Big Wood BBQ & Grill
314 NW 72 Trace, Live Oak, FL 32064 · Permanent Food Service · License 7100300
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)-16
- Safety score84
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 visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
eggs (48°F - Cold Holding); tomatoes (52°F - Cold Holding); cheese (45°F - Cold Holding) salad bar items. shrimp (48°F - Cold Holding); pork (45°F - Cold Holding) items in reach in cooler by fryers. cheesecake (47°F - Cold Holding); sour cream (47°F - Cold Holding) items in back reach in cooler. butter (48°F - Cold Holding) in outside reach in coolers. cinnamon butter (56°F - Cold Holding) item at server alley. Most all items were moved to different units.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun soiled behind bar.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle hanging on mop sink with orange liquid, operator labeled as degreaser.
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating food in wait station area by drink area.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in freezer gasket torn by fryer area. Cutting board on reach in cooler front line with cut marks. White deflector plate in ice machine has chipped/cracked. Ice bucket behind bar the lip is cracked.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood vent area soiled with grease/dust above fryers.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket not inverted behind bar.
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.
Employee pre workout containers on shelf above microwave on front line, operator discarded items.
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.
- 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.