SHIVERS BBQ

Name: SHIVERS BBQ
Address: 28001 S DIXIE HWY, HOMESTEAD, FL, 330331308, US
Rating: 51.3

28001 S DIXIE HWY, HOMESTEAD, FL 330331308

License #2324631

🔥 BBQ ℹ️

51.3 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 12 findings · 2 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

SHIVERS BBQ in HOMESTEAD currently holds an InspectFL Health Score of 51.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 78 total violations — 13 critical, 7 major, 58 minor.

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The latest inspection on April 7, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

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Inspector notes

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F record

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*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: Met Inspection Standards
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler at cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[36-22-4] Floor area(s) covered with standing water. Observed by dishwashing area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under shelves at walk in freezer. Also observed under dishwasher machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at cook line.
[33-16-4] Open dumpster lid.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen and dishwashing area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in freezer.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm); at preparation area, employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 50ppm)
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed brisket (51F - Cold Holding) in reach in cooler at cook line, as per employee less than 2 hours. Employee closed lid. Also observed cooked chicken (48F - Cold Holding) at walk in cooler, as per operator delivery was received less than 2 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observe on cut cooked brisket ends at cook line. Employee removed plate during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen.
[36-22-4] Floor area(s) covered with standing water. Observe at walk in cooler.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observe at walk in cooler.
[08B-38-4] Food stored on floor. Observe corn cream container stored on walk in freezer floor, operator stored properly during inspection.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observe throughout kitchen.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observe on cream corn container at walk in cooler, operator removed utensil during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observe raw ribs in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe Sanitizer Bucket (Chlorine 0ppm); employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 50ppm)
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection. also observe raw ribs (78F - Cold Holding) in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe beans (117F - Hot Holding on steam table, as per operator less than 3 hours. Employee reheat beans during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled homemade bbq sauce, operator removed sauce from containers and moved soiled containers to dishwasher area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken not date marked at walk in cooler, as per operator over 24 hours. Operator dated food during inspection.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled walk in coolers and walk in freezer handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vents at kitchen area.
[08B-38-4] Food stored on floor. Observed coleslaw container stored on produce walk in cooler floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed near cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at preparation area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed HWS next to 3 compartment sink.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line also at fryer station.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee at the time of the inspection. Instructed employee correct procedures to wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above cooked chicken inside reach in cooler at cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork (123F - Hot Holding) at steam table, as per employee less than 1 hour. Employee proceeded to reheating food.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +400ppm); Sanitizer Bucket (Chlorine 100ppm)

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in cooked cubes pork container at the cook line. Employee removed during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to restaurant food in reach in cooler near cook line. Employee removed during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items at preparation area. Employee moved during inspection.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching hash browns casserole at steam table. Employee rearranged properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at he cook line.
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in shelve at walk in cooler. Manager moved during inspection.
[21-10-4] Soiled dry wiping cloth in use. Observed at the dishwasher area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw ribs in standing water at 74° F in 3 compartment sink. As per employee less than 2 hours. Employee turned on water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 4 tomatillos cans rusted on shelves next to oven at kitchen area. Manager discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) next to steam table, as per employee less than 1 hour. Employee moved food to walk in cooler. coleslaw (43F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting lards at cook line, also soiled can opener blade.