MISSISSIPPI SWEETS BBQ CO

Name: MISSISSIPPI SWEETS BBQ CO
Address: 9859 LAKE WORTH RD #29, LAKE WORTH, FL, 33467, US
Rating: 84.5

9859 LAKE WORTH RD #29, LAKE WORTH, FL 33467

License #6019371

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

84.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MISSISSIPPI SWEETS BBQ CO in LAKE WORTH currently holds an InspectFL Health Score of 84.5 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 27, 2026. Across those visits, inspectors documented 14 total violations — 9 critical, 1 major, 4 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 27, 2026 shows 2 observation rows: 1 critical, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

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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: Call Back - Admin. complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drink cooler front counter Butter pads 68F cold holding Per operator product stored for approximately 30 minutes and not prepared or portioned today. Operator moved to another cooler
[14-09-4] Cutting board top on table across from grill is damaged with pieces broken. Dont use this

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large plastic bin of cooked pulled chicken (52F - Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large plastic bin of cooked pulled chicken (52F - Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures available for use of time as a public health control to hold time/temperature control for safety for cooked ribs and cooked chicken,provided operator email copy of the is a public health control written procedures to print and fill out.

Community reaction

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Community pulse