Bigun's Bar-B-Que
Last inspected: Apr 2, 2026
82
Score
Bigun's Bar-B-Que has been inspected nine times since 2022. The latest inspection on file is from Apr 2, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly 10 violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
By comparison, the average Brooksville facility scores 90, putting Bigun's Bar-B-Que on the weaker side. The record reflects steady performance over time.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - 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. **Corrective Action Taken**
08A-02-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan blades soiled with an accumulation of dust above dish pit.
23-03-4
82
Oct 15, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Clean and sanitized mugs stored next to handwash sink exposed to splash in front wait station area. Operator moved to establish more distance. **Corrected On-Site**
24-27-4
95
May 6, 2025
Routine - Food
No violations found.
100
May 5, 2025
Routine - Food
8 critical violations. 5 major violations. 1 minor violation.
View 14 violations
High Priority - 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. **Corrected On-Site** **Warning**
12A-27-4
High Priority - 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. **Corrected On-Site** **Warning**
12A-28-4
High Priority - 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. **Warning**
22-57-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-02-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. **Warning**
16-62-1
Intermediate - 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. **Corrected On-Site** **Warning**
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. Emailed clean up poster to operator **Warning**
11-27-4
Intermediate - 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. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - 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. **Warning**
16-37-1
Basic - 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. **Corrected On-Site** **Warning**
08B-37-4
17
Nov 4, 2024
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. Wrapped cooked ham stored on top of raw pork in walk in cooler. Operator corrected storage. **Corrected On-Site**
08A-05-6
High Priority - 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.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bottle stored in hand wash sink in server station. Employee removed. **Corrected On-Site**
31A-09-4
Intermediate - 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
53A-05-6
Basic - Floor soiled in walk in cooler
36-73-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Produce cooler in prep area
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ham in sink with standing water. Employee moved to walk in cooler. **Corrected On-Site**
06-01-5
52
Jan 17, 2024
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb on building exterior or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups above cooks line not inverted. Operator moved **Corrected On-Site**
24-05-4
Basic - 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 **Corrected On-Site**
40-06-5
Basic - 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 **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep cooler in kitchen interior soiled **Repeat Violation**
22-08-4
Basic - 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 **Repeat Violation**
23-03-4
Basic - Reach-in cooler on cooks line and in storage area interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
55
Oct 5, 2023
Routine - Food
1 critical violation. 5 major violations. 12 minor violations.
View 18 violations
High Priority - 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. **Corrected On-Site**
22-48-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher in hand sink **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - 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
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in spray bottle hanging on mop sink unlabeled
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around exhaust fan near dish machine soiled with grease **Repeat Violation**
36-27-5
Basic - Screening is not 16-mesh to the inch. Exhaust fan near dish machine not 16-mesh **Repeat Violation**
35B-13-4
Basic - Carbon dioxide/helium tanks in storage area near ice machine not adequately secured. **Repeat Violation**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Person in Charge unable to locate current license, license hanging expired February 2023
50-09-4
Basic - 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 **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -walk in cooler floor soiled -floor in rear storage area with walk in cooler and smoker soiled **Repeat Violation**
36-73-4
Basic - Food stored on floor. Deep fryer oil on floor in storage area **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave above salad prep cooler has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves soiled **Repeat Violation**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. On storage table near salad prep cooler
14-20-4
Basic - Single-service articles improperly stored. -Parchment paper roll stored on floor in kitchen -Togo boxes on floor in rear storage unit **Repeat Violation**
25-05-4
29
Mar 24, 2023
Routine - Food
5 critical violations. 5 major violations. 20 minor violations.
View 30 violations
High Priority - 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 had hands in pocket then grabbed clean dishes from dish machine without washing hands.
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies observed in prep area around coolers and three compartment sink
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single service butter packets in server cooler at 49F. Was on counter when we first walked through. Discussed with operator about adding it to TPHC or leaving in cooler.
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs then touched clean plate without changing gloves and hand wash
12A-27-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested zero on initial test, operator was able to repair during our inspection, tested properly after. **Corrected On-Site**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in server area has grooves and heavy crumb/ debris accumulation.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes and knives stacked on floor in front of hand wash sink near three compartment sink. Operator removed. Upon return to kitchen mop bucket had been stored in front of hand sink near three compartment sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -Hand wash sink in server area used as dump sink, observed coffee residue in sink. -hand wash sink near three compartment sink used for water to boil on line.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired.
16-37-1
Intermediate - 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 has current form printed for employee health reporting, but no signatures indicating the employees are aware of their reporting responsibilities.
11-26-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and part of ceiling in storage container have dirt/dust accumulation.
36-27-5
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Gap along wall where walk-in cooler is installed.
35B-12-4
Basic - Screening is not 16-mesh to the inch. Ventilation fan near dish machine and pit smoker does not have proper screen size to prevent pest when fan not in operation
35B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Foil pans and other single service items in dry storage container removed from packaging and then not stored inverted.
25-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. At line cook sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line has accumulation of grease and food debris.
23-03-4
Basic - Missing drain plug at dumpster. No drain plug in dumpster.
33-11-4
Basic - Accumulation of debris inside warewashing machine. Interior of dish machine has buildup of grease and food debris.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. -co2 tank in rear server area and in back storage room not secure.
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Behind ice machine in storage room is missing cove molding and has hole in wall.
36-03-4
Basic - Dumpster overflowing garbage. Lids cannot close due to amount of garbage in dumpster.
33-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Glass of water with no lid or straw on shelf above prep table with slicer. - glass of tea on prep table near slicer no lid or straw)
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone used as timer on prep table near cook line.
40-06-5
Basic - Floor soiled/has accumulation of debris. -under prep table near water heater -under cook line equipment -under shelves in dry storage
36-73-4
Basic - Floors not maintained smooth and durable. Floors of storage container are unsealed wood, not smooth and easily cleanable.
36-11-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly trap over single door reach in freezer in dry storage area.
35B-08-4
Basic - Food stored on floor. -deep fryer oil stored on floor in prep area -deep fryer oil and open case of bbq sauce on floor in dry storage.
08B-38-4
Basic - Insect control device installed over food preparation area. Bug light/zapper on top of single door reach in freezer in dry storage area.
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top inside of microwave in prep area has accumulation of grease and food debris.
22-08-4
Basic - Unnecessary items/unused equipment on the premises. Broken equipment and misc items in open area behind storage container.
33-31-5
11
Oct 17, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Frequently Asked Questions
When was Bigun's Bar-B-Que last inspected?
The most recent health inspection at Bigun's Bar-B-Que on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Bigun's Bar-B-Que?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Bigun's Bar-B-Que.
How does Bigun's Bar-B-Que compare to other restaurants in Brooksville?
Bigun's Bar-B-Que most recently scored 82 out of 100, which is lower than the Brooksville average of 90.
Has Bigun's Bar-B-Que's inspection record improved over time?
Yes. Recent inspections at Bigun's Bar-B-Que have averaged around one violation per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bigun's Bar-B-Que means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bigun's Bar-B-Que inspected?
Based on the inspection history on file, Bigun's Bar-B-Que is inspected around three times per year on average.
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