BIG MAN'S CAFE
Northeast 14th Street
Ocala, Florida, 34470
Marion County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
3
Intermediate
3
Basic
6
Total
12
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 with mold like substance
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Reach-in cooler gaskets. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Wall next to mop sink.
- 51-18-6:Basic - No copy of latest inspection report available.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the cook line, brown gravy cooked 04/14/25 at 60F Repeat Violation Admin Complaint
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the cook line, brown gravy cooked 04/14/25 at 60F Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the kitchen entrance, butter 74F, Manager will use time as a public health control. Butter will be discarded at **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, slaw, chicken and cucumber salad with cut tomatoes no date, per manager items made 04/13/2025.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 14 Photocopies on site.
Food safety inspection conducted on 4/15/2025 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 8/13/2024
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish rack next to three compartment sink. Manager removed drink from shelf. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to three compartment sink.
- 14-11-5:Basic - Equipment in poor repair. Gasket for kitchen reach-in cooler.
- 08B-38-4:Basic - Food stored on floor. Case of pancake mix stored on floor in dry storage area. Manager had employee place pancake mix on shelf. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign on women's restroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler across from three compartment sink: gravy (46F,48F - Cooling). Manager stated gravy was cooked the previous day.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler across from three compartment sink: gravy (46F,48F - Cooling). Manager stated gravy was cooked the previous day.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steaks in reach-in cooler across from cook line. Manager placed ground beef underneath steaks. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Deflector plate inside of kitchen ice machine. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
Food safety inspection conducted on 8/13/2024 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 6/4/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle stored inside container of seasoning at cookline. Manager discarded condiment cup during this inspection. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket near ice machine not inverted. Manager inverted ice bucket during this inspection. Corrected On-Site
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoops stored directly on top of dusty ice machine. Manager had employee wash and sanitize both scoops and place them on a clean pan during this inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flour bins at cookline heavily soiled with food debris. Top of ice machine near back door soiled with dust. Lower portion of prep table and shelving at cookline heavily soiled with grease and/or food debris. Hood filters above fryers soiled with grease.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Remnants of old labels and blue painters tape stuck to side of three pans on clean dish rack in kitchen near warewash area.
- 33-16-4:Basic - Open dumpster lid. Dumpster lid and sliding doors left open on dumpster behind building.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at three-compartment sink leaking.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked and mixed a raw shell egg with gloved hand, then changed gloves without washing hands and continued to prepare food at cookline. Manager had employee stop and wash hands before continuing to prepare food. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen beside toaster: butter (68F - Cold Holding). Employees stated the butter has been sitting on counter since 8am. Employee placed butter back into the cooler to cool to 41F. Inspector provided TPHC paperwork to manager during this inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle containing degreaser stored directly on top of clean metal pot lid on clean dish rack near warewash area. Manager removed degreaser from top of pot lid during this inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade near cookline soiled with black substance and food debris. Deflector plate at back door soiled with brown substance along bottom edge.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Server sensed a coffee pot in the handwash sink near cookline.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for eight employees hired more than 60 days prior. All employees have signed and dated the health reporting agreement, indicating they have been employed for more than 60 days.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Large bucket containing greens missing date mark. Manager stated the greens were cooked two days prior and added proper date mark during this inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 6/4/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 1/4/2024
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 1/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 documents available. Warning - From follow-up inspection 2023-11-08: **Time Extended**
Food safety inspection conducted on 11/8/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/1/2023
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the prep area, observed bowl no handle inside salt container, Manage removed. Corrected On-Site Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Near mop sink and behind bar.
- 51-18-6:Basic - No copy of latest inspection report available. No documents available at inspection time.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment at the cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. At the three compartment sink area, observed multiple cleaned stacked containers with stickers.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish inside sink, employee moved fish to ice and continued with the thawing process. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep area, container not labeled, manager labeled salt. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the end of the cook line: food prep yesterday night; rice 51F and 58F, Mac and cheese 48F and 56F, oxtail 47F, sweet potatoes 46F, green beans 49F and 54F, mashed potatoes 61F, 57F, 58F, 59F and 62F, beans 53F, gravy 67F and 56F. Repeat Violation Admin Complaint
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the end of the cook line: food prep yesterday night; rice 51F and 58F, Mac and cheese 48F and 56F, oxtail 47F, sweet potatoes 46F, green beans 49F and 54F, mashed potatoes 61F, 57F, 58F, 59F and 62F, beans 53F, gravy 67F and 56F. Repeat Violation Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023 Admin Complaint
- 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 documents available. Warning
Food safety inspection conducted on 11/1/2023 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).