BIG MANS CAFE II

Name: BIG MANS CAFE II
Address: 9425 SE MARICAMP RD, OCALA, FL, 34472, US
Rating: 52.3

9425 SE MARICAMP RD, OCALA, FL 34472

License #5203275

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

52.3 Grade F / 100

Failing Health Score

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Quick take

BIG MANS CAFE II in OCALA currently holds an InspectFL Health Score of 52.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 10, 2026. Across those visits, inspectors documented 30 total violations — 10 critical, 11 major, 9 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 10, 2026 shows 3 observation rows: 1 critical, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Admin. complaint recommended
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the kitchen area, turkey date marked 3/17/26, cooked beef 3/30/26.
[05-08-4] No probe thermometer provided to measure temperature of food products. Not working thermometer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the dry storage area with food residue
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in coolers at the kitchen area.
[14-38-4] Food storage container/container lid cracked or broken. In use red lids cracked.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training for a total of three employees
[11-26-1] 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. For a total of three employees
[41-17-4] Spray bottle containing toxic substance not labeled. Inside mop sink, spray bottle with blue liquid not labeled
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the kitchen area (glass door): Mac and cheese 47F, beef 48F collard greens 47F, per employee items were pulled out of cooler and placed back, employee started to reheating, greens 169F.
[08B-38-4] Food stored on floor. At the dry storage room, oil jugs, sodas and juice containers on floor.
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Inside triple sink for about 1hr, raw fish 68F, Employee add ice and moved to freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment opened and operating with an expired license (June 1, 2025).
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with watermarks above server/soda station, also missing tiles at the Roy storage room.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line,gumbo no date marked, per employee food was cooked 04/02/26.

Disposition: Administrative complaint recommended
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside next to back door.
[08B-38-4] Food stored on floor. At the dry storage area, case of potatoes on floor, employee moved off the floor.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, cucumber salad with cut tomatoes no date marked, also milk no date, employee dated.
[11-27-4] 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. Inspector printed procedures
[31B-03-4] No soap provided at handwash sink. Handwash sink at the server station, also no paper towels
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license
[51-18-6] No copy of latest inspection report available.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies For five employees
[25-05-4] Single-service articles improperly stored. At the dry storage room, cases of cups and single service on floor, employee moved all off the floor, also at the prep area in kitchen single service not inverted, Employee inverted.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the cook line, gravy made 10/19/25 at 62F, stored in a deep plastic container.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, oxtail 110F employee voluntarily discarded.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the cook line, gravy made 10/19/25 at 62F, stored in a deep plastic container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, mashed potatoes 52F, rice 52F, per employee cooler was kept open for cleaning, employee moved items to freezer. Also at room temperature, butter 71F per employee butter moved from refrigerator at 9:00am, employee will discarded at 1:00pm. Time as a public health control form provided digitally

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