BIG BAD BREAKFAST
10711 E COUNTY HWY 30-A
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/5/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/5/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/25/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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. Multiple cold hold units in disrepair. Ambient temperatures 47F, 58F, 48F, 44F, 51, 44F. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-24: Observed cold holding units at ambient temperatures 57F, 55F, 48F, 60F and 60F. Do not use equipment until repaired . **Admin Complaint** - From follow-up inspection 2024-07-25: Observed cold holding units ambient temperatures 39F, 40F, 43F, 40F. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- sliced sausage 50F, sausage crumble 47F, diced tomatoes 45F, diced ham 51F. Make table- sliced ham 51F, avocado mash 56F. Make table- boiled eggs 56F, sliced tomatoes 47F, Ava coco mash 56F, pico 56F, cut melon 58F. Make table- liquid egg 50F, pulled eggs 51F, shell eggs 47F, diced ham 44F, cooked spinach 47F, cut melon 44F. Reach in- milk 49F, cut melon 51F, butter 61F. ( all held 7:00- 10:15) per manager. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-24: Wait station- cold hold- reach in cooler- milk 51F, cut melon 52F ( unable to determine time held). Ambient 57F. Make table- pico 56F, sausage crumble 57Fm sliced sausage 60F, diced ham 54F, diced tomato 54Fm cooked spinach 66F ( 6:00-11:00). Ambient 55F. Make table- cut melon 48F, shredded cheese 61F, guacamole 57F, pico 62F, boiled egg 56F, house tarter 60F, diced cooked chicken 58F ( 6:00-11:00). Ambient 48F. Cold hold drawer- hash brown cakes 48F, cut melon 50F (6:00-11:00). Ambient 47F. Make table- sliced sausage 59F, diced ham 49F, diced tomato 56F, cooked spinach 76F, shredded cheese 57F (6:00-11:00). Ambient 60F. Cold hold drawers- pulled eggs 58F, shell eggs 54F (6:00-11:00). Ambient 60F. **Admin Complaint** - From follow-up inspection 2024-07-25: Observed cold holding: wait station- milk 42F, chocolate milk 42F. Make table- pulled eggs 42F, sausage crumble 40F, diced ham 36F, diced tomato 39F, pico 40F. Make table- sliced tomato 38F, guacamole 40F, pico 39F. Make table- pulled egg 34F, diced tomato 36F, diced ham 41F. Drawers- raw chicken 41F, sausage patty 38F, hash brown cakes 43F. **Admin Complaint**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-07-24: Will address on 59 day call back. **Time Extended** - From follow-up inspection 2024-07-25: Time extended call back 58 days. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. No proof on any employees. **Warning** - From follow-up inspection 2024-07-24: Will address on 59 day callback. **Time Extended** - From follow-up inspection 2024-07-25: Time extended 58 day call back. **Time Extended**
Food safety inspection conducted on 7/25/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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. Multiple cold hold units in disrepair. Ambient temperatures 47F, 58F, 48F, 44F, 51, 44F. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-24: Observed cold holding units at ambient temperatures 57F, 55F, 48F, 60F and 60F. Do not use equipment until repaired . **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- sliced sausage 50F, sausage crumble 47F, diced tomatoes 45F, diced ham 51F. Make table- sliced ham 51F, avocado mash 56F. Make table- boiled eggs 56F, sliced tomatoes 47F, Ava coco mash 56F, pico 56F, cut melon 58F. Make table- liquid egg 50F, pulled eggs 51F, shell eggs 47F, diced ham 44F, cooked spinach 47F, cut melon 44F. Reach in- milk 49F, cut melon 51F, butter 61F. ( all held 7:00- 10:15) per manager. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-24: Wait station- cold hold- reach in cooler- milk 51F, cut melon 52F ( unable to determine time held). Ambient 57F. Make table- pico 56F, sausage crumble 57Fm sliced sausage 60F, diced ham 54F, diced tomato 54Fm cooked spinach 66F ( 6:00-11:00). Ambient 55F. Make table- cut melon 48F, shredded cheese 61F, guacamole 57F, pico 62F, boiled egg 56F, house tarter 60F, diced cooked chicken 58F ( 6:00-11:00). Ambient 48F. Cold hold drawer- hash brown cakes 48F, cut melon 50F (6:00-11:00). Ambient 47F. Make table- sliced sausage 59F, diced ham 49F, diced tomato 56F, cooked spinach 76F, shredded cheese 57F (6:00-11:00). Ambient 60F. Cold hold drawers- pulled eggs 58F, shell eggs 54F (6:00-11:00). Ambient 60F. **Admin Complaint**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-07-24: Will address on 59 day call back. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. No proof on any employees. **Warning** - From follow-up inspection 2024-07-24: Will address on 59 day callback. **Time Extended**
Food safety inspection conducted on 7/24/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 7/23/2024
High Priority
3
Intermediate
4
Basic
13
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine to the left- has a Small amount of build up on interior chute on right side. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent heavily rusted near ware washing and ceiling tiles dusty. **Repeat Violation**
- 21-05-5:Basic - Cloth used as a food-contact surface under food pans at expo station. **Repeat Violation**
- 14-74-7: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. Multiple cold hold units in disrepair. Ambient temperatures 47F, 58F, 48F, 44F, 51, 44F. **Repeat Violation** **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 0 PPM.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored inside warmer behind sausage gravy, manager removed employee food from warmer. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in chicken flour. Manager removed scoop from flour. **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in warehouse washing area.
- 08B-12-5:Basic - Stored food not covered. Potatoes cooling in walk in cooler not covered. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust above ware washing drain boards.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasoned flour and chicken flour placed in bins bearing no label.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 47F, ambient temp 47F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- sliced sausage 50F, sausage crumble 47F, diced tomatoes 45F, diced ham 51F. Make table- sliced ham 51F, avocado mash 56F. Make table- boiled eggs 56F, sliced tomatoes 47F, Ava coco mash 56F, pico 56F, cut melon 58F. Make table- liquid egg 50F, pulled eggs 51F, shell eggs 47F, diced ham 44F, cooked spinach 47F, cut melon 44F. Reach in- milk 49F, cut melon 51F, butter 61F. ( all held 7:00- 10:15) per manager. **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well- hash brown cakes 128F (reheat 177F). **Corrected On-Site** **Repeat Violation**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine Chlorine 0 PPM.
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 11-26-1: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. No proof on any employees. **Warning**
Food safety inspection conducted on 7/23/2024 revealed 20 total violations (3 high priority, 4 intermediate, 13 basic).