Big Hammock Brewery & Bites
Last inspected: Mar 18, 2026
74
Score
Across the available record, Big Hammock Brewery & Bites has nine inspections on file, the first dated 2022. On Mar 18, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 78, which Big Hammock Brewery & Bites' 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner next to three compartment sink. Manager placed label on bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Floor area with standing water. Container of standing water underneath dish area three compartment sink. Manager emptied pan during inspection. **Corrected On-Site**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
23-03-4
74
Nov 19, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on prep table behind front counter: miso butter (73F - Cold Holding). Manager stated butter placed on counter one hour and thirty minutes prior to temperature being taken. Manager stated butter would be held on time as a public health control going forward. Inspector provided operator with paperwork. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for front counter ice machine.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle stored next to front counter hand washing sink. Manager placed label on spray bottle. **Corrected On-Site**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
16-37-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in walk-in cooler next to shredded cheese. Manager placed energy drink in pan labeled for employees. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored above cream cheese in dry storage area reach-in cooler.
08B-17-4
55
May 7, 2025
Routine - Food
No violations found.
100
Jul 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Feb 14, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Container of medicine improperly stored. At the dry storage area, medicines stored above single service items, manager moved. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line in house dressing made with sour cream 48F, manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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, rice 102F, Manager moved to oven to reheated. **Corrective Action Taken**
03B-01-6
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 one new female employee
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line rice spoon I. 78F water, manager discarded the water and replaced spoon. **Corrected On-Site** **Repeat Violation**
10-07-4
55
Oct 6, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near walk-in cooler, Turkey 52F, slide stored above the filling line, manager voluntarily discarded, also half and half 45F, manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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, beef cooked 10/05/23 58F-63F.
03D-02-5
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, beef cooked 10/05/23 58F-63F.
01B-36-5
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. For one male employee m
53B-14-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the triple sink room.
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. License not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in front of rice warmer at 82F, manager removed the water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. In front of rice warmer, container with white substance not labeled, manager labeled salt. **Corrected On-Site**
02D-01-5
43
Feb 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Establishment has no proof of employee reporting responsibility for five of seven employees. - From follow-up inspection 2023-02-28: No change. **Time Extended**
11-26-1
90
Feb 24, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to grill: tomatoes (45F - Cold Holding); slaw (40F - Cold Holding); cheese (41F - Cold Holding). Manager stated items were at proper temperature at 11 am, doors to cooler opened often to put away truck items. Manager moved items to walk-in cooler to reduce temperature. Items in grill line drawers: pork (45F - Cold Holding); onions (46F - Cold Holding); cheese (45F - Cold Holding). Manager stated items were at proper temperature at 11 am, doors to cooler opened often to put away truck items. Manager moved items to walk-in cooler to reduce temperature. Items in reach-in cooler across from oven: pasta (45F - Cold Holding); pork (44F - Cold Holding). Manager stated items were at proper temperature at 11 am, doors to cooler opened often to put away truck items. Manager moved items to walk-in cooler to reduce temperature. **Corrective Action Taken** **Warning**
03A-02-5
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. Establishment has no written procedure available. Inspector provided written procedure to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from dishwasher stained.
22-02-4
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. Establishment has no proof of employee reporting responsibility.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad in reach-in cooler across from oven. Manager stated item prepared on 2/21. Manager placed proper date mark on item. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Soy sauce stored on floor in dry storage area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Gaskets of reach-in cooler next to grill and walk-in cooler.
23-03-4
52
Dec 7, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 122-129F on front line. Kitchen manager voluntarily discarded. Discussed Time as a Public Health Control (TPHC) with kitchen manager.
03B-01-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Upon arrival, bucket at front counter 0 ppm quaternary ammonium. Kitchen manager refreshed. **Corrective Action Taken**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. Cup in seasoning on dry storage shelf. Kitchen manager moved. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 78F.
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler: case of unwashed produce stored over pans of cooked pork. Moved during this inspection. **Corrected On-Site**
08B-17-4
70
Frequently Asked Questions
When was Big Hammock Brewery & Bites last inspected?
The most recent health inspection at Big Hammock Brewery & Bites on file is from Mar 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Big Hammock Brewery & Bites?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Big Hammock Brewery & Bites.
How does Big Hammock Brewery & Bites compare to other restaurants in Ocala?
Big Hammock Brewery & Bites most recently scored 74 out of 100, which is lower than the Ocala average of 78.
Has Big Hammock Brewery & Bites' inspection record improved over time?
Results have been roughly steady. Inspections at Big Hammock Brewery & Bites have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Big Hammock Brewery & Bites means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Big Hammock Brewery & Bites inspected?
Based on the inspection history on file, Big Hammock Brewery & Bites is inspected around three times per year on average.
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