BIG MAN'S CAFE
1009-1011 NE 14TH ST, Ocala FL 34470
Last inspected Mar 11, 2026 · 9 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUN 24
AUG 24
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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 end of the cook line, rice 56F, green beans 48F, food cooked 03/08/26 at night, stored in dip covered containers.
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 end of the cook line, rice 56F, green beans 48F, food cooked 03/08/26 at night, stored in dip covered containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line raw fish 54F raw shrimp 53F, manager added ice and placed them in freezer. At the kitchen area, Cold holding: butter 69F and 72F, manager pulled butter from cooler at 8:00 and will discarded at 12:00, Time as a public health control form provided digitally.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the kitchen area, milk no date marked.
No probe thermometer provided to measure temperature of food products.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 15 Photocopies.
Current Hotel and Restaurant license not displayed. Expired license posted (June 1, 2024).
Hole in or other damage to wall. Wall next to mop sink and underneath triple sink.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables soiled with food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers with food residue.
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment preparing, serving and selling food to customers with an expired license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, raw chicken 48F and 49F, chicken stored overnight in cooler that is not working properly (ambient temperature of 49F).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw chicken 48F and 49F, chicken stored overnight in cooler that is not working properly (ambient temperature of 49F). Also butter at room temperature since 7:45am at 71F, manager will discard butter at 11:45, Time as a public health control form provided.
Employee washed hands in a sink other than an approved handwash sink. Male employee rinsed hands in triple sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
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, collar greens, gravy and Mac and cheese, per manager items were cooked 10/05/25.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 14 photocopies.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink above prep table, manager moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers next to triple sink.
Food storage container/container lid cracked or broken. Lids cracked/burned, not smooth.
Food stored on floor. At the dry storage area, olives and oil jug on floor.
Hole in or other damage to wall. Wall behind and underneath triple sink.
No copy of latest inspection report available. No documents available at inspection time.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves with food residue.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, ambient temperature of 49F.
Working containers of food removed from original container not identified by common name. At the dry storage room, sugar or salt bin not labeled.
Apr 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
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, brown gravy cooked 04/14/25 at 60F
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, brown gravy cooked 04/14/25 at 60F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the kitchen entrance, butter 74F, Manager will use time as a public health control. Butter will be discarded at
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
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, chicken and cucumber salad with cut tomatoes no date, per manager items made 04/13/2025.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 14 Photocopies on site.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
Equipment in poor repair. Reach-in cooler gaskets.
Hole in or other damage to wall. Wall next to mop sink.
No copy of latest inspection report available.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler across from three compartment sink: gravy (46F,48F - Cooling). Manager stated gravy was cooked the previous day.
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. Item in reach-in cooler across from three compartment sink: gravy (46F,48F - Cooling). Manager stated gravy was cooked the previous day.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steaks in reach-in cooler across from cook line. Manager placed ground beef underneath steaks.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Deflector plate inside of kitchen ice machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish rack next to three compartment sink. Manager removed drink from shelf.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to three compartment sink.
Equipment in poor repair. Gasket for kitchen reach-in cooler.
Food stored on floor. Case of pancake mix stored on floor in dry storage area. Manager had employee place pancake mix on shelf.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign on women's restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
Jun 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked and mixed a raw shell egg with gloved hand, then changed gloves without washing hands and continued to prepare food at cookline. Manager had employee stop and wash hands before continuing to prepare food.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen beside toaster: butter (68F - Cold Holding). Employees stated the butter has been sitting on counter since 8am. Employee placed butter back into the cooler to cool to 41F. Inspector provided TPHC paperwork to manager during this inspection.
Toxic substance/chemical improperly stored. Bottle containing degreaser stored directly on top of clean metal pot lid on clean dish rack near warewash area. Manager removed degreaser from top of pot lid during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade near cookline soiled with black substance and food debris. Deflector plate at back door soiled with brown substance along bottom edge.
Handwash sink used for purposes other than handwashing. Server sensed a coffee pot in the handwash sink near cookline.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for eight employees hired more than 60 days prior. All employees have signed and dated the health reporting agreement, indicating they have been employed for more than 60 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Large bucket containing greens missing date mark. Manager stated the greens were cooked two days prior and added proper date mark during this inspection.
Bowl or other container with no handle used to dispense food. Condiment cup without handle stored inside container of seasoning at cookline. Manager discarded condiment cup during this inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket near ice machine not inverted. Manager inverted ice bucket during this inspection.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoops stored directly on top of dusty ice machine. Manager had employee wash and sanitize both scoops and place them on a clean pan during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flour bins at cookline heavily soiled with food debris. Top of ice machine near back door soiled with dust. Lower portion of prep table and shelving at cookline heavily soiled with grease and/or food debris. Hood filters above fryers soiled with grease.
Old labels stuck to food containers after cleaning. Remnants of old labels and blue painters tape stuck to side of three pans on clean dish rack in kitchen near warewash area.
Open dumpster lid. Dumpster lid and sliding doors left open on dumpster behind building.
Water leaking from pipe and/or faucet/handle. Faucet at three-compartment sink leaking.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 documents available.
Nov 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
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 end of the cook line: food prep yesterday night; rice 51F and 58F, Mac and cheese 48F and 56F, oxtail 47F, sweet potatoes 46F, green beans 49F and 54F, mashed potatoes 61F, 57F, 58F, 59F and 62F, beans 53F, gravy 67F and 56F.
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 end of the cook line: food prep yesterday night; rice 51F and 58F, Mac and cheese 48F and 56F, oxtail 47F, sweet potatoes 46F, green beans 49F and 54F, mashed potatoes 61F, 57F, 58F, 59F and 62F, beans 53F, gravy 67F and 56F.
Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
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 documents available.
Bowl or other container with no handle used to dispense food. At the prep area, observed bowl no handle inside salt container, Manage removed.
Hole in or other damage to wall. Near mop sink and behind bar.
No copy of latest inspection report available. No documents available at inspection time.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment at the cook line.
Old labels stuck to food containers after cleaning. At the three compartment sink area, observed multiple cleaned stacked containers with stickers.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish inside sink, employee moved fish to ice and continued with the thawing process.
Working containers of food removed from original container not identified by common name. At the prep area, container not labeled, manager labeled salt.
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.