Flying Boat Tap Room
Last inspected: Mar 18, 2026
58
Score
Flying Boat Tap Room has been inspected 12 times since 2022. Inspectors last stopped by on Mar 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to four violations before.
“Standing water in bottom of reach-in-cooler” comes up most often, recorded five times in the inspection record.
That's lower than the typical Ocala restaurant, which scores around 78. The record is unremarkable in either direction.
12
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
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. Female employee at bar touched clothes then continued to make drink without washing hands. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine. Employee refreshed then, 100 ppm chlorine. **Corrected On-Site**
22-45-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 pieces of salmon in walk in cooler at 37F. In package bearing label to keep frozen while in package. Stop sale issued. **Repeat Violation** **Admin Complaint**
01B-13-4
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. 10 pieces of salmon in walk in cooler at 37F. In package bearing label to keep frozen while in package. Stop sale issued. **Repeat Violation**
06-09-1
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. On grass and gravel at end of parking lot **Repeat Violation**
33-23-4
58
Aug 20, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On speed rack near pizza oven: Potato wedges 60F. Wings 65F. Items were placed out at 12:30. Employee stated they get discarded in four or five hours. No filled out Time as a Public Health Control (TPHC) documents available. At 4:45 establishment using same product at room temperature. Stop sale issued. **Warning** - From follow-up inspection 2025-08-20: Pan of potato wedges 74F. **Admin Complaint**
03A-02-5
86
Aug 13, 2025
Routine - Food
7 critical violations. 3 major violations. 10 minor violations.
View 20 violations
High Priority - Live, small flying insects found Three flying insects observed in kitchen area. One fly landed on pizza being made. Stop sale issued. **Warning**
35A-02-7
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched beard guard to put on face multiple times and did not wash hands before continuing to prepare pizzas. Male employee wiped nose then placed spatula under pizza slice without washing hands. **Repeat Violation** **Admin Complaint**
12A-25-4
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. Male employee adjusted clothes then continued to plate and serve food without washing hands multiple times. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. At bar, female employee placing glasses and pitchers in sanitizer for 2-3 seconds.
22-46-4
High Priority - Stop Sale issued due to adulteration of food product. Fly landed on pizza at front counter. Employee discarded pizza. **Corrective Action Taken** **Repeat Violation** **Warning**
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings and wedges held at room temperature for more than 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On speed rack near pizza oven: Potato wedges 60F. Wings 65F. Items were placed out at 12:30. Employee stated they get discarded in four or five hours. No filled out Time as a Public Health Control (TPHC) documents available. At 4:45 establishment using same product at room temperature. Stop sale issued. **Warning**
03A-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Male employee at front counter portioning dressing and placing utensils on plates of food without wearing intact gloves over painted nails.
13-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table in kitchen: 1.) Bin of corn dip 115F at 3:20 then, 122F at 3:35. Dip is cooling in a large deep bucket with lid over it. 2.) Bin of chicken breasts 96-103F at 3:20 then 96-102F at 3:35. Chicken is in a large deep container. Manager placed items in thin layer on sheet pans and placed in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue bottle of soap in ware wash area.
41-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. One tank not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over walk in cooler soiled with dust.
36-34-5
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. Ahi tuna in walk in cooler bears label to remove fish from package prior to thawing. **Repeat Violation**
06-09-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened can drink on shelf under prep table at cookline. Plastic cup with drink on prep table. All were moved during this inspection. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee at front counter. Also, male employee washing dishes with no hair restraint.
13-04-4
Basic - Floor soiled/has accumulation of debris. Under ice machine. Also, area near dish machine has standing water.
36-73-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Two dumpsters in grass. Manager provided letter from contracted company that will lay new pad for dumpster. **Corrective Action Taken** **Repeat Violation**
33-23-4
Basic - Standing water in bottom of reach-in-cooler. In the bottom of two make tables on cookline.
29-49-6
Basic - Stored food not covered. Meatballs in metal pan in cooler.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One on clean dish shelf. Also, one wet towel under cutting board on prep table.
21-12-4
16
Jan 31, 2025
Complaint Partial
No violations found.
100
Dec 2, 2024
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Sanitizer Contact Time and Concentration
FL-33
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
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
41
Oct 22, 2024
Complaint Full
No violations found.
100
Jul 15, 2024
Complaint Full
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
High Priority - 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. 0 ppm chlorine. Manager replaced then 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee walked into kitchen from hallway then continued to scoop ice for drink then put on gloves to prepare food then touched drink on line and continued to make food without washing hands. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately six live flies in kitchen area. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggs boiled yesterday morning with no date mark in reach in cooler on cookline
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 86F-113F on table at room temperature for 1-1.5 hours, then 85-110F in 30 minutes, manager placed in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two oven soiled with food debris. Interior of ice machine has slime substance on deflector plate. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub pad in sink in kitchen area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen. Added towels. **Corrected On-Site**
31B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees with beards and no beard guards. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish shelf placed together wet. **Repeat Violation**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between box and table. Removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on two make tables on cook line. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In two reach in coolers near cooking equipment.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels in kitchen area. Placed in buckets. **Corrected On-Site**
21-12-4
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. Three cases of mahi mahi in walk in freezer with packaging stating to open prior to thawing.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of Dr Pepper in reach in cooler at front counter. Opened bottle of soda on make table on cook line.
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Male employee drinking from cup on cook line.
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Front loops cereal on top shelf in walk in cooler. Yogurt on shelf over wine in reach in cooler at bar area. Manager moved. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf over make table near exit door in kitchen area.
40-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar 0 ppm. Bucket was dumped. **Corrective Action Taken** **Repeat Violation**
21-08-4
19
Mar 20, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
30
Nov 8, 2023
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
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. Male employee tied apron with gloved hands then continued to prepare customer order without washing hands and changing gloves. Manager had employee wash hands. **Corrective Action Taken**
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw shell eggs stored over dressings. In walk in cooler: raw shell eggs stored over dressings. Moved all during this inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven on cookline soiled with food debris. Female employee wiping prep area with mixture of soap and water rather than sanitizer, employee refreshed bucket with sanitizer then wiped surfaces again. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine at triple sink at bar and dish machine. Missing for quaternary ammonium for sanitizer buckets and triple sink.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and/or commercially processed opened and held more than 24 hours not properly date marked. In reach in coolers on cookline: eggs and lunchmeat opened on Monday with no date mark. Steak cooked on Sunday with no date mark. Dates were added during this inspection. **Corrective Action Taken**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer next to clean dish shelf not labeled.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Small tank near fountain machine not secured.
51-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates near bar have food contact surface up. Pans on top shelf in kitchen not inverted. Plastic pans are wet nested.
24-07-4
Basic - Current Hotel and Restaurant license not displayed. Current license is in a binder.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Three boards on cookline not smooth and easily cleanable. Several bread boards with deep grooves. Colored boards on clean dish shelf have deep grooves.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to clean dishes near pizza oven. Moved during this inspection. **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. Personal items on top shelf over condiment bottles across from fountain machine. Manager moved. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on oven door handle. Rice scoop on top of visibly soiled lid of pan.
10-02-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One bucket on shelf at bar area under spray bottle of window cleaner. One bucket on cart next to clean dishes.
21-44-1
Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in make table near grill. **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over lunchmeat in reach in make table. Unwashed berries on shelf over desserts in walk in cooler. Moved all. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline. Two towels on clean dish shelf. All were moved. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in cornmeal.
14-01-5
23
Jun 21, 2023
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
64
Feb 1, 2023
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burger above veggie burgers and lobster, manager moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, fish dip 48F and prime rib 56F, manager moved to freezer, temperatures dropped below 43F. **Corrected On-Site**
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 pizza station, home fries no time marked, manager marked. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the dish machine area, manger provided. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks above reach-in cooler and cleaned containers, manager discarded **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Old food stuck to clean dishware/utensils. Cleaned Plates stored in front of dish machine, employee moved all and washed. **Corrected On-Site**
16-48-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line. **Repeat Violation**
29-49-6
50
Nov 30, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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, meatballs 110F, Manager reheated to 170F, also rice 108F, manager will discarded at 4:00. **Corrected On-Site**
03B-01-6
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, chicken wings no date marked, manager dated. **Corrected On-Site**
02C-02-5
Basic - Standing water in bottom of reach-in-cooler. All reach-in coolers at the cook line, manager cleaned all. **Corrected On-Site**
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks no lids above prep tables, manager moved all. **Corrected On-Site**
12B-07-4
70
Frequently Asked Questions
When was Flying Boat Tap Room last inspected?
The most recent health inspection at Flying Boat Tap Room on file is from Mar 18, 2026. The public record contains 12 inspections in total.
What is the most common violation at Flying Boat Tap Room?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited five times, more than any other issue at Flying Boat Tap Room.
How does Flying Boat Tap Room compare to other restaurants in Ocala?
Flying Boat Tap Room most recently scored 58 out of 100, which is lower than the Ocala average of 78.
Has Flying Boat Tap Room's inspection record improved over time?
No. Recent inspections at Flying Boat Tap Room have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Flying Boat Tap Room means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Flying Boat Tap Room inspected?
Based on the inspection history on file, Flying Boat Tap Room is inspected around four times per year on average.
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