Big Rascal BBQ

3437 NW Blitchton Rd, Ocala, FL 34475 · Permanent Food Service · License 5203035

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Jul 30, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
4 high priority (3 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot), 9 basic (3 repeats)
-42
Administrative complaint on Jul 30
Counts in full until a follow-up finds the problems fixed
-20
Safety score38

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

18 violations found

First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 4 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in make table at end of cook line: sloppy Joe mix 45°F. Shredded cheese 45°F. Scrap meat 46°F. Items were placed in freezer then 39-40°F. Make table has an ambient Tempurature of 60°F. Line check conducted two hours prior and food was below 40°F.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Female employee touched face then picked up customer drink without washing her hands. Manager discussed with employee.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Two flies in kitchen area.
  Roach activity present as evidenced by live roaches found.
  One live roach on shelf over triple sink. Manager killed and discarded.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  In reach in freezer: scrap meat from two days prior have no date mark.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  Female employee scooping ice with long blue nails. Manager discussed with employee.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Top wall inside ice machine soiled with mold like substance.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink on cook line has pitcher with water inside. Removed during this inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee certificate expired.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food..
  Jars of sauce for individual sale missing dates. Also, no labels on packs of cookies at front counter. Manager added labels and dates.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Case of unwashed tomatoes on shelf over pan with washed lemons in walk in produce cooler. Manager removed lemons to be washed again and stored properly..
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Tongs on handles of sandwich press. Knifes in hole of cutting board between fryer and table. Manager moved all.
  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.
  Employee drink on cutting board at cook line. Manager discarded.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Female employee making drinks wearing bracelets.
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in make table at end of cook line has an ambient temperature of 60°F. Unit is pressed against wall in hot kitchen. All items removed from cooler during this inspection.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with grease.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Wall behind equipment on cook line soiled with grease. Floor under fryers and prep table on cook line soiled with grease. Ceiling on cook line soiled with grease and dust.
- 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.
  Camera on shelf over dry storage items in prep room. Personal knife set on shelf over items on dry storage shelf. Manager moved all.
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.