Big Wood Bbq & Grill
Last inspected: Oct 20, 2025
8
Score
Big Wood Bbq & Grill, located at 314 Nw 72 Trace in Live Oak, Florida, underwent a high-risk inspection on October 20, 2025, with a score of 8. This inspection identified 8 critical, 6 major, and 14 minor violations, including issues such as standing water in coolers and uncovered stored food. The facility has a historical pattern of high-risk inspections across its nine recorded evaluations.
8
Inspections
8
Critical latest
6
Major latest
14
Minor latest
Inspection History
Oct 20, 2025
Routine - Food
8 critical violations. 6 major violations. 14 minor violations.
8
Apr 8, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
47
Nov 21, 2024
Complaint Partial
No violations found.
100
Sep 23, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
55
Jun 12, 2024
Routine - Food
No violations found.
100
Dec 7, 2023
Routine - Food
4 critical violations. 3 minor violations.
47
Apr 6, 2023
Routine - Food
1 critical violation.
86
Nov 1, 2022
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
23
Violations — Oct 20, 2025 Inspection
Basic - Old labels and food stuck to food containers after cleaning. **Corrective Action Taken**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Sandwich-make cooler and the beer cooler.
29-49-6
Basic - Stored food not covered Walkin Cooler: Pork, chicken, Cole slaw
08B-12-5
Basic - Accumulation of debris inside warewashing machine. Lime-like buildup.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in the clean dish storage area.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in the rear prep area are worn.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Rear prep area. Moved during this inspection. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on the cook line. Beard guards put on during this inspection. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage containers in the clean dish storage.
24-08-4
Basic - Equipment in poor repair. Cracked container lids on marinara and blue cheese. Spatula and butter brushes. **Repeat Violation**
14-11-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Wait Area
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the char-broiler have heavy grease build. Reach in freezer on cook line: Heavy old food build up. Reach in cooler door gaskets throughout.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy mold-like build up under the dish machine
36-27-5
Basic - Water draining onto floor surface. Mop sink room
29-03-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken at 96F after 3 hours . Began reheating during this inspection. **Corrective Action Taken**
03D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook pulled up pants and continued working with food. Reviewed proper hand washing procedures with employees. **Corrective Action Taken**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from dirty dishes to clean dishes without washing hands out washing his hands. Reviewed proper procedures with employees. **Corrective Action Taken**
12A-13-4
High Priority - Live, small flying insects found. One fly in the rear prep area. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Outside walk in cooler: Raw comminuted meat over whole roast. Moved during this inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cole slaw 47F Cut tomatoes 51F Provolone and pepper jack 49F Lettuce 49F Milk wash 50F Discarded during this inspection. Salad Bar: Tomatoes 45F, cottage cheese 46F Discarded during this inspection. **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. Hot box on the cook line: Turkey 123F Pork:131F, Sloppy meat 118F All temps reheated to 165 F plus during this inspection. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucets under the dish machine and at the mop sink. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 10/16/2025. Dated during this inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black-like substances in cuts on the cutting boards. Through out the restaurant. Interior of oven have old food and carbon-like build up. Interior of the ice machine has mold-like build-up. Repeat **Repeat Violation**
22-02-4
Intermediate - Packaged food not labeled as specified by law. Bulk sugar container not labeled. Labeled during this inspection. **Corrected On-Site**
02D-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrated. 48F Reviewed proper calibration requirements with manager. **Corrective Action Taken**
05-06-4
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. Fifteen employees employed sixty days or longer without certification.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Soap on top of the dish machine in unlabeled bottles. Moved and labeled during this inspection. **Corrected On-Site**
41-17-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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