How many health inspections has Big Papa's BBQ & Catering in Spring Hill had?

Big Papa's BBQ & Catering in Spring Hill has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Big Papa's BBQ & Catering in Spring Hill ever been shut down?

No, Big Papa's BBQ & Catering in Spring Hill has no emergency closures on record with Florida DBPR.

How many inspections has Big Papa's BBQ & Catering in Spring Hill had?

Big Papa's BBQ & Catering in Spring Hill has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Big Papa's BBQ & Catering in Spring Hill find?

Big Papa's BBQ & Catering in Spring Hill was most recently inspected by FDACS on February 19, 2025 (Focused Inspection).

Has Big Papa's BBQ & Catering in Spring Hill had any stop-sale or stop-use orders?

No, Big Papa's BBQ & Catering in Spring Hill has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Big Papa's BBQ & Catering in Spring Hill?

The most frequently cited FDACS violations at Big Papa's BBQ & Catering in Spring Hill are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.

Big Papa's BBQ & Catering in Spring Hill

13045 Spring Hill Dr, Spring Hill, FL 34609

Hernando County · Food Service
Owner: Big Papa's BBQ & Catering LLC
DBPR License: MFD3750416
FDACS Estab #: 306885

Overview

Big Papa's BBQ & Catering in Spring Hill is a retail food establishment that has been inspected four times since April 2023. The facility recorded 39 total violations across inspections, with a pattern of high-priority violations involving temperature control, cross-contamination, and employee hygiene. A focused inspection on April 12, 2023 cited 22 violations including raw bacon stored above ready-to-eat coleslaw, sausage patties that failed to cool properly from 135°F to 70°F within two hours, and missing date marks on ready-to-eat items held over 24 hours. Subsequent inspections documented recurring temperature control failures: breakfast sandwiches held at 118–121°F when 135°F minimum was required, and cooked eggs at 114–124°F. An employee hygiene violation on that same inspection involved an employee washing dishes then donning gloves without washing hands first. The facility also stored sunscreen next to candy bars and had chemical storage issues. Most recent inspections show improvement: a January 16, 2025 sanitation inspection found 7 violations with most items corrected on site, and a February 19, 2025 focused inspection recorded zero violations after the facility requested review and added hemp and kratom product sales to its operations.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

5FDACS Insp.

Last inspected FDACS: February 19, 2025

Big Papa's BBQ & Catering in Spring Hill: Comparison to Hernando County Averages

This Facility 0 violations / inspection 0 violations per inspection

Hernando County Avg 4 violations / inspection 4 county average

This Facility 0 emergency closures 0 closures

Hernando County Avg 0.3 closures / facility 0.3 county average

Big Papa's BBQ & Catering in Spring Hill: FDACS Inspection History (5)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 2 inspections

Feb 19, 2025 — Focused Inspection· Focused Inspection

Inspector: CYNTHIA CANNIOTO, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Entity had placed a request for an initial inspection, which was not needed, the entity wants to sell Hemp / kratom products. FE details page was updated to reflect the new items.

No violations or enforcement actions recorded for this inspection.

Jan 16, 2025 — Met Sanitation Inspection Requirements· 7 violations· Met Requirements

Inspector: CYNTHIA CANNIOTO, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Note: water side of vended ice/ water machine is not working.

Risk-Based Violations

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Kitchen area: Baking sheets and the chain and rollers of the conveyer oven are heavily soiled with grease and food debris

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Retail area: Breakfast sandwiches in the hot holding case were below 135 degrees F. Ranging from 118-121 degrees F. COS: all sandwiches were voluntarily discarded by manager

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Unable to verify employee responsibility to report illness as it relates to food borne illness. Agency document provided

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Kitchen : under counter refrigerator: cheese, milk, and coffee creamers held over 24 hours did not have a discard mark. Discard times were added to the items.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

restroom: men's restroom is missing a hand washing sign

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Retail area: hot holding case does not have a visible thermometer

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area: House made sausage , egg & cheese bagels, Bacon egg and cheese bagels are not labeled with ingredients or business information o

2023 — 3 inspections

Aug 24, 2023 — Met Inspection Requirements· 10 violations· Met Requirements

Inspector: CYNTHIA CANNIOTO, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen area: observed employee wash soiled tongs and rinse them and tongs placed back into service. Inspector stopped employee and coached to the wash , rinse and sanitize procedures. COS: tongs were retrieved and properly washed , rinsed and sanitized. x

Kitchen area: A pan of cooked sausage patties held at the cook station had an internal temperature of 80 degrees F. COS: sausage had been prepared 1 hour prior sausage was reheated to 165 degrees F and placed into the warming cabinet.Observed a pan of cooked eggs on the prep table not being used to make sandwiches, eggs had an internal temperature of 114- 124 degrees F. COS: Eggs had been prepared 30 minutes prior, eggs were reheated to 165 degrees F and placed in to the warming unit. x Print Date: 8/24/2023 Page 1 of 4 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Written procedures were not available. Guidance document provided via email.

Unable to verify employee responsibility to report health conditions as they apply to food borne illness. Agency document provided to the manager o

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail: observed 2 spray cans of sun screen stored next to candy bars. COS: Sunscreen was relocated to a shelf away from the candy bars. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen area: observed employee wash dishes and then don gloves to prepare breakfast sandwiches. Inspector coached employee to wash hands prior to putting on gloves. COS: employee washed hands and put on a new pair of gloves. x

Good Retail Practice Violations

211 Packaged ice and vended ice not properly labeled according to regulation. 5K-4.023(9)(d) F.A.C.

Vended water/ ice: machine is not labeled with name of business and contact information o

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen area: observed kitchen staff handling open foods without wearing a hair restraint

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Retail Coffee Station: Coffee stirrers are not protected from contamination. Stirrers are not wrapped , placed inside a cup where multiple stirrers are touch when attempting to remove a single stirrer from the cup.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Kitchen area: baking pans are encrusted with heavy grease deposits, carbon build up and food residue.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Retail area: customer use microwave interior has food residue build up on the door and interior walls of the microwave. Retail area : back side of ice chute and the lever used to dispenser the ice has a build up of what appears to be calcium/ lime deposits.

May 9, 2023 — Focused Inspection· Focused Inspection

Inspector: CYNTHIA CANNIOTO, SANITATION AND SAFETY SPECIALIST

Comments: Focused inspection to review ice test results.

No violations or enforcement actions recorded for this inspection.

Apr 12, 2023 — Met Inspection Requirements; Check-back Needed· 22 violations· Met Requirements

Inspector: AMBER RUCKDESCHEL

Comments: Trainee present during inspection. All violations verified by primary inspector. Water analysis dated within the last 90 days is required to be provided to the Inspector within 30 days. This documentation can be sent to the Inspector via email at [email protected] In the even the documentation is not provided via email an Inspector will re-visit the establishment to obtain the documentation in 30 days. An updated employee health policy, employee reporting agreement and guidance for clean up of vomit/diarrhea were provided via email.

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Priority violations were observed, no certified food protection manager available and general food safety activities not followed. o

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Kitchen area: prep cooler: raw bacon was stored above ready to eat cole slaw. COS: Cole slaw was voluntarily discarded by manager. x Print Date: 4/12/2023 Page 1 of 5 14 Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E) Observation: Retail area: interior cabinet and nozzles of the sugar dispenser and the interior cabinet and dispensing nozzles of the cappuccino machine have a build up of old product powder mixes. Fountain drink ice chutes have a build of soda over spray and a mold like substance. COS: ice chutes were removed and cleaned. o

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen area: Pre cooked sausage patties were not cooled to 70 degrees with 2 hours. Sausage was prepared @ 10 AM at 12 noon the internal temperature was 80-110 degrees. Sausage was moved to the freezer to chill down. At 12:30 the internal temperature of the sausage in the middle and bottom of the stack measured 78-98 degrees. COS: manager voluntarily discarded the sausage. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Kitchen : open container of sliced American cheese held more than 24 hours did not have a date mark. COS: open date was determined and a date was applied. Retail area: 1/2&1/2 , whole milk, French vanilla and hazelnut creamer held cold more than 24 hours in bulk milk dispenser did not have a date mark. COS: open date was determined and correct date marking was applied. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Written procedures not available. Agency guidance document provided via email o

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen area: hand washing sink was blocked by bread trays and cleaning equipment. COS: all items were moved and sink was accessible. x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Kitchen area: Hand washing sink did not have soap. COS: Soap was provided at the sink. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Certified food protection manager certification not available. o Print Date: 4/12/2023 Page 2 of 5

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.

Ice testing results with in the last 90 day not available o

213 Records of sampling and analyses of source water and finished product not maintained for a period of at least 2 years or not made available upon request. 5K-4.023(8)(f) F.A.C.

Water analyses records for prior 2 years not available. o

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Kitchen area: precooked sausage patties were placed in stacks inside a tightly covered container while cooling. Sausage patties in the middle and bottom of the stack did not cool properly. o

FE bags ice on site, ice bags offered for retail sale were missing name and address of the FE. COS: Business name and address were applied to the bags of ice. x

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Kitchen area: glue boards are on the shelf with single use items. COS: glue boards were removed and placed on the floor. x

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen area: single use drinking cups are used inside the bulk sugar dispenser resting on in the sugar. o

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Kitchen area: Cases of single use DART brand cups were stored directly on the floor. COS: Manager moved all cases of cups to a cart. x

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Kitchen area: sanitizer test kit was not available. o

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Kitchen area: oven used to cook raw bacon has an accumulation of grease/carbon buildup and food residue. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Mop sink: the backflow device leaks . Kitchen area: 3 compartment sink did not have any sink stoppers. COS: sink stoppers were obtained during the inspection. o

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Exterior: dumpster enclosure has an accumulation of trash and debris. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Exterior: lids are open on the dumpster. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Kitchen area: ceiling and light lenses are soiled .Bag in box (BIB) soda area: floor under the BIB has an accumulation of spilled soda syrup. o

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Mop sink area: wet mops are held in the mop bucket , not hung to dry. o Print Date: 4/12/2023 Page 3 of 5 54 Citation Description: Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110 Observation: Kitchen area: Shelves near ice maker: Employee jackets are on the poles to the shelves. Kitchen area: employee food items are stored in the prep refrigerator unit in contact with retail food items. COS: Employee food items were voluntarily discarded by manager. o INSPECTION: VENDED WATER/VENDED ICE Violation Number Citation Description and Observation COS

Big Papa's BBQ & Catering in Spring Hill: Frequently Asked Questions

How many health inspections has Big Papa's BBQ & Catering in Spring Hill had?: Big Papa's BBQ & Catering in Spring Hill has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Big Papa's BBQ & Catering in Spring Hill ever been shut down?: No, Big Papa's BBQ & Catering in Spring Hill has no emergency closures on record with Florida DBPR.
When was Big Papa's BBQ & Catering in Spring Hill last inspected?: Big Papa's BBQ & Catering in Spring Hill was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 19, 2025. Inspection type: Focused Inspection.
How many inspections has Big Papa's BBQ & Catering in Spring Hill had?: Big Papa's BBQ & Catering in Spring Hill has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Big Papa's BBQ & Catering in Spring Hill find?: Big Papa's BBQ & Catering in Spring Hill was most recently inspected by FDACS on February 19, 2025 (Focused Inspection).
Has Big Papa's BBQ & Catering in Spring Hill had any stop-sale or stop-use orders?: No, Big Papa's BBQ & Catering in Spring Hill has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Big Papa's BBQ & Catering in Spring Hill?: The most frequently cited FDACS violations at Big Papa's BBQ & Catering in Spring Hill are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.
Does Big Papa's BBQ & Catering in Spring Hill have any repeat violations?: Yes, Big Papa's BBQ & Catering in Spring Hill has had the following violations cited on multiple FDACS inspections: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.