Big Bear Brewing Company
1800 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1618199
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 Jul 29 routine inspection2 high priority (fixed on the spot), 1 intermediate, 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 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.
8 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.
-Observed steak and burger patties cold held at 45°F in cook line refrigerator drawers. Per operator, both items transfer to unit 2.5 hours prior to the inspection. Operator placed ice packs on items for quick chill.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed at 11:49a.m., no time mark on chicken held using time as a public health control . Per operator, chicken cooked at 11:00 a.m. Operator correctly time marked chicken.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of brown like substances buildup on cutting board.
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed bags with unwashed vegetables stored over cooked asparagus in walk in cooler. Operator relocate cooked asparagus.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks stored on food preparation table. Operator discarded at will.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of soiled residue buildup on flour container.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles missing in rear kitchen next to mixer.
Floor area(s) covered with standing water next to food mixer.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.