DirtyFLRestaurant Inspection Data

THE BBQ BOUTIQUE

4209 West Hillsboro Boulevard
Florida, 33073
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/30/2025

Inspection #: Visit ID: 10828739

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks in kitchen not secured to anything
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Openused bottle of water on a prep table in kitchen. Chef discarded bottle of water Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen and cook line, chef filled paper towels Corrected On-Site

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10810117

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing at front counter
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Small bug zapper over reach in flip top cooler. Chef removed zapper Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y splitter on mop sink hose Bibb missing hose Bibb vacuum breaker
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in back prep room. Chef filled paper towels

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8734669

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler at front counter at Chicken wings; (47F - Cold Holding), chef moved wings onto ice, and stored in working cooler.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. There is no Vacuum breaker on splitter
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in back prep room.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles Corrected On-Site

Inspection Date: 7/2/2024

Inspection #: Visit ID: 8817298

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water by the grill. Manager removed all tongs to dishwasher area Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pie slices offered on the reachin self service open air cooler on sales floor not labeled
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door flip top cooler at front counter area at cheese (48F - Cold Holding); sausage (48F - Cold Holding), chef removed items to working Corrected On-Site

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8456936

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler at front cook line chef discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler at front counter at lettuce (46F - Cold Holding); cheese (45F - Cold Holding); tomato salsa (45F - Cold Holding), chef iced all items down, states every thing was prepared after lunch iced all items down and lowered setting **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8356399

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cheese in reach in cooler, raw pork above cooked ribs in reach in cooler. Operator reorganized Corrected On-Site
  • 11-26-1: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. Provided to operator. Operator had on site employees fill out at time of inspection **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cook line items on tphc. Items time marked, no written procedure available. Provided written procedure **Corrective Action Taken**
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment communicating with HACCP Coordinator regarding HAACP plan, establishment packaging raw beef/chicken using an ROP method to be held longer than 48 hours for customer self service **Corrective Action Taken**