in cooler, Chicken wings 48-50F, prime 48F. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : 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 shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F. **Warning** - From follow-up inspection 2025-12-02: In walk-in cooler, Chicken wings 48-50F, prime 48F **Admin Complaint**
01B-36-5
74
Nov 18, 2025
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
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 shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F. **Warning**
03D-02-5
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 shank sauce57F, in house marinara sauce 52F, chicken wings 45-48F. **Warning**
01B-36-5
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 portioned cut tomatoes with bare hands, inspector instructed to wash hand and use gloves. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk-in cooler, seared tuna stored above cooked rice, manager moved. **Corrected On-Site**
08A-16-5
High Priority - 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 At the cook line, rice, cut tomatoes and chimmi churro no time marked, manager time marked 10:45-2:45. **Corrected On-Site**
03F-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, chili 125F manager moved to stove and reheated to 182F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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 the bar area, milk no date marked, employee dated. **Corrected On-Site**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For two male managers on site.
53A-03-7
Basic - Hood filter missing from automatic fire suppression/exhaust system. One filter missing above grill. **Repeat Violation**
14-42-4
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old sticker residue.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, soiled with food residue, also standing water in the bottom of the reach-in cooler.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the kitchen area with mold like substance.
22-20-5
27
Apr 17, 2025
Routine - Food
No violations found.
100
Apr 14, 2025
Routine - Food
8 critical violations. 2 major violations. 11 minor violations.
View 21 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cut tomatoes date marked 3/4/25, Manager relabeled 4/14/2025. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, ribs date marked 4/6/25, also in walk-in cooler ribs dated 4/625 and chicken wings containers date marked 4/6-7/25
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler six vacuum seal bags of raw tuna (40.6F), per manager tuna placed in walk-in cooler Saturday night.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, ham 50F, manager moved to freezer to dropped temperature down, also risotto on prep table 52F, rice 48F moved to freezer. **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, chicken 130F, manager voluntarily discarded.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Container of Sanitizer solution on top of ice machine, also scrubbing pads, Manager moved all. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Medicine stored near handwashing sink above cart with chips, manager moved. **Corrected On-Site**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line handling equipment and white cloths started wearing gloves, o hand washed occurred **Repeat Violation** **Admin Complaint**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled. **Repeat Violation**
22-02-4
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, chili made 4/12/25 and fish dip 4/12/25 no date marked. Also at the cook line, chimichurri no date marked, manager dated 4/12/25. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside salt container, employee moved. **Corrected On-Site** **Repeat Violation**
14-01-5
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. In walk-in cooler six vacuum seal bags of raw tuna (40.6F), per manager tuna placed in walk-in cooler Saturday night.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables at the cook line, manager discarded all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets and personal items above single service near back door, also cellphones on cutting board at the cook line, manager moved. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container on shelves near back door.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under equipments soiled.
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Above grill.
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the cook line heavily soiled with black substance.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and baskets heavily soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (near walk-in cooler) with standing water.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. At the bar area, container with salt or sugar not labeled, employee labeled sugar. **Corrected On-Site** **Repeat Violation**
02D-01-5
14
Nov 5, 2024
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee working with raw shrimp started wearing gloves, o hand washed occurred, inspector instructed to wash hands before wearing gloves.
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at the server area.
35A-02-6
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, cooked chicken wings date marked 11/28/24.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shrimp 44F, chicken wings 45F, butter milk 46F, butter 44F, raw chicken 45F, raw shrimp 52F, per manager delivery received around 2:00pm. Ambient air temperature 39F (in front of the fan). Temperatures dropped to 43F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. At the cook line, cut tomatoes and lettuce no time, manager time marked. **Corrected On-Site**
03F-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 two employees
11-26-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy.
53B-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke Nachos (sesame seared tuna) no asterisk on menu and next to consumer advisory. During inspection employee marked all menus **Corrected On-Site**
02B-01-5
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 at the server cooler no date marked, manager dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine. **Corrective Action Taken**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside corn, manager moved. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above single service, Manage moved all. **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee at the cook line.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and baskets with mold like substance.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At the server station, foil pans not inverted, manager inverted. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawed at room temperature inside sink, employee turned on the water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. At the server station, container with white substance not labeled, manager labeled cornstarch. **Corrected On-Site**
02D-01-5
20
Dec 15, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
41
Sep 6, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
43
Mar 21, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell egg stored above margarine, also raw beef above raw fish, manager moved and stored properly. **Corrected On-Site**
08A-05-6
High Priority - 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. At the cook line, butter milk mix no time marked, manager marked. **Corrected On-Site**
03F-02-5
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. Reach-in cooler at the cook line, hot dogs no date marked, Manager dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - 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.
11-27-4
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. Female employee on site.
53B-02-5
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, manager moved all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers stored above triple sink.
24-08-4
Basic - Ice scoop handle in contact with ice. At the bar area, manager moved. **Corrected On-Site**
10-08-5
47
Oct 24, 2022
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
32
Frequently Asked Questions
When was Elevation 89 at the Ocala Airport last inspected?
The most recent health inspection at Elevation 89 at the Ocala Airport on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Elevation 89 at the Ocala Airport?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Elevation 89 at the Ocala Airport.
How does Elevation 89 at the Ocala Airport compare to other restaurants in Ocala?
Elevation 89 at the Ocala Airport most recently scored 12 out of 100, which is lower than the Ocala average of 78.
Has Elevation 89 at the Ocala Airport's inspection record improved over time?
Results have been roughly steady. Inspections at Elevation 89 at the Ocala Airport have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Elevation 89 at the Ocala Airport 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 Elevation 89 at the Ocala Airport inspected?
Based on the inspection history on file, Elevation 89 at the Ocala Airport is inspected around three times per year on average.
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