Big Robz Kitchen

1830 Longwood Lake Mary Rd Ste 1000, Longwood, FL 32750 · Mobile Food Dispensing Vehicle · License 6950656

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
2 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 2 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Oct232026

Routine inspection

8 violations found

First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -raw ground beef 44°F, butter 52°F, cheese 52°F, sliced cheese 47°F, cream 52°F, operator placed on ice to rapidly cool
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
  Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -employee purchased proper chlorine sanitizer
  Fixed on the spot
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  -Inspector provided the Food Employee Reporting Agreement document.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
  -CHLORINE
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -cutting board on top of reach-in cooler
- Code 53, Manager certification and employee training: 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.
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of cooking equipment has an accumulation of grease and food debris
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -pvc pipe underneath the triple sink
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.
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.