The Olive Garden Italian Restaurant 1015
Last inspected: Apr 13, 2026
32
Score
Public records show 11 inspections at The Olive Garden Italian Restaurant 1015 stretching back to 2022. The latest inspection on file is from Apr 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to five violations before.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
By comparison, the average Ocala facility scores 78, putting The Olive Garden Italian Restaurant 1015 on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
4
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the prep area, touched face and submerge his hand in ice bath to grab a bag of base, no hand wash occurred. **Repeat Violation** **Admin Complaint**
12A-10-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermal dish machine, no color change, with a maximum temperature of 143F. Manager set up triple sink, quaternary ammonium 200-300ppm. **Warning**
22-57-6
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 meat sauce 112-130F, per employee sauce was placed in Hot holding u it approximately 30 minutes prior, Employee moved to stove and reheated to 169F.
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At the bar area, quaternary ammonium 500ppm, employee diluted to 300ppm. **Corrected On-Site**
41-18-4
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. Reach-in cooler at the server station milk and half and half no date marked, Manager voluntarily discarded.
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Per manager, issues with water heater, at inspection time water on handwash sink at 75F, also in triple sink. **Warning**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on top of dish machine.
12B-07-4
Basic - Floor area(s) covered with standing water. At the dry storage room near back door. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled, also with mold like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning. In use lids and containers with old stickers residue.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. At the prep area near triple sink, to go containers not inverted, Manager inverted, also at the server area, cups in holder not covered, Manager covered. **Corrected On-Site**
25-06-4
32
Oct 20, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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. Observed : dish wash machine area staff go from soiled dishes to clean dishes, no hand wash. Manager redirected to staff to wash hands and then add gloves, and staff complied. **Corrected On-Site**
12A-13-4
Basic - Floor tiles missing and/or in disrepair. Observed : the floor in front of the bag sealer is uneven.
36-17-5
Basic - Floor area(s) covered with standing water. Observed : standing water by the bulk sodas. **Repeat Violation**
36-22-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : a red sanitizer bucket(200 ppm quaternary ammonia) stored next to cans of sauce on the prep line.
21-44-1
74
May 22, 2025
Complaint Full
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Employee washing dishes actively, operators thermometer and inspectors thermometer ran in dish machine 3 times at 157F. Operator continued testing dish machine throughout inspection and dish machine reached 163F. **Corrected On-Site**
22-57-6
High Priority - Live, small flying insects found. One fly crawling on one breadstick in prep area.
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One breadstick contaminated by a fly.
01B-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the corner of the pass through window near plastic wrap and stack of clean plates, operator discarded drink. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. On floor in back dry storage hallway and in front of ice machines.
36-22-4
Basic - Food storage container/container lid cracked or broken. Lid and container cracked holding raw onions in walk in cooler.
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle directly touching seasoning in bulk container in prep area, operator placed scoop on hook. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior bottom and rolling door tracks of bowl warmer on server alley soiled. Salad reach in cooler door jam soiled. Clean dish rack soiled. Walk in cooler food racks and cooling racks soiled.
23-03-4
Basic - Open dumpster lid. Grease trap lid also open.
33-16-4
Basic - Unnecessary items/unused equipment on the premises. 2 discarded pieces of equipment outside in refuse area, operator stated they are waiting on bulk pick up.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back dry storage hallway. Ceiling air vents in prep area soiled.
36-27-5
Basic - Water softener salt (food) stored in a location that is not clean and dry. Bags of softener salt on a pallet outside near outside storage closets.
08B-74-1
Basic - Working containers of food removed from original container not identified by common name. Bulk container by can opener in prep area no label, operator stated it is Alfredo powder.
02D-01-5
39
Mar 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Mar 6, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers) Cold holding: pasta 47F, 49F 51F, 52F and 50F, manager moved to freezer, items placed around 10:30am. **Corrective Action Taken** **Warning**
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, meat sauce 125F and 122F, manager moved sauce to reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the dish machine area blocked by cup cart, employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill reduced oxygen packaged food. Cook-chill items, cooling chart not filled out completely with time and temperatures, also missing temperatures and time for reheating.
03G-18-5
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, ambient temperature of 50F. Cold holding: pasta 47F, 49F 51F, 52F and 50F, manager moved to freezer. **Warning**
14-74-7
Basic - Employee with no beard guard/restraint while engaging in food preparation. For two male employees at the cook line and prep area. **Repeat Violation**
13-04-4
Basic - Plumbing system in disrepair. Handwash sink at the dish machine area, also with leak.
29-08-4
Basic - Single-service articles not stored inverted or protected from contamination. At the prep,area, to go containers not inverted, employee inverted. **Corrected On-Site**
25-06-4
50
Aug 6, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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. Employee fixed their hair several times then put on two sets of gloves, then fixed their hair again then handled clean pans and placed the on the cook line, without removing gloves, washing hands and putting on clean gloves before handling clean pans.
12A-25-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on back cook line with beard and no beard guard.
13-04-4
Basic - Outdoor refuse area not curbed and graded to drain. Trash receptacle has a puddle of polluted water around it and is draining out and across the back parking lot
33-27-4
Basic - Waste line missing at soda gun holster. Soda gun holster missing drain line.
29-17-4
Basic - Water draining onto floor surface. Water draining on floor from hand wash sink next to cookline.
29-03-4
70
Mar 5, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back room
51-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on back wall behind unit.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.
16-46-4
Basic - Open dumpster lid. Observed dumpster lids open.
33-16-4
78
Jan 10, 2024
Complaint Partial
No violations found.
100
Dec 5, 2023
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. Item in steam table across from cook line grill: lasagna (89F - Hot Holding). Manager stated item placed in steam table one hour prior to temperature being taken. Manager voluntarily discarded item. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of kitchen ice machine. Shelves in walk-in cooler.
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils stored in standing water, 108F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill.
23-03-4
70
Jun 5, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Aug 22, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed yellow spray chemical at the bar, stored in the speed rail with alcohol. This was moved to cleaning. **Corrected On-Site**
41-10-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk co2 tank is not secured.
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the pocketed areas over the soda machine are soiled.
23-03-4
Basic - Standing water in/on floor/floor drain/floor drain draining very slowly. Observed standing water in the office at the door.
29-19-4
Basic - Current Hotel and Restaurant license not displayed. Observed the current license was not available for review.
50-09-4
70
Frequently Asked Questions
When was The Olive Garden Italian Restaurant 1015 last inspected?
The most recent health inspection at The Olive Garden Italian Restaurant 1015 on file is from Apr 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Olive Garden Italian Restaurant 1015?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at The Olive Garden Italian Restaurant 1015.
How does The Olive Garden Italian Restaurant 1015 compare to other restaurants in Ocala?
The Olive Garden Italian Restaurant 1015 most recently scored 32 out of 100, which is lower than the Ocala average of 78.
Has The Olive Garden Italian Restaurant 1015's inspection record improved over time?
No. Recent inspections at The Olive Garden Italian Restaurant 1015 have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at The Olive Garden Italian Restaurant 1015 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 The Olive Garden Italian Restaurant 1015 inspected?
Based on the inspection history on file, The Olive Garden Italian Restaurant 1015 is inspected around three times per year on average.
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