Big Bad Breakfast
10711 E County Hwy 30-A, Inlet Beach, FL 32461 · Permanent Food Service · License 1305748
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 4 basic (2 repeats)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make bar- pulled eggs 46°F, sliced sausage 54°F, sliced ham 46°F (7:00-10:01). Make bar- sliced tomato 50°F, pico 51Fm cut melon 53°F, shredded cheese 57°F (7:30-10:03). Make bar- pulled egg 49°F, diced ham 43°F, pico 53°F,diced tomato 52°F ( 7:00-10:12). Ambient 43°F, 54°F, 50°F. Per manager- cooler is on order. Employee will place ice on food and closed make bar lid. Employee will monitor temperatures and.make sure doors stay close.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage link 121°F (7:30-10:15) reheated 181°F.
Fixed on the spotRepeat violation
Intermediate1
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Sanitizer bucket quaternary solution 0 ppm.
Repeat violation
Basic4
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
0 ppm. Employee corrected to 200 ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine on right side has small amount of mold on top of ice chute and in corner.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand sink next to dish machine slow draining.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, rust or mold-like substance over expo, ware wash and kitchen areas.
Repeat violation
Earlier inspections 1
A90Routine inspection4 violations, 1 high priority No follow-up needed
- First visitJul 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sausage patty 125°F ( 10:00-10:35) .
Employee reheated sausage to 167°F.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Container of raw chicken stored on shelf in walk in cooler not covered. Portioned bowls of cut melon stored in reach in cooler at expo location not covered. Employee placed parchment paper over melon and lid on container of chicken during inspection.
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food, cigarettes and drinks stored on top shelf next to ham steak and above shell eggs in walk in cooler.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee food, cigarettes and drinks stored on top shelf next to ham steak and above shell eggs in walk in cooler.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.