MISSISSIPPI SWEETS BBQ CO

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drink cooler front counter Butter pads 68F cold holding Per operator product stored for approximately 30 minutes and not prepared or portioned today. Operator moved to another cooler Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-01-27: Drink cooler by front counter: milk (46F - Cold holding) As per employee stored overnight Not prepped or portioned today See Stop Sale Admin Complaint

Basic - - From initial inspection : Basic - Cutting board top on table across from grill is damaged with pieces broken. Don't use this Warning - From follow-up inspection 2026-01-27: Time Extended

High Priority - 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 large plastic bin of cooked pulled chicken (52F - Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 large plastic bin of cooked pulled chicken (52F - Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures available for use of time as a public health control to hold time/temperature control for safety for cooked ribs and cooked chicken,provided operator email copy of the is a public health control written procedures to print and fill out.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled unclean dishes and then picked up and served plated food, poured drinks, and handled ice without washing hands.

High Priority - Toxic substance/chemical improperly stored. Windex with food items in dry storage Removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle On shelf Labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding) in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; ice bag placed on top to quick chill; Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable at cook line

Basic - Ice buildup in reach-in freezer at prep station

Basic - Walk-in cooler shelves with rust that has pitted the surface- some shelves at the back of the cooler

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee grabbed raw chicken and then changed gloves without washing hands. Employee washed hands after discussion. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken top of macaroni cheese , egg white above margarine at walk in cooler . Operator properly stored food. Corrected On-Site

High Priority - 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... bbq chicken in the shelf underneath prep table at kitchen being held less than 4 hours. Operator time marked. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...cell phone on the prep counter at kitchen. Employee removed. Corrected On-Site

Basic - Food stored on floor...water at front line . Operator properly stored. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front line , operator properly stored Corrected On-Site

Basic - Wood food-contact surface not properly sealed...sealed peeling off prep table at kitchen.

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Observed butter being held for 4 hours without TPHC plan. Provided via email. Corrective Action Taken

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

Basic - Food stored on floor. Observed plastic water bottles stored on the floor. Operator relocated to shelf. Corrective Action Taken Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses.observed on top of ice machine. Operator cleaned, sanitized, and placed in existing rack. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed cases of take out box's stored on the floor. Operator relocated to shelves. Corrective Action Taken Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed plastic water bottles stored by front. Operator relocated to shelf.

Basic - Single-service articles improperly stored. Cases of to go boxs stored on the floor. Operator relocated to shelves. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed single serve butter being held at 46°F. Operator returned to refrigeration. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer buckets exceed 200 ppm. Operator corrected to 100 ppm Corrected On-Site

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

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

Basic - Single-service articles improperly stored. Observed cases of To go box's stored on floor.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bowl in hand wash sink by 3 compartment sink. Operator removed bowl. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushroom (115°F - Hot Holding). Operator reheated to above 165°F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 200+ppm. Operator corrected to 75PPM.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.