OFF THA BONE BBQ LLC

Name: OFF THA BONE BBQ LLC
Address: 1516 NORTH TAMARIND AVE, WEST PALM BEACH, FL, 33401, US

1516 NORTH TAMARIND AVE, WEST PALM BEACH, FL 33401

License #6021774

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

B 86/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

2 points from a C grade

How is this calculated? →

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[08B-38-4] Food stored on floor- potatoes on the floor in walk-in cooler; stored properly **Corrected On-Site**
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in walk-in cooler; stored properly **Corrected On-Site** **Repeat Violation**

Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish storage rack has heavy accumulation of grease and dust. **Repeat Violation** **Warning**
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing pork in sink with no running water. **Corrected On-Site** **Warning**
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25. Operator renewed license during course of inspection. **Corrected On-Site** **Warning**
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over French fries opened from commercial packaging at chest freezer. Raw shell eggs over cooked pasta at walk in cooler. Operator stored products properly. **Corrected On-Site** **Warning**
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (80F - Hot Holding) Observed in pan on counter in kitchen. Per operator, out of temperature in excess of four hours. See stop sale. **Warning**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw chicken (45F - Cold Holding) rechecked 44F. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down product. **Warning**
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk-in cooler: corned beef hash (57F - cooling) at 3:10 cooling since 10am. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Warning**
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk-in cooler: corned beef hash (57F - cooling) at 3:10 cooling since 10am. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Warning**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (80F - Hot Holding) Observed in pan on counter in kitchen. Per operator, out of temperature in excess of four hours. See stop sale. Mac and cheese (126F - Hot Holding) ; collard greens (100F - Hot Holding) ; smoked chicken (87F - Hot Holding); smoked ribs (107F - Hot Holding); Pork (87F - Hot Holding) Observed at steam table. Per operator, products out of temperature 2-3 hours. Operator reheated all products via microwave to 165+F. **Warning**
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: shrimp and grits (47F - Cooling) at 3:17; cooling since 11am - 46F at 4:04 ; cooked pasta (48F - Cooling) at 3:20 cooling since 11:00 - 48F at 4:04 ; cooked Pork (46F - Cooling) at 3:20; cooling since 11:30 - 45F at 4:05; potato salad (47F - Cooling) at 3:20; cooling since 11:30 - 46F at 4:08 All products observed in covered containers. At current rate of cooling products will not reach 41F within 6 hours. Advised operator to place products in reach in freezer. **Warning**
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on drying rack with heavy accumulation of black mold like substance. **Warning**