Scrambles Cafe
Last inspected: Feb 2, 2026
100
Score
Across the available record, Scrambles Cafe has 13 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around five violations compared to roughly nine violations earlier on.
The pattern that stands out is “employee beverage container on a food preparation table”, which has been cited five times.
Among Ocala restaurants, the typical score is 78; Scrambles Cafe is comfortably above that bar. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 2, 2026
Complaint Partial
No violations found.
100
Nov 19, 2025
Routine - Food
No violations found.
100
Nov 14, 2025
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over pasteurized eggs in walk-in cooler. Manager moved eggs to another shelf in cooler above hamburger. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to dish area hand washing sink: cheese (45F - Cold Holding); cut melon (45F,46F - Cold Holding); sour cream (45F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **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. Eggs stored on cook line, butter and cut melon stored in wait station. Manager stated items placed out at 10:00 am. Manager had employee place proper time marks on items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle clean plate without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
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. Employee handled dirty dishes and proceeded to handle dirty dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to oven soiled with old food debris. White cutting boards stored in prep area stained. Deflector plate in ice machine next to prep area oven.
22-02-4
Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above wait station side of pass through window.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to prep area ice machine. Manager turned ice bucket over. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line grill. Employee discarded drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Gasket for reach-in cooler next to cook line fryers.
14-11-5
Basic - Food stored on floor. Cooked potatoes on floor in prep area next to oven. Manager placed potatoes on prep table. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of wait station soda machine. Top of dish machine. Fan covers in walk-in cooler. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Coffee filters stored in dry storage area not covered. To go cups stored on floor across from dry storage room.
25-05-4
29
Jul 21, 2025
Complaint Full
3 critical violations.
View 3 violations
High Priority - - From initial inspection : 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 prep area, chicken date marked 7/7/25. At the cook line, dice tomatoes date ,raked 7/5/25 and chicken salad 7/4/25 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-21: Reach-in cooler at the cook line, chicken salad date marked 7/14/25. **Admin Complaint**
01B-24-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the server station, sour cream 50F-46F stored overnight. Also at the cook line, ground sausage 50F, cheese 53F, dice tomatoes 48F ham 49F, items kept overnight in cooler **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-21: Cold holding: server station, sour cream 44F-52F, cream cheese 45F-52F overnight products. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, ground sausage 50F, cheese 53F, dice tomatoes 48F ham 49F, also at the server station, sour cream portion cups 50F- 46F Stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-21: Cold holding: server station, sour cream 44F-52F, cream cheese 45F-52F overnight products. **Admin Complaint**
03A-02-5
64
Jul 14, 2025
Complaint Full
7 critical violations. 1 major violation. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, ground sausage 50F, cheese 53F, dice tomatoes 48F ham 49F, also at the server station, sour cream portion cups 50F- 46F Stop sale. **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, pooled eggs no time marked, manager time marked. **Corrected On-Site**
03F-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line, cracked eggs and handle raw beef burgers and continued handling clean equipment (plates) and immediately started wearing gloves, Manager addressed situation, employee washed hands. **Corrected On-Site**
12A-27-4
High Priority - Food with mold-like growth. See stop sale. Reach-in cooler near back door, watermelon with mold like substance
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw sausage and beef opened cases stored above liquid eggs, Manager moved. **Repeat Violation** **Admin Complaint**
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 prep area, chicken date marked 7/7/25. At the cook line, dice tomatoes date ,raked 7/5/25 and chicken salad 7/4/25 **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the server station, sour cream 50F-46F stored overnight. Also at the cook line, ground sausage 50F, cheese 53F, dice tomatoes 48F ham 49F, items kept overnight in cooler **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new male employee at the cook line.
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior soiled also shelves.
22-16-4
Basic - Dead roaches on premises. One dead roach on floor behind cooler at the prep room, employee cleaned. **Repeat Violation**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep table at the cook line, manager moved all. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. In use lids with cracks.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled also with mold like substance.
23-03-4
25
Feb 17, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
33
Jul 30, 2024
Routine - Food
No violations found.
100
Jul 26, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 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. Dishmachine at 0ppm CL **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handed cell phone to an employee and handled clean plate without removing gloves, washing hands and putting on clean gloves. Employee left cookline me went to the walk-in-cooler, returned to cookline removed gloves and put on clean gloves without washing hands.
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the flip-top make table cooler at the end of the cookline grill side: ham (53F - Cold Holding); sausage (72F - Cooling for six hours), ; Sausage (54F - Cold Holding), all the items had been in the flip-top make table cooler for six hours. **Warning**
01B-02-5
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 flip-top make table cooler at the end of the cookline grill side: ham (53F - Cold Holding); sausage (72F - Cooling for six hours), ; Sausage (54F - Cold Holding), all the items had been in the flip-top make table cooler for six hours. **Warning**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. One food handler certificate did not have expiration date. Five food handler certificates were completed in pencil.
53B-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed cup from the top of the prep table and drank the beverage and discarded the cup. **Corrective Action Taken**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on cooling units fans and behind cooling unit.
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (tomato) stored over ready-to-eat food ( cut leafy greens ) in walk in cooler . Employee moved tomato's **Corrected On-Site**
08B-17-4
41
Feb 22, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 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, aju stored on top of steam table 78F, Manager voluntarily discarded
03B-01-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked eggs and immediately after flipped cooked egg with spatula, Inspector instructed to washed hands and sanitize spatula handle. **Corrected On-Site**
12A-27-4
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, ham date marked 02/15/2024.
01B-24-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored above cleaned containers, Manager moved. **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 personal item stored above cleaned containers, Manager moved. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the triple sink, Manager posted. **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. At the prep area flour bin not labeled, Manager labeled. **Corrected On-Site**
02D-01-5
52
Nov 20, 2023
Routine - Food
No violations found.
100
Sep 15, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
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, raw shell eggs and liquid egg no time marked, manager marked. **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, home fries 70F, manager moved to flat top grill to reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. To stored items inside, employee moved. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict Arnold no asterisk next to items, general consumer advisory posted on menu. **Warning**
02B-01-5
Basic - Dead roaches on premises. One dead roach on floor, manager cleaned. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks above cook line, manager moved. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Multiple lids and containers.
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. At the server station, manager moved.
10-20-4
Basic - Old labels stuck to food containers after cleaning. In use blue container with old stickers, manager removed. **Corrected On-Site**
16-46-4
Basic - Plumbing system in disrepair. Under handwash sink at the cook line.
29-08-4
Basic - container installed for catching grease from hood drip tray full and dripping over Hot holding equipment, manager covered. **Corrected On-Site**
14-73-4
43
Mar 9, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cookline: pan of raw steak on shelf over tater tot's. Manager moved. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled.
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On walls of reach in freezer ice build up on walls.
14-69-4
74
Aug 24, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line
22-16-4
95
Frequently Asked Questions
When was Scrambles Cafe last inspected?
The most recent health inspection at Scrambles Cafe on file is from Feb 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Scrambles Cafe?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Scrambles Cafe.
How does Scrambles Cafe compare to other restaurants in Ocala?
Scrambles Cafe most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Scrambles Cafe's inspection record improved over time?
Yes. Recent inspections at Scrambles Cafe have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Scrambles Cafe 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 Scrambles Cafe inspected?
Based on the inspection history on file, Scrambles Cafe is inspected around four times per year on average.
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