Big Dog Station
3148 NE 12 Ave, Oakland Park, FL 33334 · Permanent Food Service · License 1622279
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection4 high priority (fixed before it reopened Nov 4), 5 intermediate (fixed before it reopened Nov 4), 1 basic-23
- Emergency closure on Nov 3, reopened Nov 4Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 4, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 3, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In walk in cooler cooked turkey (46°F - Cold Holding); raw chicken (45°F - Cold Holding); cooked ground beef (46°F - Cold Holding); chili (47°F - Cold Holding) per operator food not prepared or portioned today. Held in walk in cooler overnight. In flip top cooler sliced cheese (47°F - Cold Holding) per operator not prepared or portioned today. Held in flip top cooler overnight. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler cooked turkey (46°F - Cold Holding); raw chicken (45°F - Cold Holding); cooked ground beef (46°F - Cold Holding); chili (47°F - Cold Holding) per operator food not prepared or portioned today. Held in walk in cooler overnight. In flip top cooler sliced cheese (47°F - Cold Holding) per operator not prepared or portioned today. Held in flip top cooler overnight. See stop sale
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
Approximately 35 rodent droppings on shelf where water heater is stored. 2 rodent droppings on top of Guinness beer box in storage room. Approximately 4 rodent droppings on top of cans of mushrooms in storage room. Approximately 12 rodent droppings on top of box of cans of marinara sauce in storage room. Approximately 3 rodent droppings inside a box of canned marinara sauce in storage room. 2 rodent droppings under flip top cooler in kitchen. Approximately 5 rodent droppings under kitchen handwashing sink. Approximately 5 rodent droppings next to standing freezer in kitchen. Approximately 40 rodent droppings next to lottery machine in dining area. Approximately 20 rodent droppings on shelf next to lottery machine in dining area. Approximately 20 rodent droppings on shelf at bar area where canned drinks are stored.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottles of windex and spic n span stored on shelf next to gallons of sauces. Operator stored properly
Fixed on the spot
Intermediate5
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No probe thermometer available during inspection
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot or cold water in bar handwashing sink
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cleaning supplies stored in handwashing sink in bar area. Employee removed them
Fixed on the spot
No soap provided at handwash sink.
No soap available at bar handwashing sink. Employee provided soap
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwashing sink in bar area has no sign
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.
- Stop sale
- An order that the food can’t be sold or served.