Big Bob's Restaurant and Pizza
12909 E Highway 25, Ocklawaha, FL 32179 · Permanent Food Service · License 5202605
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
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 visitSep 10, 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.
11 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.
Reach in cooler at the pizza station, garlic and oil 92°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the pizza station garlic and oil 92°F, also mozzarella cheese 58°F, manager moved cheese to freezer to drop temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage 130°F employee moved to stove and reheated to 176°F.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Pizza no time marked, employee time marked 11:00-3:00.
Fixed on the spot
Intermediate2
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.
In Walk in cooler francese sauce no date marked, manager voluntarily discarded.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink at the dough mixer area blocked by a bucket, manager moved.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spoons and scoops in 72°F water next to steam table.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Pizza reach in cooler, shelves soiled with food debris, employee removed shelves to clean.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves soiled with food debris.
Code 25, Single-service items: Single-service articles improperly stored.
Aluminum containers not inverted at the storage area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sink at the dough mixer area, manager posted one.
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.
- 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.