BIG RANDY'S
1875 OAK RIDGE RD E
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door with gap exposing light.
- 08B-38-4:Basic - Food stored on floor. Observed sodas stored on floor behind front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
- 08B-12-5:Basic - Stored food not covered. Observed chicken wings uncovered inside three door reach in cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above ground beef inside reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lettuce cold holding less than 4 hours: 52F. Operator placed lettuce inside reach in freezer during inspection. **Corrective Action Taken**
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Jason Kornegay. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/28/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 11/7/2024
High Priority
1
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Cold water handles in disrepair at two hand wash sinks at kitchen area.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth sanitizer 200+ppm at server station. Manager corrected to chlorine 100ppm during inspection. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded cheddar cheese blend 59F and cut lettuce 55F at 1:30, ambient cooling since 11:00, down to shredded cheese blend 57F and cut lettuce 54F at 2:00 in cook line reach in cooler. Shredded cheese and lettuce stored in covered container not allowing proper cooling. Manager uncovered food items during inspection. **Corrective Action Taken**
- 45-02-4:Portable fire extinguisher gauge in red zone next to mop sink. For reporting purposes only.
Food safety inspection conducted on 11/7/2024 revealed 4 total violations (1 high priority, 1 intermediate, 1 basic).