WOODY'S BAR B Q

Name: WOODY'S BAR B Q
Address: 1482 S SIXTH STREET, MACCLENNY, FL, 32063, US
Rating: 14.6

1482 S SIXTH STREET, MACCLENNY, FL 32063

License #1200157

🍺 Bar/Pub ℹ️

14.6 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 30 findings · 9 critical

Routine - Food

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Quick take

WOODY'S BAR B Q in MACCLENNY currently holds an InspectFL Health Score of 14.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 99 total violations — 20 critical, 15 major, 64 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 1, 2026

The latest inspection on September 14, 2026 shows 30 observation rows: 9 critical, 5 major, and 16 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

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WOODY'S BAR B Q has a rough inspection history. Would you risk it?

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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At meat cutting station, scrap meat (78F - Hot Holding). Operator stated item out for one hour. Operator voluntarily discarded.
[14-01-5] Bowl or other container with no handle used to dispense food. In prep area metal pan used as a scoop in bulk breading. At wait station in bottom of salad reach in cooler plastic soufflé cup used as scoop in corn. Operator removed both items.
[14-11-5] Equipment in poor repair. Observed one black rolling cart top shelf cracked. Multiple reach in cooler/ freezer gaskets torn.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line hood filters over grill have grease buildup. At bar exterior of glass door reach in freezer has black/green mold like substance.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler bag of unwashed onions stored over case of ready to eat corn. Operator moved onions.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area both ice machine bins have black/green mold like substance.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator made new sanitizer sink, tested 200 ppm.
[33-16-4] Open dumpster lid. One lid open on dumpster.
[35A-02-8] Live, small flying insects found. Observed a total of three flying insects. One at end of cook line. Two at dish area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors throughout kitchen not sealed,
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At wait station hand wash sink missing sign. Operator posted sign.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On cart at end of cook line, ribs (74F - Cooling). Operator stated item has been cooling for 2.25 hours.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at end of cook line near drive through area, corn (59F - Cold Holding). Operator stated item in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line near drive through area, corn (59F - Cold Holding). Operator stated item in cooler overnight.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In stand up reach in cooler at cook line, unopened employee drinks on top shelf. Operator removed drinks.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In dish area no lid on employee drink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line interior of unused reach in cooler drawers, interior has build up.
[36-73-4] Floors/walls and/or ceilings soiled/has accumulation of debris. At cook line floor under cooking equipment soiled with grease and debris. In walk in cooler walls and fans covers soiled with dust and food residue.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On cart at end of cook line, ribs (74F - Cooling). Operator stated item has been cooling for 2.25 hours. Ribs in deep pan with liquid covered wit( two layers of aluminum foil and lid.
[29-49-6] Standing water in bottom of reach-in-cooler. At bar standing water in bottom of glass reach in cooler.
[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, sweet potatoes (47,48,47,44F - Cooling). Operator stated potatoes in cooler overnight. Potatoes wrapped in foil and stacked on top of each other.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, sweet potatoes (47,48,47,44F - Cooling). Operator stated potatoes in cooler overnight. Potatoes wrapped in foil and stacked on top of each other. On cart at end of cook line, ribs (74F - Cooling). Operator stated item has been cooling for 2.25 hours. Ribs in deep pan with liquid covered wit( two layers of aluminum foil and lid.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Dish area metal pans stacked before air drying.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee placed dirty dishes at dish area, removed prepackaged sauce from reach in cooler without washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At bar soda gun has build up of syrup in nozzle.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. At outside mop sink area, mop stored in mop bucket and bottom of sink. Operator inverted mops.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At cook line slide top reach in freezer ice and food debris build up at gasket. In walk in freezer ice build up on floor. In walk in cooler at bar, ice build up cooling unit.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at the end of the cook line, hot water turned off. Operator stated sink has link, she turned hot water off. Operator turned on hot water.
[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. Two employee certificates expired 06/2026. Operator had one employee complete training during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at dish area has metal scrub pad in sink. Operator removed.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and bag on prep table by smoker. Employee jacket on speed rack of canned goods. Operator relocated all personal items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of prep area, clean metal containers stacked while wet.
[14-11-5] Equipment in poor repair. Standup reach in freezer on cook line, door gasket torn. Walk in cooler cooling unit in poor repair, blows ice chips through fan guard and rattling from ceiling mount.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Ceiling through prep area with dust build up on fan, vents and tiles. Standing water on floor of warewashing area, prep area and in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burned debris on hood filters with over char grill. Food debris build up I sliding tracks of glass top reach in freezer on cook line.
[33-16-4] Open dumpster lid. Right dumpster lid open. Employee closed,
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Two reach in coolers on cook linennot in use with old food debris build up interior.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at base of flip top salad reach in cooler.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm, empty solution bucket at time of inspection, operator discovered issue with hose when replacing bucket. Three compartment sink set up.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standup reach in freezer on cook line, raw frozen shrimp in open container of metal container of sweet potato fries. Operator relocated the shrimp.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on not in use flip top reach in cooler with food residue staining. Bar area soda gun with syrup build up in nozzle. Fan guard of walk in cooler with debris build up. Mold like substance staining interior bulk ice bins.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the cook line drawer reach in cooler, seven packages of vacuum packaged salmon fully thawed and sealed in packaging. Operator removed to discard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In prep area, clean metal containers stacked while wet and in warewashing area clean plastic containers stacked while wet.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Multiple locations through kitchen with standing water on the ground. Walls of dish area soiled, mold like substance. Ceiling over smoke area stained and debris, dust around ceiling vents in prep area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice along sides of sliding door reach in freezer on cook line and build up of ice on ground of walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards soiled, dust.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in standup reach in cooler on the cook line. Operator relocated.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mops outside back door with mop head in mop bucket.
[35A-02-7] Live, small flying insects found. Observed 2 live flies in the dish washing area, one on spray hose for sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line drawer reach in cooler, seven packages of vacuum packaged salmon fully thawed and sealed in packaging. Operator removed to discard. In the flip top reach in cooler closest the drive though on the cook line, bagged cheese (49F - Cold Holding); sliced cheese (51F - Cold Holding); cut lettuce (49F - Cold Holding) ambient air at 45F. Per employee lid occasionally gets stuck open.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler closest the drive though on the cook line, bagged cheese (49F - Cold Holding); sliced cheese (51F - Cold Holding); cut lettuce (49F - Cold Holding) ambient air at 45F. Per employee lid occasionally gets stuck open.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler of cook line closest the drive though has build up of food residue staining. Bulk ice bin with mold like substance on top portion of bin. Can opener in prep area with debris on the blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on waitstaff side of cook line used as dump sink as evident by ice in the sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on waitstaff side of cook line with hot water turned off. Operator states waiting on repair to fix drip, operator turned hot water back on.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In the au jus and queso in the steam table plastic portion cups used as a scoop. Operator removed cup from queso.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent food staining and dust build up in kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of ware washing area, clean containers stacked while wet.
[08B-38-4] Food stored on floor. Jugs of fryer oil stored on the floor by smoker.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Prep cook line hood system missing the filters.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop on cook line in standing water of 78F.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in mens restroom. Operator posted a sign.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil on shelf opposite the grill.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef thawing in pre sink in standing water. Operator ran cold running water.
[01B-01-4] Dented/rusted cans present. See stop sale. On can rack, three cans of rusted out ketchup. Operator discarded.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, open package of raw chicken over raw catfish. Operator switched the storage levels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line for flip top cooler has build up of food residue staining. Sliding door reach in cooler under grill has build up of debris along the sliding doors.
[41-17-4] Spray bottle containing toxic substance not labeled. On the back side of the dish machine chemical spray bottle of bleach not labeled.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of mold like substance in the large bulk ice bin beginning to drip. Operator had employee clean the top of the ice bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic soufflé cup used as a scoop in waitstation salad cooler. Operator removed the portion cup.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Build up of food residue on cook line drawer reach in cooler handles. Operator wiped the door handles.
[50-09-4] Current Hotel and Restaurant license not displayed. License currently displayed at the bar area expired 06/01/2024. Operator posted current license.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at the end of the cook line closest to the smoker. Operator relocated the beverage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf of the prep area and over the three compartment sink, clean containers stacked while wet.
[14-11-5] Equipment in poor repair. Standup reach in freezer on the cook line with a torn/separating door gasket.
[36-73-4] Floors, walls, ceiling soiled/has accumulation of debris. Accumulation of standing water on the floor by the fryers. Build up of dust on ceiling vents. Food vapor staining on ceiling. Unsealed concrete floors through kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding top reach in freezer door tracks have build up of food debris. Underside of the waitstation soda dispenser for Hi-C has mold like substance behind the nozzle.
[33-16-4] Open dumpster lid. Dumpster lid open.
[08B-12-5] Stored food not covered. In the walk in cooler multiple uncovered containers of prepared food. Operator covered all items.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at kitchen door to dining room over 500ppm, operator removed some sanitizer and added water to 200ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on not in use reach in cooler closest the fryer has build up of food residue staining. Food debris on prep table can opener. Operator removed the can opener to be cleaned.
[41-17-4] Spray bottle containing toxic substance not labeled. On the chemical shelf by the dish area hand wash sink, bleach and fabuloso spray bottles with no labels. Operator labeled the chemical spray bottles.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bins have mold like substance build up.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in cheese container in reach in cooler. Operator removed the portion cup.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler opposite grill and fryers has soiled residue on the door handles.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the cook line reach in cooler 4 packages of fully thawed sealed salmon. Operator had employee discard.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on waitstation flip top reach in cooler. Employee relocated the beverage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stacked while wet on the shelves of the dish area.
[14-11-5] Equipment in poor repair. Stand up reach in freezer has a torn cooler door gasket.
[36-22-4] Floor area(s) covered with standing water. Standing water on the floor of the dish area.
[36-12-4] Floors not constructed to be easily cleanable. Floors through kitchen unsealed concrete.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored under cutting board by the cook line smoker.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and cook line cooler has build up food debris in the door gaskets. Hood filters over the cook line have build up of grease. Sliding top reach in freezer has build up of debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in the flip top reach in cooler on the main cook line. Operator wiped out the cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling. Operator labeled the bulk container.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line reach in cooler 4 packages of fully thawed sealed salmon. Operator had employee discard. On the can rack by the walk in cooler, 4 cans of apple sauce dented on the seals.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the waitstation, potato salad (49F - Cold Holding) per operator stored out of cooler during rush. Operator placed in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the prep oven, beans (114F - Hot Holding); baked potatoes (124F - Hot Holding). Operator adjusted the heat setting on oven to bring back to temperature range.
[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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board on the cook line has build up of food residue staining.