BIGUN'S BAR-B-QUE
7280 SUNSHINE GROVE RD, Brooksville FL 34613 · 3525964180
Last inspected Apr 2, 2026 · 7 visits since October 2023
JAN 24
NOV 24
MAY 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed clean up poster to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over portioned ready-to-eat onion rings and fries. Items not in original commercial packaging. Operator started to move and store correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan blades soiled with an accumulation of dust above dish pit.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Clean and sanitized mugs stored next to handwash sink exposed to splash in front wait station area. Operator moved to establish more distance.
May 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority5 Intermediate1 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into bowl and mixed before placing on stove to cook and without washing hands employee began to handle and cut biscuits. Discussed with operator who educated employee, employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands and then dried hands on back of pants before beginning to handle containers of hash browns. Discussed with operator who educated employee, employee washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) discussed with operator to sanitize all dishes in three compartment sink until machine is fixed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shaved beef stored in metal pan stored bags of French fries and open bag of onion rings, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler French toast batter with raw shell eggs stored above bread and tortillas. Discussed with operator proper safe storage practices, operator moved products and corrected storage.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on steam table raw shell eggs (62F - Cold Holding) per operator product removed from cooler approximately 1 hour ago and held at room temperature until cooked and served, Operator moved eggs to reach in cooler. discussed time is a public health control with operator, emailed form for operator to print and fill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line white american cheese (54F - Cold Holding); yellow American cheese (56F - Cold Holding); shredded cheddar cheese (52F - Cold Holding); sausage links (50F - Cold Holding) per operator products not portioned or prepared today and held in flip top over night. See stop sale of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line white american cheese (54F - Cold Holding); yellow American cheese (56F - Cold Holding); shredded cheddar cheese (52F - Cold Holding); sausage links (50F - Cold Holding) per operator products not portioned or prepared today and held in flip top over night. See stop sale of products. In ice bath at server expo station butter (64F - Cold Holding) per operator product removed from reach in cooler approximately 2 hours ago, discussed cold holding requirements with operator who moved products back into cooler to chill. In kitchen on flip top cooler pancake batter with egg (70F - Cold Holding) per operator product prepared 1-2 days prior, operator removed product from cooler approximately 1 hour ago. Discussed with operator who added to time is a public health control.
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. Emailed clean up poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table corn beef hash (49F - Ambient Cooling) at 9:05 since 8:50 to 52F at 10:00, discussed with operator proper cooling methods, operator removed lids and moved product to reach in freezer to rapid chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have test strips to test quaternary solution.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire testing device to measure surface temperature.
Spray bottle containing toxic substance not labeled. In kitchen on cart next to dishwashing area spray bottle containing green cleaning agent not labeled. Discussed with operator who labeled bottle.
Food stored in a prohibited area. Employee in kitchen preparing corn beef hash inside metal bowl stored on top of metal tray on trash can. Discussed with employee who removed bowl from the metal tray, employee placed metal tray in sink to be washed and sanitized.
Nov 4, 2024Inspection 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. Wrapped cooked ham stored on top of raw pork in walk in cooler. Operator corrected storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding) in server station reach in cooler. Employee states milk was left out during prep for a short period of time.
Handwash sink not accessible for employee use at all times. Bottle stored in hand wash sink in server station. Employee removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 employees cooking 1 prep 1 dishwasher 3 servers
Floor soiled in walk in cooler
Reach-in cooler shelves with rust that has pitted the surface. Produce cooler in prep area
Time/temperature control for safety food thawed in an improper manner. Ham in sink with standing water. Employee moved to walk in cooler.
Jan 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb on building exterior or on fitting/splitter added to hose bibb.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups above cooks line not inverted. Operator moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cook line. Operator removed
Floor under/behind equipment in kitchen soiled/has accumulation of debris. Walk in cooler floor soiled. Floor under tables/shelves in server area soiled Walls in kitchen area soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep cooler in kitchen interior soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves in wait station area soiled -plastic guard separating service window and cooks line soiled -top of cooks line soiled
Reach-in cooler on cooks line and in storage area interior/shelves have accumulation of soil residues.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate12 Basic
Show 18 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer bucket in server area using unapproved bleach, operator discarded and switched to quaternary sanitizer.
Handwash sink used for purposes other than handwashing. Employee filled pitcher in hand sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Operator had unsigned paperwork employees signed during inspection
Spray bottle containing toxic substance not labeled. Purple chemical in spray bottle hanging on mop sink unlabeled
Carbon dioxide/helium tanks in storage area near ice machine not adequately secured.
Current Hotel and Restaurant license not displayed. Person in Charge unable to locate current license, license hanging expired February 2023
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table near dish machine. Operator removed
Floor soiled/has accumulation of debris. -walk in cooler floor soiled -floor in rear storage area with walk in cooler and smoker soiled
Food stored on floor. Deep fryer oil on floor in storage area
Interior of oven/microwave above salad prep cooler has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves soiled
Reach-in freezer interior/shelves have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover. On storage table near salad prep cooler
Screening is not 16-mesh to the inch. Exhaust fan near dish machine not 16-mesh
Single-service articles improperly stored. -Parchment paper roll stored on floor in kitchen -Togo boxes on floor in rear storage unit
Wall soiled with accumulated grease, food debris, and/or dust. Wall around exhaust fan near dish machine soiled with grease
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.