Big Oak Bbq

Basic – Ceiling tile missing

By dish machine in back kitchen.

Basic – Current Hotel and Restaurant license not displayed

License displayed expired 06/01/2023.

Basic – Food stored on floor

Container of oil on floor in dry storage area. Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Inside walk in freezer. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Floor fan by dish machine. Manager began cleaning fan. Corrective Action Taken Repeat Violation

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

In back kitchen and walk in cooler. Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed three live flies in kitchen.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk in cooler, raw pork stored over ready to eat coleslaw mix. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In flip top cooler at end of cook line, two containers of buttermilk 53F. Buttermilk placed into service approximately 30 minutes prior. Buttermilk moved to walk in cooler to cool. nIn reach in cooler across from make line, cooked chicken wings and prepped egg rolls 49F. Both items placed into service approximately 30 minutes prior. Items moved to walk in cooler to cool. n Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale

In flip top cooler at end of cook line, cut lettuce and cut tomato 54F. Both items cut approximately 5.5 hours prior. Items discarded. See stop sale.

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

In flip top cooler at end of cook line, cut lettuce and cut tomato 54F. Both items cut approximately 5.5 hours prior. Items discarded. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

In warming cabinet near front counter, pork 118F. Pork placed into service approximately 30 minutes prior. Pork moved to be reheated. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Missing for two employees working today.

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle containing chemical cleaner stored on chemical rack near walk in freezer.

Portable fire extinguisher gauge in red zone. For reporting purposes only

Fire extinguisher by warming cabinet in front kitchen