Northgate Diner
Last inspected: Apr 14, 2026
95
Score
Northgate Diner appears in inspection records 13 times, starting in 2022. Northgate Diner was last inspected on Apr 14, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up eight times.
That puts the facility ahead of the local pack: the average Ocala restaurant scores 78. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Complaint Partial
1 minor violation.
View 1 violation
Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the prep area working with food, no hair restraint. Manager provide a cap **Corrected On-Site**
13-03-4
95
Mar 24, 2026
Complaint Full
5 critical violations. 4 major violations. 13 minor violations.
View 22 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from outside and began handling clean dishes without washing hands. Manager had the employee stop and wash hands before continuing to handle dishes.
12A-16-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Evidence of mop water dumped onto ground outside beside grease receptacle.
28-14-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Box containing raw frozen beef stored on shelf directly above ziplock bag containing fully-cooked hotdogs inside reach-in freezer. Employee moved the raw beef to the bottom shelf during this inspection. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw beef 47F moved to freezer, temperature dropped to 43F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Seven buckets of paint stored on shelf directly above clean wiping cloths and box containing single-use foam cups. Manager moved the wiping cloths and cups away from the paint during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Bowl filled with cat food on concrete pad near back door of kitchen. Inspector observed cats on property during this inspection.
35A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with mold-like substance. **Repeat Violation**
22-02-4
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/ Total of six food handler employees, no manager on site. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No plan review submitted and approved - Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file for establishment. Inspector called and verified with the plan review office. Plans must be submitted and approved. **Warning**
51-16-7
Basic - Food stored on floor. Mesh bags containing onions stored directly on floor in prep area.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet
24-08-4
Basic - Food storage container/container lid cracked or broken. In use containers broken.
14-38-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.
36-37-5
Basic - Clean-out cap missing from plumbing line. Clean out cap missing from drain pipe in ground at back corner of building.
29-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink can sitting on table beside pans of food at cookline. Manager removed the drink from the table 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. Employee phone on shelf above soda boxes in dry storage area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working at cookline and handling food wearing three bracelets on wrist.
13-07-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Establishment has no mop sink. Evidence of mop water being dumped behind restaurant. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Several pans on clean dish rack with old labels still attached.
16-46-4
Basic - Open dumpster lid. Lid of dumpster left open.
33-16-4
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. 1. Nonfood-grade power drill stored on shelf above containers of seasoning in prep area. 2. Nonfood-grade battery charger stored on shelf above cans of food in prep area.
42-03-5
17
Dec 17, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
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. Observed : shredded cheese placed on a chili dog with bare hands. The chili dog was replaced. ALSO, when pointing to sliced cheese, staff touched the top slice on 2 stacks.
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed : cheese (shredded cheese and sliced) touched with bare hands.
01B-13-4
High Priority - Stop Sale issued due to food originating from an unapproved source. Observed : eggs in flats on the prep table, eggs of mixed colors on each flat, reorganized eggs being placed into egg cases. The owner called the egg supplier, he does not have any license.
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : shredded cheese cheese in a food pan and in an ice bath, 54°. Ice was requested to refill the bath. **Corrective Action Taken**
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 and the time removed from temperature control cannot be determined. Observed : flats of eggs on the prep table, no time mark. 2 empty flats below. Staff relates these two were brought out 30 minutes ago. Items were marked. ALSO, slice cheese on the prep table, on plastic wrap, no time mark. Staff relates restocked after breakfast rush. Time marks being added. And pooled eggs lacking a time mark, a tape mark was being added for the time that was left. **Corrective Action Taken**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. This was moved to dish. **Corrective Action Taken**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed : the written plan was not available for review. Blank copies were in the folder.
03F-10-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed : the wall over the 3 compartment sink had dark foreign substance on it.
36-27-5
37
Sep 15, 2025
Routine - Food
No violations found.
100
Sep 8, 2025
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
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, baked beans date marked 8/22/25.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 46F, sausage 45F, chicken salad 45F and 46F, Manager moved all to freezer. Also at the front line server area, milk 46F manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaning wipes next to salt, manager moved. **Corrected On-Site**
41-10-4
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 one female employee
53B-14-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
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 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 two employees, employees sign during inspection. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Reach-in cooler at the cook line, soups and meatloaf no date marked, Manager date marked. **Corrected On-Site**
02C-04-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with dust
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, sandwich cooler, ambient temperature 44F, one fan broken. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, manager moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves.
22-16-4
32
Feb 3, 2025
Complaint Full
8 critical violations. 6 major violations. 2 minor violations.
View 16 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, employee handled raw burger meat placed on grill, removed gloves, placed new gloves on and handled ready to eat food, Inspector instructed to wash hands between raw and ready to eat food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Container of medicine improperly stored. Ibuprofen container stored on top of sugar container, 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. At the cook line, female employee cutting ham for salad with bare hands, inspector instructed to wash hands and use utensils or gloves. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the front counter, raw meatloaf container stored above green tomatoes and ready to eat cream cheese, employee moved and stored properly. **Corrected On-Site**
08A-05-6
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, cut green tomatoes dated 1/27/25
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, left overnight, Frits 56-98F. Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw sausage patties 60F, raw bacon 68F, Manager moved to freezer. **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, left overnight, Frits 56-98F. Stop sale.
03B-01-6
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/ One female certification posted expired, T Lolley (10/07/2019).
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in place with heavily soiled blade, employee moved to dish machine. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, white cloth inside sink, employee moved. **Corrected On-Site**
31A-11-4
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 new employees
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans on site, inspector provided a digital copy.
03F-10-5
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. Reach-in cooler at the cook line, pinto beans, lama beans and pork no date marked, Manager dated. **Corrected On-Site**
02C-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near triple sink area with mold like substance (white panel).
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drink on prep table.
12B-07-4
15
Nov 21, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Jun 17, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb on water heater with hose attached with no vacuum breaker in kitchen
29-34-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Manager placed drink on bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
10-14-5
Basic - Single-service articles improperly stored. Observed box of cup lids and paper towels on the floor in back chef. Manager placed boxes on shelf. **Corrected On-Site**
25-05-4
61
Jan 29, 2024
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. At the dish machine area, observed medicines stored above single service and sugar packets, employe moved. **Corrected On-Site**
41-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at the kitchen area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, at room temperature, observed raw pork shops 51F,raw meatballs 50F, employee moved to cooler. **Corrective Action Taken** **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 server station, butter packets no time marked, Employee marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. At the dish machine area, observed soap and sanitizer wipes stored above sugar packets, Employe moved. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, soup made on 01/27/2024 no date marked.
02C-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. For one female employee.
53B-14-5
Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, employe provided. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door reach-in cooler at the cook line, shelves soiled.
22-16-4
32
Aug 7, 2023
Complaint Full
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Reach-in cooler at the cook line, rice cooked around 8:00am, at 2:30 temperature was 70F.
03D-01-5
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. Reach-in cooler at the cook line, rice cooked around 8:00am, at 2:30 temperature was 70F.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw eggs mixed above ham, 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, potato salad 46F, slaw 48F, tuna salad 49F, manager moved to freezer, temperatures dropped to 43F and below. Also ric behind steam table, observed raw meatballs with a temperature of 71F, manager established ice**Corrected On-Site** **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 hash brown no time. Arles, manager voluntarily discarded.
03F-02-5
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. Inspector provided a digital copy.
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables and on top of cutting boards, manager discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
41
Jun 6, 2023
Routine - Food
No violations found.
100
Jun 1, 2023
Routine - Food
7 critical violations. 3 major violations. 8 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. Bottle of Pepto bismol on top of case of tea. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
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, operator primed machine then 100 ppm chlorine. **Corrected On-Site**
22-41-4
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. Female employee touched face and apron and continued to work without washing hands multiple times. Female employee touched face and grabbed plated food without washing hands. **Warning**
12A-28-4
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. Female employee on cookline touched bread when plating sandwich with bare hand. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in ice bath on prep table in kitchen area: cheese (60F - Cold Holding); ham (57F - Cold Holding); cheese (59F - Cold Holding); sausage (57F - Cold Holding); mushroom (60F - Cold Holding); cheese (74F - Cold Holding); cheese (69F - Cold Holding). Ice under product has melted, employees unable to determine time removed from refrigeration. Stop sale issued on all items. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in ice bath on prep table in kitchen area: cheese (60F - Cold Holding); ham (57F - Cold Holding); cheese (59F - Cold Holding); sausage (57F - Cold Holding); mushroom (60F - Cold Holding); cheese (74F - Cold Holding); cheese (69F - Cold Holding). Ice under product has melted, employees unable to determine time removed from refrigeration. Stop sale issued on all items. On front counter in ice bath: butter packets 66F. Ice added to bath.**Warning** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Provided DBPR form during this inspection.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hashbrowns 92F reconstituted one hour ago sitting on prep table at room temperature. Manager moved to reach in cooler. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen has no paper towels.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl inside home fries **Repeat Violation**
14-01-5
Basic - Cloth used as a food-contact surface. Cloth covering biscuits in drawer at front counter.
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over bread. Drink on top of tea. **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. Glasses on shelf over bread **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing bracelets on cookline.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on drawer handle.
10-20-4
Basic - Unclean building components, attachments or fixtures. Walls and ceiling soiled with dust in kitchen area. **Repeat Violation**
36-50-4
Basic - Wiping cloth sanitizing solution stored on the floor and quaternary ammonium compound sanitizing solution not at proper minimum strength. Buckets on floor in cookline and prep area with 0 ppm quat. Manager refreshed to 300 ppm and placed buckets on shelf. **Corrected On-Site**
21-38-4
17
Aug 29, 2022
Routine - Food
8 critical violations. 4 major violations. 9 minor violations.
View 21 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage area, two strawberry cans dented with leaks.
01B-01-4
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. Female employee opened biscuit with her hands and then poured hot gravy on top. Another female employee pickedhot biscuits from grill and plated with bare hands. Inspector addressed violation with employees; both employees washed their hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in kitchen prep area and one flying insect observed in dining area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-2022 license expired. Operator made payment online during inspection. **Corrected On-Site** **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast mixed containing raw eggs stored over potato salad and sauerkraut. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot sausage sitting on reachin cooler. 67F. Manager voluntarily discarded.
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 cookline three flats of raw shell eggs, no time mark. Employee marked 7:00am to 11:00am. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose bibb with hose attached missing vacuum breaker.
29-34-4
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. Opened hotdogs and milk not date marked. Per employee, items were opened 8-25-22.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at server station blocked full water pitcher. Employee removed pitcher. **Corrected On-Site**
31A-09-4
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. Three employee training certifications are expired **Repeat Violation**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with yellow liquid at serve station. Manager labeled bottles with "sanitizer." **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To-go container inverted at server station.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pastrami left on counter to thaw. Employee moved to cooler. **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside fryer basket in direct contact with home fries. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage area, three c/o tanks not secured.
51-11-4
Basic - Ceiling tile missing. In front of mens bathroom entrance, ceiling tile missing. Also, in dining area above front counter, ceiling tile with water stains.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, employee drink on table next to breading station. Manager moved drink. Also, employee drink containers on top of ice machine next to 3-compartment sink. **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. Employee purse stored on shelf next to hand washing sink, above food items. Employee moved purse. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Hole in or other damage to wall. Holes in wall under hand washing sinks next to cookline and 3-compartment sink. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reachin coolers and reachin freezers gaskets soiled. Also, soda machine at server station soiled around nozzles.
23-03-4
13
Frequently Asked Questions
When was Northgate Diner last inspected?
The most recent health inspection at Northgate Diner on file is from Apr 14, 2026. The public record contains 13 inspections in total.
What is the most common violation at Northgate Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited eight times, more than any other issue at Northgate Diner.
How does Northgate Diner compare to other restaurants in Ocala?
Northgate Diner most recently scored 95 out of 100, which is higher than the Ocala average of 78.
Has Northgate Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Northgate Diner have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Northgate Diner means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Northgate Diner inspected?
Based on the inspection history on file, Northgate Diner is inspected around four times per year on average.
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