SHORTY'S BAR-B-QUE

Name: SHORTY'S BAR-B-QUE
Address: 9200 S DIXIE HWY, MIAMI, FL, 331562930, US
Rating: 0

9200 S DIXIE HWY, MIAMI, FL 331562930

License #2312526

🔥 BBQ ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 26 findings · 2 critical

Complaint Full (follow-up)

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Quick take

SHORTY'S BAR-B-QUE in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 272 total violations — 31 critical, 44 major, 197 minor.

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The latest inspection on September 16, 2026 shows 26 observation rows: 2 critical, 4 major, and 20 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

272

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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

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[08B-12-5] Stored food not covered. Observed in walk in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior soiled.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraint engaged in food prep.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed less than 50 ppm at triple sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand sign at sink in kitchen.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen and smoker room. Observed in walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled equipment handles.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed in back of kitchen on rack.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at back kitchen handsink; paper towels unable to dispense.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in restroom.
[14-38-4] Food storage container/container lid cracked or broken. Observed above prep sink in back; cracked containers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves in walk in and reach in.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler. Observed in reach in cooler; soiled shelves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food shelves in dry storage.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on shelves where dry goods are stored .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers. Observed exterior of equipment heavily soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in at front counter where coleslaw is stored.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handsink with container inside at waiter station.
[33-16-4] Open dumpster lid. Observed open lid at time of inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in smoker room and walk in cooler.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at prep sink in back.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to ice machine.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in mini cooler is storage area: cheese slices (67F - Cold Holding). As per cook, more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in mini cooler is storage area: cheese slices (67F - Cold Holding). As per cook, more than 4 hours. Observed at front counter: Cole slaw (70F - Cold Holding). Operator placed product in ice to rapid chill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler. Observed in reach in cooler; soiled shelves.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at dish machine rubbing sweat off face and continue handling clean utensils.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer across cook line: ribs (112F - Hot Holding); steak (122F - Hot Holding). As per operator, less than 2 hours. Ribs were thrown out and steaks were reheated to 165F. Observed on cook line: chicken (97F - Hot Holding); wings (89F - Hot Holding). Operator threw into oven to be reheated, less than 4 hours on line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers. Observed exterior of equipment heavily soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves in walk in and reach in.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on phone at warewash area, then continue work with no handwash.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at prep sink.
[14-38-4] Food storage container/container lid cracked or broken. Observed above prep sink in back; cracked containers.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on shelves where dry goods are stored .
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at prep sink in back.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in mens restroom; no paper towels and device not working. Observed no paper towels at handsink in kitchen or at waiter station.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no CFM present at time of inspection; more than 4 employees on site.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to ice machine.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in smoker room and walk in cooler.
[32-07-5] Bathroom facility not clean. Observed urinal in mens restroom with urine stains and hair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of dish machine.
[08B-38-4] Food stored on floor. Observed soda syrup on floor in back of kitchen. Observed oil on floor of cook line next to chest freezer.
[08B-12-5] Stored food not covered. Observed in walk in cooler.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee cup on rack in walk in cooler. Observed water bottle in chest freezer.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraint engaged in food prep.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed small reach in cooler in storage area with ambient temp of 67F, the following food stored inside for more than 4 hours: cheese slices (67F - Cold Holding).
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food shelves in dry storage.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled equipment handles.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed in back of kitchen on rack.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in at front counter where coleslaw is stored.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handsink with container inside at waiter station.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at back kitchen handsink; paper towels unable to dispense.
[33-16-4] Open dumpster lid. Observed open lid at time of inspection.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in restroom.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen and smoker room. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior soiled.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed less than 50 ppm at triple sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand sign at sink in kitchen.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead flies on sticky tape in office.

Disposition: Met Inspection Standards
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink across cook line. Operator replaced during inspection.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no thermometer.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[05-12-5] Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. Observed no thermometer.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed 12/2024.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sink at winter station used as dump sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave and oven doors soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
[36-22-4] Floor area(s) covered with standing water. Observed in damaged floor areas. Observed in both walk in coolers.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in disrepair in parts of kitchen and in smoker room.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed trash buildup behind dumpsters.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed against wall and prep sink outside of smoker room. Operator removed knives.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment heavily soiled.
[33-16-4] Open dumpster lid. Observed lid open at time of inspection.
[33-30-4] Unnecessary items stored in garbage enclosure. Observed broken furniture in refuse area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in parts of kitchen and in smoker room.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside both walk in coolers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub face and continue with their tasks. Inspector and manager spoke to employee on proper handwashing techniques and employee washed hands.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at prep sink outside of smoker room.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands during inspection. Inspector spoke to employee about removing gloves before handwashing. Employee removed gloves, and properly washed hands.
[41-10-4] Toxic substance/chemical improperly stored. Observed bleach on same shelf with to go items. Operator removed during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish racks soiled throughout kitchen.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed odor handles of microwave and other equipment soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throw out establishment.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in coolers and in prep area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor in walk in freezer in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets and exterior of multiple coolers soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen and walk in cooler and freezer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in coolers and walk in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed in walk in cooler inside kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and dish racks.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed under Oreo tables where food is stored.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed flat top used for cooking with no hood system; across steam table.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed odor handles of microwave and other equipment soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throw out establishment.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line with earbud on. Observed multiple employees with watches.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restaurant engaged in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door and windows in prep area.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in coolers and in prep area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor in walk in freezer in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets and exterior of multiple coolers soiled.
[33-16-4] Open dumpster lid. Observed an open lid at time of inspection.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen and walk in cooler and freezer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in coolers and walk in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed in walk in cooler inside kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line: coleslaw (54F - Cold Holding). As per operator, less than 4 hours. Employees began to grab ice to put on slaw. Observed under corn steamer at front counter: coleslaw (54F - Cold Holding). As per operator, less than 4 hours. Employees began ran to get ice to put on slaw.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and dish racks.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed under Oreo tables where food is stored.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed flat top used for cooking with no hood system; across steam table.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and dish racks.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink at waiter station. Observed no soap at hand sink in mens restroom.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed under Oreo tables where food is stored.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed odor handles of microwave and other equipment soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throw out establishment.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle and multiple cups in kitchen area above prep tables.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table in kitchen area. Manager removed during inspection.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line with earbud on. Observed multiple employees with watches.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restaurant engaged in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door and windows in prep area.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in coolers and in prep area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor in walk in freezer in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed outside of smoking room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets and exterior of multiple coolers soiled.
[33-16-4] Open dumpster lid. Observed an open lid at time of inspection.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 drinks inside chest freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink in kitchen, standing water. Operator plunged during inspection and water cleared from hand sink.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen and walk in cooler and freezer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in coolers and walk in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed in walk in cooler inside kitchen area.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside of establishment and enter kitchen with no handwashing. Inspector went over handwashing techniques with operator during inspection.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pull up pants with gloved hands and no handwashing. Inspector went over handwashing with operator during inspection.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at prep sink next to ovens.
[35A-02-7] Live, small flying insects found. Observed 3 live flies in kitchen area above prep sink outside of smoker room.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line: coleslaw (54F - Cold Holding). As per operator, less than 4 hours. Employees began to grab ice to put on slaw. Observed under corn steamer at front counter: coleslaw (54F - Cold Holding). As per operator, less than 4 hours. Employees began ran to get ice to put on slaw.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Observed gasoline tank stored on dry food rack in kitchen area; next to and above soda syrup dispenser. Operator removed.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed flat top used for cooking with no hood system; across steam table.

Disposition: Met Inspection Standards
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in. Multiple coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in and reach in coolers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout establishment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in coolers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed in walk in coolers, leaking air vent.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed under equipment in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife holder in smoke room.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink outside of walk in.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink outside of walk in.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed under prep tables.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door next to ice bin.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed hand sink outside of walk in. As per operator; waiting on plumber.
[36-22-4] Floor area(s) covered with standing water. Observed in multiple walk in coolers. Observed in kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple chest freezers.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensils stored against soiled wall next to stove.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave door handles soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler across flat top with ambient temp of 60F. The following tcs foods stored inside: hot dogs (56F - Cold Holding); burgers (50F - Cold Holding); cooked chicken (53F - Cold Holding); raw steak (56F); cheese slices (58F - Cold Holding). As per operator, less than 1 hour prior to service.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed mini flat top used for cooking across steam table.

Disposition: Warning Issued
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed water bottle and soda stored in ice machine in back of house used for customers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave door handles soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler across flat top with ambient temp of 60F. The following tcs foods stored inside: hot dogs (56F - Cold Holding); burgers (50F - Cold Holding); cooked chicken (53F - Cold Holding); raw steak (56F); cheese slices (58F - Cold Holding). As per operator, less than 1 hour prior to service.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on top of dish machine. Observed drinks on counter where bbq sauce is stored at waiter station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table next to steam table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee prepping to go orders with no hair restraint.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door next to ice bin.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed hand sink outside of walk in. As per operator; waiting on plumber.
[36-22-4] Floor area(s) covered with standing water. Observed in multiple walk in coolers. Observed in kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple chest freezers.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice paddle on top of ice machine in back; soiled top.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensils stored against soiled wall next to stove.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in. Multiple coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in and reach in coolers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout establishment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in coolers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed in walk in coolers, leaking air vent.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed under equipment in kitchen.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2 rusted cans outside of walk in cooler; unidentifiable. As per operator, cans are not used for food service, just to open doors.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed water bottle and soda stored in ice machine in back of house used for customers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler across flat top with ambient temp of 60F. The following tcs foods stored inside: hot dogs (56F - Cold Holding); burgers (50F - Cold Holding); cooked chicken (53F - Cold Holding); raw steak (56F); cheese slices (58F - Cold Holding). As per operator; items less than 1 hour inside cooler. All items were removed from cooler and placed in walk in for rapid chill.
[41-10-4] Toxic substance/chemical improperly stored. observed pesticide container on prep table outside of walk in cooler. Observed degreaser stored on prep table outside of walk in. Operator moved to secluded area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife holder in smoke room.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink across cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink outside of walk in.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink outside of walk in.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed under prep tables.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed mini flat top used for cooking across steam table.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink inside reach in cooler with coleslaw at front counter. Operator removed drink.
[14-11-5] Equipment in poor repair. Observed gaskets torn and handle broken at reach in cooler in front of grill
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor under ice machine, inside walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. Observed floor inside walk in cooler heavily soiled with old food debris.
[08B-38-4] Food stored on floor. Observed buckets of mayo stored on floor inside walk in cooler. Operator picked up buckets
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between wall and prep table at prep table near smokers. Operator removed knives.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of fryers heavily soiled, hood filters above fryers soiled, all reach in cooler gaskets soiled
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in floor drain under ice machine
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In smoker room
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted
[22-16-4] Walk-in cooler/reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled near steam table. Observed walk in cooler shelves heavily soiled with old food debris
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall heavily soiled behind convection oven, in stove stop area, behind fryers
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temp dish machine 144F. Operator set up three compartment sink (Chlorine 100ppm).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder heavily soiled in smoker room
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine for triple sink or temperature measuring device for dish machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen area. Operator placed paper towels.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan cover at walk in cooler soiled. And at smoker area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed the hot box gasket torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water at walk in cooler.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between the walls and preparation tables. Operator removed the knives.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At walk in freezer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at preparation area.
[08B-12-5] Stored food not covered. Observed cooked pork not covered at walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw ribs thawed at smoker area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At smoker area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from refrigeration system at walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburger (48 F - Cold Holding); sausages (48 F - Cold Holding) at reach in cooler located in front of grill. As per manager for less than three hours. Manager moved the products to the walk in cooler for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ribs (88F - Hot Holding) at hot box located in front of the grill. As per operator for less than two hours. Operator moved the cooked ribs to the oven to reheat.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee washed a tongs in the hand wash sink preparation area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Food employees reporting agreement was provided.