BIG BAD BREAKFAST
10711 E COUNTY HWY 30-A, Inlet Beach FL 32461 · 850-532-8952
Last inspected Aug 12, 2026 · 14 visits since August 2023
MAY 25
DEC 25
FEB 26
JUL 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 47F, ambient temp 47F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- pulled eggs 46F, sliced sausage 54F, sliced ham 46F (7:00-10:01). Make bar- sliced tomato 50F, pico 51Fm cut melon 53F, shredded cheese 57F (7:30-10:03). Make bar- pulled egg 49F, diced ham 43F, pico 53F,diced tomato 52F ( 7:00-10:12). Ambient 43F, 54F, 50F. Per manager- cooler is on order. Employee will place ice on food and closed make bar lid. Employee will monitor temperatures and.make sure doors stay close.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link 121F (7:30-10:15) reheated 181F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket quaternary solution 0 ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on right side has small amount of mold on top of ice chute and in corner.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, rust or mold-like substance over expo, ware wash and kitchen areas.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to dish machine slow draining.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Employee corrected to 200 ppm.
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patty 125F ( 10:00-10:35). Employee reheated sausage to 167F.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food, cigarettes and drinks stored on top shelf next to ham steak and above shell eggs in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food, cigarettes and drinks stored on top shelf next to ham steak and above shell eggs in walk in cooler.
Stored food not covered. Container of raw chicken stored on shelf in walk in cooler not covered. Portioned bowls of cut melon stored in reach in cooler at expo location not covered. Employee placed parchment paper over melon and lid on container of chicken during inspection.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine chlorine 0 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment chlorine and quaternary test strips during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin on right side ice chute.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer 0 ppm. Manager put in a work order and set up 3 compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board at steam well on cook line.
Stored food not covered. Cambro of tomato gravy and black beans stored on shelf in walk in cooler not covered.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector Provided establishment with quaternary and chlorine test strips.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents rusted in kitchen.
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food build up on underside of mixer head.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board on cook line, employee removed phone at time of inspection.
Exterior door has a gap at the threshold that opens to the outside by pool. Gap between front double doors.
No waste receptacle installed at handwash sink provided with disposable towels. In dish area. Trash can placed in dish area during inspection.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- sliced sausage 50F, sausage crumble 47F, diced tomatoes 45F, diced ham 51F. Make table- sliced ham 51F, avocado mash 56F. Make table- boiled eggs 56F, sliced tomatoes 47F, Ava coco mash 56F, pico 56F, cut melon 58F. Make table- liquid egg 50F, pulled eggs 51F, shell eggs 47F, diced ham 44F, cooked spinach 47F, cut melon 44F. Reach in- milk 49F, cut melon 51F, butter 61F. ( all held 7:00- 10:15) per manager.
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 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. No proof on any employees.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Multiple cold hold units in disrepair. Ambient temperatures 47F, 58F, 48F, 44F, 51, 44F.
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- sliced sausage 50F, sausage crumble 47F, diced tomatoes 45F, diced ham 51F. Make table- sliced ham 51F, avocado mash 56F. Make table- boiled eggs 56F, sliced tomatoes 47F, Ava coco mash 56F, pico 56F, cut melon 58F. Make table- liquid egg 50F, pulled eggs 51F, shell eggs 47F, diced ham 44F, cooked spinach 47F, cut melon 44F. Reach in- milk 49F, cut melon 51F, butter 61F. ( all held 7:00- 10:15) per manager.
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 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. No proof on any employees.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Multiple cold hold units in disrepair. Ambient temperatures 47F, 58F, 48F, 44F, 51, 44F.
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 47F, ambient temp 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- sliced sausage 50F, sausage crumble 47F, diced tomatoes 45F, diced ham 51F. Make table- sliced ham 51F, avocado mash 56F. Make table- boiled eggs 56F, sliced tomatoes 47F, Ava coco mash 56F, pico 56F, cut melon 58F. Make table- liquid egg 50F, pulled eggs 51F, shell eggs 47F, diced ham 44F, cooked spinach 47F, cut melon 44F. Reach in- milk 49F, cut melon 51F, butter 61F. ( all held 7:00- 10:15) per manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well- hash brown cakes 128F (reheat 177F).
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine Chlorine 0 PPM.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
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 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. No proof on any employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine to the left- has a Small amount of build up on interior chute on right side.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent heavily rusted near ware washing and ceiling tiles dusty.
Cloth used as a food-contact surface under food pans at expo station.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Multiple cold hold units in disrepair. Ambient temperatures 47F, 58F, 48F, 44F, 51, 44F.
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 0 PPM.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored inside warmer behind sausage gravy, manager removed employee food from warmer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in chicken flour. Manager removed scoop from flour.
No conspicuously located ambient air temperature thermometer in multiple holding units.
No handwashing sign provided at a hand sink used by food employees in warehouse washing area.
Stored food not covered. Potatoes cooling in walk in cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust above ware washing drain boards.
Working containers of food removed from original container not identified by common name. Seasoned flour and chicken flour placed in bins bearing no label.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink used for purposes other than hand washing near ware washing area as evidence of drink toothpick in sink. Tooth pick was removed and discarded from sink.
No paper towels or mechanical hand drying device provided at handwash sink at front counter wait station. Manager had employee refill paper towels.
Bowl or other container with no handle used to dispense food. Cup stored in flour bin. Manager removed cup from flour.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and near expo station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee can drink on prep table near waffle maker. Employee removed drink from food contact surface.
Soiled dry wiping cloth in use on prep table near waffle maker. Employee removed cloth from food contact surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors unsealed in dry storage/freezer room.
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawers- raw chicken breast 52F, liquid eggs 52F, shell eggs 48F ( 7:00-10:30 ). Make tables- sliced sausage 47F, raw shrimp 47F, diced ham 45F, spinach 45F, sliced tomato 47F, pico 48F, mashed avocado 46F, cut melon 52F (7:00-10:30). Manager placed all items on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty 127F, sausage links 122F (7:30-10:30). Manger discarded food instead of reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Flour and sugar bins stored in dry storage have lids that are soiled.
No paper towels or mechanical hand drying device provided at handwash sink at bar front counter. Manager stocked the paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin on the left of 2 ice machines.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over dish machine area in kitchen.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Ambient temperature 48F. Cold hold drawers- raw chicken breast 52F, liquid eggs 52F, shell eggs 48F ( 7:00-10:30 ). Make tables- sliced sausage 47F, raw shrimp 47F, diced ham 45F, spinach 45F, sliced tomato 47F, pico 48F, mashed avocado 46F, cut melon 52F (7:00-10:30). Manager placed all items on ice.( do not use equipment until repaired/ able hold food temps at 41F or less.
Food stored on floor. Case of potatoes stored on floor in dry storage.
Single-service articles improperly stored. Case of food container lids stored on floor in dry storage area.
Soiled dry wiping cloth in use at dish area at front counter.
Stored food not covered. Biscuits stored in upright freezer in dry storage un covered.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on dish drying shelf at bar front counter.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.