Horse & Hounds
Last inspected: Feb 25, 2026
17
Score
Across the available record, Horse & Hounds has 12 inspections on file, the first dated 2022. The most recent report on file is from Feb 25, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to 13 violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Restaurants in Ocala average 78, so Horse & Hounds trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
3
Critical latest
7
Major latest
12
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 7 major violations. 12 minor violations.
View 22 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. Items stored in walk-in cooler: soup (50F - Cooling). Manager stated soup was prepared the previous day and stored in cooler overnight.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: soup (50F - Cooling). Manager stated soup was prepared the previous day and stored in cooler overnight.
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon being thawed under running water in kitchen
01B-13-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken wings to 140F, then co9ls wings in walk-in cooler. Inspector provided operator with paperwork for procedure. **Corrective Action Taken**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers throughout the kitchen stained. Ice bin for ice machine across from back door stained with black substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Cook line hand washing sink has no running water. Manager turned water on to sink. **Corrected On-Site**
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line and bar area hand washing sinks.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at cook line hand washing sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of soup stored in walk-in cooler. Manager stated soup prepared the previous morning. Manager placed proper date mark on soup. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser in dish area. Manager placed proper label on bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Single-service articles improperly stored. Case of to go utensils stored on kitchen floor across from salad reach-in cooler. Manager had employee place utensils on shelf.
25-05-4
Basic - Soiled floors/carpeting. Floors beneath cook line grill and fryers greasy.
36-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath cook line hand washing sink.
29-11-4
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. Salmon being thawed under running water in kitchen.
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of a case of cranberries on dry storage shelf next to back door. Manager removed purse during inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish machine.
24-08-4
Basic - Equipment in poor repair. Door handle for reach-in freezer at end of cook line.
14-11-5
Basic - Food stored on floor. Plastic container of blue cheese dressing on floor in beer walk-in cooler. Employee placed blue cheese dressing on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in coolers throughout dusty. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster behind building. Manager had employee close lid. **Corrected On-Site** **Repeat Violation**
33-16-4
17
Sep 26, 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. Items stored in wait station reach-in cooler: blue cheese (49F - Cold Holding); ranch dressing (45F - Cold Holding); blue cheese dressing (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager had employee place items in ice bath to reduce temperature to 41F. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2025-09-26: Kitchen reach-in cooler: boiled eggs 46F, lettuce 47F **Admin Complaint**
03A-02-5
86
Sep 23, 2025
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: blue cheese (49F - Cold Holding); ranch dressing (45F - Cold Holding); blue cheese dressing (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager had employee place items in ice bath to reduce temperature to 41F. **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cooked chicken wings in cook line reach-in cooler. Manager moved hamburger to bottom drawer. **Corrected On-Site**
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter available. Manager had purveyor send a parasite destruction letter. **Corrected On-Site**
01D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish and proceeded to handle to go containers after changing gloves without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-07-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Beef stew stored in walk-in cooler dated 9/16.
01B-28-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: chicken pot pie (46F - Cooling). Manager stated chicken pot pie prepared the previous day.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line steam table.
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink at end of cook line removed. **Warning**
31A-04-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals pork chops and sirloins for sous vide cooking. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles stored in mop sink area.
41-17-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Open dumpster lid. Dumpster in corner of parking lot.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf outside of beer walk-in cooler. Manager removed bag during inspection. **Corrected On-Site**
40-06-5
Basic - Drain cover(s) missing. Drain for mop sink.
29-18-4
20
Jan 3, 2025
Complaint Full
No violations found.
100
Dec 30, 2024
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler on the right side entering the cookline: Fish (48F - Cold Holding); Shrimp (52F - Cold Holding) ; The following items and cold holding temperatures in the reach-in Cooler under the grill on the cookline: beef (46,44, 45F - Cold Holding); salmon (48F - Cold Holding); Hamburger (46F - Cold Holding). Manager placed ice on all the items and advised that all the items had been stocked in the reach in coolers less than 90 minutes earlier **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed one desiccated rodent in a glue trap with three rodent droppings near the glue trap. The glue trap with the desiccated rodent was located in the air conditioning closet in the hallway next to the men's room. No other indications of rodent activity in the establishment. **Admin Complaint**
35A-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves showing rust **Repeat Violation**
14-17-4
78
Sep 19, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portion chicken front part of in reach in cooler drawer under grill at 50F. Manager advised that Chicken had been placed there 3 hours earlier. All other items were at proper temperatures. Manager placed Chicken in walk-in-cooler **Corrective Action Taken**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and placed them in three-compartment sink to soak then handled clean dishes from dishmachine, without washing hands and putting on clean gloves. Discussed with Manager.
12A-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of marinara sauce prepared one day earlier with no date mark. Employee placed date mark on container **Corrected On-Site**
02C-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard or hair restarint
13-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves showing rust
14-17-4
61
Dec 12, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
47
Aug 17, 2023
Complaint Full
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Apr 18, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Well water testing report/documentation is not available upon request. Observed lack of a water report, sample were taken in November 2022. **Repeat Violation** - From follow-up inspection 2023-04-18: They have contacted the landlord, they will email the report **Time Extended** **Corrective Action Taken**
27-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the gaskets are ripped/poor repair in roll top reach-in cooler and the reach-in freezer. ALSO, the left hot well, turned up all the way, all day, the water underneath was at 129F. - From follow-up inspection 2023-04-18: Gaskets are on order, the hot well has been serviced since the warning was given, per Jeff. **Time Extended** **Corrective Action Taken**
14-11-5
86
Apr 10, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed egg wash 69F on the cook line. Ice bath had melted, wash not changed after lunch.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line roll top reach-in cooler next to the 2 heat lamps, fish 52, shrimp 51-54. Ice bags added. The fish was recently thawed. Pico 47F. Also in the salad table, cut tomatoes 47, ice bag added. Cole slaw 47, ice added. Egg wash for breading 69F. This was discarded. ALSO,salsa at the salad prep area 49F. Shred cheese 46F. Ice bags were being made, some items taken to the walk-in cooler or walk-in 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. Observed mashed potatoes hot holding on the cook line, 93F, these were then placed on the flat top for reheating to 165F. **Corrective Action Taken* ALSO, Au jus was at 129F, placed on the flat top. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Well water testing report/documentation is not available upon request. Observed lack of a water report, sample were taken in November 2022. **Repeat Violation**
27-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards are stained in the expo and cook line areas.
22-02-4
Basic - Equipment in poor repair. Observed the gaskets are ripped/poor repair in roll top reach-in cooler and the reach-in freezer. ALSO, the left hot well, turned up all the way, all day, the water underneath was at 129F.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored over roll top reach-in cooler, on the cook line.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks stored over food for the public, expo and cook line. **Repeat Violation**
12B-07-4
45
Dec 16, 2022
Complaint Full
3 critical violations. 7 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the cook line drawers: beef 45-47F, fish 51F. All items were then iced down. Items were stocked prior to lunch. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter on the mop sink faucet, no back-flow prevention attached to either side. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a flying insect in the expo area in the kitchen. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed house 1000 island in the walk-in cooler 51F, and tightly covered. It was made this morning. The lid was set askew to promote/finish cooling. The temperature reduced 2F in 10 minutes. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice maker shroud is soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a red handled spatula stored in the cook line hand wash sink. **Repeat Violation**
31A-11-4
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. Observed approximately 8 staff over 60 days lacking Employee Training, per the manager.
53B-02-5
Intermediate - No soap provided at handwash sink. Observed lack of soap for hand washing at the expo hand wash sink. ALSO, the sign was missing. Both were then put in place. **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all Employee Training certificates shown, lack a date of birth.
53B-10-4
Intermediate - Well water testing report/documentation is not available upon request. Observed the well report was not made available for review. **Repeat Violation**
27-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed the blue co2 tank in the kitchen is not secured.
51-11-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed the ice buckets are stacked and stored on an baking tray that is visibly not clean.
10-04-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed carving knife stored between equipment on the cook line. This was brought to dish for cleaning. **Corrective Action Taken**
10-17-4
Basic - Hole in or other damage to wall. Observed the wall in the dining area adjacent to the kitchen has a hole where there is a visible pipe.
36-24-5
Basic - Equipment in poor repair. Observed gaskets compromised at these locations: Reach-in freezer cook line, drawer under cooking and make table in expo area. **Repeat Violation**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed female wait staff pouring red sauce, hair was falling forward of her shoulders over the sauce.
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an unsealed water bottle on the wait station cupboard, that stores back up condiments. This was moved below. **Corrected On-Site** **Repeat Violation**
12B-07-4
22
Aug 8, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, prime rib placed at 10:30 to reheated to 140F, at 12:15, Tempe was 76F and 77F, manager cut and placed in walk-in freezer to cooled down and started the reheating process. **Corrective Action Taken** - From follow-up inspection 2022-08-08: At the cook line, prime roast stored overnight 117F (stop sale), also prime roast placed at 9:00am 82F (stop sale). **Time Extended**
03E-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the kitchen area, nine flying insects, Manager killed five. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-08: One flying insect at the prep area. **Admin Complaint**
35A-02-6
74
Frequently Asked Questions
When was Horse & Hounds last inspected?
The most recent health inspection at Horse & Hounds on file is from Feb 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Horse & Hounds?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Horse & Hounds.
How does Horse & Hounds compare to other restaurants in Ocala?
Horse & Hounds most recently scored 17 out of 100, which is lower than the Ocala average of 78.
Has Horse & Hounds' inspection record improved over time?
No. Recent inspections at Horse & Hounds have averaged around 13 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Horse & Hounds 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 Horse & Hounds inspected?
Based on the inspection history on file, Horse & Hounds is inspected around three times per year on average.
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