BIG OAK BBQ
1440 DUNN AVE STE 30
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/21/2025
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 2/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/20/2025
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At cook line, plastic cup in bulk rice container with no handle. Operator removed and placed scoop,with handle in rice. **Corrected On-Site** **Repeat Violation**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In double door reach-in cooler at walkway to prep area, open drink in cooler. Operator removed. **Corrected On-Site**
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has grease build up. In dry storage room, walls and shelves soiled from smoke. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice buildup up n shelf below cooling unit.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoop and ladle in standing water at 66f. Operator removed from water. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over grill have build up. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In double door reach-in cooler in hallway to prep area, pudding (50F - Cold Holding); milk (47F - Cold Holding); pork chop (52F - Cold Holding); ranch dressing (51F - Cold Holding). Operator stated all items placed in cooler 2 hours prior. Ambient temperature 50f. Operator moved all items to operating reach-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee certificate expired 10/2024. Operator verified still employed.
Food safety inspection conducted on 2/20/2025 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 12/4/2024
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 12/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
5
Intermediate
0
Basic
11
Total
16
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At cook line, scoop in bulk rice container has handle broken off. Operator removed and placed scoop with handle in container. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, 2 employee drinks on prep table. Operator removed. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Multiple reach-in cooler gaskets torn.
- 36-22-4:Basic - Floor area(s) covered with standing water. At dish area, standing water on floor.
- 36-73-4:Basic - Floors,walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment has build up. In prep area, floor has build up. **Repeat Violation**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer, cases of turkey breast stacked on sheet tray.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. At prep area, multiple rubber bands on handle of can opener.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple shelves have build up. At cook line, exterior of breading container soiled. At cook line, sides of cooking equipment has build up. Exterior of reach-in cooler soiled. **Repeat Violation**
- 25-32-4:Basic - Reuse of single-service or single-use articles. At smoker, cardboard box reused to hold wooden paddle.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk-in freezer, floor has rusting.
- 14-12-4:Basic - Utensils in poor condition. At cook line, rubber spatula has melted handle and chipped/ burnt. Operator removed and replaced with new spatula. **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects at dish area. **Warning**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 115 rodent droppings, 30 under prep tables in side prep area 4 in dry storage under bag-in-box soda soda rack. 6 in dry storage area on shelves 1 in dry storage on plastic wrap of styrofoam containers on shelf. 38 under sink and counter in back prep area. 6 in prep area on floor by rack. 10 in prep area on floor by water heater. 3 on floor by back door 4 in prep area under hot holding unit. 13 in prep area on shelf with bulk containers of dry seasoning. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in hot holding unit, liquid cheese (76F - Reheating). Operator stated cheese was placed in warmer 2.5 hours earlier. In walk-in cooler, potato salad (44F - Cold Holding); green beans (44F - Cold Holding). Items prepared yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, potato salad (44F - Cold Holding); green beans (44F - Cold Holding). Items prepared yesterday. At cook line reach-in cooler, slaw (54F - Cold Holding); potato salad (57F - Cold Holding). Operator stated items place in cooler 3 hours earlier. Ambient temperature 53f. Employee moved items to another reach-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line in hot holding unit, liquid cheese (76F - Reheating). Operator stated cheese was placed in warmer 2.5 hours earlier.
Food safety inspection conducted on 12/3/2024 revealed 16 total violations (5 high priority, 0 intermediate, 11 basic).