BACKYARD BOYS BBQ INC

Name: BACKYARD BOYS BBQ INC
Address: 1840 S RIDGEWOOD AVE, SOUTH DAYTONA, FL, 32119, US
Rating: 78

1840 S RIDGEWOOD AVE, SOUTH DAYTONA, FL 32119

License #7407076

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

78 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BACKYARD BOYS BBQ INC in SOUTH DAYTONA currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, DBPR recorded 35 total findings; InspectFL has detailed violation rows for 33 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 January 15, 2026 shows 14 observation rows: 4 critical, 4 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[14-11-5] Equipment in poor repair. Cracked plastic lids on containers in walk in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Back slicer
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Large pot stored on the floor
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Prep area
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Kim
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above smoker
[16-46-4] Old labels stuck to food containers after cleaning. Items in reach in cooler dated with old labels
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups, brisket, other items dated with frozen day in coolers
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 100 ppm cl
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood and filters - walk in cooler entrance curtains
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta salad 44-45F cooling overnight in walk in cooler in stacked plastic container
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 50F at the salad bar. In a bowl on top of cold holding area less than an hour and half
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup in garlic powder

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled chicken from previous day dated the 7th
[14-11-5] Equipment in poor repair. Lids to dry goods cracked and repaired with duct tape
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front wait station 0 ppm cl corrected to 100 ppm cl
[33-19-4] Garbage on the ground and/or pad around dumpster.
[36-73-4] Floor soiled/has accumulation of debris. Grease in the fryer area Debris under smoker and adjacent cooking equipment Walk in cooler under shelving
[29-11-4] Water leaking from pipe and/or faucet/handle. Cookline faucet leaking, handles difficult to turn
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters -walk in cooler door
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler overnight: chicken 44f, brisket 46F, Cole slaw 45F, beef 45F, chicken 45F, soup 45F, pork 45F Operator opened freezer door and called for service Salad bar deviled egg and bread pudding 52F on the salad bar for less than an hour
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over can, walk in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Smoker
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Outdoor mop sink, couple inches of standing water with tadpoles
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler pasta salad 48F in the middle to 46F on the outside

Community reaction

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