SHORTYS BAR B Q

Name: SHORTYS BAR B Q
Address: 11575 SW 40 ST, MIAMI, FL, 33165, US
Rating: 0

11575 SW 40 ST, MIAMI, FL 33165

License #2325048

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 29, 2026 · 24 findings · 5 critical

Complaint Full

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Quick take

SHORTYS BAR B Q 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 June 29, 2026. Across those visits, inspectors documented 184 total violations — 32 critical, 33 major, 119 minor.

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The latest inspection on June 29, 2026 shows 24 observation rows: 5 critical, 4 major, and 15 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

184

Coverage note

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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
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl used as a scoop inside bin of cole slaw in walk in cooler. Operator discarded.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled. Observed ceiling tiles near back smoker area soiled.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed cook line employee with no beard restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed water accumulation on rim of aluminum containers.
[14-11-5] Equipment in poor repair. Observed reach in freezer next to main cook line with torn gaskets.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor near ware wash area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with food debris near back prep area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed cracked tiles throughout kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed walk in cooler shelves soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler near cook line heavily soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in coolers near main cook line with rusted shelves.
[08B-12-5] Stored food not covered. Observed bin of cole slaw inside walk in cooler with no cover. Operator removed.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in freezer shelves with rust accumulation.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls near ware wash area soiled. Observed wall behind cook lines soiled.
[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 cook line employee touch face with gloves on and immediately grab clean utensils without proper hand washing.
[35A-02-7] Live, small flying insects found. Observed one fly in the area near back exit door. Operator eliminated and discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (45F - Cold Holding) inside walk in cooler. As per operator, wings were made about two hours ago. Operator placed in ice bath for rapid cooling.
[41-10-4] Toxic substance/chemical improperly stored. Observed clear spray bottle contains cleaning solution stored next to bin of seasonings near back prep table. Operator removed.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker for hose connection installed under three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade on prep table soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in kitchen area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust accumulation on shelf used to stored food contact equipment.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing cleaning solution with no label on top of prep table.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed cook line equipment with heavy grease on sides.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[14-11-5] Equipment in poor repair. Observed gasket in disrepair at RIC at cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles missing throughout kitchen area. Observed at WIF floor in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside WIF and RIF.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven and smoker soiled.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed RIF at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. Observed hoods soiled at cook line. Observed on top of smoker heavy buildup of old food debris.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelf above steam table with heavy food debris.
[08B-12-5] Stored food not covered. Pitcher with drinking water stored in a freezer under a lid with exposed insulation.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Observed wall in dishwasher area soiled.
[49-01-4] Flammables stored/debris present in meter room. For reporting purposes only. Gasoline powered pressure washer stored inside electrical room.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over Cole slaw inside WIC.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical bottle on top of prep table.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dishwasher area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed knives stored soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed old food residue at front counter.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed several spray bottles not labeled.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl no handle inside Cole slaw and red beans inside WIC.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed cook line equipment with heavy grease on sides.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled throughout kitchen.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed cooking pots stored on floor at ware washing area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Inside reach in cooler.
[14-11-5] Equipment in poor repair. Observed gasket in disrepair at RIC at cook line.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen. Observed inside WIF. Observed under smokers.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles missing throughout kitchen area. Observed at WIF floor in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside WIF and RIF.
[10-08-5] Ice scoop handle in contact with ice.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven and smoker soiled.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed RIF at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. Observed hoods soiled at cook line. Observed on top of smoker heavy buildup of old food debris.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelf above steam table with heavy food debris.
[08B-12-5] Stored food not covered. Pitcher with drinking water stored in a freezer under a lid with exposed insulation.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork ribs thawing at room temperature.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Observed wall in dishwasher area soiled.
[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.
[49-01-4] Flammables stored/debris present in meter room. For reporting purposes only. Gasoline powered pressure washer stored inside electrical room.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[35A-02-7] Live, small flying insects found. Observed approximately 4 to 5 flies on the air and some landing on the wall at the dishwasher area .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over Cole slaw inside WIC.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (84F - Cold Holding); Cole slaw (57F - Cold Holding) on top of preparation table.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Smoker room : ; cooked wings (79F - Hot Holding); cooked brisket (121F - Hot Holding); cooked brisket (82F - Hot Holding). Observed next to steam table at cook line : ; ribs (81F - Hot Holding); cooked chicken wings (114F - Hot Holding); baked potatoes (116F - Hot Holding). Observed Hot box cabinets: ; ribs (86F - Hot Holding).
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical bottle on top of prep table.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dishwasher area.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of hot holding minimum temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed knives stored soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed old food residue at front counter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, pork, ribs without date marked, as per cook for more than 24 hours prior.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed several spray bottles not labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 75F running for 3 minutes by front counter.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of baked beans. Operator removed cup.
[36-36-4] Ceiling tile missing. Observed missing ceiling tile leading to walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty in kitchen area.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket broken at cook line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor in kitchen area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tile missing near fryer on cook line and floor drain near kitchen entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler on cook line. Observed heavy grease buildup in between fryers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. At wait station.
[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/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb underneath triple sink with hose attached, no vacuum breaker.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink across from walk in cooler.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control without written procedures. Provided operator with form via email.

Disposition: Warning Issued
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with mold like substance at ware washing area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor at back storage room.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed food employee portioning shredded pork not wearing hair restraint.
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food debris.
[36-24-5] Hole in or other damage to wall. Observed hole in wall leading to roof top entrance at dry storage room.
[14-69-4] Ice buildup in reach-in freezer located in front of cook line.
[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. Observed cook touch personal phone and then began preparing food, no hand wash.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (82F-100F Hot Holding); macaroni and cheese (68F - Hot Holding) as per employee, products placed at steam table less than 1 hour prior. Employee began reheating products.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand sink across from walk in cooler. Employee replenished paper towels.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Louis, Maria and Danay employed more than 60 days, no proof of employee training.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cooks preparing food not wearing hair restraints.
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food debris underneath shelves.
[36-11-4] Floors not maintained smooth and durable. Observed floor at walk in freezer not smooth.
[36-24-5] Hole in or other damage to wall. Observed hole in wall near rooftop entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled at dish area. Observed exterior of fryers heavily soiled with old food debris.
[24-06-4] Observed clean tongs stored on dirty shelf. Manager removed tongs and took to dish area.
[35B-03-4] Outer openings not protected with self-closing doors. Observed back exit doors at kitchen open during inspection.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at dish area soiled with mold like substance.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked corn bread and then placed on customer plate. Manager voluntarily discarded corn bread. Manager coached employee on bare hand contact with ready to eat food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed smoker racks soiled with old food debris.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 140F).
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling vents throughout kitchen and in smoker area.
[24-06-4] Clean utensils or equipment stored on soiled smoker.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverages inside reach in freezer across from cook line and inside walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees preparing food without any hair and beard restraint.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors inside walk in cooler and walk in freezer soiled with old food debris. Observed floor soiled with oil at dry storage area.
[36-11-4] Floors not maintained smooth and durable. Observed floor inside walk in freezer not smooth. Also observed floor tiles cracked throughout kitchen.
[08B-38-4] Food stored on floor. Observed plastic containers of cooking oil stored on floor at dry storage area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at mini fridge and reach in freezer in kitchen area.
[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 touching beans inside container at walk in cooler. Manager removed scoop.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside of mini fridge
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of smoker soiled with old food debris.
[22-08-4] Observed Interior of oven has accumulation of black substance/grease/food debris.
[35B-03-4] Outer openings not protected with self-closing doors. Observed back exit door open during inspection.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked ribs (92F - Cooling) at hot box in kitchen, as per manager cooling for more than 2 hours. Manager took ribs to reheat to 165F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger meat stored over sliced cheese inside of mini fridge.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed coleslaw (53F - Cooling) at walk in cooler as per manager product was prepared more than 4 hours prior. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pulled pork (45F - Cold Holding) inside of walk in cooler, as per manager since previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mini fridge: raw chicken (49F - Cold Holding); cooked beef patty (53F - Cold Holding) in kitchen area. Observed pulled pork (45F - Cold Holding) inside of walk in cooler, as per manager since previous day.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed chicken wings and sliced brisket missing time mark at steam table.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed coleslaw (53F - Cooling) at walk in cooler as per manager product was prepared more than 4 hours prior.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Mac and cheese (120F - Hot Holding), as per manager for 3 hours - manager took product to reheat. And sauce with beef (109F - Hot Holding)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hose next to walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris. Observed interior of ice machine soiled at warehouse washing area.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachine temperature at 160F.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for cooked beef, cooked pork and cooked chicken. Provided written procedures via email to manager.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked beef and cooked pork not date marked. As per manager, items were prepared on previous days.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.