DirtyFLRestaurant Inspection Data

BIG MANS CAFE II

BIG MANS CAFE II in OCALA has 4 health inspections on record with an overall food safety rating of 2.0/5. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 4 reports on file

Southeast Maricamp Road
Ocala, Florida, 34471
Marion County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13554197

Follow-up Inspection Required

3 high, 5 int, 6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with watermarks above server/soda station, also missing tiles at the Roy storage room.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. In use red lids cracked.
  • 08B-38-4:Basic - Food stored on floor. At the dry storage room, oil jugs, sodas and juice containers on floor. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the dry storage area with food residue
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the kitchen area.
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Inside triple sink for about 1hr, raw fish 68F, Employee add ice and moved to freezer. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment opened and operating with an expired license (June 1, 2025). Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the kitchen area, turkey date marked 3/17/26, cooked beef 3/30/26.
  • 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 area (glass door): Mac and cheese 47F, beef 48F collard greens 47F, per employee items were pulled out of cooler and placed back, employee started to reheating, greens 169F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not working thermometer
  • 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. No employee training for a total of three employees Repeat Violation 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. For a total of three employees Warning
  • 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,gumbo no date marked, per employee food was cooked 04/02/26. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Inside mop sink, spray bottle with blue liquid not labeled

10/20/2025· 5mo ago

Visit ID: 10946750

Follow-up Inspection Required

6 high, 4 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. At the dry storage area, case of potatoes on floor, employee moved off the floor. Corrected On-Site Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 25-05-4:Basic - Single-service articles improperly stored. At the dry storage room, cases of cups and single service on floor, employee moved all off the floor, also at the prep area in kitchen single service not inverted, Employee inverted. Corrected On-Site 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. Reach-in cooler at the cook line, gravy made 10/19/25 at 62F, stored in a deep plastic container.
  • 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, gravy made 10/19/25 at 62F, stored in a deep plastic container.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license 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 cook line, mashed potatoes 52F, rice 52F, per employee cooler was kept open for cleaning, employee moved items to freezer. Also at room temperature, butter 71F per employee butter moved from refrigerator at 9:00am, employee will discarded at 1:00pm. Time as a public health control form provided digitally **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, oxtail 110F employee voluntarily discarded.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside next to back door. Repeat Violation Admin Complaint
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector printed procedures Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the server station, also no paper towels
  • 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, cucumber salad with cut tomatoes no date marked, also milk no date, employee dated. Corrected On-Site Repeat Violation
  • 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. Photocopies For five employees Repeat Violation Admin Complaint

5/12/2025· 11mo ago

Visit ID: 10719138

Met Inspection Standards

6 high, 3 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. At the dry storage area, oil jugs on floor.
  • 25-05-4:Basic - Single-service articles improperly stored. At the storage area, cups and single use containers on floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bin with sugar not labeled, manager labeled. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium 0ppm, manager place bleach, 50ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored above cooked collard greens, Employee moved. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw chicken stored above raw pork, employee moved and stored properly. Corrected On-Site
  • 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, cut tomatoes 50F, Employee voluntarily discarded.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, butter 97F, Manager will placed on time, butter will be discarded at 1:00Pm.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside, near back door, green hose connected, no back flow preventer.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. White cloth inside sink at the server station, employee moved. Corrected On-Site
  • 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 made 05/10/25 no date, also cheese sauce and corned beef hash. Manager dated.
  • 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. All employee certificates are photocopies.

11/13/2024· 1y 5mo ago

Visit ID: 8998510

Met Inspection Standards
  • N/A:No Violations Were Observed