BACKYARD BOYS BBQ INC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta salad 44-45F cooling overnight in walk in cooler in stacked plastic container

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 50F at the salad bar. In a bowl on top of cold holding area less than an hour and half

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above smoker

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back slicer

Intermediate - Manager or person in charge lacking proof of food manager certification. Kim

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups, brisket, other items dated with frozen day in coolers

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in garlic powder Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Large pot stored on the floor Corrected On-Site

Basic - Equipment in poor repair. Cracked plastic lids on containers in walk in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood and filters - walk in cooler entrance curtains

Basic - Old labels stuck to food containers after cleaning. Items in reach in cooler dated with old labels

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 100 ppm cl

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Smoker Repeat Violation Warning - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Lids to dry goods cracked and repaired with duct tape Warning - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation Warning - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease in the fryer area Debris under smoker and adjacent cooking equipment Walk in cooler under shelving Warning - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters -walk in cooler door Warning - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Outdoor mop sink, couple inches of standing water with tadpoles Warning - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Cookline faucet leaking, handles difficult to turn Warning - From follow-up inspection 2025-07-18: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dented olive can

High Priority - Food being reheated by nonapproved method as evidenced by inadequate rate of heating during time of inspection. Ribs 68F, 80F reheating at 10:27. At 11:04, 78-88F. Advised to reheat to 165F within 2 hour#.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to smoker

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter and waitstation, greater than 200 ppm cl. Corrected to 200 ppm cl 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. Hot dogs, pulled chicken, sliced pork

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kim and Alyssa

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

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/ 6 or 7 employees

Intermediate - 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. Server on duty, employed 3 or 4 years per operator

Basic - Carbon dioxide/helium tanks not adequately secured. 2 on one side of the smoker, 1 on the other side,

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

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

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

Basic - Floor soiled/has accumulation of debris. Grease, fryer area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers Top of smoker

Basic - Old labels stuck to food containers after cleaning. - In reach in cooler, beets dated the 29th, pasta salad dated the 4th. Both old labels per operator. Operator discarded product - on third pans stacked after washing

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to back smoker

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. Beets; hot dogs; sausage

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alyssa

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard back prep area

Basic - Bowl or other container with no handle used to dispense food. In garlic

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen next to grill and over prep table

Basic - Food stored on floor. Oil containers

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area in the back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light debris wire shelving

Basic - Save a days from previous day in on top of warmer. Operator discarded Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine sanitizer bucket in service area tested exceeding 200ppm, operator refilled bucket, retested 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -white cutting board stained on prep table in the middle of the kitchen -can opener blade soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and cooked beef, per operator cooked on Sunday, 1/14/2024 lacking date marking, operator dated Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys stored on top of the dishwasher, employee removed Corrected On-Site

Basic - Equipment in poor repair. -glass cracked in glass door in service area reach-in cooler

Basic - Floor tiles missing and/or in disrepair. -baseboard tiles in womens restroom broken/missing

Basic - Food storage container/container lid cracked or broken. -large white sugar container -plastic bread containers on lower shelf of prep table

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup on floor of walk-in freezer -white chest freezer across from glass door reach-in cooler Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink next to beer cooler in kitchen, handwash sink in service area, handwash sink in women's restroom, provided handwash sign, operator posted Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind grill has an accumulation of food debris Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on top of a cutting board on the prep table in the middle of the kitchen, operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over sliced cheese, operator relocated Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 119F, per operator less 1 hour in hot holding cabinet, operator relocated to smoker to reheat to 165F Corrective Action Taken Repeat Violation

Intermediate - 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. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of hot holding cabinets and reach-in cooler in kitchen has an accumulation of food debris

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee styrofoam cup stored on top of paper towel dispenser, operator relocated Corrected On-Site

Basic - Equipment in poor repair. -walk-in cooler fans blowing 50F, should be set at 36F -hot holding cabinet door handle missing, creating an opening for hot air to escape -reach-in cooler glass door cracked Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. -containers of croutons and sliced bread stored on dish drying rack, operator relocated Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white chest freezer

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off grill handle, operator relocated Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have an accumulation of grease -exterior of trash cans soiled

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach-in cooler next to large mixer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above spray hose in dishwashing area has a light accumulation of black, mold-like substance Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 next to tea urn

Intermediate - Food-contact surface soiled with food debris. -slicer has an accumulation of food debris

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents over single service storage

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

Basic - Equipment and utensils not properly air-dried - wet nesting. -large plastic container on dish drying rack, operator relocated Corrected On-Site

Basic - Equipment in poor repair. -single glass door reach in cooler gasket torn

Basic - Floor area(s) covered with standing water. -in walk in cooler

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. -tongs on handle of flat top grill, operator relocated Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools stored on top of dish machine, operator relocated Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled above handwash sink in rear prep area -

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb near exterior mop sink Warning - From follow-up inspection 2022-08-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained on slicer table -interior of ice machine soiled Warning - From follow-up inspection 2022-08-12: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2022-08-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over dishline Warning - From follow-up inspection 2022-08-12: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2022-08-12: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -oil jugs next to double door oven Warning - From follow-up inspection 2022-08-12: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -handwash sink in beverage station area has small leak Warning - From follow-up inspection 2022-08-12: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of glass door reach-in-cooler next to mixer. Warning - From follow-up inspection 2022-08-12: 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. -1.5 gallons baked beans 50-52F. Operator stated cooling began 48 hours ago.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb behind dumpster missing vacuum breaker

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of hot holding unit -can opener soiled -cutting boards soiled throughout kitchen

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food stored above raw beef in walk in cooler Corrected On-Site

Basic - Equipment in poor repair. -glass door on reach in cooler in service area is cracked Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. -accumulation of food debris and grease under smoker -accumulation of food debris under dishline

Basic - Food stored on floor. -sauce buckets stored on floor in walk in cooler Corrected On-Site

Basic - Ice buildup in walk-in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vents over fryers soiled with grease -shelf under hot holding unit next to fryers -shelves under grill -shelves with bus tubs stored

Basic - Open dumpster lid. Corrected On-Site

Basic - Plumbing system in disrepair. -cracked pipe fitting underneath triple sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls over handwash sinks

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans 80f and bake beans 97f. Reheat to 165f for 15 seconds with in two hours.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm.

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/. Four employees working at time of inspection. Corrected On-Site

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

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. Vent soiled over dish wash area.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Glass door on Reach in Cooler cracked.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Hood filters soiled with grease. Exterior of beer tap cooler soiled. Fan cover glass door Reach in Cooler.