Big Oak BBQ

1440 Dunn Ave Ste 30, Jacksonville, FL 32218 · Permanent Food Service · License 2608875

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Jul 27, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
1 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 5 basic (1 repeat)
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

7 violations found

First visitJul 27, 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.
7 violations found:
- 1 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. In two door reach in cooler in the prep area, banana pudding prepared 7/14 not used or discarded. Operator removed and began to discard.
  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.
  Can opener on prep line with food debris build up on the blade. Potato punch on prep line with debris at corners of the bottom portion of the punch. Employee began cleaning both.
  Fixed on the spotRepeat violation
Basic5
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee personal food in glass door reach in cooler on shelf and over food for customers. Operator relocated to the bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Two door reach in cooler by prep area, both doors with separated door gaskets.
  Utensils in poor condition.
  Clean plastic container on shelf of warewashing area with broken corner edge. Operator voluntarily discarded.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Chlorine sanitizer less that 10ppm, operator added more chlorine sanitizer to 50ppm.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Prep/warewashing area unsealed concrete floors.
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.