BIG LEE'S SERIOUS ABOUT BARBECUE
2611 SW 19 AVENUE RD, Ocala FL 34471 · 352.789.5545
Last inspected Jan 6, 2026 · 6 visits since November 2023
APR 24
AUG 24
MAY 25
AUG 25
JAN 26
— STEADY
5 inspections within 36 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, pasta cooked and bagged at 11:00, at 3:00pm temperature was 77F. Stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from make area: macaroni (127F - Hot Holding). Manager stated macaroni placed in warmer one hour prior to temperature being taken. Manager turned temperature up on warmer to reheat macaroni.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to office soiled with old food debris. Manager had employee clean can opener during inspection.
Handwash sink used for purposes other than handwashing. Bottles stored in hand washing sink across from office. Employee removed bottles during inspection.
Food stored on floor. Case of biscuits stored on walk-in freezer floor. Manager placed biscuits on shelf.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer next to kitchen entrance: macaroni (118F - Hot Holding). Manager stated macaroni cooked and placed in warmer one hour prior to temperature being taken. Manager moved macaroni to warmer on cook line to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from three compartment sink. Manager placed wiping cloth in sanitizer bucket.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket underneath dining room soda machine, 0 ppm. Manager changed sanitizer water, 200 ppm.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom facility in disrepair. One of the two bathrooms has an out of order sign
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back corner
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone charging on prep table
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind cooling unit in walk-in-freezer
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, pasta cooked and bagged at 11:00, at 3:00pm temperature was 77F. Stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, pasta cooked and bagged at 11:00, at 3:00pm temperature was 77F. Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam cabinet, brisket 130F, Manager adjusted temperature of cabinet to reheated to 165F.
Toxic substance/chemical improperly stored. Cleaner bottle stored next to seasoning bag on prep table, manager moved.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, taco meat made with frozen meat, date marked 04/16/2024, Manager fixed date marked.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution cloudy and with debris, manager made a fresh solution.
Nov 16, 2023Inspection 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 ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, observed taco meat, and green beans date marked for 8 days, Inspector explained date marking.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, observed bags of meat no date marked, Manager dated.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pasta no date marked, manager dated.
Employee eating in a food preparation or other restricted area. At the back area, observed employee food on same prep table with corn salsa, Manager discarded the employee food.
Working containers of food removed from original container not identified by common name. Seasoning containers not labeled, Manager labeled.
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.