BIG MANS CAFE II

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment opened and operating with an expired license (June 1, 2025). Repeat Violation Admin Complaint - From follow-up inspection 2026-06-10: No change, establishment opened and operating with an expired license. Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. No employee training for a total of three employees Repeat Violation Admin Complaint - From follow-up inspection 2026-06-10: No proof for any employee. Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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. For a total of three employees Warning - From follow-up inspection 2026-06-10: No change, no document,ents available at callback inspection. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the cook line, gravy made 10/19/25 at 62F, stored in a deep plastic container.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the cook line, gravy made 10/19/25 at 62F, stored in a deep plastic container.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, mashed potatoes 52F, rice 52F, per employee cooler was kept open for cleaning, employee moved items to freezer. Also at room temperature, butter 71F per employee butter moved from refrigerator at 9:00am, employee will discarded at 1:00pm. Time as a public health control form provided digitally Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, oxtail 110F employee voluntarily discarded.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside next to back door. Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector printed procedures Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at the server station, also no paper towels

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, cucumber salad with cut tomatoes no date marked, also milk no date, employee dated. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies For five employees Repeat Violation Admin Complaint

Basic - Food stored on floor. At the dry storage area, case of potatoes on floor, employee moved off the floor. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. At the dry storage room, cases of cups and single service on floor, employee moved all off the floor, also at the prep area in kitchen single service not inverted, Employee inverted. Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium 0ppm, manager place bleach, 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored above cooked collard greens, Employee moved. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw chicken stored above raw pork, employee moved and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the kitchen entrance, cut tomatoes 50F, Employee voluntarily discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, butter 97F, Manager will placed on time, butter will be discarded at 1:00Pm.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside, near back door, green hose connected, no back flow preventer.

Intermediate - Handwash sink used for purposes other than handwashing. White cloth inside sink at the server station, employee moved. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, slaw made 05/10/25 no date, also cheese sauce and corned beef hash. Manager dated.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee certificates are photocopies.

Basic - Food stored on floor. At the dry storage area, oil jugs on floor.

Basic - Single-service articles improperly stored. At the storage area, cups and single use containers on floor.

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bin with sugar not labeled, manager labeled. Corrected On-Site