BIG WOOD BBQ & GRILL

Name: BIG WOOD BBQ & GRILL
Address: 314 NW 72 TRACE, LIVE OAK, FL, 32064, US
Rating: 86.6

314 NW 72 TRACE, LIVE OAK, FL 32064

License #7100300

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.6 Grade B / 100

Solid Health Score

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Quick take

BIG WOOD BBQ & GRILL in LIVE OAK currently holds an InspectFL Health Score of 86.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 36 total violations — 12 critical, 6 major, 18 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Employee moved to Dani-bucket.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet-nesting bins on shelf next to dish machine.
[29-03-4] Water draining onto floor surface. In mop room.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Heavy mold-like substance build-up under the dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine backsplash soiled with mold-like substances. Reach-in freezer and cooler gaskets soiled with old food debris.
[14-11-5] Equipment in poor repair. Reach-in freezer gaskets torn.
[35A-02-7] Live, small flying insects found. One live fly in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances. Interior of oven has old food and carbon-like build up. Ice machine deflector plate soiled with mold-like substances.
[29-49-6] Standing water in bottom of reach-in-cooler. Sandwich-make cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards grooved.

Administrative complaint recommended
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook pulled up pants and continued working with food. Reviewed proper hand washing procedures with employees.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 10/16/2025. Dated during this inspection.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrated. 48F Reviewed proper calibration requirements with manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Black-like substances in cuts on the cutting boards. Through out the restaurant. Interior of oven have old food and carbon-like build up. Interior of the ice machine has mold-like build-up. Repeat
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the char-broiler have heavy grease build. Reach in freezer on cook line: Heavy old food build up. Reach in cooler door gaskets throughout.
[35A-02-7] Live, small flying insects found. One fly in the rear prep area.
[08B-12-5] Stored food not covered Walkin Cooler: Pork, chicken, Cole slaw
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Rear prep area. Moved during this inspection.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken at 96F after 3 hours . Began reheating during this inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cooks on the cook line. Beard guards put on during this inspection.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Wait Area
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box on the cook line: Turkey 123F Pork:131F, Sloppy meat 118F All temps reheated to 165 F plus during this inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Soap on top of the dish machine in unlabeled bottles. Moved and labeled during this inspection.
[29-49-6] Standing water in bottom of reach-in-cooler. Sandwich-make cooler and the beer cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucets under the dish machine and at the mop sink.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from dirty dishes to clean dishes without washing hands out washing his hands. Reviewed proper procedures with employees.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean storage containers in the clean dish storage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Outside walk in cooler: Raw comminuted meat over whole roast. Moved during this inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Heavy mold-like build up under the dish machine
[16-46-4] Old labels and food stuck to food containers after cleaning.
[14-11-5] Equipment in poor repair. Cracked container lids on marinara and blue cheese. Spatula and butter brushes.
[53B-14-5] 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. Fifteen employees employed sixty days or longer without certification.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cole slaw 47F Cut tomatoes 51F Provolone and pepper jack 49F Lettuce 49F Milk wash 50F Discarded during this inspection. Salad Bar: Tomatoes 45F, cottage cheese 46F Discarded during this inspection.

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