BIG BEAR BREWING COMPANY
1800 N UNIVERSITY DR, Coral Springs FL 33071 · 954 341 5545
Last inspected Jul 29, 2026 · 12 visits since September 2023
NOV 24
MAR 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish inside lowboy cooler in cook line. Operator reorganized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed steak and burger patties cold held at 45F in cook line refrigerator drawers. Per operator, both items transfer to unit 2.5 hours prior to the inspection. Operator placed ice packs on items for quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 11:49a.m., no time mark on chicken held using time as a public health control. Per operator, chicken cooked at 11:00 a.m. Operator correctly time marked chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of brown like substances buildup on cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on food preparation table. Operator discarded at will.
Show the remaining 4 findings ▾
Floor area(s) covered with standing water next to food mixer.
Floor tiles missing and/or in disrepair. Observed floor tiles missing in rear kitchen next to mixer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of soiled residue buildup on flour container.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed bags with unwashed vegetables stored over cooked asparagus in walk in cooler. Operator relocate cooked asparagus.
Dec 15, 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 ▾
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen operator labeled. Operator labeled windex
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Dishmachine not currently in use, instructed to setup triple sink to sanitize.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink is labeled wash/sanitize/rinse, indicating rinse is the final step
In-use wet wiping cloth/towel used under cutting board. Rag under cutting board. Operator replaced with rubber board mate mat.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon arrival dish machine in use. Dishwasher (Chlorine 0ppm) on 1st and 2nd test. Operator fixed, now operating at a 100ppm
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink (Quaternary 50 ppm). Operator readjusted to 100ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove; potatoes (87F - Hot Holding). Observed under no temperature control, per operator food not portioned or prepared today. Out of temp for an undisclosed amount of time. Operator threw away.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove; potatoes (87F - Hot Holding). Observed under no temperature control, per operator food not portioned or prepared today. Out of temp for an undisclosed amount of time. Operator threw away.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1)Observed milk in 2 door reach in cooler near the end of expo line. Operate unable to provide first open date. 2)Observed roasted garlic, no date mark on label. Operator labeled 07/25
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared tuna on menu not properly identifiable to customers
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of black beans with large dents on surface
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish inside lowboy cooler in cook line. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator picked up raw fish from cooler. Immediately after placing raw fish on grill, he touched clean plates to place more ready to eat food on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top(right); raw chicken (51F - Cold Holding); sliced cheese (48F - Cold Holding); 4 lowboy cooler underneath; raw burger patty (50F - Cold Holding); raw steak (47F - Cold Holding). Per operator foods in unit not portioned or prepared today. In unit less than 4hrs. Observed unit not being closed properly. Operator placed all foods on ice.
In-use wet wiping cloth/towel used under cutting board. Observed wash cloth under cutting board in pasta station. Operator removed
Wet wiping cloth not stored in sanitizing solution between uses. WC not stored in sanitizer bucket
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 25ppm). Operator remade to proper 100ppm
Nov 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)2 door true refrigerator; milk (47F - Cold Holding); cheese (50F - Cold Holding) 2)Walk in cooler; salsa (45F - Cold Holding); shredded cheese (44F - Cold Holding); garlic (45F - Cold Holding) Per operator foods not portioned or prepared today. In unit more than 4hrs. Observed (1) with high ambient temperature and (2) door not kept shut.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)2 door true refrigerator; milk (47F - Cold Holding); cheese (50F - Cold Holding) 2)Walk in cooler; salsa (45F - Cold Holding); shredded cheese (44F - Cold Holding); garlic (45F - Cold Holding) Per operator foods not portioned or prepared today. In unit more than 4hrs. Observed (1) with high ambient temperature and (2) door not kept shut. See stop sale.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then removed clean dishes from dishwasher
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to Dishwasher Employee replaced paper towel
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Glass washer at bar
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline next to the pizza station, cooked onions (60F - Cold Holding); cooked peppers (54F - Cold Holding); cooked mushrooms (54F - Cold Holding); sliced cheese (48F - Cold Holding). The items were stored on this unit less than 4 hours. The items were replaced with new items at appropriate temperatures and placed on ice. At the grill station flip top cooler, garlic sauce (48F - Cold Holding); mozzarella (48F - Cold Holding). The items were in the cooler less than 4 hours. The items were moved to the walk in cooler to chill and cold hold. At the wait station expo station, shredded cheese (46-51F - Cold Holding). The cheese was stored on top of ice for less than 4 hours. The cheese was returned to refrigerator to chill and cold hold.
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.