Big Top Brewing Company
Last inspected: Jan 29, 2026
35
Score
Going back to 2022, Big Top Brewing Company has 12 inspections in the public record. The latest inspection on file is from Jan 29, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about nine violations before that.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged two times.
That's lower than the typical Gainesville restaurant, which scores around 75. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
4
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Dec 29, 2025
Routine - Food
No violations found.
100
Oct 20, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning** - From follow-up inspection 2025-10-20: Manager had taken test but has not brought certificate in to show inspector. **Time Extended**
53A-02-7
90
Aug 19, 2025
Routine - Food
4 critical violations. 6 major violations. 4 minor violations.
View 14 violations
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
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
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
17
Apr 14, 2025
Routine - Food
No violations found.
100
Feb 5, 2025
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
18
Nov 6, 2024
Routine - Food
No violations found.
100
Sep 5, 2024
Routine - Food
3 critical violations. 10 major violations. 12 minor violations.
View 25 violations
High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee touched raw chicken then touched multiple reach in cooler door handles, inspector had him stop change gloves, wash hands, and clean handles.
12A-12-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was sweeping floor with broom then moved to cooks line and started cooking chicken no Handwash in between tasks.
12A-16-4
High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken on top of bottled drinks in beer walk in cooler.
08A-11-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle in mop sink area and on wall outside of walk in cooler, employees labeled as windex and bleach spray. **Corrected On-Site**
41-17-4
Intermediate - 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.
11-27-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Making kimchi in cooler that lasts for 30 days. **Warning**
03G-46-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line had 2 containers and multiple towels at Handwash sink, employee moved all items.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia .
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working at this time.
53B-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Making kimchi in cooler that lasts for 30 days. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw made the previous Saturday, employee labeled 8/31. **Corrected On-Site**
02C-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple containers and lids on floor in back storage area.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on reach in cooler on cooks line.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items in walk in cooler above eggs to be sold to the public, employees moved to the bottom and labeled. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.
24-08-4
Basic - Food stored on floor. Bags of rice on floor in back storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tong in water 76 at server alley, rice scoop in water 83 by rice cooker at front line, spatulas in water 72 on cooks line.
10-07-4
Basic - Insect control device installed over food preparation area. Bug light over flour battering cart on cooks line.
35B-02-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden boards on floor under items in dry storage back area.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior soiled located on server line. Hood filters above cooks line. Interior food walk in cooler door.
23-03-4
Basic - Single-service articles improperly stored. Multiple packages of Togo boxes on floor behind bar.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Inside the beer walk in cooler next to door.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink on cooks line.
29-11-4
13
May 1, 2024
Complaint Partial
No violations found.
100
Apr 30, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (74F - Cold Holding); cooked rice (63F - Cold Holding); kimchi (71F - Cold Holding) items sitting on counter, items placed in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
86
Mar 18, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Nov 1, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022. **Admin Complaint**
50-17-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill stained.
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish washer next to three compartment sink.
16-23-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf above reach-in cooler across from grill. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Walk-in cooler gasket.
23-03-4
64
Frequently Asked Questions
When was Big Top Brewing Company last inspected?
The most recent health inspection at Big Top Brewing Company on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Big Top Brewing Company?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Big Top Brewing Company.
How does Big Top Brewing Company compare to other restaurants in Gainesville?
Big Top Brewing Company most recently scored 35 out of 100, which is lower than the Gainesville average of 75.
Has Big Top Brewing Company's inspection record improved over time?
Yes. Recent inspections at Big Top Brewing Company have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Big Top Brewing Company 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 Top Brewing Company inspected?
Based on the inspection history on file, Big Top Brewing Company is inspected around four times per year on average.
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