WOODY'S BAR-B-Q

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler has broken handle and broken torn gasket. Walk in freezer has broken torn gasket. Make table on cook line has torn gasket upper right hand door. Repeat Violation - From follow-up inspection 2026-03-10: Handle replaced gaskets on order. Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink in back kitchen leaking by. - From follow-up inspection 2026-03-10: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves no hand wash. Corrected On-Site

High Priority - Live, small flying insects found two small flies near dish washer, operator poured bleach down drains. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork ribs front cook line at 58f. Pulled for day and didn't get ice bath right away, placed in cooler for rapid chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzle front counter soiled. Container used to store clean lids on rack is soiled with debris, near back ovens.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind deflector plate.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in back hall near bathrooms soiled with dust and mold like substance. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Old license displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on prep table front line. Corrected On-Site

Basic - Equipment in poor repair. Make table on front cook line has ripped gasket upper right door. Walk in cooler door handle missing. Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing cove molding near dish washer. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles near dish washer are broken and loose. Repeat Violation

Basic - Food stored on floor. Oil stored on floor in back storage.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of ice machine with no bin or protective surfaces.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle back cook line. Corrected On-Site

Basic - Light not functioning. Light at front grill not functioning. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table front near beer kegs has solid gaskets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler used for fries front line soiled with food debris. Reach in freezer front cook line soiled with food debris.

Basic - Single-service articles improperly stored. Single service cups stored on floor in back storage room.

Basic - Stored food not covered. Pulled pork walk in cooler top shelf no cover.

Basic - Waste line missing at soda gun holster. Soda gun front counter near beer kegs no drip line.

Basic - Worn, torn and/or soiled floors/carpeting. Floor behind front cook line soiled with standing grease.

High Priority - 4 Live, small flying insects found.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chum made on 4-10-25, today is 4-21-25, cook discarded.

Basic - Accumulation of debris inside warewashing machine. Heavy build up interior of dish machine. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Walk in cooler door, missing handle, insulation exposed on exterior of door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. Tiles broken in dishwashing area, Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups by front counter drink station.

Basic - Equipment in poor repair. Gasket on walk in cooler door is loose and in poor repair.

Basic - Light not functioning. Under hood above grill.

Basic - Single-service articles improperly stored. To go styrofoam boxes stored on floor in dry storage and foam round food containers stored on floor.

Basic - Standing water in bottom of reach-in-cooler. Flip top cooler on cook line in front of grill. Work order is in for it, Corrective Action Taken

Basic - Stored food not covered. Walk in cooler, cooked ribs, pork, chicken not covered. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Heavy lime build up inside dishwasher - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dining room and kitchen Repeat Violation - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. In dishwasher area, several tiles broken or missing. - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License posted expired April 2023. License is current, ownership verified. Repeat Violation - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Salad cooler cutting board is stained and no longer cleanable - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on walk in freezer door is hanging off of door. - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Baseboards are heavily soiled throughout Repeat Violation - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Salad cooler has standing water at bottom of cooler. - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Brisket, pork, chicken in walk in not covered Repeat Violation - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items stored in outside enclosure. Broken cooler outside by portable smoker. - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under dishwasher, pipe is leaking - From follow-up inspection 2025-01-02: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Ice in sink in front of by soda machine Corrective Action Taken

Intermediate - 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/ 5 employees working Rebecca showed up during inspection Corrected On-Site

Intermediate - 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. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked chicken walk in cooler Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dining room and kitchen Repeat Violation

Basic - 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. Salmon. Walk in cooler Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Floor behind grill and fryer Gasket reach in freezer Repeat Violation

Basic - Stored food not covered. Coleslaw. Baked chicken. Cooked ribs. Walk in cooler Corrected On-Site Repeat Violation

High Priority - 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of smoker has food debris build up. Cook states Smoker is getting cleaned later today. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on equipment front line

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tile missing. Missing in dry storage.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in front counter area is damaged with water.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean equipment stored on dirty/rusted wire shelving

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken in dish pit area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License is current. Verified ownership is same.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler glasses. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Cake pans not stored covered or inverted Corrected On-Site

Basic - Stored food not covered. Cooked ribs, and pork in walk in cooler not covered.

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at Handwash sink in kitchen

High Priority - 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. Dishwasher (Chlorine 00ppm) primed machine and tested at Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs (46F - Cold Holding), on counter, operator states getting ready to start reheating, operator placed back into walk in freezer to rapid chill Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade left over food debris Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Couldn't locate Courtney's card will check at next unannounced

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles in dish pit Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing.In dish pit

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Food stored on floor. Brown sugar bucket stored on floor in dry storage room Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven handle back line Corrected On-Site

Basic - Interior of ice machine with rust that has pitted the surface

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Gaskets on reach in glass cooler Repeat Violation

Basic - Single-service articles improperly stored. To go containers not inverted back line Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar at front counter Unlabeled brown sugar in back storage room Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - No soap provided at handwash sink. Front soda station Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Make table front line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Soda cups Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets small reach in freezer fries Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer Bottom of reach in freezer Hood filters

Basic - Reach-in freezer shelves with rust that has pitted the surface. Small freezer on cook line

High Priority - Dented/rusted cans present. See stop sale. Apple sauce 6#12oz- 2 cans Collard greens 6#2oz - 1 can

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. (1) live fly in kitchen/ prep area .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken pieces back smoker, ambient air holding; (58°F - Cold Holding) smoker unit was turned on to start the cooking process Corrective Action Taken

Intermediate - 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/. Mike only manager not on site at the time of the inspection, 4 plus employees on site, mike arrived back on site within 20 mins into the inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in the prep area. Corrected with napkins. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under prep table with product not labeled (bleach)

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice bin near the dispensing area soiled. Exterior of the drip edge needs cleaned as well. Beverage station, ice bin soiled in upper corners.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish washing machine Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dry stock room warped, not tight seal Walk in dry stock room soiled behind shelving. Ceiling tile missing in utility room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large full size steam pans, not invented on wire shelf.

Basic - Clean utensils or equipment in dirty drawer or rack. Dish racks with dish washing machine heavily soiled .

Basic - Current Hotel and Restaurant license not displayed. Current license not posted but fees are current.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat in dry stock room stored over and with to go containers

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook in prep are with only loose pony tail.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked wet at beverage station.

Basic - Equipment in poor repair. Gasket on walk in cooler broken.gasket to walk in freezer broken

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. Dish washing room. Repeat Violation

Basic - Light not functioning. Utility room with water heater no working light.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert reach in cooler , correct Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on counter reach in cooler unit, cleaned while inspection was taking place. Corrected On-Site

Basic - Single-service articles improperly stored. Case of cups stored on floor of dry stock room. Single use bowls stored on wire shelving not inverted.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged raw pork ribs, thawing before prepped in standing water. Opened drain. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walk over the walk in cooler not smooth and easily cleanable.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Brunswick stew immediate reheat to 170° Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk holding in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Advised to put it in squeeze bottle to ease use.

Basic - Accumulation of debris on exterior of warewashing top heavily soiled-lime scale like substance.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled over char grill.

Basic - Cove molding at floor/wall juncture broken/missing. Dishwasher room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Dishwasher room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 71°, Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen.

Basic - Waste line missing at soda gun holster. Front counter.

High Priority - 1)2 Employees came from outside and proceeded to work with clean dishes with out washing hands

High Priority - 1)Toxic substance/chemical improperly stored. A bottle of vinegar was stored next to bleach 2)unlabeled spray bottle in dish pit

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen 5 live flies in server station

High Priority - Raw shell eggs over ready to eat sour cream in walk in Raw hamburger over cooked chicken in front line cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned coleslaw in front reach in cooler was at 52° discarded Corrective Action Taken

Intermediate - 1)Dessert cooler has standing water that is also dripping onto prep table 2)Oven is dirty with debris 3)grill too has excess food build up (Repeat) 4) cooler in front line has food debris 5)microwave on front line food debris

Intermediate - No soap provided at handwash sink. Front line hand sink Corrected On-Site

Basic - Backflow device not on the hose by the smoker Corrected On-Site

Basic - Ceiling tiles in men's restroom have mold-like substance

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. Current active but no license hanging up

Basic - Employee drink in prep area with food

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass freezer Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station

Basic - Floor area(s) covered with standing water. Under smoker

Basic - Floors not constructed to be easily cleanable. Mechanical room Dish pit has missing/cracked tiles Repeat Violation

Basic - Food stored on floor. Sugar tub stored on floor by server station Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1)Don't line by grill multiple utensils in standing water

Basic - No handwashing sign provided at a hand sink used by food employees. 1) men's bathroom 2)women's bathroom 3) hand sink at front line

Basic - No suitable facilities provided to store employee clothing and other possessions. Backpack stored underneath prep table with food items

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents to ice machine in back Hood filters grease debris

Basic - Opened employee beverage container in walk in cooler stored above food to be served to customers - Mountain Dew

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Tub filled with sugar was unlabeled Corrected On-Site

Basic - Wall soiled with grease debris behind the flat top grill 1)Wall in disrepair in dry storage

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Entrance of dry storage area.