DUBZ BBQ
4391 AIDEN LANE SUITE 4391, NORTH PORT, FL 34287
License #6805885
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Mixed Health Record
How is this score calculated? →DUBZ BBQ in NORTH PORT currently holds an InspectFL Health Score of 71.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 2 major, 13 minor.
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.
What stands out in this inspection history
The latest inspection on March 20, 2026 included 5 critical violations, 1 major, and 7 minor.
What’s powering this page
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.
- •Imported DBPR observations appear directly inside inspection entries when available.
- •When note coverage is missing, the official violation record still stays visible.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Inspection Completed - No Further Action
- [06-09-1] Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon.
- [21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
- [51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed a total number of 39 units approved on the existing license. Observed a proviso on remodel plans stating a seating increase cannot be made without a completed evaluation form. The operator was emailed a seating change form.
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker for the hose connected to the splitter at the mop sink.
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit in the reach in cooler at the server expo line.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (51F - Cold Holding) in the upper portion of the reach in cooler on the server expo line. The operator stated the sour cream had been held for approximately 2 hours. The operator stored the sour cream in the lower portion of the cold unit.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon.
- [10-08-5] Ice scoop handle in contact with ice inside the ice bin at the soda machine. The scoop was properly stored.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting after being removed from the dishmachine.
- [08B-12-5] Stored food not covered. Observed multiple foods not covered in the walk in cooler.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed the handwashing sink behind the bar used as a dump sink.
- [14-31-5] Nonfood-grade bags used in direct contact with raw meats in the walk in cooler.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
DUBZ BBQ has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
One vote per device. Results update after you vote.
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If you're deciding where to eat next, compare this page with similar spots nearby instead of relying on one score in isolation.
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Use these as a same-category comparison set so you can judge this score against nearby alternatives, not in isolation.
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