La Hacienda Establishment #: 408057 in Ocala
4185 W Highway 40 Ste, Ocala, FL 34482
La Hacienda Establishment #: 408057 in Ocala, FL has 14 FDACS food safety inspections on record with 35 violations and 33 stop-sale or stop-use enforcement actions.
Last inspected FDACS: October 20, 2025
La Hacienda Establishment #: 408057 in Ocala: FDACS Inspection History (14)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 8 inspections
— Focused Inspection· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from
the food establishment. The food establishment has fully completed a Risk Control Plan.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to ensure requested Risk Control Plan documentation has been received from
the food establishment.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to ensure requested Risk Control Plan documentation has been received from
the food establishment.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to ensure requested Risk Control Plan documentation has been received from
the food establishment.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 3 stop-sale orders· Focused Inspection
Comments: A Risk Control Plan was offered and accepted for Cold Holding. Per details of accepted Risk Control Plan, completed logs are to
be emailed every two weeks for 60 days total to [email protected]
Per Request 5136934, Check-Back release issued for Stop Use and/or Stop Sale Order.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Focused Inspection· 4 violations· 21 stop-sale orders· Focused Inspection
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
Per Request # 5136355, a Focused Inspection was completed and the inspector addressed the issues in the Foodborne Illness
Complaint with the person in charge.
Risk-Based Violations
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Processing area - Raw chicken was stored over raw beef inside of culinary prep cooler. Cos
- Product was relocated for adequate segregation.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Backroom area - Various time/temperature control for safety (tcs) foods prepared at
ambient room temperature were not cooled to 41 degrees f. or less within 4 hours and internal
temperatures taken with accurate thermocouple after 4 hours of cooling ranged between 43 - 51 degrees f
inside of walk in cooler. Processing area - Various time/temperature control for safety (tcs) foods prepared
at ambient room temperature were not cooled to 41 degrees f. orl less within 4 hours and internal
temperatures taken with accurate thermocouple after 4 hours of cooling ranged between 49 - 58 degrees f.
inside of True upright cooler. Various time/temperature control for safety (tcs) foods prepared at ambient
room temperature were not cooled to 41 degrees f. or less within 4 hours and internal temperatures taken
with accurate thermocouple after 4 hours of cooling ranged between 51 - 57 degrees f. inside of culinary
prep cooler. Please see Stop Sale Order.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PPRepeat
Backroom area - Internal temperatures taken with accurate thermocouple of various cold
held time/temperature control for safety (tcs) foods ranged between 51 - 60 degrees f. inside of walk in
cooler. Please see Stop Sale Order. Processing area - Internal temperatures taken with accurate
thermocouple of various time/temperature control for safety (tcs) foods ranged between 49 - 59 degrees f.
inside of True upright cooler. Internal temperatures taken with accurate thermocouple of various
time/temperature control for safety (tcs) foods ranged between 51 - 53 degrees f. inside of culinary prep
cooler. Please see Stop Sale Order.
Y
x
Repeat
COS
Good Retail Practice Violations
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing
or other possessions. 6-501.110
Bakery processing area - Employee beverage was stored on same shelf with baking
ingredients on storage shelf. Cos - Employee beverage was adequately relocated. Service counter area Employee beverage was stored on shelf over wholesome foods inside of upright cooler. Cos - Employee
beverage was adequately relocated.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 8/4/2025
Page 10 of 12
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Per request 5125015, a Focused Inspection was completed and the inspector addressed the issues in the consumer complaint
with the person in charge.
Check-Back release issued for Stop Use and/or Stop Sale Order.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned
and sanitized.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was cleaned, sanitized, checked, and released.
— Met Sanitation Inspection Requirements - Check Back Needed· 14 violations· 6 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
A Risk Control Plan for Cold Holding was offered by the inspector.
Per request 5124271, a routine summarized inspection was completed and the inspector addressed the issues in the consumer
complaint with the person in charge.
Risk-Based Violations
3-304.11
Food in contact with surfaces of equipment or utensils that have not been cleaned
and sanitized, linens that have not been laundered, or articles that are not single-service or single-use.
3-304.11 PP
Block of cheese was stored unwrapped in direct contact with top of soiled food storage
container lid . Please see supplemental report.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Kitchen processing area - Containers with cheese and peppers stored in two door upright
cooler without being covered. Cos - All product was adequately covered.
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for
iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment
or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by
the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold. 4-602.11(E)
Kitchen processing area - Dark residue was observed on food contact surfaces inside of ice
maker. Stop Use order issued. Please see supplemental report and comments.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Backroom area - Internal temperatures taken with accurate thermocouple of various cold
held time/temperature control for safety (TCS) foods inside of walk in cooler ranged between 50 - 60
degrees f. Food temperature guide was provided by the inspector. Please see supplemental report.
7-102.11
Working container of poisonous or toxic materials taken from a bulk supply not
clearly and individually identified with the common name of the material. 7-102.11 PfPf
Meat processing area - Chlorine spray cleaner was not labeled with common name on
container. Cos - Container was adequately labeled during inspection.
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment,
utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by
spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Meat processing area - Chlorine spray cleaner was stored hanging from warewashing sink
drain board. Cos - Spray bottle was adequately relocated. Kitchen processing area - Bottle of rubbing
alcohol was stored on shelf directly next to colander. Cos - Rubbing alcohol was adequately relocated.
x
Y
x
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Tortilla processing area - Employee beverage was stored on processing counter. Cos Employee beverage was adequately relocated.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Meat processing area - No means for drying hands at the handwashing sink. Cos - Paper
towels were provided.
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed to
be easily readable. 4-204.112(A), (B) and (D)
Retail area - There was no ambient air thermometer provided for the retail flan display
cooler.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Meat service counter area - Between use, used wiping cloth was stored on shelf, out of
sanitizer. Cos - Wiping cloth was relocated to soiled linen area.
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature, water
pressure, or water temperature measuring device not maintained in good repair or not accurate within the
intended range of use. 4-502.11(A) and (C)
Kitchen processing area - Drain rack for mechanical dishwasher was heavily pitted. Please
see supplemental report. Backroom area - The partitioned kitchen section of the walk in cooler was not
maintaining time/temperature control for safety foods at 41 degrees f. or below. Cos - Walk in cooler was
serviced during the inspection and ambient air temperature was verified to be adequate. The ambient air
thermometers are not working at both entry doors for the walk in cooler.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
No sanitizer test kits were available. Cos - Inspector provided quaternary ammonia and
chlorine test strips.
5-202.11(B)
Plumbing fixture such as a handwashing sink, toilet, or urinal not easily cleanable.
5-202.11(B)
Kitchen processing area - Handwashing sink faucet and handles have heavy corrosion.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Bakery processing area - Employee personal hand bag and beverage were stored on shelf
over food ingredients. Cos - All employee personal items were adequately relocated.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Protection From Contamination: Food separated and protected.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food separated and protected.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food-contact surfaces: cleaned
and sanitized.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned
and sanitized.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: Per request 5122418, a Focused Inspection was completed and the inspector addressed the issues in the consumer complaint
with the person in charge.
Inspector provided cooling flyer.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Per request # 5120856, a Focused Inspection was completed and the inspector addressed the issues in the consumer complaint
with the person in charge.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Per request 5117664, a Focused Inspection was completed and the inspector addressed the issues in the consumer complaint
with the person in charge.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 2 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
STOP USE ORDER
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Operating Without a Valid Food Permit· 17 violations· Operating Without Permit
Comments: The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
Risk-Based Violations
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for safety
food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers
and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment
such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers,
cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders,
and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at
a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Processing - Ice machine interior cavity surfaces were observed to not be cleaned at a frequency to
prevent the accumulation of dark and pink residues. COS. Emptied, cleaned and sanitized during inspection.
x
4-501.11
Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not
meet the criteria specified for sanitizers, is not used in accordance with the EPA-registered manufacturer's label use
instructions, or chlorine solution does not have a minimum temperature based on the concentration and pH of the
solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration
50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature
75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP
Processing - Chlorine sanitizer solution was observed to register less than 50 ppm when tested. COS.
Sanitizer solution re-mixed to proper potency during inspection.
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F,
or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Back Room - A container of cooked shrimp which staff stated was cooked the previous day and
placed into the walk in cooler to cool overnight was observed to register an internal temperature of 49 degrees
Fahrenheit when probed with a thermometer. COS. Voluntarily discarded during inspection.
x
Print Date: 5/26/2022
Page 1 of 5
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for
more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or
discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1.
3-501.17(A) Pf
Observation: Back Room - Containers of salsa prepared on location stored in the walk in cooler were observed to
not contain date markings. COS. Preparation dates identified by staff and marked accordingly during inspection.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include
a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that
states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
3-603.11(B) PfPf
Food Service - The establishment menu contains a consumer advisory reminder statement but does
not have asterisks connecting it to eggs which can be ordered by the customer intentionally undercooked.
o
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils,
linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or
partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens,
and single-service and single-use articles. 7-201.11 PP
Processing - Spray bottles containing bleach and degreaser were observed stored hanging from
crevices of the mechanical dishwasher. COS. Relocated during inspection.
x
7-102.11
Working container of poisonous or toxic materials taken from a bulk supply not clearly and
individually identified with the common name of the material. 7-102.11 PfPf
Processing / Bakery / Food Service - Multiple spray bottles containing chemical cleaning products
were observed to not contain labeling to identify their contents.
o
Print Date: 5/26/2022
Page 2 of 5
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all handwashing
sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14
Meat / Back Room - Multiple hand wash sinks were observed to not have required signage posted.
COS. Provided hand wash signage.
x
Good Retail Practice Violations
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the
consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common
name of the food or adequate descriptive identity statement, (if made from two or more ingredients) a list of
ingredients and sub-ingredients in descending order of predominance by weight; or the information does not include
nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)
Bakery - Multiple bulk self-dispensed pastries were observed displayed for retail sale without required
ingredient and allergen information available. COS. Removed from retail sale during inspection to allow for staff to
create signage.
x
3-302.12
Working container holding a food or food ingredient that is not readily and unmistakably
recognized and has been removed from its original packaging for use in the establishment is not identified with the
common name of the food. 3-302.12
Bakery - A spray bottle containing water was observed to not be labeled to identify its contents. COS.
Labeled during inspection.
x
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and
place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9
CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail - Multiple packages of dry pasta, sliced cheese, and seasoned chicken were observed displayed
for retail sale without required labeling. COS. All packages removed from retail sale during inspection to be
re-labeled.
x
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where
it is exposed to splash, dust or other contamination. 3-305.11
Back Room - Cases of food were observed stored directly on the floor in the walk in freezer.
o
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in a
chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Processing / Bakery - Multiple wet wiping cloths were observed stored between uses held outside of
sanitizer solution.
o
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least
6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or
utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Processing - Large clean pots were observed stored directly on the floor.
o
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not
designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Back Room - Shopping carts containing numerous crevices were observed being used to store
packages of food in the walk in cooler.
o
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature, water pressure,
or water temperature measuring device not maintained in good repair or not accurate within the intended range of
use. 4-502.11(A) and (C)
Back Room - Walk in cooler and walk in freezer ambient air temperature thermometers were observed
to be inaccurate.
o
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary napkins.
5-501.17
Back Room - Women's restrooms were observed to not have covered waste receptacles available.
o
99
The food establishment is operating without a valid food permit. An application for a food
permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1)
(a)F.S., 5K-4.020(4)(b) F.A.C.
The food establishment is operating without a valid food permit. See comments.
o
La Hacienda Establishment #: 408057 in Ocala: Stop-Sale & Stop-Use Orders (33)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
La Hacienda Establishment #: 408057 in Ocala: Frequently Asked Questions
- When was La Hacienda Establishment #: 408057 in Ocala last inspected?
- La Hacienda Establishment #: 408057 in Ocala was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 20, 2025. Inspection type: Focused Inspection.
- How many inspections has La Hacienda Establishment #: 408057 in Ocala had?
- La Hacienda Establishment #: 408057 in Ocala has 14 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of La Hacienda Establishment #: 408057 in Ocala find?
- La Hacienda Establishment #: 408057 in Ocala was most recently inspected by FDACS on October 20, 2025 (Focused Inspection).
- Has La Hacienda Establishment #: 408057 in Ocala had any stop-sale or stop-use orders?
- Yes, La Hacienda Establishment #: 408057 in Ocala has 33 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at La Hacienda Establishment #: 408057 in Ocala?
- The most frequently cited FDACS violations at La Hacienda Establishment #: 408057 in Ocala are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf.
- Does La Hacienda Establishment #: 408057 in Ocala have any repeat violations?
- Yes, La Hacienda Establishment #: 408057 in Ocala has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.
Nearby Establishments to La Hacienda Establishment #: 408057
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with La Hacienda Establishment #: 408057. How we collect and verify this data.