Big Jims Famous Steaks
Last inspected: Mar 4, 2026
55
Score
The health department has logged 11 inspections at Big Jims Famous Steaks, the earliest from 2022. The newest entry in the record is dated Mar 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly nine violations before.
The most common issue across all inspections has been “equipment in poor repair”, showing up five times.
The city-wide average sits at 75, which Big Jims Famous Steaks' 55 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - fish batter (49F - Cold Holding), staff added ice **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - cooked onions (89F - Hot Holding), placed on grill to reheat **Corrective Action Taken**
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Equipment in poor repair. Outdoor walk in cooler door/floors damaged
14-11-5
Basic - Food stored on floor. Box of shorting on floor in dry storage room
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar **Repeat Violation**
29-49-6
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler not secured when not in use
08B-63-4
55
Oct 21, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked corned beef in walk in cooler, order corrected **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - beer batter for fish (54F - Cold Holding), staff added ice **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to dish machine, restocked **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Standing water in bottom of reach-in-cooler. Chest cooler with glassware behind bar
29-49-6
Basic - 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. Maintenance tools on shelf over packaged sauces in rear storage room
42-03-5
52
Mar 21, 2025
Routine - Food
2 critical violations. 2 major violations. 17 minor violations.
View 21 violations
High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tailpipe filets in walk in cooler not removed from packaging prior to thaw
01B-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top - Philly beef (99F - Hot Holding); cooked peppers (114F - Hot Holding), placed directly on griddle to reheat **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove surface soiled. Magnetic knife rack soiled Can opener blade soiled
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle behind bar, labeled **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over kitchen soiled
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tailpipe filets in walk in cooler not removed from packaging prior to thaw
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer out, staff using triple sink until staff can purchase more
16-55-4
Basic - Equipment in poor repair. Damaged metal floor in outdoor walk in cooler
14-11-5
Basic - Food stored on floor. Bag of onions on floor in rear prep room
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Next to beer cooler
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine at bar
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic car next to fryers with accumulation of grease
23-03-4
Basic - Old labels stuck to food containers after cleaning. Metal bins on storage racks
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest cooler behind bar
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor next to dish machine, relocated **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Chest coolers behind bar
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to dish machine clogged
29-20-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler in a customer accessible area not secured when not in use
08B-63-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages over microwave on cook line
12B-07-4
26
Dec 6, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
37
May 23, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on drawers in cold holding unit . Reviewed with manager - From follow-up inspection 2024-05-23: **Time Extended**
14-11-5
95
May 21, 2024
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hardboiled eggs 47 F in reach in cooler opposite steam table . Per manager , temperatures taken this morning . Manager placed food in reach in freezer for quick chill down recheck 35 F Raw chicken 49 F, raw fish 50:F, cooked pasta 46 F, cooked potatoes 46 F ( manager voluntarily discarded potatoes ) in drawers opposite stove . Per manager , temperatures taken this morning **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions at 77 F , Cook reheated onions on grill Recheck 165F **Corrected On-Site**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager printed and posted consumer advisory **Corrected On-Site**
02B-02-5
Intermediate - Food-contact surface soiled with food debris - stained cutting board at reach in cooler next to steam table and opposite steam table . - soiled slicer on prep table in kitchen . Manager took slicer apart to clean Reviewed with manager
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable next to and opposite to steam table . Reviewed with manager
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler next to steam table . Reviewed with manager
14-71-4
Basic - Equipment in poor repair. Torn gaskets on drawers in cold holding unit . Reviewed with manager
14-11-5
Basic - Food boxes of beef and bread ) stored on floor. Reviewed with manager
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container in reach in cooler next to steam table . Reviewed with manager. Manager removed spoons **Corrected On-Site**
10-06-5
Basic - Opened employee beverage container in a cold holding unit ( double door cooler at front line ) with food to be served to customers. Employee drink inside cooler opposite steam table Reviewed with manager . Manager removed employee drinks **Corrected On-Site**
12B-13-4
Basic - Unpackaged food in an unprotected holding unit ( walk in cooler ) in a nonsecure area outside not locked. Manager locked walk-in cooler **Corrected On-Site**
08B-63-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in glass door cooler by walk in cooler . Reviewed with manager. Manager rearranged food **Corrected On-Site**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary . Manager changed solution and reviewed with employee dispensing of the correct solution .quaternary 200 ppm **Corrected On-Site**
21-08-4
39
Mar 27, 2024
Food-Licensing Inspection
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
17
Aug 23, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
29
Feb 27, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Sent big six packet and discussed with operator. **Corrective Action Taken**
11-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Educated employee to wash hands for a minimum 10-15 seconds. Employee washed hands again properly. **Corrected On-Site**
12A-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flat top sandwich press, to the left of the hand wash sink, behind the three door deli cooler shows accumulation of food debris on food contact surfaces. Interior bottom of oven on cook line to the right of the fryer shows excessive accumulation of food debris.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint observed in food preparation. Employee put on hair restraint. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Fry pull stored on floor in rear dry storage area. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in rear prep area, behind the walk-in cooler door, shows accumulation of debris on bottom interior of oven. Microwave on cook line behind the hand wash sink shows accumulation of debris on interior ceiling.
22-08-4
58
Aug 29, 2022
Complaint Full
4 critical violations. 3 major violations. 20 minor violations.
View 27 violations
High Priority - Employee at cooks line touched clothes then began prepping food without washing hands Discussed proper hand washing procedures with operator during time of inspection.
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked potatoes in walk-in cooler Discussed proper hierarchy with operator during time of inspection. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef over steak in reach in cooler drawer at cooks line Operator rearranged during time of inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked pepper (68F - Hot Holding-reheated to 182 degrees Fahrenheit ) -cooked onions (98F - Hot Holding-reheated to 168 degrees Fahrenheit ) Discussed reheating to 165 during time of inspection. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. -at hand sink in back prep area -spray bottle in bar area **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. -observed ice in hand sink at cashier
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top at cooks line has accumulation of food residue -stove top has accumulation of food residue -sandwich press in kitchen has accumulation of food residue -slicer at exit door in kitchen has accumulation of food residue -can opener blade in back prep area has accumulation of food residue -container with flour in back prep area has accumulation of food residue -can opener blade has accumulation of food residue **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop rice at reach in cooler on cooks line -cup used to scoop sugar in dry storage area
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -prep station next to ice cream chest -prep station at cooks line **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. -reach in freezer handle at cooks line **Repeat Violation**
14-71-4
Basic - Employee with no hair restraint while engaging in food preparation. -employee prepping condiments in kitchen area
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -cups at front counter/ cashier
24-08-4
Basic - Equipment in poor repair. -reach in freezer adjacent of fryers has a torn gasket -fryer basket at cooks line have cracked wires **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of food residue **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -at cooks line -cracked cove molding at exit door in kitchen area -hole in ceiling above prep sink next to three compartment sink
36-17-5
Basic - Ice buildup in reach-in freezer chest and standing freezer at cooks line
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle stored in flour at back prep area
10-01-5
Basic - In-use wiping cloth/towel used under cutting board. -under green cutting board at prep table adjacent of dish machine
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -all ovens in kitchen have accumulation of food residue -microwave at prep station has accumulation of food residue **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -standing fan in cooks line has accumulation of dust -sides of grill have accumulation of food residue -sides of fryers on cooks line have accumulation of food residue -cart at stove on cooks line has accumulation of food residue -fan next to slicer has accumulation of food residue **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers on dish drying rack next to dish machine
16-46-4
Basic - Single-service articles improperly stored. -box with to-go cups are on floor in the dry storage area **Repeat Violation**
25-05-4
Basic - Stored food not covered. -raw shrimp at 40 degrees Fahrenheit in walk-in cooler
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. -sanitizer bucket in bar area Operator moved item during time of inspection. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line **Repeat Violation**
02D-01-5
15
Aug 5, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. -sauerkraut 6 lbs 4 total **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: 2 dented can of peas and carrots on dry storage rack **Time Extended**
01B-01-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board adjacent of cooks line -stove top has accumulation of food residue -can opener blade has accumulation of food residue -soda fountain gun in bar area has accumulation of food residue **Repeat Violation** **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at prep station in kitchen **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: Spray bottle by dry rack **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Cutting board adjacent of cooks line **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Drain cover(s) missing. -at three compartment sink **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. -reach in cooler adjacent of fryers in kitchen **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on prep table in kitchen **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -walk-in cooler fan cover has accumulation of dust -floor at dish washing area has accumulation of food standing water **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -at stove in kitchen -Hole in ceiling above three compartment sink **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave above prep table in kitchen -ovens in kitchen have accumulation of grease **Repeat Violation** **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets adjacent of cooks line have accumulation of food residue -reach in freezer adjacent of stove has accumulation of food debris -hood filters have accumulation of grease -sides of stove have accumulation of grease -sides of fryers have accumulation of grease -oven adjacent of cooks line has soiled handles **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-05-26: **Time Extended** - From follow-up inspection 2022-08-05: **Time Extended**
14-17-4
45
Frequently Asked Questions
When was Big Jims Famous Steaks last inspected?
The most recent health inspection at Big Jims Famous Steaks on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Big Jims Famous Steaks?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Big Jims Famous Steaks.
How does Big Jims Famous Steaks compare to other restaurants in Largo?
Big Jims Famous Steaks most recently scored 55 out of 100, which is lower than the Largo average of 75.
Has Big Jims Famous Steaks' inspection record improved over time?
No. Recent inspections at Big Jims Famous Steaks have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Big Jims Famous Steaks means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Big Jims Famous Steaks inspected?
Based on the inspection history on file, Big Jims Famous Steaks is inspected around three times per year on average.
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