Big Man's Cafe
Last inspected: Mar 11, 2026
100
Score
Across the available record, Big Man's Cafe has 11 inspections on file, the first dated 2022. On Mar 11, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 13 violations before.
“Cooked/heated time/temperature control” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Ocala average 78, so Big Man's Cafe is doing better than most peers. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Mar 9, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
Oct 7, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
26
Apr 15, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
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**
03A-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, 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 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**
03D-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium **Repeat Violation**
16-37-1
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.
02C-02-5
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.
53B-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach-in cooler gaskets. **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. Wall next to mop sink.
36-24-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled.
22-16-4
35
Aug 13, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
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**
08A-20-5
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.
01B-36-5
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.
03D-02-5
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**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
16-37-1
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**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to three compartment sink.
24-08-4
Basic - Equipment in poor repair. Gasket for kitchen reach-in cooler.
14-11-5
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**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign on women's restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. **Repeat Violation**
23-03-4
39
Jun 4, 2024
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
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**
41-10-4
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**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024.
50-17-3
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**
12A-27-4
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.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Server sensed a coffee pot in the handwash sink near cookline.
31A-11-4
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.
53B-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**
02C-02-5
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.
16-46-4
Basic - Open dumpster lid. Dumpster lid and sliding doors left open on dumpster behind building.
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at three-compartment sink leaking.
29-11-4
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**
14-01-5
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**
24-05-4
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**
10-02-4
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.
23-03-4
26
Jan 4, 2024
Routine - Food
No violations found.
100
Nov 8, 2023
Routine - Food
1 major violation.
View 1 violation
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**
11-26-1
90
Nov 1, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
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**
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 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 - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023 **Admin Complaint**
50-17-3
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**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment at the cook line.
23-03-4
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**
02D-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**
06-01-5
Basic - Old labels stuck to food containers after cleaning. At the three compartment sink area, observed multiple cleaned stacked containers with stickers.
16-46-4
Basic - No copy of latest inspection report available. No documents available at inspection time.
51-18-6
Basic - Hole in or other damage to wall. Near mop sink and behind bar.
36-24-5
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**
14-01-5
41
Feb 24, 2023
Routine - Food
No violations found.
100
Aug 26, 2022
Routine - Food
5 critical violations. 5 minor violations.
View 10 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched pants then put on gloves and continued to work with food without washing hands.
12A-28-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue Lowes bucket being used to store food in reach in cooler.
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw chicken stored on shelf over raw fish. Moved during this inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage 113-117F left out from this morning. Stop sale issued. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of oven, potatoes 102F. Manager stated will be discarded. Sausage 113-117F. Stop sale issued.
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Plastic pans on clean dish shelf
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of crouton container. Moved all. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks on prep tables. Moved all. **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table.
21-12-4
Basic - Food stored in a prohibited area. Washed vegetables stored under unwashed citrus in reach in cooler. Two jugs of oil stored on floor.
08B-37-4
37
Frequently Asked Questions
When was Big Man's Cafe last inspected?
The most recent health inspection at Big Man's Cafe on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Big Man's Cafe?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Big Man's Cafe.
How does Big Man's Cafe compare to other restaurants in Ocala?
Big Man's Cafe most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Big Man's Cafe's inspection record improved over time?
Yes. Recent inspections at Big Man's Cafe have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Big Man's Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Big Man's Cafe inspected?
Based on the inspection history on file, Big Man's Cafe is inspected around three times per year on average.
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