BIG JIMS FAMOUS STEAKS
10395 SEMINOLE BLVD, Largo FL 33778
Last inspected May 15, 2026 · 10 visits since August 2023
DEC 24
MAR 25
OCT 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - beer batter for fish (54F - Cold Holding), staff added ice
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine behind bar
In-use tongs stored on equipment door handle between uses. Oven door handle on cook line
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - fish batter (49F - Cold Holding), staff added ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - cooked onions (89F - Hot Holding), placed on grill to reheat
Cutting board has cut marks and is no longer cleanable. Cook line
Equipment in poor repair. Outdoor walk in cooler door/floors damaged
Food stored on floor. Box of shorting on floor in dry storage room
In-use tongs stored on equipment door handle between uses. Oven door handle on cook line
Standing water in bottom of reach-in-cooler. Beer cooler at bar
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler not secured when not in use
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked corned beef in walk in cooler, order corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - beer batter for fish (54F - Cold Holding), staff added ice
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to dish machine, restocked
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Standing water in bottom of reach-in-cooler. Chest cooler with glassware behind bar
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools on shelf over packaged sauces in rear storage room
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate17 Basic
Show 21 findings ▾
Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tailpipe filets in walk in cooler not removed from packaging prior to thaw
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top - Philly beef (99F - Hot Holding); cooked peppers (114F - Hot Holding), placed directly on griddle to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Stove surface soiled. Magnetic knife rack soiled Can opener blade soiled
Spray bottle containing toxic substance not labeled. Sanitizer bottle behind bar, labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over kitchen soiled
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tailpipe filets in walk in cooler not removed from packaging prior to thaw
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 out, staff using triple sink until staff can purchase more
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages over microwave on cook line
Equipment in poor repair. Damaged metal floor in outdoor walk in cooler
Food stored on floor. Bag of onions on floor in rear prep room
Ice bucket/shovel stored on floor between uses. Next to beer cooler
In-use ice scoop stored on soiled surface between uses. On top of ice machine at bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic car next to fryers with accumulation of grease
Old labels stuck to food containers after cleaning. Metal bins on storage racks
Reach-in cooler interior/shelves have accumulation of soil residues. Chest cooler behind bar
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor next to dish machine, relocated
Standing water in bottom of reach-in-cooler. Chest coolers behind bar
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to dish machine clogged
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler in a customer accessible area not secured when not in use
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wet dredge for chicken/fish (72F - Cold Holding) on cook line, held less than 4 hours, moved to cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in walk-in cooler cooked onions 12/3, date added
Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink at entrance to kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep tables in kitchen, removed
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at serves station
Equipment in poor repair. Outside walk in cooler floor in disrepair
Exterior door has a gap at the threshold that opens to the outside. Door to walk in cooler outside does not completely seal at bottom
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 brown sugar and rice bins, removed
Reach-in cooler interior/shelves have accumulation of soil residues. Glasses cooler behind bar
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler accessible to public not secured when not in use
Walk-in cooler shelves with rust that has pitted the surface.
Waste line missing at soda gun holster. Behind bar
May 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Torn gaskets on drawers in cold holding unit. Reviewed with manager
May 21, 2024Warning IssuedComplaint Investigation
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. Hardboiled eggs 47 F in reach in cooler opposite steam table. Per manager, temperatures taken this morning. Manager placed food in reach in freezer for quick chill down recheck 35 F Raw chicken 49 F, raw fish 50:F, cooked pasta 46 F, cooked potatoes 46 F ( manager voluntarily discarded potatoes ) in drawers opposite stove. Per manager, temperatures taken this morning
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions at 77 F, Cook reheated onions on grill Recheck 165F
Food-contact surface soiled with food debris - stained cutting board at reach in cooler next to steam table and opposite steam table. - soiled slicer on prep table in kitchen. Manager took slicer apart to clean Reviewed with manager
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager printed and posted consumer advisory
Cutting board has cut marks and is no longer cleanable next to and opposite to steam table. Reviewed with manager
Duct tape used to repair nonfood-contact surface. Reach in cooler next to steam table. Reviewed with manager
Equipment in poor repair. Torn gaskets on drawers in cold holding unit. Reviewed with manager
Food boxes of beef and bread ) stored on floor. Reviewed with manager
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container in reach in cooler next to steam table. Reviewed with manager. Manager removed spoons
Opened employee beverage container in a cold holding unit ( double door cooler at front line ) with food to be served to customers. Employee drink inside cooler opposite steam table Reviewed with manager. Manager removed employee drinks
Unpackaged food in an unprotected holding unit ( walk in cooler ) in a nonsecure area outside not locked. Manager locked walk-in cooler
Unwashed fruits/vegetables stored with ready-to-eat food in glass door cooler by walk in cooler. Reviewed with manager. Manager rearranged food
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. Manager changed solution and reviewed with employee dispensing of the correct solution.quaternary 200 ppm
May 9, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting.
Mar 27, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. From dry-storage rack are dented at seams a. #10 can of mushrooms b. #10 can of sauerkraut
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed employee with dirty fingernails handling clean plates and utensils. Discussed with operator proper hand-hygiene techniques. Employee cleaned nails and washed hands.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is open and operating serving food to the public.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line at 4:05pm. Employee placed in ice bath. Re temp at 5:00pm a. chicken wings (53F - Cold Holding) 41f Prep area at 4:20pm a. sliced roast beef (45F - Cold Holding) 34f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From holding cart in dry-storage area at 4:38pm a. cooked baked potatoes (127F - Hot Holding) Operator discarded potatoes.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler on cooks line is soiled.
No paper towels or mechanical hand drying device provided at handwash sinks in kitchen. Operator provided paper towels to hand wash stations.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dishmachine added, reach-in coolers added, steam table added, also establishment has two walk-in coolers one not added to previous plans. Walk-in cooler for bar area not listed.
Spray bottle hanging on rack in prep area containing toxic substance not labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in prep area.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in container of mango and onion mix in sliding door cooler on cooks line. Employee removed bowl
Damaged/spoiled/recalled food not properly segregated. From dry-storage rack are dented at seams a. #10 can of mushrooms b. #10 can of sauerkraut
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean dishes in ware washing area.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment handle between uses. Operator removed tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours soiled with debris buildup on inside door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler on cooks line.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Standing water in bottom of reach-in-cooler in expo area of kitchen.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Container of medicine improperly stored. Medication stored above steam table in prep area. Employee removed medication.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee fill sanitizer bucket then return to cook line engaging in food preparation without washing hands and changing gloves. Educated employee on proper hand hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen at 11:30am Alfredo sauce (63F - Cold Holding);; chili (68F - Cold Holding) Operator moved items to walk-in freezer. Reach-in cooler in prep area at 11:48am ricotta cheese (52F - Cold Holding); diced cooked chicken (51F - Cold Holding) sliced tomatoes (55F - Cold Holding) Operator moved items to walk-in freezer. Re temp at 1220pm a. Alfredo sauce 43f b. Chili 43f c. Ricotta cheese 42f d. Diced cooked chicken 43f e. Sliced tomatoes 42f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion strings (77F); potato chips (73F); Employee placed items under heat lamp Re temp at 1215pm Onion strings 146f Potato chips 139f
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in prep area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding onion strings and potato chips for time as a public health control without written procedures. Emailed operator written procedures.
Bowl or other container with no handle used to dispense food. Single-serve bowl used as a scoop in cooked rice in reach-in cooler on cook line.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, glasses, and wallet stored above steam table
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves used more than 24 hours ago soiled with food debris.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gasket on middle reach-in cooler door in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers in prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers interior in prep area.
Standing water in bottom of reach-in-cooler located next to ice cream freezer
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.