Big Wheels Rollin
1943 West Silver Springs Blvd, Ocala, FL 34475 · Mobile Food Dispensing Vehicle · License 5250824
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 1 intermediate, 4 basic (1 repeat)-25
- Administrative complaint on Aug 14Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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.
In reach in cooler near side door: gravy in unit from yesterday 52°F. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler near side door: shell eggs 65°F placed in cooler one hour ago and gravy in unit from yesterday 52°F. Operator discarded gravy and moved eggs to different unit. Stop sale issued on gravy.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler: raw shell eggs on shelf over orange juice and sauce. Operator moved.
Fixed on the spotRepeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food with an expired license. Expired 6/1/2026.
Administrative complaint
Intermediate1
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/ One manager card expired 4/2026.
Basic4
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Two opened beverage bottles on shelf in reach in freezer.
Repeat violation
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. In reach in cooler near side door: ambient Tempurature is 60°F. Back wall in unit has ice build up and food truck is extremely hot inside. Eggs were moved to different cooler. No other Time/Tempurature Control for Safety food in unit.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Trays on prep table not inverted.
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.
Phone on top of container of lemonade. Moved during this inspection.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.