BIG MAN'S CAFE
Northeast 14th Street
Ocala, Florida, 34470
Marion County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).