BIG OAK BBQ
1440 DUNN AVE STE 30, Jacksonville FL 32218 · 9047572225
Last inspected Jul 27, 2026 · 11 visits since August 2023
DEC 24
FEB 25
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Presence of insects, rodents, or other pests. At dish area, observed one live lizard. Employee caught and removed from establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025015027 | Dec 3, 2024 | Apr 2, 2025 | $1,200 |
| 5--2023005588 | Nov 17, 2022 | Feb 17, 2023 | $800 |
| 5--2022011802 | Mar 1, 2022 | Apr 5, 2022 | $400 |
Inspection history
11 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In two door reach in cooler in the prep area, banana pudding prepared 7/14 not used or discarded. Operator removed and began to discard.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with food debris build up on the blade. Potato punch on prep line with debris at corners of the bottom portion of the punch. Employee began cleaning both.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in glass door reach in cooler on shelf and over food for customers. Operator relocated to the bottom shelf.
Equipment in poor repair. Two door reach in cooler by prep area, both doors with separated door gaskets.
Show the remaining 3 findings ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Prep/warewashing area unsealed concrete floors.
Utensils in poor condition. Clean plastic container on shelf of warewashing area with broken corner edge. Operator voluntarily discarded.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer less that 10ppm, operator added more chlorine sanitizer to 50ppm.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects found. At dish area, observed one small flying insect.
Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, multiple cutting boards have black stains. In dining room at drink station, inside of tea nozzles have build up black residue. Operator began cleaning items.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In back kitchen, towel dispenser not fully dispensing towels.
Spray bottle containing toxic substance not labeled. At front prep area, spray bottle of green chemical not labeled, worn off.
Buildup of food debris/soil residue on equipment door handles. At cook line, handle on protein hot holding cover has build up.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has grease build up. In walk-in cooler floor and walls soiled with food residue.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front counter, cakes in reach-in cooler for customer self service have no labeling information.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, exterior of bulk breaker container has bulk up of food residue. At cook line, sides of equipment have grease build up. Operator began cleaning.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout back kitchen, walk-in cooler and dish area, floors not sealed.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. At cook line area, chemical spray bottle on shelf at hot holding box. Operator moved.
Food-contact surface soiled with food debris, mold-like substance or slime. At dining room drink station, nozzles on tea urns have build up. Operator cleaned.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves steaks cooked to order, no consumer advisory present. Supplied operator with sign, he made copies and posted in two places at front counter area.
Buildup of food debris/soil residue on equipment door handles. At cook line, handle on protein hot holding cover has build up. Operator cleaned.
Equipment in poor repair. At prep area, stand up reach-in cooler gasket torn.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floors throughout kitchen, including in walk-in cooler soiled/ hold up. In dry storage room, wall has residue from melted plastic. Operator cleaned wall.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, up in bulk breaded bin has handle touching product. Operator moved cup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on flip top reach-in cooler soiled. At cook line, sides of fryers have build up. At area, exterior of bulk salt container soiled. At smoker area, exterior of bulk containers soiled. Operator began cleaning.
Single-service articles not stored inverted or protected from contamination. At back prep area, aluminum pans not inverted. Operator inverted.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout back kitchen, walk-in cooler and dish area, floors not sealed.
Working containers of food removed from original container not identified by common name. At back prep area, container identified as flour, not labeled.
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In double door reach-in cooler in hallway to prep area, pudding (50F - Cold Holding); milk (47F - Cold Holding); pork chop (52F - Cold Holding); ranch dressing (51F - Cold Holding). Operator stated all items placed in cooler 2 hours prior. Ambient temperature 50f. Operator moved all items to operating reach-in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee certificate expired 10/2024. Operator verified still employed.
Bowl or other container with no handle used to dispense food. At cook line, plastic cup in bulk rice container with no handle. Operator removed and placed scoop,with handle in rice.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In double door reach-in cooler at walkway to prep area, open drink in cooler. Operator removed.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has grease build up. In dry storage room, walls and shelves soiled from smoke.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice buildup up n shelf below cooling unit.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoop and ladle in standing water at 66f. Operator removed from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over grill have build up.
Dec 4, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate11 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects at dish area.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 115 rodent droppings, 30 under prep tables in side prep area 4 in dry storage under bag-in-box soda soda rack. 6 in dry storage area on shelves 1 in dry storage on plastic wrap of styrofoam containers on shelf. 38 under sink and counter in back prep area. 6 in prep area on floor by rack. 10 in prep area on floor by water heater. 3 on floor by back door 4 in prep area under hot holding unit. 13 in prep area on shelf with bulk containers of dry seasoning.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in hot holding unit, liquid cheese (76F - Reheating). Operator stated cheese was placed in warmer 2.5 hours earlier. In walk-in cooler, potato salad (44F - Cold Holding); green beans (44F - Cold Holding). Items prepared yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, potato salad (44F - Cold Holding); green beans (44F - Cold Holding). Items prepared yesterday. At cook line reach-in cooler, slaw (54F - Cold Holding); potato salad (57F - Cold Holding). Operator stated items place in cooler 3 hours earlier. Ambient temperature 53f. Employee moved items to another reach-in cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line in hot holding unit, liquid cheese (76F - Reheating). Operator stated cheese was placed in warmer 2.5 hours earlier.
Bowl or other container with no handle used to dispense food. At cook line, scoop in bulk rice container has handle broken off. Operator removed and placed scoop with handle in container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, 2 employee drinks on prep table. Operator removed.
Equipment in poor repair. Multiple reach-in cooler gaskets torn.
Floor area(s) covered with standing water. At dish area, standing water on floor.
Floors,walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment has build up. In prep area, floor has build up.
Food not stored at least 6 inches off of the floor. In walk-in freezer, cases of turkey breast stacked on sheet tray.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. At prep area, multiple rubber bands on handle of can opener.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple shelves have build up. At cook line, exterior of breading container soiled. At cook line, sides of cooking equipment has build up. Exterior of reach-in cooler soiled.
Reuse of single-service or single-use articles. At smoker, cardboard box reused to hold wooden paddle.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk-in freezer, floor has rusting.
Utensils in poor condition. At cook line, rubber spatula has melted handle and chipped/ burnt. Operator removed and replaced with new spatula.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Presence of insects, rodents, or other pests. At dish area, observed one live lizard. Employee caught and removed from establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line stand up glass door reach-in cooler, boiled egg (54F - Cold Holding); sausage (57F - Cold Holding); cut tomato (53F - Cold Holding); slaw (54F - Cold Holding) At cook line flip top reach-in cooler, boiled egg (50F - Cold Holding); cut lettuce (47F - Cold Holding); wings (46F - Cold Holding). Operator stated doors and lids opened continuously due lunch rush.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line make steam table, pork (121F - Hot Holding); chicken (125F - Hot Holding). Operator stated lid open for lunch rush.
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, pork prepared 3 days prior per manager, not dated.
Exterior door has a gap at the threshold that opens to the outside. Back door has gaps as evidenced by light shining thru.
Floors,walls and/or ceilings soiled/has accumulation of debris. Floor at cook line has grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides of equipment and shelves soiled.
Walk-in cooler interior/shelves have accumulation of soil residues. Speed racks in walk-in cooler have build up. Operator cleaned.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, shelves have rusting.
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flies in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw pork stored over ready to eat coleslaw mix. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at end of cook line, two containers of buttermilk 53F. Buttermilk placed into service approximately 30 minutes prior. Buttermilk moved to walk in cooler to cool. In reach in cooler across from make line, cooked chicken wings and prepped egg rolls 49F. Both items placed into service approximately 30 minutes prior. Items moved to walk in cooler to cool.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In flip top cooler at end of cook line, cut lettuce and cut tomato 54F. Both items cut approximately 5.5 hours prior. Items discarded. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler at end of cook line, cut lettuce and cut tomato 54F. Both items cut approximately 5.5 hours prior. Items discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming cabinet near front counter, pork 118F. Pork placed into service approximately 30 minutes prior. Pork moved to be reheated.
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. Missing for two employees working today.
Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on chemical rack near walk in freezer.
Ceiling tile missing. By dish machine in back kitchen.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
Food stored on floor. Container of oil on floor in dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan by dish machine. Manager began cleaning fan.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back kitchen and walk in cooler.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by warming cabinet in front kitchen
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.