Big Oak BBQ
Last inspected: Dec 16, 2025
50
Score
Across the available record, Big Oak BBQ has 13 inspections on file, the first dated 2022. The newest entry in the record is dated Dec 16, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
By comparison, the average Jacksonville facility scores 74, putting Big Oak BBQ on the weaker side. The pattern in the record is worth a careful look.
13
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Jul 28, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Feb 21, 2025
Routine - Food
No violations found.
100
Feb 20, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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.
53B-14-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - 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. **Corrected On-Site**
12B-12-5
Basic - 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. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice buildup up n shelf below cooling unit.
14-69-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over grill have build up. **Repeat Violation**
23-03-4
58
Dec 4, 2024
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
5 critical violations. 11 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects at dish area. **Warning**
35A-02-6
High Priority - 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. **Warning**
35A-04-4
High Priority - 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.
01B-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.
03E-02-5
Basic - Equipment in poor repair. Multiple reach-in cooler gaskets torn.
14-11-5
Basic - Floor area(s) covered with standing water. At dish area, standing water on floor.
36-22-4
Basic - 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. **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer, cases of turkey breast stacked on sheet tray.
08B-47-4
Basic - 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.
14-47-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. At smoker, cardboard box reused to hold wooden paddle.
25-32-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk-in freezer, floor has rusting.
36-02-5
Basic - Utensils in poor condition. At cook line, rubber spatula has melted handle and chipped/ burnt. Operator removed and replaced with new spatula. **Corrected On-Site**
14-12-4
Basic - 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. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site**
12B-07-4
27
May 9, 2024
Routine - Food
No violations found.
100
May 7, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Presence of insects, rodents, or other pests. At dish area, observed one live lizard. Employee caught and removed from establishment. **Corrected On-Site**
35A-09-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - 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.
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gaps as evidenced by light shining thru.
35B-01-4
Basic - Floors,walls and/or ceilings soiled/has accumulation of debris. Floor at cook line has grease and food debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides of equipment and shelves soiled. **Repeat Violation**
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Speed racks in walk-in cooler have build up. Operator cleaned. **Corrected On-Site**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, shelves have rusting.
14-17-4
45
Aug 4, 2023
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flies in kitchen.
35A-02-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.
01B-38-5
High Priority - 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.
03D-06-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Missing for two employees working today.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on chemical rack near walk in freezer.
41-17-4
Basic - Ceiling tile missing. By dish machine in back kitchen.
36-36-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside walk in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan by dish machine. Manager began cleaning fan. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back kitchen and walk in cooler. **Repeat Violation**
36-02-5
Basic - Food stored on floor. Container of oil on floor in dry storage area. **Repeat Violation**
08B-38-4
25
Jan 19, 2023
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food Properly Stored/Protected
FL-48
21
Nov 21, 2022
Routine - Food
No violations found.
100
Nov 17, 2022
Routine - Food
7 critical violations. 2 major violations. 11 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer , raw beef steaks stored on top of carrot cake. Items moved and stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over potatoes in walk in cooler. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shelled eggs in walk in cooler. Items moved and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken wings prepared on 11/10 stored in flip top cooler by fryers. See stop sale. Cooked sausage prepared on 11/10 stored in stand up reach in cooler by cook line. See stop sale.
01B-24-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Behind ice machine in server station adjacent to kitchen, observed approximately 25 rodent droppings. In back kitchen near triple sink underneath bag in box soda rack, observed six (6) rodent droppings. **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs and egg rolls stored in flip top cooler 50F. Items placed into service approximately one hour prior. Items moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on middle outside faucet by rear exit door.
29-34-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in corner of kitchen by steam table 70F. Hot water was shut off. Manager turned hot water on. Water above 100F. **Corrected On-Site**
27-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in server area opened three days prior. Milk dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Ceiling/ceiling tile shows damage/disrepair. Multiple tiles in dining and kitchen areas. Tiles in kitchen are not painted/sealed. **Repeat Violation**
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on side near bottom of rear exit door.
35B-01-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen area. Floor under ice machine. Floor under triple sink and racks in dry storage area. Floor under racks in dry storage area. Wall under dishwasher/triple sink. Ceiling tiles in kitchen. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. Multiple walls throughout kitchen. **Repeat Violation**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
14-69-4
Basic - 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. To go desserts at front counter. **Repeat Violation**
02D-03-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves under front counter not sealed. Multiple storage shelves are rusted. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at front counter. Steam table in front kitchen. Blue fan under steam table. Cabinets below drink dispenser in dining room. Sides and backs on cooking equipment in front kitchen. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go utensils on floor by front counter. Utensils moved and stored correctly. **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers by flip top cooler. Containers inverted. **Corrected On-Site**
25-06-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back kitchen, dish, walk in cooler and walk in freezer areas. **Repeat Violation**
36-02-5
17
Frequently Asked Questions
When was Big Oak BBQ last inspected?
The most recent health inspection at Big Oak BBQ on file is from Dec 16, 2025. The public record contains 13 inspections in total.
What is the most common violation at Big Oak BBQ?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Big Oak BBQ.
How does Big Oak BBQ compare to other restaurants in Jacksonville?
Big Oak BBQ most recently scored 50 out of 100, which is lower than the Jacksonville average of 74.
Has Big Oak BBQ's inspection record improved over time?
Yes. Recent inspections at Big Oak BBQ have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Big Oak BBQ means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Big Oak BBQ inspected?
Based on the inspection history on file, Big Oak BBQ is inspected around four times per year on average.
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