Big Bass Grill and Lakefront Resort
965 CR 439, Lake Panasoffkee, FL 33538 · Permanent Food Service · License 7000603
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-16
- Administrative complaint on Oct 6, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clams and oyster tags not marked with last date served.
More time given
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
Observed currently offered menu with several descriptions of items still labeled as catfish on menu. Listed under fish and chips description, swamp platter description, and po' boy description. Operator pulled menus and crossed out catfish on all offered menus. New menus have been made and are being printed to be delivered tomorrow. All receipts and online systems have been updated.
Administrative complaint
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Operator has on maintenance schedule to clean.
More time given
- First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Beef (119°F - Hot Holding recheck at 172°F) in steam table across from grill. Operator removed to reheat product.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw beef burgers stored over raw fish in reach-in cooler underneath grill in kitchen. Operator moved and stored correctly.
Fixed on the spotRepeat violation
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clams and oyster tags not marked with last date served.
Not kept in chronological order. Discussed procedures with operator.
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
Observed catfish listed on several sections of the menu, and menu special board, but no catfish was observed in inventory or on invoices. Swai listed on invoices dated 10/02/2026. Operator stated they use swai for catfish orders. Discussed with operator removing catfish from menu, providing catfish, or informing all customers ordering catfish that swai will be substituted. Employees started to remove catfish items from menu.
Fixed on the spotAdministrative complaint
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues with a mold-like substance at cooler in the entrance of the kitchen.
Operator started to clean and sanitize.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Multiple ceiling vents soiled with an accumulation of a mold-like substance throughout kitchen.
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.