Big Mans Cafe II

9425 SE Maricamp Rd, Ocala, FL 34472 · Permanent Food Service · License 5203275

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Oct 14 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
2 high priority (1 fixed by the Oct 14 follow-up, 1 fixed on the spot, 1 repeat), 6 intermediate (2 repeats), 9 basic; intermediate violations cost 18 at most
-35
Administrative complaint on Aug 12, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score53

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitOct 14, 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 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 2 High priority
- 6 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  On bottom shelf in reach in cooler: green beans 51°F. In unit overnight.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On bottom shelf in reach in cooler: green beans 51°F. In unit overnight. Stop sale issued.
  Fixed on the spotAdministrative complaint
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Lima beans cooked two days ago in reach in cooler from two days ago with no date marked.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of oven soiled with food debris. Interior of reach in make table soiled with mold like substance.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Ice in sink at front counter.
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Dispenser in kitchen not dispensing towels.
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violationAdministrative complaint
Basic9
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Old batter on whisk at clean dish shelf.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  One towel in kitchen not inverted bucket.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled with mold like substance on reach in make table.
- Code 25, Single-service items: Single-service articles improperly stored.
  Several cases of single serve items on floor in back room.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In bottom of reach in make table.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach on floor in back storage room.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Multiple ceiling tiles soiled.
  Building components, attachments or fixtures in poor repair.
  Several ceiling tiles missing in dining area. Vent cover missing over triple sink. Hole around outlet in wall behind reach in freezer. Hole in floor and missing tiles on floor under triple sink. Two holes in wall under hand sink at server station.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Battery on dry storage shelves in back room.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.