BIG MANS CAFE II
9425 SE MARICAMP RD, Ocala FL 34472 · 352-292-3170
Last inspected Aug 12, 2026 · 6 visits since November 2024
NOV 24
MAY 25
OCT 25
APR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 55 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority6 Intermediate9 Basic
What the inspector wrote — 17 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On bottom shelf in reach in cooler: green beans 51F. In unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bottom shelf in reach in cooler: green beans 51F. In unit overnight. Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris. Interior of reach in make table soiled with mold like substance.
Handwash sink used for purposes other than handwashing. Ice in sink at front counter.
Show the remaining 13 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser in kitchen not dispensing towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lima beans cooked two days ago in reach in cooler from two days ago with no date marked.
Building components, attachments or fixtures in poor repair. Several ceiling tiles missing in dining area. Vent cover missing over triple sink. Hole around outlet in wall behind reach in freezer. Hole in floor and missing tiles on floor under triple sink. Two holes in wall under hand sink at server station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles soiled.
Dead roaches on premises. One dead roach on floor in back storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with mold like substance on reach in make table.
Old food stuck to clean dishware/utensils. Old batter on whisk at clean dish shelf.
Single-service articles improperly stored. Several cases of single serve items on floor in back room.
Standing water in bottom of reach-in-cooler. In bottom of reach in make table.
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. Battery on dry storage shelves in back room.
Wet wiping cloth not stored in sanitizing solution between uses. One towel in kitchen not inverted bucket.
Jun 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment opened and operating with an expired license (June 1, 2025).
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 employee training for a total of three employees
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. For a total of three employees
Apr 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment opened and operating with an expired license (June 1, 2025).
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the kitchen area, turkey date marked 3/17/26, cooked beef 3/30/26.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the kitchen area (glass door): Mac and cheese 47F, beef 48F collard greens 47F, per employee items were pulled out of cooler and placed back, employee started to reheating, greens 169F.
No probe thermometer provided to measure temperature of food products. Not working thermometer
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 employee training for a total of three employees
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. For a total of three employees
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,gumbo no date marked, per employee food was cooked 04/02/26.
Spray bottle containing toxic substance not labeled. Inside mop sink, spray bottle with blue liquid not labeled
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with watermarks above server/soda station, also missing tiles at the Roy storage room.
Food storage container/container lid cracked or broken. In use red lids cracked.
Food stored on floor. At the dry storage room, oil jugs, sodas and juice containers on floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the dry storage area with food residue
Standing water in bottom of reach-in-cooler. Reach-in coolers at the kitchen area.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Inside triple sink for about 1hr, raw fish 68F, Employee add ice and moved to freezer.
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority4 Intermediate3 Basic
Show 13 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, gravy made 10/19/25 at 62F, stored in a deep plastic container.
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, gravy made 10/19/25 at 62F, stored in a deep plastic container.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, mashed potatoes 52F, rice 52F, per employee cooler was kept open for cleaning, employee moved items to freezer. Also at room temperature, butter 71F per employee butter moved from refrigerator at 9:00am, employee will discarded at 1:00pm. Time as a public health control form provided digitally
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, oxtail 110F employee voluntarily discarded.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside next to back door.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector printed procedures
No soap provided at handwash sink. Handwash sink at the server station, also no paper towels
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, cucumber salad with cut tomatoes no date marked, also milk no date, employee dated.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies For five employees
Food stored on floor. At the dry storage area, case of potatoes on floor, employee moved off the floor.
No copy of latest inspection report available.
Single-service articles improperly stored. At the dry storage room, cases of cups and single service on floor, employee moved all off the floor, also at the prep area in kitchen single service not inverted, Employee inverted.
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium 0ppm, manager place bleach, 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored above cooked collard greens, Employee moved.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw chicken stored above raw pork, employee moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the kitchen entrance, cut tomatoes 50F, Employee voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, butter 97F, Manager will placed on time, butter will be discarded at 1:00Pm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside, near back door, green hose connected, no back flow preventer.
Handwash sink used for purposes other than handwashing. White cloth inside sink at the server station, employee moved.
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 made 05/10/25 no date, also cheese sauce and corned beef hash. Manager dated.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee certificates are photocopies.
Food stored on floor. At the dry storage area, oil jugs on floor.
Single-service articles improperly stored. At the storage area, cups and single use containers on floor.
Working containers of food removed from original container not identified by common name. At the dry storage area, bin with sugar not labeled, manager labeled.
Nov 13, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.