🪰526,489 violations tracked across 67 Florida counties

DUBZ BBQ

4391 AIDEN LANE SUITE 4391, NORTH PORT, FL 34287

License #6805885

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

Mixed Health Record

How is this score calculated? →
Quick take

DUBZ BBQ in NORTH PORT currently holds an InspectFL Health Score of 79 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 26 total violations — 7 critical, 2 major, 17 minor.

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

Use this as context before you scroll through every inspection.
Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on March 20, 2026 shows 17 observation rows: 6 critical, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
26
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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [29-49-6] Standing water in bottom of reach-in- keg cooler behind the bar.
  • [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.
  • [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.
  • [10-08-5] Ice scoop handle in contact with ice inside the ice bin at the soda machine. The scoop was properly stored.
  • [21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Observed the handwashing sink behind the bar used as a dump sink.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked beef brisket in the walk in cooler. The operator discarded the salmon was discarded due to a separate violation.
  • [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.
  • [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.
  • [24-08-4] Equipment and utensils not properly air-dried - wet nesting after being removed from the dishmachine.
  • [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.
  • [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit in the reach in cooler at the server expo line.
  • [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.
  • [14-31-5] Nonfood-grade bags used in direct contact with raw meats in the walk in cooler.
  • [14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoops for multiple foods in the kitchen.
  • [14-36-5] Interior of reach in cooler door in disrepair/has exposed insulation on the server expo line.
  • [08B-12-5] Stored food not covered. Observed multiple foods not covered in the walk in cooler.
Community reaction

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.

Community pulse

Would you eat here?

DUBZ BBQ has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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